The World Packaging Organisation (WPO) is drawing attention to how packaging design can reduce food loss and waste ahead of the International Day of Awareness of Food Loss and Waste on 29 September.

 

 

The organisation says packaging designed for its intended use can protect food during distribution and storage, extend shelf life and help consumers use products more effectively. It identifies resealability, portion control, easier opening and clear information on storage and freshness as features that can help prevent waste.

 

 

“Without adequate intuitive packaging design features and fit-for-purpose packaging, food can potentially be wasted all the way through the supply chain to the consumer,” said Nerida Kelton, WPO Vice President Sustainability & Save Food.

 

 

WPO is encouraging businesses to use the AIP Save Food Packaging Guidelines, which set out design principles intended to minimise food loss and waste. According to the organisation, it has delivered more than 50 training courses, workshops and presentations covering the guidelines.

 

 

The organisation has partnered with FSSC to incorporate the principles into FSSC 22000 Version 7. WPO says this will enable 40,000 businesses globally to consider packaging design as part of their food safety management processes. The figure refers to businesses that could consider the principles, rather than a measured reduction in food waste.

 

 

WPO’s activities include SAVE FOOD initiatives with FAO, UNIDO, Messe Düsseldorf and interpack. It also supports SAVE Food Awards in China, the Middle East and Africa.

 

 

The awareness day gives WPO an opportunity to call for greater attention to packaging decisions throughout the food chain. Its message focuses on design choices that can help preserve products between packing, distribution, retail and consumption, alongside the effort to address food loss and waste.