The Role of Packaging in Reducing and Managing Food Waste. Stefan Glimm Senior Executive Advisor Flexible Packaging Europe

Transcription

1 The Role of Packaging in Reducing and Managing Food Waste Stefan Glimm Senior Executive Advisor Flexible Packaging Europe Milan IPACK-IMA Save Food 30 st May 2018

2 Who is talking to you Economist with 30+ years experience (24 years on Executive level) At organisations on national, European, global level (UNEP) In market analysis, communication, sustainability (LCA, recycling, legislation, ) Today: Stefan Glimm Senior Executive Adviser Senior Executive Adviser Advisory Board Director General Co-Initiator Board & Co-Founder Chairman Advisory Board

3 Who is Flexible Packaging Europe 80+ member companies 6 national associations also FPE members 9 FPE members listed in Europe s Top 10 5 FPE members in World s top 10 About 80% of European flexible packaging turnover Extract of FPE membership Executive Director Guido Aufdemkamp and many more in Western, Central and Eastern Europe

4 The Food Waste Dimension Dr Ren Wang, FAO (2014) Just imagine that global food loss and waste were a country. It would have a surface area larger than my own homeland, China. Its fields and meadows would be producing food that nobody would eat. It would be the largest user of water for irrigation and the third largest generator of greenhouse gases. Source: FAO Food wastage footprint. Impacts on natural resources (2013)

5 Food waste breakdown by stages of value chain according to regions Regional Differences Source: FAO Study 2013 Food wastage footprint. Impacts on natural resources Mainly upstream in developing regions (lack of infrastructures) and downstream (consumption behaviour) in developed regions

6 In Europe In Europe, the consumption stage is the 'hot spot Accounting for 2/3 of total food waste Mostly at households Also at food services Split of EU-28 Food Waste by Sector Source FUSIONS 2016

7 Packaging Can Prevent Food Waste By providing effective/appropriate protection Throughout the supply chain until the ultimate moment of consumption By providing appropriate format and serving By providing appropriate convenience Easy to handle, open, reclose

8 Effective/Appropriate Protection Extended shelf life / Reduced risks of food losses throughout the value chain Shelf life extension in days

9 Packed or Not? Impact on Food Waste Cucumber example: PE film vs no consumer packaging shelf life extended from 3 to 14 days, less moisture loss food waste reduced by half at retailer (4.6% instead of 9.4%) and most likely also at consumer (not yet measured) Optimization of packaging: g CO2e Reduced food waste retail 13.5 g CO2e (functional unit: 480g cucumber) Data source: Denkstatt 2017 Austrian Retailer Study

10 Effective/Appropriate Protection Plaited yeast bun example: PP film bag instead of paper bag less dehydration food waste reduced by 13 times at retailer (0.8% instead 11%) and most likely also at consumer (not yet measured) Optimization of packaging: - 12 g CO2e Reduced food waste retail: g CO2e (functional unit: 400g plaited bun) Data source: Denkstatt 2017 Austrian Retailer Study

11 Effective/Appropriate Protection Garden cress example: additional breathable PP film Protection against being touched by customers, improving humidity and temperature for the cress food waste reduced by 12 times at retailer (3.4% instead 42%)... and most likely also at consumer (not yet measured) Data source: Denkstatt 2017 Austrian Retailer Study Optimization of packaging: g CO2e Reduced food waste retail: - 65 g CO2e (functional unit: 25g cress)

12 Effective/Appropriate Protection Sirloin steak example: advanced skin packaging instead of sealed tray with modified atmosphere 19g packaging material instead of 31g Shelf life extended from 6 to 16 days food waste reduced by 75% at retailer (3% instead 12%)... Data source: Denkstatt 2017 Austrian Retailer Study and most likely also at consumer (not yet measured) Optimization of packaging: + 5 g CO2e Reduced food waste retail: g CO2e (functional unit: 330g sirloin steak)

13 What generates less food losses in canteens: packed or sliced cheese? Measured cheese waste in French canteen: 6% for individually packed cheese leftovers on the meal tray 15% for cheese cut on-site 3% left-over during preparation 9% leftovers on the meal tray 3% surplus thrown away at the end of service Source: IFOP study for Bel 2015; totalling nearly studied meals in 33 French schools

14 The Role of Packaging to reduce Food Waste The Coffee Case

15 Which cup of coffee has the higher carbon footprint? Multi-portion Single portion Food production Retail packaging 2% 8% Distribution Transport to household Storage/Use at home Ground coffee Instant coffee Measured in g CO2-eq Source: ESU Services

16 Which cup of coffee has the higher carbon footprint? + = Coffee in meetings Multi-portion can easily result in 30% waste Multi-portion Single-portion Food production Retail packaging Distribution Transport to household Storage/Use at home Ground coffee Ground coffee (food waste) Instant coffee (single portion = no food waste) Measured in g CO2-eq Source: ESU Services

17 Packaging and Packed Product Lifecycle (Flexible) packaging represents a relatively small part of the product overall impact on average c.a.10% 100% Carbon Footprint (GWP) of Food Products Breakdown by life cycle stage 90% 80% 70% 60% 50% 40% 30% 20% 10% food production retail packaging distribution and selling transport to household storage/use at home 0% Butter (250g) Milk Chocolate Frozen Spinach Ground coffee Instant coffee Goulash soup Source: EAFA/FPE LCA s qualified as best practice by UNEP/SETAC (Nov. 2013)

18 Packaging and Packed Product Lifecycle Packaging represents a relatively small part of the product overall impact especially for high value food Source: food Product Environmental footprint Literature Summary Packaging and Wasted Food ; Centre of Sustainable Systems; University of Michigan; Martin Heller; Sep 2017

19 How to find a trade-off between packaging and food waste Diagram source: Innventia AB

20 Trade-off additional packaging/smaller format vs impact of packaging How much food waste reduction is required to balance the increased climate impact from using more packaging material for a smaller pack? 350g bread 5g plastic 700g bread 8g plastic A reduction of 3.5 g bread waste (for 1kg bread consumed) is sufficient to offset the additional climate impact linked to increased packaging used with small portion solution Source: Helen Williams 2017; based on the study: Williams Helén, Wikström Fredrik. Environmental Impact of Packaging and Food Losses in a Life Cycle Perspective: A Comparative Analysis of Five Food Items. Journal of Cleaner production 2011, 19(1): 43-48

21 Trade-off additional packaging/smaller format vs impact of packaging How much food waste reduction is required to balance the increased climate impact from using more packaging material for a smaller pack? 700g cheese block 6 g plastic 150g cheese slices 11 g plastic A reduction of 16 g cheese waste (for 1kg cheese consumed) is sufficient to offset the additional climate impact linked to increased packaging resources used with sliced/small portion solution Source: Helen Williams 2017; based on the study: Williams Helén, Wikström Fredrik. Environmental Impact of Packaging and Food Losses in a Life Cycle Perspective: A Comparative Analysis of Five Food Items. Journal of Cleaner production 2011, 19(1): 43-48

22 From packaging waste to saver of resources SAVE FOOD: an initiative by Messe Düsseldorf in collaboration with the Food and Agriculture Organization (FAO) and Environmental Programme (UNEP) of the United Nations FPE founding member and in advisory board More than 1,000 members Packaging protects food and is part of the solution to reducing food waste

23 SAVE FOOD: The Mango Project in Kenya Project component Cultivation, Capacity Building and Logistics Partner Processing and Packaging Sales and Marketing

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