Aiding the Design of Innovative and Sustainable Food Packaging: - - PowerPoint PPT Presentation

2nd International Conference on Sustainable Energy and Resource Use in Food Chains

RCUK Centre for Sustainable Energy Use in Food Chains

Aiding the Design of Innovative and Sustainable Food Packaging: Integrating Techno-environmental and Circular Economy Criteria

Ximena C. Schmidt Rivera, Craig Leadley, Lynneric Potter and Adisa Azapagic

Centre for Sustainable Energy Use in Food Chains (CSEF), Sustainable Industrial Systems, School of Chemical Engineering and Analytical Science, The University of Manchester, UK Campden BRI Group, UK

17th-19th October 2018, Paphos, Cyprus

Outline

• Introduction
• Methodology
• Results
• Conclusions

• Food packaging has a

multifunctional role:

 Container  Protection of structural, nutritional and sensory aspects  Preservation (health and safety)  Promotion and information

Food losses

(Nutrients, resources, energy, water, land, GHG emissions)

Introduction

Food waste: 1.3 billion tonne worldwide 7% of greenhouse gas emissions Plastic packaging: 26% of the total plastics 72% are lost  40% ending in landfills  32% in the ocean & urban areas 14% is recycled & after treatment

• nly 5% of the material cost is

retained

Introduction

• 1a. To

increase recycling and reuse;

• 1b. to

consider alternative materials

• 2a. Effective

after-use management collection, storage and treatment;

• 2b. innovative

design and materials that encourage after-use and reduce environmental impacts

• 3a. Help to

decarbonise the industry;

• 3b. increase

resource efficiency

Introduction

• To develop key metrics to aid development and

selection of new innovative food packaging congruent with the New Plastics Economy

• Test using prototype packaging that promises to prolong

food shelf life, reduce the amount of packaging and help avoid food waste along the supply chain

• The packaging has a double-layer design, with an outer

sealed quad containing a suspended inner cavity

Project aims

1.Features

• Food damage reduction
• Shelf-life extension
• Reduction of secondary packaging
• 2. CE
• Materials and energy
• End-of-life
• 3. LCA
• Direct and indirect LCA: new versus current packaging

Indicators for packaging selection

New plastics economy

Innovative food packaging

Methodology

• 1. Abuse test:
• Transport vibration and drop tests
• 2. Shelf life test:
• Modified atmosphere: high-oxygen atmosphere

supplemented by carbon dioxide as an antimicrobial

• 3. Secondary packaging reduction test:
• Crates loaded with the same number of layers for each

packed product

Packaging features

Category Indicator Unit

• 1. Packaging features

Food damage reduction % damage Shelf-life extension days Secondary packaging reduction units/crate

• 2. Circular economy

Amount of material g/kg product Mono or multi components No./type Recycling content % Reuse rate times Current waste management I, L, C, R Current recycling rate % Potential recyclability % Use of renewable materials % Use of renewable energies %

• 3. Environmental impacts (LCA) Climate change

kg CO2 eq. Primary energy demand MJ Depletion of fossil fuels kg oil eq. Depletion of metals kg Cu eq.

Indicators

Decision support guide

PPh Control PPh drop PPh crate PPh transit PPm Control PPm drop PPm crate PPm transit CPh Control CPh drop CPh crate CPh transit CPm Control CPm drop CPm crate CPm transit PP: prototype packaging; CP: current packaging; h: hand packed; m: machine packed

Results

Category Indicator Unit Prototype packaging Current packaging Packaging features Food damage reduction % damage 10-20%

• Shelf-life extension

days

• Secondary packaging

reduction units/crate 8 9 Circular economy Amount of material g/kg product 88 91 Mono or multi components No./type OPP/PE PP/EVOH PET+ PET film Recycling content % Reuse rate times Current waste management I, L, C, R I+L I+L Current recycling rate % 33% 33% Potential recyclability % 100% 100% Use of renewable materials % Use of renewable energies % UK-grid UK-grid

Results

• The methodology exemplifies how to integrate the packaging

technical performance with circular economy and life cycle thinking

• This particular prototype does not show benefits in comparison

with current packaging

• But the methodology helps to identify improvement
• pportunities:

Filling position vertical drop main responsible for damage Material selection mono component, low- carbon/renewable materials, higher recycling content & end-

• f-life management options

Use of renewable sources electricity, heat Consider other products

Conclusions

Acknowledgement

This work was carried out as part of the UK Centre for Sustainable Energy Use in Food Chains (CSEF), funded by the UK Research Councils (EP/K011820/1)

2nd International Conference on Sustainable Energy and Resource Use in Food Chains

RCUK Centre for Sustainable Energy Use in Food Chains

Aiding the Design of Innovative and Sustainable Food Packaging: Integrating Techno-environmental and Circular Economy Criteria

Ximena C. Schmidt Rivera, Craig Leadley, Lynneric Potter, Adisa Azapagic

ximena.schmidt@manchester.ac.uk