Environmental Engineering Reference
In-Depth Information
Advanced packaging concepts such as nanocomposite packaging for
enhanced barrier performance, vacuum packaging, multilayer packaging
films, modified atmosphere packaging (MAP) (Cooksey, 2014), aseptic
packaging, and smart packaging developments all rely on plastics substrate
for the most part. The next-generation packaging with shelf-life indicators,
radio-frequency detectors, antimicrobial packaging, and biological sensors
being designed is for the most part based on plastic materials.
5.2.1 Waste Reduction
Food that is lost during the end of the production chain, at retail locations,
and during final consumption stages, constitutes food waste (Parfitt et al.,
2010). Though reliable statistics on food waste is sparse, the per capita
food wastage is believed to be the highest in North America and in Western
Europe, amounting to 280-300 kg/year. About 50% of edible food
produced does not reach the dinner table and is wasted (Kader, 2005).
Most of the food waste appears to originate from the consumption phase
in Western countries; waste during processing, distribution, and storage
is 2-3%, thanks to good packaging technology. Loses of 20-30% of food
purchased by the consumer have been reported (Kantor et al., 1997; Mena
et al., 2011; Ventour, 2008). In developing countries, most waste (50-90%)
occurs in field, storage, or retail locations (Moomaw et al., 2012). The
fraction of food waste in municipal solid waste streams generally decreases
as the fractions of paper and board, metals, and glass packaging increase
(Alter, 1989).
Properly designed packaging helps reduce some of these food losses while
also reducing the environmental footprint of food production (Alter, 1989;
Eide, 2002; Marsh and Bugusu, 2007). In a study of food habits in 61
families, 20-25% of the household food waste was attributed to poor
packagedesign(Williams etal.,2012).Forinstance, spillageduringopening
packages and accessing food (especially by the elderly) was found to be an
important source of waste but one that might be controlled by improved
package design (Duizer et al., 2009). Ease of opening, reclosure, and
featuresthatavoidslippageduringhandling,canbedesignedintopackaging
to reduce waste. Package size also helps prevent waste; too much food in
the package was identified as contributing to waste in a Swedish study
(Williams et al., 2012). Unclear dating of freshness is another major reason
for premature disposal of edible food. With advances in smart packaging
