Sustainable food packaging: An updated definition following a holistic approach

  1. Dörnyei, Krisztina Rita 18
  2. Uysal-Unalan, Ilke 15
  3. Krauter, Victoria 13
  4. Weinrich, Ramona 3
  5. Incarnato, Loredana 4
  6. Karlovits, Igor 19
  7. Colelli, Giancarlo 7
  8. Chrysochou, Polymeros 9
  9. Fenech, Margaret Camilleri 10
  10. Pettersen, Marit Kvalvåg 16
  11. Arranz, Elena 11
  12. Marcos, Begonya 17
  13. Frigerio, Valeria 12
  14. Apicella, Annalisa 4
  15. Yildirim, Selçuk 8
  16. Poças, Fátima 14
  17. Dekker, Matthijs 12
  18. Johanna, Lahti 6
  19. Coma, Véronique 5
  20. Corredig, Milena 15
  1. 1 Department of Food Environmental and Nutritional Sciences, Università degli Studi di Milano, Milano, Italy
  2. 2 Nestlé Research Center, Lausanne, Switzerland
  3. 3 Department of Consumer Behaviour in the Bioeconomy, University of Hohenheim, Stuttgart, Germany
  4. 4 Department of Industrial Engineering, University of Salerno, Fisciano, Italy
  5. 5 LCPO-UMR5629, University of Bordeaux, CNRS, INP/ENSCPB, Pessac, France
  6. 6 Sustainable Materials and Products, VTT Technical Research Centre of Finland, Tampere, Finland
  7. 7 Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
  8. 8 Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Winterthur, Switzerland
  9. 9 Department of Management, Aarhus University, Aarhus, Denmark
  10. 10 Institute for Climate Change and Sustainable Development, University of Malta, Msida, Malta
  11. 11 Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Madrid, Spain
  12. 12 Food Quality and Design Group, Wageningen University, Wageningen, Netherlands
  13. 13 Section Packaging and Resource Management, University of Applied Sciences, Vienna, Austria
  14. 14 Centro de Biotecnologia e Química Fina, Laboratório Associado, Universidade Católica Portuguesa, Porto, Portugal
  15. 15 Department of Food Science, CiFood, Aarhus University, Aarhus, Denmark
  16. 16 Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Tromsø, Norway
  17. 17 Food Quality and Technology, IRTA, Food Quality and Technology, Monells, Spain
  18. 18 Institute of Marketing, Corvinus University of Budapest, Budapest, Hungary
  19. 19 Department of Print and Packaging, Pulp and Paper Institute, Ljubljana, Slovenia
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Revista:
Frontiers in Sustainable Food Systems

ISSN: 2571-581X

Año de publicación: 2023

Volumen: 7

Páginas: 1-12

Tipo: Artículo

DOI: 10.3389/FSUFS.2023.1119052 GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Frontiers in Sustainable Food Systems

Resumen

Food packaging solutions need to be redesigned to be more sustainable, but determining which solution is ‘more optimal’ is a very difficult task when considering the entire food product value chain. Previous papers paved the way toward a sustainable food packaging definition, but it is far from being commonly accepted or well usable in the broad food systems domain, which further results in uninformed choices for sustainable food packaging made by all stakeholders in the value chain: producers, distributors, practitioners and consumers. Therefore, this work aims first at giving a state-of-the-art overview of sustainable food packaging terms (38 similar terms were identified and grouped into four clusters: Sustainable, Circular, Bio and Other sustainable packaging) and definitions using systematic (narrative) review analysis and ‘controlled expert opinion feedback’ methodology. Second, it aims to offer an updated definition for sustainable food packaging, which is also specific to food packaging and be simple, coherent, easily understandable, and communicable to everybody. The applied holistic approach intends to include all aspects of the food-packaging unit, to consider food safety and packaging functionality, while taking into account different disciplines and challenges related to food packaging along the supply chain. Being a balancing act, a sustainable food packaging may not be a perfect solution, but contextual, suboptimal and in need of constant validation.

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