The AIP will run the inaugural Save Food Packaging design guidelines training course on 6 December in Melbourne, with all industry invited to attend. The course was developed as a part of the AIP led Save Food Packaging guidelines project in the Fight Food Waste CRC, in partnership with RMIT and Stop Food Waste Australia.
The training course will help set the scene on food waste globally and across the ANZ region, and will help industry professionals redesign packaging to minimise food loss and waste. All AIP training courses are internationally recognised and approved to attain Certified Packaging Professional (CPP) points.
The most innovative and intuitive Save Food Packaging uses design features that can contain and protect, preserve, extend shelf life, easily open and reseal, provide consumer convenience and portion control; all the while meeting global sustainable packaging targets.
Opportunities for packaging design to minimise food loss and waste can include better facilitation or communication around portion control, date labelling, extension of shelf life, protection, resealability and openability, serving size, food safety/freshness information, information on storage options and improved communication on packs.
The packaging should also highlight a wide range of design factors that help to prevent food waste including: mechanical protection, physical-chemical protection, resealability, easy to open, grip, dose and empty, contains the correct quantity and serving size, food safety/freshness information, expiry date and Best before date, information on storage options and improved communication on packs including open, reseal, close and dispense. The packaging should also facilitate sorting of household waste – easy to clean, separate, recycle or reuse.
Who should attend?
Packaging technologists and designers have the opportunity to minimise food waste at the start by incorporating the Save Food Packaging Design guidelines into their NPD process.
Embedding Save Food Packaging design features at the NPD stage ultimately reduces the product’s overall environmental impact at the start of the value chain which minimises food wasted in the household.
Marketers can spotlight the SFP design features as a point of difference and send a message to the consumer that the brand is actively trying to minimise food waste from paddock to plate. Sustainability Directors can ensure that the 2030 Food Waste Targets are included in their ESG’s policies and food loss and waste across their value chain can be measured.
The Save Food Packaging design training course will provide the detailed guidelines, criteria, research and action places to arm packaging technologists, designers, innovation teams, sustainability & environmental teams, sales, business development, design agencies, consultants, procurement and marketing & communications departments with the tools to integrate the roadmap into their product-packaging design.
The outcomes from this course will include more innovative and intuitive packaging that can minimise food loss and waste across the value chain all the way to the household and ultimately lower environmental impacts.
Places for the Save Food Packaging design guidelines training course can be booked here.
