Cooperative Extension Food Systems and Safety Extension Associate Field Operations 511 Westinghouse Road Pendleton SC 29670 8649057986 wwwclemsoneduextensionfood The Role of Packaging in Food Sustainability ID: 999292
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1. Daniel McKamy CLEMSON UNIVERSITYCooperative ExtensionFood Systems and Safety, Extension AssociateField Operations511 Westinghouse Road, Pendleton, SC 29670864.905-7986www.clemson.edu/extension/foodThe Role of Packaging in Food Sustainability
2. OutlineFood Waste Emerges as a PriorityFood Science and Shelf LifeConsumers Attitudes Towards Food WasteCollaborating to Reduce Food Waste2
3. Estimates of Global Food WasteSource: Food and Agriculture Organization of the United Nations (2011)Over one third of the food we produce is never consumedCerealsFruits & VegetablesMilkMeatFish37%58%18%40%23%Annual Global Food Waste as a % of Production3
4. U.S. Retail and Consumer Food WasteSource: USDA (2014)31% of retail food supply goes uneaten, valued at $162 BillionWeight of Food LossEconomic Value of Food LossCaloric Value of Food Loss4
5. US Fresh Food Sales: Percentage Sold Packaged vs Wasted (%)Euromonitor International, 2017 & ReFED 2016
6. Consumer Food Waste CausesSource: WRAP (2013)Shelf life of perishable foods is responsible for over 50% of loss6
7. Impacts of Food in the Supply ChainGreenhouse Gas ContributionsU.S. Poultry Supply Chain7Source: AMERIPEN Value of Packaging (2013)Overall food waste environmental impact can be significant, and occurs after resources have been invested
8. Food Science and Shelf Life8
9. What is Food Science?The study of all aspects of foodRaw productionHandlingProcessingPackagingDistributionFinal consumption9
10. What Determines Shelf Life?All quality aspects of the foodColorTextureFlavorAromaNutritional ValueFood SafetyFood Spoilage10
11. How Do We Extend Shelf Life?By processingRefrigerationFreezingCanningDryingFormulation (added salt, sugars, acids)Chemical and PhysicalSanitation(Blanching, Irradiation)11CHEMICALSANITIZERS SANITATIONCHEMICALPHYSICALHEATRADIATIONWETDRYUVG RAYNon-Food ContactFood Contact
12. How Do We Extend Shelf Life?By Cleaning and SanitationFollow Hygiene standards (HACCP, USDA, FDA, CODEX, BRC, SQF, IFS, ISO 22000… etc.)Proper Cleaning and Sanitation ProtocolsHygienic Design on Equipment, Building and FacilitiesPersonnel and Personal Hygiene PracticesNon-Food Contact (surfaces) Chemical SanitationDirect Food Contact (Antimicrobial Treatments)End-To-End approach (Farm to Retail)Internal and External Audits12
13. How Do We Extend Shelf Life?By PackagingProtects and preserves the productImproves ease of handling, distribution, and storageMeans of advertising and labelingExtends product shelf-life, reducing waste.13
14. How Do We Extend Shelf Life Through Packaging?Modified Atmosphere Packaging (MAP)- Allows for centralized packaging and distribution- Food preservation - extends product shelf-lifeRetards microbial growthDelays senescence/ripening of fruitsReduces transpirationReduces physical damageSlows enzymatic activity14Fresh Food Category Refrigerated Shelf Life (days)Non-MAPMAPFresh red meat (low O2)2-321Fresh pasta360Lettuce2-414Cheese7180
15. How Do We Extend Shelf Life Through Packaging?15Packaging is engineered to withstand abuse, provide barrier and make air-tight seals
16. How Do We Extend Shelf Life Through Packaging?16
17. Fresh Red MeatWhat are issues with FRM?Color changesMicrobial spoilage RancidityWater lossAddress through O2 and H2O barrier17MyoglobinOxymyoglobinMetmyoglobinOxidationRed Meat Color Change
18. Fresh Red MeatBarrier BagVacuum packaged Prevents ingress of oxygen- Reduce microbial spoilage - Reduce rancidity- Protects meat colorReduces water loss18
19. Fresh Poultry PackagingFresh poultry carries bacteria that break down protein and create a strong sulfur odor- Shewanella putrefaciensPackaged in non-barrier structures to allow odors to escapeHermetically sealed 19
20. Fresh Poultry PackagingBagsWhole birds, Turkey breastsBreathable/ non-barrier bagsAbuse resistanceHigh shrinkHermetically sealed20
21. Smoked and Processed MeatsRibs ExampleAbusive product (sharp bones)Requires good oxygen barrierBarrier bag provides O2 barrier and abuse resistance21
22. Smoked and Processed MeatsSliced Pepperoni ExamplePresence of oxygen causes- Discoloration- Rancidity- Mold growth- Flavor changesCan address by- Vacuum packageMAP + oxygen scavenging sachet or oxygen scavenging film22
23. Fresh ProduceFresh produce respires. It is “alive”.- Uses oxygen and gives off carbon dioxidePackaging must be permeable to allow oxygen to get to the product and carbon dioxide to escapePackaging must be tailored to the respiration rate of the productDifferent products have different respiration rates 23
24. Fresh SeafoodFresh seafood must be packaged in highly permeable material per the FDA (10K oxygen transmission rate).This allows for safe packaging for distribution and retail display C. botulinum concern24
25. Food Science and Shelf LifeSummaryThe shelf life of various foods is determined by their composition, how they are processed and packaged, and how they are stored.While fresh foods are desirable it is only through processing and packaging that we can extend shelf life, minimize waste, and provide good quality foods to global consumers.25
26. 26Consumer Attitudes Toward Food Waste
27. U.S Consumers Attitudes and BehaviorsSource: Harris Poll on Consumer Food Waste (2014)27
28. Consumer Packaging PreferenceSource: Harris Poll on Consumer Food Waste (2014)28
29. Consumer Packaging PreferenceSource: Harris Poll on Consumer Food Waste (2014)29
30. Likelihood to Reduce WasteSource: Harris Poll on Consumer Food Waste (2014)ResealabilityPortioning30
31. Collaborating to Reduce Food Waste31
32. Working the Top of the PyramidSource ReductionReduce the volume of food waste generatedFeed Hungry PeopleDonate extra food to food banks, soup kitchens and sheltersFeed AnimalsDivert food scraps to animal feedIndustrial UsesProvide food scraps for rendering, digestion and fuel conversionCompostingCreate a nutrient-rich soil amendmentLandfill/IncinerationLast resort for disposalDisposalRecyclingDonationU.S. EPA Food Waste HierarchyPrevention of Food Waste32
33. U.S. Food Waste PartnershipsCollaboration across the supply chainBenchmarking global initiatives—driving best practices.New linkages forming between industry, NGO's, government and academia33
34. Conclusions Food loss and food waste are serious problems affecting all regions of the world.As the world’s population continues to grow more and more resources will be required to feed everyone. Land, water, fuel, fertilizer, electricity, etc.Any food loss results in the waste of all upstream inputs, i.e. fuel, fertilizer, pesticides, water, electricity, labor. These inputs have an impact on the environment. Packaging can reduce food loss and food waste by protecting products, extending shelf life, and providing portion control.The effects on the environment from packaging are minor compared to the effects caused by food loss, and the associated waste of upstream inputs.More and better education of the public is needed to facilitate an understanding of the impact each step of the food production supply chain has on the environment.