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IFT19 session 113-Packaging Solutions to Reducing Food Waste

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Presentation at IFT19 by Dr. Claire Sand.
With 30 years of experience across the food science and packaging spectrum, Dr Claire Sand through her company, Packaging Technology & Research, offers clients solutions using Strategy, Technology, Consulting and Coaching.

Want to know more about how this article affect your business? Reach out to Dr Sand on Linked In - https://www.linkedin.com/in/clairekoelschsand

Want to keep learning from Dr. Sand? View more of her presentations and articles at http://www.packagingtechnologyandresearch.com/thought-leadership.html
Dr. Claire Sand | Owner, Packaging Technology & Research, LLC; Adjunct Professor, Michigan State University; Columnist for Food Technology Magazine
http://www.packagingtechnologyandresearch.com/

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IFT19 session 113-Packaging Solutions to Reducing Food Waste

  1. 1. THE BUSINESS CASE FOR PACKAGING SOLUTIONS TO FOOD WASTE - QUANTIFIED IMPACT OF PACKAGING SOLUTIONS - MOST FEASIBLE SCALABLE AND PILOT PACKAGING SOLUTIONS - MOTIVATING FORCES NEEDED FOR IMPLEMENTATION OF THE PILOT AND SCALABLE SOLUTIONS 1Dr. Claire Sand Created by PTR from research funded by ReFED Learn more at: www.PackagingTechnologyAndResearch.com
  2. 2. IFT192 ABOUT REFED ReFED is an entrepreneurial nonprofit that accelerates solutions to food waste Vision: Eliminate food waste in order to increase food security, spur economic growth and protect the environment Strategies: •Thought Leadership: Serve as the leading source of data, insights and guidance to reduce U.S. food waste •Stakeholder Engagement: Build awareness, education and engagement of key stakeholders •Priority Solutions: Drive adoption of priority food waste solutions
  3. 3. About PTR | Actionable innovation to Minimize food waste with sustainable packaging solutions IFT193 The future of more innovative food packaging is complex, enchanting, and promising Numerous choices result in catharsis and focus is needed Innovation requires a business case A rational, defensible, and achievable strategy is needed Gaps can be found Technology can be used to enable better alignment between consumer needs and market delivery Value chain connections build in agility for future Hesitancy can be reduced with more levers to drive switching
  4. 4. Summary IFT194
  5. 5. IFT195 • The United States wastes 40%, or 63 million tons, of food annually • 4o Percent occurs within consumer-facing businesses Food Wasted by Weight REFED ROADMAP RESULTS
  6. 6. IFT196 • This work: – Focused on specific Packaging Solutions – Added to the efforts by Ameripen, SPC, pac, and numerous other organizations • Results of this work: – Identified and screened 40+ Packaging Solutions – Pinpointed 12 Scalable, Pilot, Research-intensive, and Systems Packaging Solutions with the most promise in reducing food waste • Implementation of this work: – Is facilitated by Business Cases, Gap Analysis, and Implementation Plans – Requires focused value chain partnerships on decreasing food waste PROCESS AND PURPOSE OF THE STUDY • The ReFED RoadMap quantified Packaging Solutions in general to reduce food waste
  7. 7. IFT197 RESULTS – SNAPSHOT OF TOTAL FOOD WASTE REDUCTION AS A FUNCTION OF FEASIBILITY $0 Food Waste Dollars Saved $3billion LOWFeasibilityHIGH
  8. 8. Category Flex-Pack [$1.7 B] Time- Temperature indicators (TTI) [$1.0 B] O2 absorbing sachets, CO2 emitters and MAP [$1.9 B] Edible antimicrobials [$2.0 B] Consume within via Time- Temperature indicators (TTI) [$1.0 B] Fridge pack [$2.1b] IoT end of shelf life $[1.9B] CWI Sensors activated via pH, O2, toxins, microbial [$958 M] Microbial/Bio Phage released from package [$1.8 B] SCALABLE: SPC labeling to increase sorting and collection PILOT: Improved systems for collection, sorting, processing of recyclables reusables, and compostables RESEARCH: Integrated IoT/IoP with CWI & packaging disposal directions [$1.9B] Supermarkets Bakery Dairy Frozen foods Meat Produce Seafood Quick Serve Restaurant Restaurants Meal kits delivery RESULTS – IMPACT OF PACKAGE SOLUTIONS SUSTAINABILTYSOLUTION SUSTAINABILTYSOLUTION SUSTAINABILTYSOLUTION Scalable PILOT RESEARCH SUSTAINABILITY >$300M $100M+ <$100M 8 IFT19
  9. 9. Analysis Process IFT199
  10. 10. Oxidation Spoilage prevention for products that contain unsaturated fat and oxidize Microbial Spoilage prevention for products that degrade due to pathogens (e.g., Listeria, E. Coli, Salmonella), molds and yeast Enzymatic Browning (EB) Spoilage prevention for products that degrade due to oxygen exposure and polyphenol oxidase Water loss/gain Spoilage prevention for products that degrade due to changes in water activity from and within products Design Package adjustments using format, material, and shape design Value Chain Packaging adjustments including shared value, and value chain optimizations PACKAGING SOLUTIONS FOR PACKAGING SOLUTIONS TO ADDRESS FOOD WASTE SPOILAGE PREVENTION PACKAGING ADJUSTMENTS Category Oxidation Microbial Water loss/gain Enzymatic Browning Design Value Chain Supermarkets Bakery Dairy Frozen foods Meat Produce Seafood Quick Serve Restaurant Restaurants Meal kits delivery ANALYSIS PROCESS IFT1910
  11. 11. IFT1911 Opportunity Rubric 1. Food waste total opportunity – Volume and dollars of key categories of application 2. Wide applicability – Category and restaurant type and breadth within solutions – Consumer – Supermarket – Restaurants 3. Extent of impact on sustainability versus current packaging Feasibility Rubric 1. Cost 2. Viability of key value chain elements for success • Partners • Processes 3. Technical availability • Commercial applications • Who uses it - company, product • Where in use - countries, industries • Purpose - what does it do • Research​ & Intellectual Property​ • Who and where work is in process • Past and Future work​​ A Rubric was used to assess 40+ specific packaging solutions PROCESS – IDENTIFYING THE TOP SUSTAINABLE PACKAGING SOLUTIONS THAT REDUCE FOOD WASTE
  12. 12. IFT1912 • $ of reduced food waste • Motivating forces to engage • Gap Analysis SCALABLE PACKAGING TECHNOLOGIES TO REDUCE FOOD WASTE SUBSTANTIAL RESEARCH INVESTMENT NEEDED FOR PACKAGING TECHNOLOGIES TO REDUCE FOOD WASTE PILOT PACKAGING TECHNOLOGIES TO REDUCE FOOD WASTE • $ of reduced food waste • Motivating forces to engage • Gap Analysis • $ of reduced food waste • Motivating forces to engage • Gap Analysis Direction and Specifics
  13. 13. SCALABLE – PACKAGING SOLUTIONS TO FOOD WASTE IFT1913
  14. 14. Lowtotalfeasabilityinreducingmorefoodwaste Medium totalfeasabilityinreducingmorefoodwaste Hightotalfeasabilityinreducingmorefoodwaste Scalable Solutions Reduced Food Waste for Consumers Reduced Food Waste for Supermarket Reduced Food Waste for Restaurant Total Reduced Food Waste Total feasability to Reduce more Food Waste Resealable Packaging $1,095,133,320 $450,491,688 $581,538,462 $2,127,163,470 Improved Water Vapor Barrier $1,034,162,554 $418,952,475 $581,538,462 $2,034,653,490 Map-O2 absorbing sachets, O2 absorbing films and labels, CO2 emitters $884,293,744 $433,883,841 $581,538,462 $1,899,716,046 Flex-Pack $896,359,617 $273,467,945 $581,538,462 $1,751,366,023 Edible water vapor and oxygen barriers $446,254,803 $419,899,801 $581,538,462 $1,447,693,066 Improved Light Barrier $366,241,082 $188,140,852 $581,538,462 $1,135,920,396 Reduce Package Headspace $887,174,809 $185,792,449 $0 $1,072,967,258 Time-Temperature indicators (TTI) $219,276,551 $224,021,084 $581,538,462 $1,024,836,096 Odor Absorbers $100,696,804 $60,808,515 $0 $161,505,319 SCALABLE PACKAGING SOLUTIONS TO FOOD WASTE IFT1914
  15. 15. Meal kits Seafood $1,217 $398,354 $183,185 $477,755 $81,406 $2,154 $112,972 $355,044 * Values are given at sale in thousands BUSINESS CASE – SCALABLE TTIs • Degradative food reactions are a function of both time and temperature and provide an accurate depiction of product safety and quality to decrease food waste • TTIs provide direction for sale at retail as well as for consumption after purchase by consumers with minimal environmental impact IFT1915
  16. 16. TTIS ACTIVATED AT MANUFACTURER - MOTIVATING FORCES There are more balanced costs and value when TTI is activated at Manufacture Post-consumers  Balance cost: Clear Chain of Custody for more viable Food Donations  Shared value: Ensure recyclability of TTI when applied to recyclable packaging Consumers  Balance cost: Clear use by information to decrease food waste losses QSR & Retailers  Balance cost: Clear use by information to decrease food waste losses/unsalables  Shared value: Potentially enable lower employee stock rotation costs with ease of shelf life information Food Manufacturers  Balance cost: Clear use by information to decrease food waste losses/unsalables  Shared value: Uniform communication on quality and safety and so products employ common language, colors, etc.  Shared value: TTI integrated into graphics  Shared value: Raise importance of connecting time & temperature to product end of shelf life (safety and quality)  Shared value: Retailers often Manufacturers in Private Label world Packaging suppliers  Shared value: Demonstrated added value in packaging  Shared value: Longer shelf life with better packaging will have more value TTI suppliers  Balance cost: Increase volumes with likely lowers per unit cost  Shared value: Address universal design to meet needs IFT1916
  17. 17. TTIS ACTIVATED AT PURCHASE/QSR - MOTIVATING FORCES There are less balanced costs and value when TTI is applied at purchase Post-consumers  Balance cost: Clear Chain of Custody for more viable Food Donations  Shared value: Ensure recyclability of TTI when applied to recyclable packaging Consumers  Balance cost: Clear use by information to decrease food waste losses QSR & Retailers  Balance cost: Clear use by information to decrease food waste losses/unsalables for consumer  Shared value: Add value to consumer purchase Food Manufacturers  Shared value: Raise importance of connecting time&temperature to product end of shelf life (safety and quality) Packaging suppliers  Shared value: Demonstrated added value in packaging  Shared value: Longer shelf life with better packaging will have more value TTI suppliers  Balance cost: Increase volumes with likely lowers per unit cost  Shared value: Address universal design to meet needs of all consumers IFT1917
  18. 18. Bakery 1% Seafood 0% Meal Kit Delivery 0% * Values are given at sale in thousands BUSINESS CASE - SCALABLE O2 absorbing sachets, CO2 emitters and MAP • Oxygen related spoilage is the primary cause of food spoilage • Sachets are drop-in solutions to absorb O2, release CO2, ethanol, ethylene that to decrease food waste with minimal environmental impact $5,154 $23,510 $294,043 $81,406 $477,755 $366,369 $653,261 $1,217 18 IFT19
  19. 19. O2 SCAVENGERS AND CO2 EMITTERS PATH FORWARD - RECOMMENDATIONS 1. Reinforce and promote current O2 scavengers and CO2 use is key categories: meat and bakery • Engage with current manufacturers who use this now and sales data in high $ food waste − Case ready meat − Fresh pasta 2. Scale from current and promote future O2 scavengers and CO2 use in meat, precooked dishes, in store deli, grocerants, limited preservative foods, and bakery IFT1919 Align with manufacturers to promote technology in target categories Repeat and scale from small and no preservative bakery and meat manufacturers Align with QSR & Retail Prepared foods to promote technology in target categories Expand within high $ food waste categories at retail Align with to O2 scavengers and CO2 promote technology in target categories Expand within high $ food waste categories O2 scavengers and CO2 manufacturers: Clariant Multisorb Mitsubishi Moxiyo
  20. 20. SCALABLE PATH FORWARD – RATIONALE FOR WORKING ON THE TOP SUSTAINABLE PACKAGING SOLUTIONS THAT REDUCE FOOD WASTE Enable TTI FlexPack O2 absorbing sachets, CO2 emitters and MAP Fuel Consumer Research Define what is needed to communicate packaging technologies to consumers that reduce their food waste Consumer Communication Communicate with Consumers to understand TTIs and decrease food waste and increased shelf life Communicate with Consumers to understand FlexPack and decrease food waste and increased shelf life Communicate with Consumers to understand MAP and decrease food waste and increased shelf life Consistent Engagement with Retailers Increase Retail benefit to drive retailer investment Communicate with retailers on stock rotation benefits Consistent Engagement among Manufacturers Engage with manufacturers to uniformly balance costs in value chain Build on seafood success Engage with manufacturers Need incentive to implement for small manufacturers Advance Shared Value Advance Shared Value principles to balance costs throughout Value Chain of information Drive use for COC for food donations IFT1920
  21. 21. IFT1921 • $ of reduced food waste • Motivating forces to engage • Gap Analysis SCALABLE PACKAGING TECHNOLOGIES TO REDUCE FOOD WASTE SUBSTANTIAL RESEARCH INVESTMENT NEEDED FOR PACKAGING TECHNOLOGIES TO REDUCE FOOD WASTE PILOT PACKAGING TECHNOLOGIES TO REDUCE FOOD WASTE • $ of reduced food waste • Motivating forces to engage • Gap Analysis • $ of reduced food waste • Motivating forces to engage • Gap Analysis Direction and Specifics
  22. 22. PILOT – PACKAGING SOLUTIONS TO FOOD WASTE IFT1922
  23. 23. Lowtotalfeasabilityinreducingmorefoodwaste Medium totalfeasabilityinreducingmorefoodwaste Hightotalfeasabilityinreducingmorefoodwaste Pilot Solutions Reduced Food Waste for Consumers Reduced Food Waste for Supermarket Reduced Food Waste for Restaurant Total Reduced Food Waste Total feasability to Reduce more Food Waste Fridge Packaging (ease of finding and storing) $1,054,707,290 $454,202,956 $581,538,462 $2,090,448,708 Edible antimicrobials $969,781,136 $477,741,560 $581,538,462 $2,029,061,158 Packaged multi-ingredient Meal Solutions $916,805,691 $456,279,032 $581,538,462 $1,954,623,185 In-store MAP $837,405,046 $433,883,841 $581,538,462 $1,852,827,349 Freezer Packaging (ease of finding and storing) $720,152,591 $56,709,461 $581,538,462 $1,358,400,513 Consumer Within (CWI) via Time-Temperature Indicators (TTI) $315,089,591 $343,713,481 $326,630,769 $985,433,841 Returnable climate-controlled shipping $472,097,278 $46,406,998 $0 $518,504,276 Food Shelf Donation Packaging $83,701,725 $54,872,330 $0 $138,574,055 PILOT PACKAGING SOLUTIONS TO FOOD WASTE IFT1923
  24. 24. * Values are given at sale in thousands BUSINESS CASE – PILOT CWI via TTI • Most degradative food reactions are a function of both time and temperature and provide an accurate depiction of product safety and quality to decrease food waste • CWI TTIs provide direction for the actual date of consumption after purchase by consumers with minimal environmental impact Meal kits Seafood $1,217 $398,354 $183,185 $423,532 $81,406 $2,154 $355,044 IFT1924
  25. 25. * Values are given at sale in thousands BUSINESS CASE – PILOT Edible Antimicrobials • Microbial growth is a major food safety issue • Edible (FDA & EU approved) antimicrobials can eliminate and keep microbial activity low extending the shelf life and making foods safer with less traditional packaging Bakery 1% Seafood 0% Meal Kit Delivery 0% $23,510 $310,416 $115,972 $81,406 $477,755 $1,217 $366,369 $653,262 $2,154 IFT1925
  26. 26. EDIBLE ANTIMICROBIALS PATH FORWARD - RECOMMENDATIONS 1. Reinforce and promote current Edible Antimicrobials in key categories: meat and bakery • Engage with current manufacturers who use this now and sales data in high $ food waste − Case ready meat − QSRs − High surface area produce (e.g., lettuce) − Phage applications 2. Scale from current and promote future Edible Antimicrobials use in meat, precooked dishes, in store deli, grocerants, natural preservative foods, and bakery IFT1926 Align with manufacturers to promote technology in target categories Target QSR suppliers where post-package food handling is high No preservative meat manufacturers - small companies for repeat scale Align with QSR & Retail Prepared foods to promote technology in target categories Expand within high $ food waste categories at retail Key retailers: Larger Grocerants and QSRs where food handling is high Smaller retailers with large deli and prepared foods with limited preservatives – Align with to O2 scavengers and CO2 promote technology in target categories Expand within high $ food waste categories O2 scavengers and CO2 manufacturers
  27. 27. BUSINESS CASE - SCALABLE Fridge Packaging (ease of finding and storing) • Packaging design that enables consumers discern rapidly what is within the refrigerator unintentional food and package waste IFT19 27 Bakery $9,796 $355,044 Values are given at sale in thousands $798,862 $477,755 Meat $81,406 $366,369 $796,708 Seafood $1,218
  28. 28. FRIDGE PACK PATH FORWARD – RECOMMENDATIONS 1. Reinforce and promote current Fridge Packaging in key categories: produce and meat • Engage with current manufacturers who use this now and sales data in high $ food waste − High surface area produce (e.g., lettuce) − Meat 2. Scale from current and promote future package design use in meat, precooked dishes, in store deli, grocerants, natural preservative foods that require refrigeration IFT1928 Align with manufacturers to promote technology in target categories Produce Growers, large retailers No preservative meat manufacturers - small companies for repeat scale Align with QSR & Retail Prepared foods to promote technology in target categories Expand within high $ food waste categories at retail Key retailers: Larger Grocerants Smaller retailers with large deli and prepared foods with limited preservatives Align with to produce and meat technologies to promote technology in target categories Expand within high $ food waste categories and key packaging company alliances: Learnings from fridge pack design
  29. 29. Enable CWI via TTI Edible Antimicrobials Fridge Packaging Fuel Consumer Research Define what is needed to communicate packaging technologies to consumers that reduce their food waste Consumer Communication Communicate with Consumers to understand TTIs and decrease food waste and increased shelf life Communicate with Consumers on role of edible barriers to decrease food waste Provide consistent information to consumers package value Consistent Engagement with Retailers/QSR/Restaurant Increase Retail benefit to drive retailer investment Assess retailer applied CWI via TTI Align with retailers for optimized displays and marketing Consistent Engagement among Manufacturers Activation when opened by Consumer/QSR will drive CWI via TTI use through remainder of value chain Facilitate dialogue to share research and implementation processes to decrease food waste Guide decision making with uniform technologies Need incentive to accomplish this for small manufacturers Guide manufacturers in dimensional constraints and design thinking Advance Shared Value Advance Shared Value principles to balance costs throughout Value Chain Drive QSR & Retailer CWI via TTI use for COC for food donations Blend food science innovation with edible antimicrobials Add design value in packaging PILOT PATH FORWARD – RATIONALE FOR WORKING ON THE TOP SUSTAINABLE PACKAGING SOLUTIONS THAT REDUCE FOOD WASTE IFT1929
  30. 30. Direction and Specifics IFT1930 • $ of reduced food waste • Motivating forces to engage • Gap Analysis SCALABLE PACKAGING TECHNOLOGIES TO REDUCE FOOD WASTE SUBSTANTIAL RESEARCH INVESTMENT NEEDED FOR PACKAGING TECHNOLOGIES TO REDUCE FOOD WASTE PILOT PACKAGING TECHNOLOGIES TO REDUCE FOOD WASTE • $ of reduced food waste • Motivating forces to engage • Gap Analysis • $ of reduced food waste • Motivating forces to engage • Gap Analysis
  31. 31. SUBSTANTIAL RESEARCH INVESTMENT – PACKAGING SOLUTIONS TO FOOD WASTE IFT1931
  32. 32. RESULTS – SNAPSHOT OF TOTAL FOOD WASTE REDUCTION AS A FUNCTION OF FEASIBILITY IFT1932 $0 Food Waste Dollars Saved $3billion LOWFeasibilityHIGH
  33. 33. Current Leadership:  Fellow, Institute of Food technologists  pac, Co-Chair Food Waste  IUFoST, Chair of Global Food Packaging Curricula  Packaging Science and Technology, John Wiley and Sons, Editorial Board and Reviewer  Journal of Food Science Reviewer  Institute of Food Technologists (IFT) Higher Education Review Board (HERB)  Institute of Food Technologists (IFT) Executive Board, Food Packaging Division  Strategic Relations & Chapter Affairs committee Phi Tau Sigma (food science honorary society)  Lifetime member of Phi Tau Sigma  University of Minnesota Alumni Association and CFANS  Member of IoPP Dr Claire Sand is a Global Packaging Leader with 30+ years of broad experience in the food science and packaging spectrum. Skilled at leading cross-functional efforts, infusing innovative solutions, providing compelling business technology strategies and business cases, and pragmatic implementation roadmaps for the packaging and food industry. Dr Sand is Owner and Founder of Packaging Technology and Research, LLC and an Adjunct Professor at the University of Minnesota, Michigan State University and CalPoly as well as Food Technology’s monthly Packaging columnist. Expertise is based on experience in basic research, development market research, and marketing in Germany, Colombia, and Thailand and at Total Quality Marketing, Nestle, General Mills, Kraft Heinz, Safeway, and in academia. Dr. Sand holds a doctorate degree in Food Science and Nutrition from the University of Minnesota and MS and BS in Packaging from Michigan State University. Current Affiliations: Owner and Founder Packaging Technology and Research, LLC Adjunct Professor University of Minnesota Michigan State University California Polytechnic University (CalPoly) Columnist Packaging monthly columnist in Food Technology magazine Claire@PackagingTechnologyandResearch.com PackagingTechnologyandResearch.com 33
  34. 34. Current Leadership: • Fulbright Fellow • Packaging Science and Technology, John Wiley and Sons, Reviewer, 2016- present • Journal of Food Science Reviewer, 2016-present • Journal of Food Engineering Reviewer, 2016-present • Institute of Food Technologists (IFT) Executive Board, Food Packaging Division, 2014-present • CleanTech Competition Judge 2014-Present • Lifetime member of Sigma Alpha Epsilon • PPWN Leadership team member • TAPPI member • AAUW member • WISE member Dr. Ziynet Boz is a food and packaging engineer with 10 years of research and development experience. She is involved in national and global academic and industry-based research projects, published scholarly articles and developed and is a US patent holder. Her primary focus is applying engineering principles to food and agricultural systems. Her experience in both food and packaging engineering with a sustainability focus enables the translational science between these two fields. She has been working as a research consultant at PTR since 2017 and is the journal evaluator for the Journal of Food Science. Dr. Boz holds a Doctorate degree as a Fulbright Scholar in Packaging Engineering in University of Florida and MS and BS in Food Engineering from Mersin University with a dual degree in Chemical Engineering at the Institute of Chemical Technology, Prague. Current Affiliations: Research Consultant Packaging Technology and Research, LLC . Stillwater, Minnesota. 2017-present Journal Evaluator Journal of Food Science. Chicago / IL Assistant Professor of Sustainable Food Systems Engineering University of Florida, Agricultural and Biological Engineering, (Aug-2019) 34 Phase 4 CheckPoint
  35. 35. Thank you Questions Research funded by IFT June 201935

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