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The GLOPACK H2020 project
on innovative and sustainable food
packaging
Zsófia Kertész (Campden BRI Hungary)
This project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No
• Development of innovative, sustainable food packaging
• Funded by the Horizon 2020 programme of the EU
• Running from June 2018 till November 2021
• Acting Coordinator: Prof. Valerie Guillard (University of Montpellier)
The GLOPACK trays
Biodegradable, home
compostable, bio-sourced
Active packaging attributes
Intelligent packaging attributes
• Polyhydroxy(butyrate-co-valerate), PHBV
produced from agrowaste
• O2 scavanger: iron, gallic acid
• Anti-microbial emitter: carvacrole
• Battery free RFID tags
• Mobile application
The GLOPACK trays
Biodegradable home
compostable
Active packaging attributes
Intelligent packaging attributes
User-friendly decision making software
 For food product producers to select the right packaging solution for
their product(s).
Further GLOPACK results
Best Practice Guidelines for Biodegradable Packaging of Foods
Guidelines and recommendations about the setting up of standardized
FOP sustainable label
 Will be ready by June 2021
 Will be ready by September 2021
Further GLOPACK results-2
• Focus groups in 5 countries
• „Training” of consumers
&
• Online Education Cards about bio-based,
biodegradable, compostable products.
• Developed by the undergraduate students of
the University Institute of Technology of
Montpellier
Stakeholder’s Platform
Forum for exchanging views with peers and the project partners for
networking.
• Early access to the project results
• Meetings
• Webinars
• Involvment in project activities
• Members have to sign a NDA to protect the project results
Website: www.glopack2020.eu
Twitter:@GlopackP
LInkedIn: GLOPACK project
Thank you very much for your attention!
For further information: Kertész Zsófia
(z.kertesz@campdenkht.com)
This project has received funding from the European Union’s Horizon 2020 research and innovation programme unde
grant agreement No 773375.

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GLOPACK presentation at the IfM Open Innovation (OI) Forum Sustainable Packaging Interest Group

  • 1. The GLOPACK H2020 project on innovative and sustainable food packaging Zsófia Kertész (Campden BRI Hungary) This project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No
  • 2. • Development of innovative, sustainable food packaging • Funded by the Horizon 2020 programme of the EU • Running from June 2018 till November 2021 • Acting Coordinator: Prof. Valerie Guillard (University of Montpellier)
  • 3. The GLOPACK trays Biodegradable, home compostable, bio-sourced Active packaging attributes Intelligent packaging attributes • Polyhydroxy(butyrate-co-valerate), PHBV produced from agrowaste • O2 scavanger: iron, gallic acid • Anti-microbial emitter: carvacrole • Battery free RFID tags • Mobile application
  • 4. The GLOPACK trays Biodegradable home compostable Active packaging attributes Intelligent packaging attributes
  • 5. User-friendly decision making software  For food product producers to select the right packaging solution for their product(s). Further GLOPACK results Best Practice Guidelines for Biodegradable Packaging of Foods Guidelines and recommendations about the setting up of standardized FOP sustainable label  Will be ready by June 2021  Will be ready by September 2021
  • 6. Further GLOPACK results-2 • Focus groups in 5 countries • „Training” of consumers & • Online Education Cards about bio-based, biodegradable, compostable products. • Developed by the undergraduate students of the University Institute of Technology of Montpellier
  • 7. Stakeholder’s Platform Forum for exchanging views with peers and the project partners for networking. • Early access to the project results • Meetings • Webinars • Involvment in project activities • Members have to sign a NDA to protect the project results
  • 8. Website: www.glopack2020.eu Twitter:@GlopackP LInkedIn: GLOPACK project Thank you very much for your attention! For further information: Kertész Zsófia (z.kertesz@campdenkht.com) This project has received funding from the European Union’s Horizon 2020 research and innovation programme unde grant agreement No 773375.

Editor's Notes

  1. Extend product shelf-life and reduce food waste and losses by preventing the spoilage of food, discolouration, browning, rancidity.