Workshop: Sustainable Packaging of Meat

Meat has a major impact on the environment, but what about the packaging? 18 people from the sector examined this question during the workshop of the Network for Sustainable Packaging on March 29, 2012.

The following sustainable improvement options emerged:

  • Reducing food waste and extending the shelf life;
  • Improved barrier films, such as: EVOH, SiOx and Trizaine (DSM)
  • Use of recycled plastics, such as: rPET for trays
  • Application of bio-based materials, such as PLA.

Participants indicated that they would like to continue their talks with retail partners to implement the improvements. The Network Sustainable Packaging will organize a follow-up session.

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