“Almost half of all the food produces goes to waste all over the world”, researchers at the Institution of Mechanical Engineers in UK finds.
The report “Global Food; Waste Not, Want Not,” conducted by UK’s Institution of Mechanical Engineers (IMechE), finds out the “staggering” figures: between 30 – 50% or 1.2 – 2bn tonnes of foods thrown away without making them on to a plate.
Researchers blame that this “staggering” new figures are caused by unnecessarily strict sell-by dates, buy-one get-one free and Western customers demand for cosmetically perfect food, along with “poor engineering and agricultural practices”, inadequate infrastructure as well as poor storage facilities.
To cope with the global food waste issue, scientists at the Tecnalia Institute in Spain are aiming to reduce food waste by “packaging”. The new packaging is designed to extend the food life.
“Incorporation of an active component directly in the packaging material, application of a layer of coating to the packaging as well as placing an active layer on the products’ surface directly are 3 different ways or directions of this new packaging technology. ” Elena Diaz de Apodaca, one of the researchers explains.
The Spainish research team uses naturally occuring anti-fungal agents in the packaging, which slows the onset of mold and helps foods like cheese stay fresher, even the package has been opened.
The new packaging is a win-win solution to food waste issue. It definitely has a duel benefit. It enhances the food quality for customers and protect our environment before reducing the chances of being thrown due to food expiration or fresh be bad.
– Market Story: Are You Ready To Cut Waste By New Packaging?