packaging designed to minimize food waste risk jean-paul duquet – bel group global eco-design...
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Packaging Designed to Minimize Food Waste Risk
Jean-Paul Duquet – BEL Group
Global Eco-design Packaging Manager
22 Nov 2012 – Pack Vision Conference – Packaging Exhibition – Paris
Introduction
partial approach of the
waste issue
Content
• Bel Group
• Sustainability Policy
• Packaging Designed to Minimize Food Waste Risk
Top 3 worldwide branded cheese
company
5 Core Brands+ 25 Local and International Brands
PRESENCE IN 33 COUNTRIES 26 PRODUCTION SITES
PRODUCTS DISTRIBUTED IN 120 COUNTRIES
11,300 EMPLOYEES 49 NATIONALITIES
OVER 12 BILLION PORTIONS SOLD PER YEAR
400 MILLION CONSUMERS WORLDWIDE
Nutrition and Responsible Products
Responsible Communication and Consumption
Environmental footprint
Employer Commitment
Partnership and Society
www.smilesfortheplanet.com
Corporate Social Responsibility: 5 Pillars’ Policy
Packaging eco-design part of Bel CSR policy
Optimize our packaging solutions so as to minimize the environmental footprint of our products
Look beyond the environmental footprint of the only packaging Consider the packaging/product combination Consider the entire life-cycle
Contribute more positively to Sustainable Consumption and Production
The essential role of packaging
Packaging share in overall impact is limited while its role is crucial
LCA exampleGHG emissions
Valuable and nutritive food like cheese, having required an important amount of resources to be produced, deserves a packaging capable to minimize any risk of product spoilage or wastage
11
Food Waste in the Dairy Sector
FAO Report Extract
Industrialized regions: 10% to 20% of dairy products are lost or wasted, with at least half of it at the consumption level
Emerging regions: 20% to 25% of dairy products is lost or wasted with about one third of it at the distribution level
Effective preservation until the ultimate moment of consumption – Barrier against light and gas preventing
oxidation/ desiccation– Mechanical protection against chocks
Appropriate format Adapted to local consumer use / patterns Pack size, portion model…
Optimized Refund rate Easy opening Easy product emptying
Packaging Designed To Minimize Food Waste
Portion model help to reduce the risk of cheese waste at the consumer stage
Uneaten portions perfectly preserved once the box is open Avoid having to throw away the remaining cheese if not eaten in a short
amount of time
Provides the appropriate quantity of product Avoid over-serving and possible leftover in the plate
Social aspect / nutrition: portion model encourages proper food behavior
Appropriate quantity
Industrialized Countries
Packaging designed to reduce the risk of loss and waste at the distribution stage
Allow long conservation With frequent cold chain breaks
Social aspect / nutrition: the portion model supports accessibility Possibly sold per portion unit
Emerging Countries
www.bel-group.com