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For two decades, sustainable packaging has been on a roller coaster ride characterized by some electrifying, albeit brief, highs generally followed by lengthy and sobering lows.
Tray packaging has been used for meat, poultry and seafood products for decades. Yet, even though it is well-established, it doesn’t necessarily mean it’s the status quo for the packaging type or style. New designs and technology are improving performance and eliminating the need for components such as absorbent pads, thereby streamlining the packaging operation and eliminating the cost of the pad and the risk of the product picking up fibers from the pads.
Part of sustainability of food packaging is lightweight, more sustainable materials. The other part is keeping food fresh and protected throughout the supply chain, reducing food waste.
"More sustainable” describes today’s meat, poultry and seafood packaging. This means today’s packaging is increasingly likely to contain recycled or renewable content and be recyclable, reusable and/or degradable.
Sustainable packaging conversations seem to revolve around descriptions like renewable, biodegradable and recyclable. The package is always cast as the central player.
Sustainability is top of mind for the meat industry, both for improving efficiency and managing resources. Demonstrating a commitment to sustainability can also be good for the bottom line.
