Food waste is a crucial challenge in today’s food system, with serious environmental, economic, and social implications. Solving this challenge requires collaboration between multiple stack holders ranging from food and packaging producers, policy makers, and consumers. An innovative sustainable packaging aims to decrease of food waste and a serious issue of environmentally persistent plastic accumulation as well as keep food safety. In this session, we will take a systematic approach to food and packaging waste, with talks covering technical elements of packaging design to prolong food shelf-life, general principles of safety and challenges for food contact materials, examples of successful food-waste conversion products, and recent research targeting consumer perception and engagement.
Qian Janice Wang & Ilke Uysal Ünalan
Eddo Hoekstra
Team leader of JRC’s food contact material group, Belgium & Italy
Gry Carl Terrell
Danish Meat Research Institute (DMRI)- Danish Technological Institute, Denmark
Anna-Sophia Bauer
Packaging and Resource Management, Department Applied Life Sciences, FH Campus Wien, University of Applied Sciences, Austria
Qi Chen
Department of Food Science, Aarhus University, Denmark
Jessica Aschemann-Witzel
Department of Management, Aarhus University, Denmark
Niki Alexi
Department of Food Science, Aarhus University, Denmark
Marija Banovic
Dept of Management, Aarhus University, Denmark
Line Pedersen
Department of Food Science, Aarhus University, Denmark
