THE EFFECT OF FOOD PACKAGING MATERIALS ON THE ENVIRONMENT
- Project Research
- 1-5 Chapters
- Abstract : Available
- Table of Content: Available
- Reference Style: APA
- Recommended for : Student Researchers
- NGN 3000
Abstract
This thesis focuses on the attributes of packaging that can be used to preserve resources efficiently and reduce the environmental impact of the food- packaging system. The service perspective is used to increase knowledge about consumer interaction with packages. Fifteen packaging attributes, for example, ‘easy to empty’, ‘hygienic’ and ‘contain the right quantity’, were identified as influencing the amount of food losses at the consumer. The result showed that there are potentials to both increase consumer satisfaction and decrease the environmental impact of the food-packaging system, when new packaging design reduces food losses. This is especially true for food items with high environmental impact,
e.g. meat and dairy products, and for food items that have a high share of loss,
e.g. bread. The study showed that about 20% to 25% of household food waste was related to packaging. Finally there is a discussion of packaging research in the context of sustainability principles, and suggestions for further research.
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