AIP introduces Save Food Packaging design guidelines training course

The AIP’s inaugural Save Food Packaging design guidelines training course is being held on 6 December in Melbourne. The course has been developed as a part of the AIP-led Save Food Packaging guidelines project in the Fight Food Waste CRC and is in partnership with RMIT and Stop Food Waste Australia. All AIP training courses are internationally recognised and approved to attain Certified Packaging Professional (CPP) points.

The training course will provide the detailed guidelines, criteria, research and action places to arm packaging technologists, designers, innovation teams, sustainability and environmental teams, sales, business development, design agencies, consultants, procurement, and marketing and communications departments with the tools to integrate the roadmap into their product-packaging design. The course is designed to not only help set the scene on food waste globally and across the ANZ region, but also help attendees redesign their packaging to minimise food loss and waste.

Save Food Packaging (SFP) uses design features that can contain and protect, preserve, extend shelf life, be easily opened and resealed, provide consumer convenience and portion control — all the while meeting global sustainable packaging targets. Opportunities for packaging design to minimise food loss and waste can include better facilitation or communication around portion control, date labelling, extension of shelf life, protection, resealability and openability, serving size, food safety/freshness information, information on storage options and improved communication on packs. The packaging should also highlight a wide range of design factors that help to prevent food waste including: mechanical protection, physical-chemical protection, resealability, easy to open, grip, dose and empty, contains the correct quantity and serving size, food safety/freshness information, expiry date and best before date, information on storage options and improved communication on packs including open, reseal, close and dispense. The packaging should also facilitate sorting of household waste, such as easy to clean, separate, recycle or reuse.

The course outcomes include more innovative and intuitive packaging that can minimise food loss and waste across the value chain all the way to the household and ultimately lower environmental impacts.

For more details about the training course, click here.