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Sustainable Food Packaging: An Integrative Framework

Author

Listed:
  • Romina Santi

    (Department of Chemistry, Materials and Chemical Engineering “Giulio Natta”, Politecnico di Milano, Via Luigi Mancinelli 7, 20131 Milan, Italy)

  • Paola Garrone

    (Department of Management, Economics and Industrial Engineering, Politecnico di Milano, Via Lambruschini 4b, 20156 Milan, Italy)

  • Mattia Iannantuoni

    (Department of Management, Economics and Industrial Engineering, Politecnico di Milano, Via Lambruschini 4b, 20156 Milan, Italy)

  • Barbara Del Curto

    (Department of Chemistry, Materials and Chemical Engineering “Giulio Natta”, Politecnico di Milano, Via Luigi Mancinelli 7, 20131 Milan, Italy
    National Interuniversity Consortium of Materials Science and Technology (INSTM), Via G. Giusti 9, 50121 Florence, Italy)

Abstract

The paper proposes a comprehensive and operational definition of Sustainable Food Packaging (SFP). Sustainability is a multifaceted concept, yet most SFP conversations decline it as a mere material substitution issue. The efforts of regulators, packaging producers, food companies, and consumers towards the design and adoption of SFP products are likely to fail without a common understanding of the multiple means by which food packaging contributes to sustainability. Based on an extensive literature review and the contributions of SFP innovation experts, the paper builds a Food Packaging Sustainability Framework (FPSF) that encompasses the three main dimensions of SFP, namely environmental conservation, food safety, and social value, and operationalizes them in terms of objectives and activable levers. The framework can be used as a tool to search and evaluate food packaging products, a conceptual guide for SFP design, and a narrative platform for coordinating supply chain actors, including consumers. The experimental activities applying FPSF gathered the different actors in the supply chain to jointly adopt the integrated model that distributes environmental, social, and economic benefits along the entire production chain.

Suggested Citation

  • Romina Santi & Paola Garrone & Mattia Iannantuoni & Barbara Del Curto, 2022. "Sustainable Food Packaging: An Integrative Framework," Sustainability, MDPI, vol. 14(13), pages 1-17, June.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:13:p:8045-:d:853520
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    References listed on IDEAS

    as
    1. Disdier, Anne-Célia & Marette, Stéphan, 2012. "How do consumers in developed countries value the environment and workers’ social rights in developing countries?," Food Policy, Elsevier, vol. 37(1), pages 1-11.
    2. Måns Nilsson & Dave Griggs & Martin Visbeck, 2016. "Policy: Map the interactions between Sustainable Development Goals," Nature, Nature, vol. 534(7607), pages 320-322, June.
    3. repec:hal:pseose:halshs-00754604 is not listed on IDEAS
    4. Bleich, S.N. & Herring, B.J. & Flagg, D.D. & Gary-Webb, T.L., 2012. "Reduction in purchases of sugar-sweetened beverages among low-income black adolescents after exposure to caloric information," American Journal of Public Health, American Public Health Association, vol. 102(2), pages 329-335.
    5. Nikki Clark & Rhoda Trimingham & Garrath T. Wilson, 2020. "Incorporating Consumer Insights into the UK Food Packaging Supply Chain in the Transition to a Circular Economy," Sustainability, MDPI, vol. 12(15), pages 1-33, July.
    6. McNicholas, Grace & Cotton, Matthew, 2019. "Stakeholder perceptions of marine plastic waste management in the United Kingdom," Ecological Economics, Elsevier, vol. 163(C), pages 77-87.
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    Cited by:

    1. Groth, Carolin & Wegmann, Christoph & Meyerding, Stephan G.H., 2023. "Perception of product sustainability: The case of processed tomatoes – A qualitative study in Germany," Journal of Retailing and Consumer Services, Elsevier, vol. 71(C).

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