In recent years, the world has witnessed growing environmental impacts due to
the proliferation of unsustainable packaging. Over 80 million tons of plastic
packaging is produced each year, with a recycling rate of only 5-6
percent
— leaving millions of tons of plastic heading into landfills and waterways to
contribute to pollution and endanger ecosystems. It is projected that by 2050,
there will be more plastic than fish in our
oceans.
Addressing this issue requires a shift in how we develop and package our
products — and compostable
packaging
plays a significant role in enabling a sustainable future. By increasing
awareness and educating consumers on the benefits of viable, compostable
alternatives, individuals can make more informed purchasing decisions and drive
positive change.
But the bottom line is that the only path to sustainability is for industry to
break its dependence on plastic. One widespread belief fueling our habit is that
the functionality of sustainable packaging materials needs to match that of
traditional plastic. This isn’t necessarily true; there are many applications
where the functionality of plastic is just not needed. Take, for instance, all
the baggies of screws and parts that come with an item that needs to be
assembled — several more sustainable packaging options could get that job done.
Food packaging, on the other hand, does require certain functionalities. It
protects the food from the environment, aids in preservation, and helps maintain
the integrity and safety of the product. However, foods have varying packaging
needs; so, there’s no quick fix. It's important that we work together and think
creatively to develop and support food packaging solutions that are both
functional and sustainable.
Admittedly, adopting sustainable packaging is not without its challenges.
Governments and regulatory bodies play a crucial role. While it appears highly
unlikely that any domestic regulatory body will tax — or really, in any way
discourage — the manufacturing of something as prevalent and lucrative as
plastic packaging, they can incentivize the use of sustainable materials through
credits or
offsets
for the incremental costs. Creating a favorable regulatory environment
encourages companies to prioritize sustainable packaging, which would lead to
more widespread adoption and a corresponding reduction in negative environmental
impacts.
Valid concerns over product integrity and compatibility also pose technical
hurdles. Finding materials that meet a product’s unique requirements can be
particularly difficult, especially for foods with a high moisture content — such
as yogurt or hummus — that do not have an inherent barrier like that of fresh
fruit. While environmentally unsustainable, the water barrier functionality that
plastic packaging provides is critical.
Overcoming these challenges requires innovation and long-term investment. Brands
and manufacturers have the opportunity to lead the change by integrating
compostable packaging options and supporting the development of new materials.
Inertia within established supply chains can be overcome through the adoption of
long-term impact innovation and support from well-established companies or
ESG-focused investors.
But what does this innovation look like? What should these brands and
manufacturers be investing in? It’s time to reevaluate how we’re approaching the
solution to our packaging problem: Change the product, not just the packaging.
It is possible to create food products that are more stable and compatible with
more minimal and sustainable packaging solutions. Modifying a food itself, so
that it requires less functionality (e.g. barrier protection) from its
packaging, allows for compatibility with a broader set of materials that include
more sustainable and bio-based solutions. Integrating barrier materials in the
form of coatings or outer layers is an underutilized but growing solution in
sustainable packaging. Companies such as Mori and
Apeel
make edible barriers that are designed to be applied to fresh foods’ existing
peels and to extend shelf life. Foodberry uses
biomimicry to replicate the properties of fruit skins and peels — creating
coatings made of fibers, phytonutrients and minerals that manufacturers can use
to create self-contained, bite-size versions of their signature products. The
coatings create a functional, edible barrier — just like fruit skins found in
nature — meaning that even hydrated foods can be distributed in bulk, or sold in
compostable or biodegradable packaging.
The benefits of sustainable packaging extend to businesses, consumers, the
environment and the entire economy. It stimulates innovation and product
differentiation, appealing to consumer preferences for sustainability. By
bringing new solutions to the market, businesses can leverage sustainability as
an innovation catalyst — reducing environmental harm, improving human health,
and fostering a healthier and more sustainable future.
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Marty Kolewe is a food scientist and CEO of Foodberry — a startup that's created a new class of edible barrier materials and bite-sized snacks that extend the shelf life of fresh food.
Published Jul 14, 2023 2pm EDT / 11am PDT / 7pm BST / 8pm CEST