Packaging for the Bio Bud
Goal#1
Guidelines for the assessment of packaging in 3 principles
Goal #2
Documented evaluation method based on existing best practice
Goal #3
Excel tool for implementation in practice
INITIAL SITUATION & GOALS
Young adults are ready for a change in behavior towards sustainable nutrition
Food packaging is driven by rapid technological innovations and strong public interest.
a strong public interest. Packaging offers food protection, guarantee safety for consumers but also have important marketing functions. These functions are often in competition with each other and must also satisfy increasingly stringent criteria from the perspectives of sustainability, food law and health.
In view of these increasing complexities, Bio Suisse wants to work on this topic internally and with the involvement of key stakeholders and create a strategic and practical basis.
OUTPUT
3 principles, 6 evaluation criteria, 1 spider diagram
The reflections of the project management team, consisting of experts in the field, show that the possible issues and solutions in the area of packaging are almost endless. The challenge was therefore to develop criteria that would achieve concrete improvements and results in the foreseeable future and that could also be implemented. In particular, the declared aim was for the Bio Suisse licensees to achieve added value from the project – in other words, to improve in the area of packaging and for this to be based on uniform assessment criteria.
he assessment method developed for packaging, which takes into account weight, material, recycled content, recycling, risk characteristics of the food and the presence of chemicals, provides new impetus for the sustainability assessment of packaging.
Ihre Ansprechpartnerin: Sonja Maurer
Sonja Maurer ist Ihre Ansprechpartnerin, wenn es darum geht, Prozesse in der Lebensmittelbranche nachhaltiger zu gestalten. Als Consultant bei Foodways unterstützt sie Unternehmen dabei, ökologisch wirksame und wirtschaftlich tragfähige Lösungen zu entwickeln – mit systemischem Blick und praxisnaher Umsetzungsstärke.
Was sie auszeichnet: Sie kennt die Branche aus erster Hand: Als frühere Produktmanagerin bei HelloFresh Schweiz verantwortete sie Sortimente, Prozesse und Produktentwicklungen. Mit ihrem Hintergrund als Lebensmittelingenieurin bringt sie ein tiefes Verständnis für Produktionsabläufe und Qualitätsanforderungen mit – die ideale Basis für nachhaltige Transformation im Betrieb.
Sie möchten den Wandel aktiv gestalten? Sonja Mauer unterstützt Sie gerne mit Ihrem Fachwissen.
Foodways
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