(NSW) Training Course: The Role of Packaging in Minimising Food Waste

Date: July 25, 2018

Start Time: 10:00 am
End Time: 3:30 pm




Over one third of the food grown for human consumption is lost or wasted between farm and fork. In Australia it is estimated to be valued at $20 billion per year, with half of this occurring in households.  There are many reasons why this loss is occurring.  There are also many opportunities to be more efficient with resources. This course will provide participants with an introduction to the seriousness of food waste in this country and globally and how we can all make a difference as team members of the product-packaging design process to this issue.  It will cover packaging design criteria for Best-Practice Save Food Packaging Design developments that should be considered.  With hands-on and practical case studies participants will learn how designing packaging to save food actually saves food.


  • Understanding of where and why food loss and waste occurs.
  • Understanding the role of packaging in minimising loss through the supply chain and at the household level.
  • Understanding of key packaging design criteria to minimise food loss/waste.
  • Appreciation of the environmental life cycle profile of food, packaging and food waste.


This course is ideally suited to packaging technologists, designers, engineers, marketers, production and procurement managers and for industries across the food supply chain (farm to fork).


Karli Verghese FAIP

Principal Research Fellow, Industrial Design program School of Design, RMIT University, Melbourne

Associate Professor Karli Verghese FAIP is a Principal Research Fellow in the Industrial Design program of the School of Design, RMIT University, Melbourne.  Her research projects have included the development of decision support tools for packaging, resource efficiency, food waste, eco-design and one currently being developed for Australia’s Antarctic research station (Casey). Research themes include the role of packaging, packaging sustainability, food loss/waste across supply chains, resource efficiency, waste management, and life cycle assessment. She is also the Reducing Supply Chain Losses Research Program Leader of the Fight Food Waste CRC.


Mercure Parramatta

106 Hassall Street

Rosehill NSW 2142


10.00 am arrival for a 10.30 am commencement

Training will conclude at approx. 3.30 pm

(Morning tea, lunch and afternoon tea will be provided.)


Car Parking is available for all attendees at $10 a day. Car Park is available from Hassall Street.


$350 inc GST - AIP Members

$400 inc GST - Members of |APCO | AFGC | APPMA | FIAL | FPLMA | SPE

$450 inc GST - Non-Members

NB: A Tax Invoice will be sent upon receipt of your booking. The attendance fee includes catering for morning tea, lunch and afternoon tea. Please note, a workbook will be provided to each participant for future reference and use. Due to catering and venue requirements NO CANCELLATIONS will be accepted after 18th of July. Replacements will however be accepted.


.*CPE points are used to maintain your Certified Packaging Professional (CPP) credential..






Download Flyer (PDF) or register on-line below




Mercure Sydney Parramatta

106 Hassall Street
Map and Directions

We are sorry but registration for this event is now closed.

Please contact us if you would like to know if spaces are still available.