AIP to recognise International Day of Awareness of Food Loss and Waste on 29 September 2026

The Australasian Institute of Packaging (AIP) will once again be observing the International Day of Awareness of Food Loss and Waste on the 29th of September, which is coordinated by Food and Agriculture Organisation (FAO).

The International Day of Awareness of Food Loss and Waste is designed to make a clear call to action for both the public and private sectors to prioritise actions and move ahead with innovation to reduce food loss and waste.

The AIP’s work within the area of Save Food Packaging sits at the intersection of Australian research now becoming international practice.

According to AIP Executive Director, Nerida Kelton FAIP, “Over the last eight years the AIP have driven the global and regional discussions about the true role that packaging plays in minimising food loss and waste. The development of the Save Food Packaging design guidelines, in partnership with End Food Waste Australia and RMIT University, was the catalyst for change in the industry and something we are very proud of,”

“Since then, the AIP have developed Save Food Packaging Design awards, case studies, workshops, training courses, spoken at hundreds of events and have seen the impact of the new guidance reach over 16,500 people directly across the world,”

“The AIP have been very lucky to have seen the World Packaging Organisation (WPO) work with AIP to globalise the Save Food Packaging design guidelines and help raise the voice for the true role that packaging plays in minimising food loss and waste,”

“The partnerships the AIP have developed across the globe have enabled the guidelines to be included in the first Global Position paper on the Paradox between Food & Packaging Waste developed by UNIDO and Wageningen University, the AIP are an active member of the Save Food Initiative, work with interpack on the Save Food Awards and forums across the world, support FAO and Foundation FSSC and WPO Members,”

“The most recent milestone for the AIP is that the Save Food Packaging design guidelines are now built into FSSC22000 V7 which means that 40,000 food and feed companies will have to review product and packaging design as a part of the safety management standard. The work with FSSC is the impetus for change that is needed for food companies to really understand the true role that packaging plays.” Mrs Kelton said.

The AIP invited some key stakeholders across the value chain to also share what the International Day of Awareness of Food Loss and Waste means for them…

“RMIT and the Australasian Institute of Packaging (AIP) have enjoyed a decades long collaboration in driving sustainability outcomes across the nation and beyond. In recent times, this has focused on the role of packaging in helping supply chain actors and households reduce food loss and waste (FLW). This has resulted in a ‘Save Food Packaging’ (SFP) Criteria co-designed with industry to integrate packaging design principles to reduce FLW, delivering evidence-based assets that are being adopted into training for food manufacturers, packaging technologists, designers, managers, and brands. Over 16,500 industry professionals have been engaged to date through the AIP and the World Packaging Organisation. The SFP Criteria has also been integrated within the global certification scheme FSSC on the 22000 Scheme Food Safety Management System certification Version 7 to include the guidelines as a part of the certification process and auditing of food companies across the globe. The AIP are now working with us to help small and medium enterprises navigate packaging choices for better shelf life, functional, and environmental credentials in a newly launched Centre. AIP will also be crucial as we launch a new project to transform date labels and storage advice on and off pack, to help households waste less in the home. In short, AIP are an indispensable partner in our fight to end Food Loss & Waste globally.” Prof Simon Lockrey, National Reduce Program Leader, End Food Waste CRC & Full Professor within the School of Design at RMIT University

“With the release of FSSC 22000 Version 6 in 2023, FSSC introduced requirements related to Food Loss and Waste (FLW) as the first step towards creating impactful change at organisational level. This led to more than 30,000 organisations at the time needing to implement policies and strategies to address FLW, contributing to progress on SDG 12, Responsible Consumption and Production, and specifically on target 12.3. At FSSC we also understand that packaging plays a vital role in reducing FLW, particularly in relation to the design of packaging material, which resulted in the incorporation of aspects of the Save Food Packaging design requirements in Version 7 of our Scheme. Now potentially over 40,000 organisations will be required to consider these principles if they design primary packaging/packaging material, further supporting the reduction of Food Loss and Waste.” Kelly Mulholland, Technical Manager Safety & Quality, FSSC

“Observing the International Day of Food Waste is a vital reminder that combating food loss requires intentional, collaborative action from paddock to plate. For the wider industry and the Australasian Institute of Packaging (AIP) community, this day underscores our shared responsibility to protect precious environmental and economic resources. Across the Australasian region, the AIP continues to elevate this crucial discussion by empowering packaging technologists, manufacturers, and brand owners with practical, scientifically backed frameworks such as the Save Food Packaging design guidelines. By embedding smart packaging design strategies, from advanced barrier protection to intuitive portion control and clear consumer communication, directly into the product development process, we can actively engineer waste-reduction solutions and drive meaningful, long-term change.” Prof Pierre Pienaar, Education Director, AIP and Immediate Past President, WPO.

“Bringing the Australasian Institute of Packaging (AIP) into our 2026 Packaging Innovation Studio in the Industrial Design Program at RMIT University is an important part of educating the next generation of packaging designers to understand that packaging is not simply about protecting and presenting a product—it can play a critical role in preventing food loss and waste. Through the AIP’s expertise in Save Food Packaging Design Criteria, our Industrial Design students learn to consider packaging across the entire food system, including protection, preservation, portioning, accessibility, communication, consumer behaviour and end-of-life. The success of this industry-embedded approach was demonstrated through the 2024 Packaging Innovation Studio, where every student team received recognition at the Packaging Innovation & Design Awards (PIDA), with two teams subsequently achieving WorldStar Student Awards in 2025, including one team receiving the Overall Student Bronze WorldStar Student Award. These achievements demonstrate what is possible when emerging designers are equipped with industry knowledge and challenged to address complex global issues through design. The collaboration between RMIT University and the AIP is helping to educate and equip future design leaders with the knowledge, skills and responsibility to create packaging solutions that make a positive difference—not only within Australia, but on a global stage.” Dr Caroline Francis, Senior Lecturer of Industrial Design, School of Design, RMIT University

“The International Day of Food Loss and Waste is important to Result Group because reducing food waste is closely connected to the work we do every day. At Result Group, we continue to bring forward technologies and packaging solutions that can help protect food, extend shelf life, improve traceability and reduce unnecessary loss across the supply chain. That includes solutions such as Reclose by Sealstrip, which help consumers reseal packs after opening and keep products protected for longer: a simple design feature that can make a very practical difference to food waste in the home. What is also important is that this is not just a new idea. Reclose by Sealstrip already has a strong foundation with long-term customers such as Mission Foods and True Foods, where resealability has become part of how the product is used and protected after opening. The opportunity now is to take that thinking further and look at where else resealable packaging can help reduce waste across other food categories. We have also seen this kind of thinking recognised through Simplot’s PIDA Gold-winning packaging in 2026, demonstrating what can be achieved when packaging is designed around both the product and the way people actually use it. The AIP plays an important role in keeping food waste high on the industry agenda through education, knowledge sharing, and practical discussion across the Australasian region. The Save Food Packaging Design Guidelines are a valuable part of this work, encouraging industry to look beyond the packaging material itself and consider how design can better protect the food, support consumers and reduce loss throughout the supply chain. For Result Group, the focus is simple: keep learning, keep collaborating and keep putting practical solutions into the market. There is no single answer to food waste, but every better design, every better technology and every better decision moves us in the right direction.” Michael Dossor, Managing Director, Result Group

1. Why is re-certifying for the Certified Packaging Professional (CPP) Designation so important to you personally? What do you have to do to re-certify?

Wilsen:
Recertifying is important to me as it shows you are passionate about packaging and not just a one-time off certificate for job opportunities.
“My end goal in recertifying is to attain the CPPL and to set an example for packaging professionals in Malaysia.” In order recertify again; I would opt for the experience and resume option as you not only build packaging knowledge and connections but you also get to see different packaging technology and how to adapt to your own country.  There are other options such as technical examinations but choose the one which fits your time and availability.

2. Would you recommend the Certified Packaging Professional program to other AIP Members and why?

Wilsen:
I would definitely recommend the Certified Packaging Professional program to other AIP members because it shows that you have the capability to share packaging knowledge based on your competency level. Knowledge is not only gained through work experience but the exposure to many technical experts around the world where the program gets you to explore. The CPP program is a global standard of excellence and only those who have attained it and maintain it shows the industry that you are the go-to person for packaging related matters.

3. What is the value for packaging professionals all over the world to have a CPP designation?

Wilsen:
CPP designation is a global standard of excellence in the packaging Industry. It is recognised not only by AIP, but IoPP and WPO as well. The CPP is the flagship certification globally as a packaging professional. It opens up doors to many possibilities around the world for a packaging professional to explore. “It is an investment that grows as you gain industry experience and knowledge whereby you are still in demand in every changing environment.”

4. What next for your career?

Wilsen:
Next in my career is to attain the CPPL title as well as to undergo the Diploma in Packaging Technology through the AIP. If all goes well, would be able to attain both the CPPL title and complete the Diploma in Packaging Technology to be a packaging technologist who is skilled and trained by the AIP.

FAO has launched a new self-paced, open-access virtual learning course on tackling food loss and waste (FLW) across the agrifood system.
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A new course from the Virtual Learning Center of the Food and Agriculture Organization of the United Nations (FAO) focuses on these choices. “Tackling Food Loss and Waste across the Agrifood Systems,” now available in an open-access format, examines how food loss and waste occur and what can be done to prevent and reduce it.
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Developed by the FAO Regional Office for Europe and Central Asia, in collaboration with the International Food Waste Coalition programme under WRAP Europe, the course follows the path of food through production, processing, retail and food service. At each stage, it asks a set of questions: Where does loss occur, what drives it, and what can be changed without remaking the system entirely?
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In primary production, losses often reflect timing and shifts in market demand. In processing, they frequently result from specifications that reject edible food. In retail and hospitality, they often stem from forecasting, storage and portioning.
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“The development of this course has been a journey of collaboration and learning, bringing together partners and practitioners from across the region. It combines technical expertise, field experience, and regional perspectives. Reducing food loss and waste starts with measurement, but it does not stop there,” said Raimund Jehle, FAO Regional Programme Leader.
“This course was designed to support practitioners in moving from data to action: identifying root causes, implementing solutions, and tracking progress over time. Its aim is to turn knowledge into action by equipping stakeholders with the tools to reduce food loss and waste in a practical and measurable way. ”
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The course reflects a broader shift in how the issue is understood and addressed. It is framed as something that can be measured, compared and managed, drawing on methodologies developed by FAO and the United Nations Environment Programme (UNEP), as well as the Food Loss and Waste Accounting and Reporting Standard, and approaches such as Target-Measure-Act.
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The six-module course emphasises application throughout: it provides measurement tools, case studies and examples of real-world interventions tailored to each stage of the food supply chain: primary production, processing, retail/wholesale, and hotels, restaurants and catering (HoReCa).  It is designed to support practitioners in measuring and monitoring losses within their own operations, identifying root causes, developing responses and assessing both economic and environmental outcomes.  The course also features a technical webinar on consumer food waste, including a presentation by the European Commission ’s Directorate-General for Health and Food Safety (DG SANTE).
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Course features:

• Six comprehensive modules (core and elective).
• Flexible, self-paced format allows learners to engage at their convenience.
• Accessible via computer, tablet or smartphone.
• Can be used as a quick-reference tool at any time.
• Free and available worldwide.
• Certificate awarded upon completion..

Target audience is representatives from sectoral associations (farmers, processors, retailers, etc.) extension services, and employees of food companies across the agrifood systems (including processing, wholesale and retail and HoReCa). This group encompasses professionals involved in performance management, waste management, corporate social responsibility, or marketing, as well as those, interested in understanding the costs and impacts of FLW and exploring potential solutions.
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The course is accessible at any time after registering on the FAO Virtual Learning Centers website.
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The course was co-developed with partners and peer-reviewed by multiple technical experts to ensure both technical accuracy and practical relevance.
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The course pilot was delivered with instructors in early 2025, bringing together 171 participants from 11 countries across Eastern Europe, the Western Balkans, the Caucasus, Central Asia and Türkiye. Participants came from across the food system – farmers, processors, retailers, civil society and policymakers – with different constraints but similar questions about where losses occur and how they can be reduced.
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The course is free and available worldwide. It can be taken in sequence or consulted as needed. It does not promise a one-size-fits-all solution. Instead, it offers tools to measure losses, trace their causes and reduce them, step by step.
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https://virtual-learning-center.fao.org/login/index.php

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1. What is your current role? What are your areas of responsibility?

Sandini: 
I am currently working as a Quality Control Assistant at Caspak, Ball & Doggett. My role involves conducting quality control testing, maintaining batch traceability records, reviewing product artwork and label compliance, coordinating supplier and customer quality documentation, investigating quality issues, and supporting quality assurance activities. These responsibilities help ensure that our products meet food packaging standards, regulatory requirements, and customer expectations.

2. What made you select the Fundamentals of Packaging Technology course through the AIP?

Sandini:    
Working in the flexible packaging industry, I wanted to strengthen my technical knowledge and develop a broader understanding of packaging beyond my day-to-day responsibilities. The Fundamentals of Packaging Technology course is internationally recognised and provides a comprehensive overview of packaging materials, design, manufacturing processes, sustainability, regulations, and packaging performance. I saw it as an excellent opportunity to build a strong technical foundation and support my long-term career development within the packaging industry.

3. What did you learn along the way? Any favourite areas or topics?

Sandini:    
The course gave me a much deeper appreciation of the complexity of packaging and its critical role throughout the supply chain. I particularly enjoyed learning about flexible packaging materials, packaging design, sustainability, packaging testing, and barrier technologies. Since I work in flexible packaging, it was especially valuable to understand not only how packaging is manufactured, but also how material selection, product protection, transport, consumer expectations, and environmental considerations all influence packaging decisions.

4. What advice would you offer anyone looking to undertake the complete Fundamentals of Packaging Technology course?

Sandini: 
My advice would be to approach the course with curiosity and consistency. The content is comprehensive, so setting aside regular study time and relating the concepts to real workplace examples makes the learning experience much more meaningful. Rather than rushing through the material, take the time to understand how the different topics connect. Whether you are new to the packaging industry or have years of experience, the course provides practical knowledge that can be applied in the workplace.

5. Would you consider now completing the Certified Packaging Professional designation (CPP) as your next step?

Sandini:
Absolutely. Completing the Fundamentals of Packaging Technology course has strengthened my interest in continuing my professional development by pursuing the Certified Packaging Professional (CPP) designation. I see the CPP as an excellent opportunity to further develop my technical expertise, gain internationally recognised credentials, and contribute more effectively to the packaging industry. It aligns closely with my long-term career goals of supporting sustainable, innovative packaging solutions, and I look forward to taking that next step.

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Beyond supplying products, tesa partner with brand owners, converters and packaging manufacturers to optimise packaging performance through technical expertise, application support and collaborative product development.  tesa looks forward to working with AIP members to share knowledge and develop innovative packaging solutions together.

If you would like to discuss your packaging challenges or explore how tesa can help, they would love to hear from you.

For enquiries, please contact: Mark.Wroblewski@tesa.com

“We are pleased to partner with the Australian Institute of Packaging, an organisation that plays a vital role in advancing packaging knowledge and innovation across the industry.

At tesa, we believe the best packaging solutions are developed through collaboration, and we look forward to sharing our adhesive expertise while working alongside AIP members to help solve packaging challenges and support the future of packaging in Australasia.”

Clara Yeo, tesa tape

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We invited Cyprian to share with us what attaining the Certified Packaging Professional Designation means to him…

1.  How long have you been in the industry?  What are your areas of expertise?

Cyprian:

I have over 20 years of experience as a Packaging Technologist across multiple industries, including pet food, culinary sauces, confectionery, dairy, and alcohol. I also worked on the supplier side as a Product Development Specialist, developing bag-in-box solutions for both fresh and aseptic applications. This diverse
experience has provided exposure to a wide range of packaging materials, technologies, and machinery. Based in New Zealand, my on-going professional interest is barrier packaging and shelf life preservation through both material innovation and packaging equipment.

2. What made you apply for the Certified Packaging Professional (CPP) Designation?

Cyprian: 
I pursued the Certified Packaging Professional (CPP) designation to formally validate the knowledge and experience I have gained throughout my career while strengthening my connection to the wider packaging profession. While much of my role focuses on solving day-to-day packaging challenges and delivering practical solutions, I wanted to broaden and test my understanding of packaging disciplines beyond my immediate area of expertise.

“Achieving the CPP designation recognises my professional capabilities and reflects my commitment to continuous learning, professional development, and maintaining high industry standards.”

3. How important is attaining the CPP designation to you as an individual?

Cyprian:   
Attaining the CPP designation is important to me because it’s a demonstration my commitment to continuous professional development and enhances my credibility as a packaging professional. I believe it will help me contribute more effectively to strategic packaging initiatives while supporting my long-term career growth. It provides exposure to a growing number of CPP’s available for knowledge sharing and industry best practice exchange.

4. How important is the CPP designation for the greater recognition of people in the packaging industry?

Cyprian:
The CPP designation is important for raising the profile of the packaging profession. I believe it helps showcase the value packaging technologists bring and positions packaging as an attractive career for new talent. As a globally recognised credential, the CPP represents a strong commitment to technical excellence and professional development and gives every packaging technologist something to aspire to.

5. Were there any new learnings or takeaways that you gained from the experience?

Cyprian:    
Over the years, working with a wide range of materials and packaging technologies has given me valuable practical experience. The Fundamentals of Packaging Technology textbook helped deepen my understanding of the science behind many challenges I have encountered and reinforced solutions I had successfully applied in practice. It also provided greater clarity on technical areas often managed by suppliers. By bringing together the fundamentals across a broad industry, the textbook connected concepts from different disciplines and highlighted the importance of a strong technical foundation in packaging.

6.  What next for your career?

Cyprian:    

I look forward to continuing to contribute to my role through involvement in strategic packaging initiatives, particularly around sustainable packaging. As the industry continues to evolve, I remain committed to continuous learning and staying current with emerging technologies, regulations, and best practices.

“Achieving the CPP designation is an important milestone, and I plan to maintain my certification through ongoing professional development, with Lifetime Certification as a long-term goal.”

The 2026 edition of foodpro delivered record engagement across four days at MCEC, with 500+ exhibitors and more than 10,000 visitors on the show floor.
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With one in five visitors returning across multiple days, foodpro 2026 recorded strong dwell time and repeat engagement, as attendees moved between live equipment demonstrations at the Demo Exchange, the Innovation Stage, the Business Lounge and Industry Hub feature area to evaluate technology, meet suppliers and build relationships that will shape purchasing decisions well beyond the show.
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The show floor was further elevated by a program of co-located industry events, including the Australasian Institute of Packaging’s (AIP) two training courses, a packed room for the 4x packaging forums, the Australasian Packaging Innovation & Design (PIDA) Awards showcase area inside foodpro, a walking tour of the show which saw over 50 people in attendance, a treasure hunt to find PIDA finalists and AIP Corporate Partners, the AIP stand and the AIP also held for the first time the 2026 PIDA Awards Gala Dinner alongside the show with a full room.
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The AIP see foodpro as the pinnacle food and packaging tradeshow in Australia and would like to acknowledge Louise Brooks for strengthening this important partnership.
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The AIP looks forward to the 2029 edition of foodpro.

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Read the FULL wrap up here….

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In today’s rapidly evolving market, packaging companies face an increasingly complex set of challenges. Fluctuating raw material prices and supply chains, the ongoing balancing act between cost and quality, and the need for frequent line changeovers to accommodate multiple SKUs are putting heavy pressure on operations. When combined with stricter mandates for automation, compliance, and sustainability, these factors are profoundly shaping production strategies and business decisions.

Scheduled for 16–18 November 2026 at the Shanghai New International Expo Centre (SNIEC), interpack China 2026 will showcase equipment, materials, and technologies spanning the entire packaging industry chain. As a member of the interpack alliance—the global network for processing and packaging trade fairs—this year’s event focuses on live, practical technology demonstrations. You will discover a highly relevant, real-world content program designed to help you source actionable solutions you can immediately implement on the shop floor.

Discover Global Packaging at the World of Packaging: interpack China 2026 Unveils International Exhibitor Lineup
Connecting global packaging innovations with the Chinese market, interpack China 2026 will host exhibitors from 12 countries and regions. The trade fair offers comprehensive, one-stop processing and packaging solutions for buyers across key sectors, including food, beverages, confectionery, bakery, pharmaceuticals, cosmetics, consumer goods (non-food), and industrial goods.

Leading international brands including Multivac, INCOE, Earflap, Unicontrols, KOCH, Waldner, LAWER, sykell, Langguth, KYCZ, NUEVOPAK, Aasted, SUPER DRY, Knack, NAMYANG, HANWA, Stora Enso, ASTRONOVA, NORDMECCANICA, SATO、Hansin, TG, Papkot, KYORAKU have confirmed their participation.

Meet them this November: https://www.interpack-cn.com/links?id=3803

interpack China 2026 Introduces Navigation Routes to Tackle Packaging Pain Points
Driven by new material trends, rapid product iterations, and shifting production models, the packaging industry must be more agile than ever. Manufacturers are asking critical questions: Can our production lines handle new materials? Is our equipment flexible enough for faster changeovers? How do we maintain strict quality control despite rising costs? Furthermore, priorities vary significantly by sector. Food and beverage producers focus on shelf-life and high throughput; Cosmetics brands must balance multi-SKU flexibility with premium aesthetics; and pharmaceutical companies prioritize stability, requiring flawless barrier protection and clear labeling. Meanwhile, logistics and cross-border e-commerce rely heavily on transit durability and processing efficiency.

To address these diverse needs, interpack China 2026 is introducing dedicated navigation routes. Designed around real-world production scenarios, these curated routes directly target the industry’s most pressing concerns—from navigating material price hikes and supply cuts, to achieving cost efficiency, meeting new compliance standards, and safely ramping up capacity.

The program features nine specialized tracks: AI & Smart Packaging, Plastic Packaging, Paper Packaging, Food & Beverage, Home/Personal Care/Cosmetics, Foodservice/Coffee/Tea, Logistics/Cross-Border E-Commerce, Pharmaceuticals/Healthcare, and Pet Food. Each route guides you to the most relevant machinery and material suppliers, ensuring a highly efficient, customized sourcing experience that aligns with your business requirements.

Packaging Extreme Challenges: Live Demonstrations to Overcome Real-World Production Hurdles
Many packaging professionals face a common dilemma: no matter how thoroughly technical specifications are reviewed or physical samples inspected, unforeseen issues often arise once full-scale production begins. Under intense real-world conditions—such as heavy-duty filling, high-temperature sterilization, long-haul transit, and frequent line changeovers—packaging failures frequently lead to significant capacity loss and inflated operational costs.

To give attendees firsthand visibility into how technologies truly perform, interpack China 2026 is upgrading “Packaging Extreme Challenges” sector. By replicating shop-floor environments right on the exhibition floor, this interactive area puts materials, products, and machinery to the ultimate stress test, validating their reliability where it matters most. You will experience a powerful lineup of live demonstrations at interpack China 2026. Highlights include spouted pouch capable of withstanding up to 100 kg of applied pressure without bursting, resealable lidding film that maintains its hold after 50 uses, and multi-format packaging machine that completes full line changeovers in just 30 seconds.

The event will also showcase hot-melt box sealer running at 40–100 boxes per minute, pan-AI X-ray inspection system detecting foreign bodies as small as 0.1 mm, automatic thermoforming machine achieving 80–90% sheet utilization with an energy draw of just 11 kWh, powder packaging machine executing 80+ cuts per minute, and sanitary incline conveyor designed for 30-second cleaning cycles. Moving far beyond the limitations of traditional brochures and technical spec sheets, this immersive experience allows you to instantly verify how well solutions will perform on your own production lines, helping you pinpoint exactly what you need to overcome your specific operational bottlenecks.

Discover the future of packaging at interpack China 2026, taking place 16–18 November 2026 at the Shanghai New International Expo Centre (SNIEC). Register today to secure fast-track entry, visitor gifts, and special rewards for group delegations!

Claim your free ticket: https://www.interpack-cn.com/links?id=3803

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As the regional hub for Asia Pacific, Meyer Seals Asia works closely with brand owners, packaging manufacturers, fillers, and converters to deliver tailored sealing solutions that improve product safety, packaging performance, operational efficiency, and consumer confidence.

Read the FULL article here…

Read the FULL article here…