Wednesday September 19, 2018 – Wednesday September 19, 2018
217 Green Lane West
OVERVIEW OF THE COURSE:
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.
WHO SHOULD ATTEND?
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.
Board Room (Level 2)
217 Greenlane Road West
Epsom, Auckland 1344
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.)
ASB Showgrounds Parking is $10 per vehicle with alternative parking available at the Alexandra Park Raceway carpark on the corner of Campbell Cres and Puriri Drive (behind the Caltex Station). From here you can enter the venue at Hall 1.
$320 AUD – AIP Members | Packaging New Zealand Members
$420 AUD – Non-Members | Foodtech Packtech attendees
NB: A Tax Invoice in AUD 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 10th of September. 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
217 Green Lane West
Map and Directions