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

Questions to consider at the design stage include:

• Is your packaging fit for purpose?
• Is it Functional?
• Is it Accessible, Openable & resealable?
• Can the pack minimise food loss and waste?
• Can the design and the material selected extend the shelf life of the product?
  

With so much focus right now on plastic and packaging waste, we must not lose sight of the key role packaging plays in the protection of a product. Inadequate packaging that results in wasted food defeats the whole purpose and is a much bigger waste of resources and environmental impacts. Packaging needs to be designed to ensure that a product is protected, preserved, container and transported all the way through the value chain from production until it is used in the household.

The challenge for packaging technologists & engineers is to be able to design optimum packaging with the lowest environmental impact at the start. It is about finding the balance between meeting food waste targets, at the same time as achieving packaging waste targets.

If the balance is tipped either way it will create unintended consequences which could see overpacking (wasting packaging materials) or underpacking (wasting food). Finding the perfect balance can be challenging and requires technical knowledge and understanding of packaging design.

Looking at some of the Save Food Packaging winners in the 2024 round of the Australasian Packaging Innovation & Design (PIDA) Awards two packs stand out for incorporating a high number of Save Food Packaging design principles; both have looked at finding the balance between food waste and packaging waste through better design at the start.

When designing packaging for potatoes the pack needs to protect the product from spoilage and damage through transportation. It also needs to be designed with air circulation to help preserve the potatoes for longer periods without deterioration. Effective communication for how to store the potatoes is also important as the ideal scenario is to store them in complete darkness and a cool environment once in the household. As a part of the nightshade family potatoes contain the toxin solanine and if exposed to light and not stored properly can spoil quickly.

Dutch Cream Potatoes Red Gem have designed an FSC certified recyclable pack that has a unique popcorn box closing mechanism. The pack design creates a flume-like entry when potatoes are dispensed and is easy openable and reclosable to extend the shelf life of the product.

The innovative design is pivotal in shifting from traditional non-recyclable plastic bags to a more environmentally friendly, fully recyclable cardboard option, that extends beyond simple containment.

Cardboard inherently blocks light, which is crucial for potatoes that are prone to greening when exposed to light. This characteristic significantly extends the shelf life and preserves the quality of the potatoes by preventing the natural greening process.

The sturdy construction of the box minimises damage and bruising during transportation and handling and ensures that the potatoes remain in pristine condition from the farm to the retailer. The interlocking design of the box not only facilitates easy stacking for eye-catching in-store displays, but also serves as an effective storage solution for consumers. This box design keeps kitchen pantries tidy and preserves the quality of the potatoes by protecting them from light exposure, which can lead to spoilage.

One of the unique features of the pack is the controlled dispensing whereby the potatoes can be easily removed one at a time or in controlled quantities, which helps in managing portion sizes more effectively. This controlled dispensing feature is crucial for households looking to cook precise amounts, reducing excess that might otherwise go unused.

The ‘popcorn box’ top opens widely, creating a flume-like entry when potatoes are dispensed from the weighing machine. This design facilitates the smooth filling of the box, reducing the likelihood of impact damage as the potatoes enter the box, thereby maintaining their integrity and appearance.

In addition, the communication of storage ideas is linked to the website via a QR code on the pack. The consumer information includes a range of recipes specifically designed for Dutch Cream potatoes, known for their creamy texture and rich flavour. This encourages consumers to try new dishes and use the potatoes more comprehensively, which can significantly reduce food waste by providing ideas for using every part of the potato, including skins and smaller cuts.

The website also includes proper storage details on how to store the potatoes to maintain their freshness for as long as possible, thereby preventing premature spoilage.

This comprehensive approach to packaging design not only contains and protects the product but also significantly contributes to reducing food waste and spoilage by addressing common issues faced during the distribution and retail display stages. By integrating these features, the packaging ensures that the Red Gem Dutch Cream potatoes reach consumers in optimal condition, enhancing overall satisfaction and reducing waste due to spoilage or damage.

Don Smallgoods have designed an Australian-First intuitive and innovative flow wrap (envelope pack) with reseal functionality for the smallgoods industry called Deli-Cuts. The packaging provides consumer convenience, communicates to consumers intuitively for the easy to open and close features, provides product visibility, minimises the mess of liquid in the pack and is a mono material lightweighted packaging solution that does not compromise food quality and freshness.

Traditionally packaging in the smallgoods category is conventionally thermoformed and is not resealable and the new flow-wrap solution is a first for this region.

Research says that Reseal functionality is a consumer’s number one tension when it comes to smallgoods packaging, followed closely by bulky packs; lack of sustainable options; visibility of the product itself and the presence of free liquid in the pack. (BrandTonic Nov 2022)

The intuitive reseal functionality preserves food freshness, sealing in moisture and flavour, thus reducing wastage due to dry, spoiled product. It enables consumers to retain the product in its original packaging for fridge storage, thus product information such as use by dates are visible to consumers. It also prevents wasteful double packaging through use of cling wrap and therefore reduces packaging disposal.

The secondary seal and reseal functionality is secured on the reverse and provides clear intuitive and visual instructions on how to open and close the pack.

Whilst consumers want to see the product, there is a tendency for Ham and Bacon to lose their pink colour when under bright lights. To resolve this, the design has enabled the product to be viewed on the reverse side of the pack.

On cooling pork products, it is normal for products to release some moisture. This can be seen as free liquid in the bottom of packs. To alleviate this, they have placed the products onto an aqueous board which will absorb any free liquid.

The future of the smallgoods category is all about less waste, less packaging waste, less food waste, and less energy waste. This innovation addresses these issues through food preservation, less plastic, and less energy utilisation.

The new flow-wrap pack uses 50% less plastic than the current DON 100g Fillers Range (10.2g vs 4.9g plastic) and 69% less plastic than current competitors 100g Fillers range in market (15.8g vs 4.9g), therefore reducing the amount of plastic in the market.

The more compact pack, improves pallet efficiency by 150%, moving from 144kg per pallet to 222kg/pallet. The cascading effect is the improved efficiency in transportation and reduction in emissions as materials move between supplier to manufacturer and manufacturer to retailer DC and DC to stores. The material being utilised in the new packaging design is CEFLEX compliant and recyclable through alternate pathways, such as the council trial program and return direct to recyclers. The internal board is kerbside recyclable and complies with Australian pulpability testing.

By using the five Save Food Packaging design principles in their New Product development process, both Dutch Cream Potatoes Red Gem and Don Smallgoods have developed unique, intuitive packaging that can play a significant role in minimising food loss and waste from farm to fork.

Nerida Kelton FAIP
Executive Director-AIP
Vice President Sustainability & Save Food – WPO