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HIGHLIGHTS:

Upcoming PAC FOOD WASTE Event:
PAC Food Summit
Coming November 2015
More details to come!

In This Issue:
Consumer Goods Industry Commits to Food Waste Reduction

Results of Single Serve Coffee LCA Released

Guest Columnist: Martin Gooch, PhD, Chief Executive Officer Value Chain Management International

Guest Columnist:
Peter Kallai, President & CEO, Canadian Printable Electronics Industry Association

More News:
Coffee Power Nestle Waters announces Swiss biogas plant with help from Nespresso

Welcoming a Mini Renaissance Involving the First "R" and Food Waste

York Region shares results of green bin audit - What types of food are being wasted?

Save Food Meeting 2015 in Switzerland a success


Welcome!

Alan Blake & Rachel Morier,
PAC FOOD WASTE

A Catalyst for Food Waste Packaging Solutions

We have witnessed the food waste discussion evolve in the packaging community since PAC FOOD WASTE launched in December 2013. Building last year’s momentum from releasing the initial Who’s Who of Food Waste Reduction Initiatives and case studies to the recent release of the single serve coffee LCA results (shown below) in June, we continue the work of this initiative to share the value of packaging and importance of food waste of reduction. We invite you to visit our website here to learn more about the PAC FOOD WASTE initiative. Contact us at alanblake7@gmail.com or rmorier@pac.ca

Consumer Goods Industry Commits to Food Waste Reduction

The Consumer Goods Forum (the CGF) announced on June 24th its commitment to tackling the global food waste challenge by agreeing to halve food waste within the operations of its 400 retailer and manufacturers members by 2025. Food waste is an enormous environmental, social and economic challenge. A third of food calories produced are never eaten. It represents an economic cost to the global economy of $750 billion per year and, if food waste were a country, its carbon footprint would be third only to China and the US.
Read the full press release here.

Surprising study shows single serve coffee can have better environmental record than regular brewed coffee

Single serve coffee may be a better choice for the world’s environment than traditional brewed coffee for most coffee drinkers. That’s the surprising finding of new research on the full environmental impacts of coffee throughout all steps of its life cycle from farm to processor to consumer to waste disposal.

“Life Cycle Assessment of coffee consumption: comparison of single-serve coffee and bulk coffee brewing” was released by PAC, Packaging Consortium on June 16th, 2015.

This life cycle analysis (LCA) was researched by Quantis Canada (now acquired by Groupe AGÉCO), a recognized global leader on LCA.  It examines the full range of environmental impacts of growing coffee, transporting it, processing it and its use and disposal by consumers - including on ecosystems, climate change and water. The research found wasted coffee and electricity consumption during brewing and heating are the key parameters in the comparison between single serve coffee and brewed bulk coffee, rather than packaging.  It identifies three key benefits of single serve coffee over traditional brewing of bulk coffee.

• Single serve coffee uses an exact serving of fresh coffee in a controlled process - leading to minimal coffee wastage.
• Drip brewed coffee making is consumer controlled - consumers are more likely to prepare more brewed coffee than they need with the leftover coffee going down the kitchen sink.
• Bulk brewing systems typically use a hot plate to keep the coffee warm and can use more energy than single serve systems.

The Executive Summary of the Life Cycle Analysis is here.

Read for full press release here

Achieving Food Waste Reduction

Martin Gooch, PhD, Chief Executive Officer,
Value Chain Management International


The topic of food waste is quickly attracting attention from a growing audience. Businesses, government and the public are realizing that the current waste of finite natural resources represented by food waste is unsustainable. That food waste never occurs in isolation also means that reducing it represents a financial opportunity for businesses. When food waste occurs so do numerous other wastes, such as energy, water, transport, infrastructure and time. This negatively impacts the profitability of businesses operating in an industry historically typified by slim margins. From an environmental economics perspective the cost of food waste on society is even greater.

So, how can businesses reduce food waste and associated waste and in turn capture the equivalent of 5 to 11+% uplift in profitability? It begins with separating assumptions from fact, by measuring what is actually occurring and putting a dollar value on it. By quantifying the value of potential food waste opportunities, businesses can ensure that they are only investing resources into initiatives that offer a good return on investment. The focus should then turn to identifying the causes. What is causing the waste you are experiencing? Is it related to procurement, inventory, quality, packaging, marketing, equipment or other business practices?

Developing sustainable solutions to food waste is best achieved by establishing a team of individuals chosen from different functions across your business, and potentially from across multiple businesses - for example, your company, your suppliers and your customers. Be careful to only include the right people. Remember the saying “it only takes one bad apple”? Including someone who feels threatened by the initiative perhaps because they fear that the findings may place them in a poor light, will decrease your savings and long-term achievements.

Find out more about the Value Chain Management International: vcm-international.com

Packaging that isn't passive anymore

Peter Kallai
President & CEO,
Canadian Printable Electronics Industry Association


With printable and organic electronics, the packaging industry is definitely thinking outside the box.

Take, for example, Jones Packaging of London, Ontario.

Jones worked with industry partners to develop its Touchcode touchscreen sensitive coding. This invisible code has the ability to activate any nearby touchscreen with dedicated applications and can be accessed by smartphones and tablets. Products on the store shelf become intelligent and interactive platforms for brand protection and marketing.

How is this possible? Through printable and organic electronics, or PE.

PE is powering new ways to manage inventory, track items as they are shipped, better maintain product freshness, monitor medication usage and identify packing materials for re-cycling. It is even an enabling technology to address an issue that is front and centre for PAC - preventing food wastage. For that matter, it can help prevent the spoilage of any packaged good that is sensitive to changes in temperature, humidity or UV exposure.

With PE, traditional rigid silicon electronics are replaced with components made by printing conductive inks onto paper, plastic, glass or even fabric. The result is a whole new world of electronics that are low cost and consume little power. They can be disposable, biodegradable, flexible and even stretchable.

Memory, logic, sensing and display components can be printed in vast quantities, quickly and cheaply, through roll-to-roll processes, in much the same way that a newspaper rolls off a printing press. They can then be integrated onto everyday consumer items and into any form of packaging.

These applications and commercial opportunities impact players from all corners of the packaging value chain, from start of life to next life. This includes retailers, consumer brands, package manufacturers and services, waste management and government.

At the Canadian Printable Electronics Industry Association (CPEIA), we see a tremendous opportunity to help shape the evolution of this industry with PE, through our strategic partnership with PAC.

Find out more about the CPEIA: cpeia-acei.ca

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