Influence of Packaging Design on Technical Emptiability of Dairy Products and Implications on Sustainability through Food Waste Reduction

Michelle Klein (), Charlotte Werner, Manfred Tacker and Silvia Apprich
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Michelle Klein: Institute of Packaging and Resource Management, Department Applied Life Sciences, FH Campus Wien, University of Applied Sciences, 1100 Vienna, Austria
Charlotte Werner: Circular Analytics TK GmbH, 1010 Vienna, Austria
Manfred Tacker: Circular Analytics TK GmbH, 1010 Vienna, Austria
Silvia Apprich: Institute of Packaging and Resource Management, Department Applied Life Sciences, FH Campus Wien, University of Applied Sciences, 1100 Vienna, Austria

Sustainability, 2024, vol. 16, issue 15, 1-19

Abstract: Food loss and waste have been identified as significant contributors to existing environmental challenges. Previous studies have extensively quantified losses and waste throughout the value chain. However, there is a lack of knowledge regarding the influence of packaging design on food residue quantities. This study analyses the technical emptiability of dairy product packaging, building upon previously described methods and proposing new methods for a standardized analysis. The results demonstrate significant variations in residue amounts depending on product type, fat content, viscosity, packaging type and design, as well as consumer handling. The findings indicate that residues of high-viscosity products, such as yoghurt drinks and buttermilk, can accumulate to a level exceeding 4% of the total filling weight in the packaging; meanwhile, the residues of low-viscosity products, such as milk, collectively represent less than 1% of the total filling weight. Consumer handling instructions on packaging significantly reduce residues, as shown by the instruction to shake before opening, which notably decreases the residues of high-viscosity products. Future legislation to minimize food waste and reduce the environmental impact of packaging will necessitate that the packaging industry produces easy-to-empty packaging. This will improve sorting, recycling, recyclate quality, and environmental impact, consequently enhancing the sustainability of dairy packaging.

Keywords: technical emptiability; dairy products; food loss; food waste; food residues; emptiability; sustainability; milk; dairy; beverage carton; packaging; food waste reduction (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:16:y:2024:i:15:p:6335-:d:1441942

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