Pro Food: przyszłość opakowań żywności między innowacją a zrównoważonym rozwojem

The Pro Food conference "Beyond Appearances: The Sustainability of Food Packaging", on 15 January, was a hit with attendees of the Marca trade show in Bologna. The event, promoted by Pro Food – the group representing manufacturers of fresh food packaging – aimed at putting science at the heart of the debate on the environmental impact of packaged fruit and vegetables and sustainable solutions for packaging that meet the environmental, production and economic needs of the sector.  

One of the conference highlights was the presentation of findings from a detailed study conducted by the Department of Agricultural, Forest and Food Sciences (DISAFA) at the University of Turin. Commissioned by Pro Food, "Fresh Fruit and Vegetables and Primary Packaging: A Preliminary Study on Environmental Impact from Farm to Table" is an exemplary piece of work and Dr Alice Varaldo took the audience through the results of a detailed analysis of the environmental impact of fresh packaged produce – including strawberries, nectarines, cherry tomatoes and table grapes – using Life Cycle Assessment (LCA) methodology to examine the entire life cycle of products from farm to fork.  
The study considered various impact indicators, including Global Warming Potential (GWP), Land Use (LU), and Water Depletion Potential (WDP). It highlighted the positive environmental performance of rPET (recycled polyethylene terephthalate) packaging compared to compact cardboard (CC). Dr Varaldo explained, "We did not limit our analysis to environmental impact, in isolation, but also considered product shelf life. With rPET, food waste is significantly reduced compared to cardboard, a crucial factor on the path to enduring sustainability." However, the agricultural production phase emerged as the most impactful along the supply chain, underscoring the need for an integrated approach to tackle environmental challenges.  

In addition to the focus on scientific research, the conference showcased examples of successful corporate initiatives. Matteo Brazzoli, General Manager of Faerch Italia, presented the company’s project on PET recycling and reuse for food packaging, demonstrating how innovation can reduce the environmental footprint of packaging. Fabrizio Bernini, Sustainability Manager of Gruppo Happy, discussed the success of X-PS trays for meat, fish and derivative products, highlighting the importance of “tray-to-tray” recycling to create a complete product life cycle. Pietro Spagni, CEO of AMP Recycling, a company within the ILPA Group, elaborated on the concept of vertical integration and circularity in food packaging with rPET trays. Gianpiero Comite, Sustainability Manager at Aristea, illustrated the environmental benefits of rPET cups, proving that it is possible to combine performance with sustainability. Lastly, Marco Omboni, Sales Manager Packaging at the FLO Group, highlighted the successful applications of R-PS in food packaging, focusing on cups for vending and yoghurt containers.  

The conference concluded with a roundtable discussion featuring key stakeholders from the supply chain: from recycling consortia to fresh food producers and packagers, and representatives from retailers. Participants included Nazario Battelli, Board Member of Ortofrutta Italia; Andrea Campelli, External Relations Manager of CoRePla; Claudio Mazzini, Head of Fresh Products at Coop Italia; and Maria Cristina Poggesi, Director of IPPR (Second Life Plastic). Moderated by Manuela Soressi, the roundtable explored the opportunities and challenges facing the sector, particularly emphasising the need for a scientific and collaborative approach. 

Nazario Battelli, representing Ortofrutta Italia, took aim at the unfair treatment of the fruit and vegetable sector under the European Packaging and Packaging Waste Regulation (PPWR): 
“The fresh fruit and vegetable sector, with one of the lowest environmental impacts, has been unfairly penalised by the new European regulations. We use just 1.5% of food plastic packaging, yet we face restrictions that fail to account for our specificities. Packaging is essential to protect and enhance products, ensuring quality and sustainability. We cannot ignore the fact that without suitable packaging we risk compromising freshness and safety, increasing food waste and costs throughout the supply chain.” 

Claudio Mazzini, Head of Fresh Products at Coop, stressed the need for balance between sustainability and practicality: 
“Plastic reduction must not come at the expense of product quality or by increasing food waste. We do not sell packaging; we sell high-quality products that must be protected and presented in the best possible container. Packaged products continue to grow in popularity because consumers perceive them as more hygienic and convenient, especially post-Covid. Proposing that everything should be sold unpackaged is akin to saying online shopping should be banned because delivery vans pollute. Instead, we should make use of vans that are zero-emission, not eliminate online shopping. Similarly, we need sustainable solutions that align with modern market demands. Sustainability must integrate with contemporary lifestyles and not ignore them. Concrete proposals must address both present and future needs.” 

Andrea Campelli, External Relations Manager of CoRePla, remarked: 
“To evaluate packaging correctly, we must use scientific criteria that consider the entire lifecycle of materials, from production to end-of-life. Demonising plastic without thorough analysis is a mistake. Italy, with its widely praised recycling system, is a European and global leader, yet our achievements are often overlooked. We need a constructive dialogue between policymakers and industry to create regulations that incentivise best practices and promote effective long-term solutions.” 

Maria Cristina Poggesi, Director of the Institute for the Promotion of Recycled Plastics (IPPR), concluded: 
“Italy leads Europe in plastic recycling, with remarkable achievements like the ‘Second Life Plastic’ certification, ensuring an average of 66% recycled materials in new products. However, these successes are frequently ignored by public opinion and institutions, while the sector struggles against a negative narrative that does not reflect reality. There is no perfect material, only the most suitable one for each specific product. Collaboration across the supply chain and reliance on scientific data are essential to finding practical and sustainable solutions, enhancing what already works.” 

The event closed with a unanimous call for collaboration and shared commitment to building a more sustainable future for food packaging.

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