Optimising Packaging in the Frozen Food Sector Workshop
In order to support its members in sustainability initiatives, the British Frozen Food Federation (BFFF) joined with WRAP in October 2007 to host a workshop aimed at exploring the optimisation of packaging in the frozen food sector – identifying short term as well as longer term opportunities and sharing good practice.
The day attracted over 45 packaging and brand managers from across the sector.
The workshop highlighted areas where the frozen food industry has the potential to develop new pack formats that help reduce packaging and food waste. And as a result, working groups, consisting of suppliers, packers, retailers and brands are being set up to explore packaging best practice. Pizza and Ready meals look to be the focus of the first working groups.
Delegates heard from ASDA, who have set a 25% reduction target by 2008, and Tryton Foods (Aunt Bessie’s) about how they have approached the challenge of packaging optimisation. Whilst design expert Mark Shickle from The Brewery design company, looked at the future of frozen food packaging and merchandising.
Delegates learned of achievements such as the £750,000 cut in packaging costs, 400 tonnes reduction in packaging and 500,000 fewer road miles travelled to carry the same product, which Tryton recorded following simple changes to packaging and vehicle loading.
