Until now, our food systems have been plagued by plastics, a material that represents 80% of the waste found in the sea. There are already many factors indicating that the food industry must transform itself to meet the challenges we face, and the replacement of plastic packaging with sustainable alternatives is a major step forward.
The ideal packaging means lower carbon and water footprints, as well as being biodegradable, safe and manufactured in an environmentally friendly manner. Innovation in this field has succeeded in meeting this objective and even doubled the bet by extending the shelf life of some fresh produce. Recently, a team led by the Institute of Agrochemistry and Food Technology (IATA) presented a packaging with these characteristics, made from almond shells and cheese whey.
Initiatives such as that of IATA are an opportunity to strengthen the circular economy and reduce the environmental impact of food waste by converting organic by-products into high value-added raw materials.