Food waste can be greatly reduced with adequate packaging that extends product shelf life. Food waste from meat, seafood, and cheese represents the highest dollar amount lost from all food waste. This is due to the resource intense nature of growing, producing, processing, and packaging meat, seafood and cheese products. Between 15-30% of meat, seafood, and cheese based products is lost after consumer purchase. Reducing this amount aligns with corporate and sustainability goals as well as the need for cost reductions in the value chain. Packaging solutions can reduce food waste by extending the shelf life.

This webcast aims to provide insights on:

• Fundamental needs of packaging within the meat, seafood, cheese based products
• Recent packaging advances and the rationale based on lower cost, added shelf life, and better quality
• Emerging packaging technologies and trends to extend the shelf life of the meat, seafood, cheese based products to decrease food waste from farm to retailer
• Solutions to consumer-derived food waste and food waste from farm to manufacturer the meat, seafood, cheese based products
• New technologies in packaging and processing can be combined to extend shelf life while minimizing preservatives and retaining nutrients

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Speakers:
Myron Geiser
Sr. Director, R&D TC Transcontinental Packaging

Jay Cornillie
Packaging Engineer - Ball Park Branded Products, Tyson Foods, Inc.

Lora Spizzirri
Vice President of Packaging Solutions, 915Labs

Claire Sand, Ph.D. (Moderator)
President, Packaging Technology and Research
Adjunct Professor, Michigan State University