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Packaging Adjustments

Modifying packaging sizes and designs to optimize consumer consumption and avoid residual container waste

There is a lack of data; both consumer demand and the potential for waste reduction are uncertain for many packaging sizes and configurations.
Although easy grab-n-go snack packs are widely available, most other standard packaging has not been changed to minimize waste.
Large bulk packaging can market lower net unit costs, often encouraging consumers to over purchase in the hopes of achieving net savings.
Packaging that reduces food waste may have other environmental trade-offs, such as higher net packaging volume or use of materials that are more challenging to recycle.
Smaller packaging sizes can have unintended consequences by increasing SKUs and inventory needs.

Nonprofits, academia, manufacturers, and trade associations can conduct consumer insights research on smaller and unique packaging configurations and current levels of over purchasing of bulk pack sizes in search of deals.
Universities and accelerators can launch competitions to identify the latest packaging innovations.
Manufacturers and other food businesses can support entrepreneurs by engaging as pilot customers.

In the U.K., bread was identified as one of the most thrown away items. One manufacturer, Kingsmill, recently introduced their “Little Big Loaf”, a smaller, more manageable size designed to decrease the amount of bread wasted.
MIT engineers developed LiquiGlide, a nontoxic coating that can be applied to food packaging to increase the consumer’s ability to get all of the food out. Target products include ketchup and mayonnaise bottles.