Effective plastic use and management towards a sustainable food future


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The two main purposes of food packaging are to protect the product and extend its shelf life, hence decreasing food waste, and to improve the consumer experience. Due to their versatility in terms of shapes and sizes for carrying, preserving, and protecting food products, this material is among the most resource-efficient materials for food products. And as the world focuses on an impending food and environmental catastrophe, plastic’s role in these problems is crucial to the survival of humanity.

The Philippine Food Chamber of Food Manufacturers, Inc. (PCFMI) brought together more than 60 participants from 40 member companies to discuss the most recent data on plastics regulation across Southeast Asia with the aim of making plans for a sustainable food future. The event was centered on the theme “Moving Towards a Sustainable and Resilient Food Supply.”

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The impact of mismanaged plastic waste has escalated globally and has been the subject of criticism of scientists, activists, and governments.
“Food sustainability, environmental degradation, and plastic waste are visibly interlinked, and the private sector has a pivotal role to play in the development of programs and policies to tackle these,” shared Ed Sunico, Unilever Philippines Communication and Corporate Affairs Head and Chair of PCFMI’s Sustainable Food Supply Committee Chair.

RELATED: Plastic pollution robs fish of nutrients

Researchers at the University of Wisconsin Milwaukee have discovered that plastic pollution makes yellow perch less nutritious.




by: Miss Cherry May Timbol – Independent Reporter
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