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Podcast | January 5, 2013
Fighting food waste with can packaging
Megan Daum of the Can Manufacturers Institute explains why cans are among the most effective packages for fighting food waste and details their sustainability benefits.
Anne Marie Mohan, Senior Editor
Over the past several years, packaging and related industry organizations—among them the Interpack trade fair, the Food Marketing Institute, the Grocery Manufacturers Association, and others—have taken up the cause of reducing global food waste, recognizing that packaging can provide a front line of defense against waste. While most of the focus has been on new packaging technologies, the Can Manufacturers Institute (CMI) would like to remind brand owners and consumers that the can has been successfully serving the consumer packaged goods industry for 200 years. “Cans have had 200 years to optimize, 200 years to innovate,” says Megan Daum, vice president of sustainability for CMI.
In this 11-minute podcast, Daum discusses how cans can reduce food spoilage and waste versus fresh and frozen foods; the nutritional profile of canned foods; and the sustainability benefits of steel and aluminum. While it may not be the newest package format on shelf, Daum asks, “What is sexier than sleek metal packaging?”
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