PROBLEM AND SOCIETAL IMPORTANCE: Food waste is an issue of global significance, affecting food security and environmental sustainability with about one third of all food produced, equivalent to 1.3 billion tonnes per annum, wasted in the food production and consumption systems. In the EU an estimated 88 million tonnes of food is discarded every year. This equates to more than 20% of the total food produced, most of which occurs within the post-production supply-chain with an estimated 61.6 Million tonnes (Mt) of food waste occurring at this level. In Europe, between 40-50% of all food waste is generated by households, accounting for 46.5 Mt/year - equivalent to 92kg per person per year. Approximately 60% of household food waste arises from products ‘not used in time’ (avoidable waste) with a value of more than €60 billion per annum (annual cost of €624 per household/€884 per family) the majority of which are short shelf-life chilled products (perishables). Similar shelf life challenges are found within the Retail sector. For Retailers it is not possible to sell products after their ‘use by’ date and products that approach these dates are usually marked down in price for sale. If this is not effective, then products will simply enter the waste stream with most retailers (despite their efficiencies) operating with significant fresh waste levels. A central focus to address this Global challenge centres around preventing product deterioration and prolonging shelf life with a recognition that even a 1 DAY increase in shelf life could reduce waste levels both in store and in the home by up to 50% for some products. For most member states an increase of just one day could help prevent up to 200,000 tonnes of household food waste, or just less than 5% of avoidable food waste, potentially giving a saving to consumers approaching €600 million on an annual basis and for retailers a direct business benefit of around €100 million in waste prevention alone; increased sales from improved on-shelf availability could be added to this potential benefit.
SOLUTION: It is this global challenge that Four04 Ltd seeks to address, through the continued development of a unique approach to the packaging of perishable food which effectively controls the detrimental effect of condensation, thermal shock (due to movement between chilled & ambient conditions) and the respiration rate of fresh produce which contribute to the build-up of moisture in the packs and mould/bacterial growth. The integrated ‘chemical free’ approach known as ‘Fresh Solutions’ combines a bio-degradable and fully compostable film (Evap) which allows the moisture vapour transmission (MVTR) rate to be tailored, limiting condensation but preventing dehydration, and a novel highly accurate and consistent laser perforation system which creates optimum atmospheric conditions within the packaging. The combined approach offers the proven ability to increase the shelf life of fresh produce by 40% – 100% over current packaging techniques.
OVERALL OBJECTIVES: With support through Phase 1 of the SME Instrument the overall aims of the project have been:
1. To better understand the technical feasibility of integrating Fresh Solutions into existing tray sealing manufacturing processes (lidding and flow wrap) and packaging lines (the dominant packaging format for Fresh Produce) within the EU and U.S (initial markets).
2. To better understand the market potential of the solution and business plan for deployment including updated market analysis within each target region (size, competitive landscape, route to market, pricing and revenue forecast, value proposition, risks, costs).
3. Pilot site identification for upscale and phase 2 activity.
