New Packaging Methodology Has Addressed Food Waste
A structured tool aims to balance material efficiency with food protection to reduce global waste.
Updated on Oct. 6, 2026 in Organic Food
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Wageningen University and Research has introduced the SusPAM methodology, an eight-step framework designed to evaluate and optimize food packaging. This initiative seeks to mitigate the 1.05 billion tons of food wasted globally as of 2022.
Why it matters
Reducing food waste is essential for environmental health, as current loss levels account for 8-10 percent of total global greenhouse gas emissions. Improved packaging design helps keep food safe while minimizing the environmental footprint of waste.
The SusPAM methodology, developed by Wageningen University and Research, utilizes a five-part, eight-step assessment process. This structured framework evaluates packaging through environmental, economic, social, and logistical lenses to optimize design.
The players
Wageningen University and Research
A Dutch public research university specializing in healthy food and living environments that developed the SusPAM methodology.
Foundation FSSC
An organization that manages the FSSC 22000 food safety certification scheme and sponsored the development of SusPAM.
World Packaging Organisation
A global federation of packaging associations that plans to promote the application of SusPAM through its member network.
The details
The SusPAM tool guides designers through a systematic process to evaluate the trade-offs inherent in packaging choices. By balancing material efficiency against the functional need to protect food, the methodology prevents spoilage that leads to waste. The approach is now supported by the inclusion of Save Food Packaging design principles in FSSC 22000 Version 7.
Timeline
1.05 billion tons of food were wasted in 2022.
September 29 is the annual observance of the International Day of Awareness of Food Loss and Waste.
The 2026 International Day of Awareness of Food Loss and Waste focused on reducing food loss.
Health Landscape
The introduction of SusPAM aligns with international efforts to meet the reduction targets set by the Food Waste Index Report. It marks a shift toward standardized, evidence-based design principles in the global packaging industry.
While this methodology is industry-facing, these design changes aim to improve the freshness and longevity of food products available at the consumer level. Consumers should continue to prioritize proper home storage, but they may soon see packaging optimized for reduced waste and environmental impact.
The takeaway
Optimized packaging design is a critical lever for reducing the environmental impact of our food systems. Keep an eye on evolving food packaging labels, as they often reflect new design standards that enhance both food safety and sustainability.
Further reading
For more information on how sustainable practices impact the food supply, visit the Organic Food section.
Source note: This article includes information reported by Food-safety.
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Should businesses prioritize long shelf life over using less packaging material to reduce food waste?
