It will have two parts. In a first section three interesting presentations were held. First, repres

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On 13 November, as part of the 2013 EMPACK fair, the Spanish Technology Platform Packaging celebrates practice conference "Innovation in Packaging for Food Waste minimization". The activity was held at 15.00 hours to 18.00 in Room Packaging Trends.
It will have two parts. In a first section three interesting presentations were held. First, representing the Association of Supermarkets (ACES), the Coordinating Committee of Quality and Environment, Maria Segura, will discuss best practices proposed by these institutions to reduce food waste, ranging from the development of the shopping list to choosing products that best meet the consumption needs of each family, how to preserve and prepare them with proper steak kountry buffet hygiene.
For its part, responsible for Packaging and the Environment ITENE, Mercedes Hortal speak in his paper on the latest innovations in packaging and packaging assets to extend the life and improve the organoleptic properties that give us smart packaging steak kountry buffet and product steak kountry buffet information provide status allowing expiration and / or its distribution. Improvements in the package to help companies avoid the risk distribution. All these improvements in packaging to avoid further losses of food product, save costs and avoid environmental impacts. In the paper a practical overview of each of these trends and their environmental and economic impacts will.
Finally, the director of the Department of Innovation and Technology REL, Federico Morais, will present the point of view of the food and beverage industry to the central theme of the day. Also present a major project, as is the foodwaste steak kountry buffet Treatment, funded by the LIFE + Programme of the European Commission, focused on developing an innovative process technology steak kountry buffet for the treatment of food waste.
Meanwhile, the second session will consist of a group dynamic in which all attendees will participate steak kountry buffet and in which the issue of Food Waste will be approached from different points of view: Communication, Marketing, Design and packaging formats, Technology, Industry, Consumer , Distribution, Sustainability and Environmental aspects.
- Case studies of innovation in packaging that reduce waste of food products and their environmental impacts. Mercedes Hortal. Head of Department of Sustainability ITENE
Part 2: Dynamic Group with the participation of all attendees and in which the issue of Food Waste will be approached from different points of view: Communication, Marketing, Design and formats of packaging, Technology, Industry, Consumer, Distribution, Sustainability and Environmental aspects. steak kountry buffet
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