Coordination

Partners

ITAI (FOOD TECHNOLOGY INSTITUTES)
Adria
CTCPA
Iterg
LNE
INTERFACE PARTNERS
Critt agro-alimentaire La Rochelle
Critt agroalimentaire Paca
TECHNICAL PARTNERS
IPC
EDUCATION AND RESEARCH
AgroParistech
Agrosup Dijon
Biodymia (Isara, université Lyon 1)
Cnam
ÉnilV d'Aurillac
Inrae
Isba (Énil de Poligny et Mamirolle)
Université de Bourgogne
Université de Lorraine
Université de Montpellier

Objectives

During its new approval period (2020-2024), given the strong orientation of public policies in terms of environmental impact, the RMT Actia Propack Food has positioned its work on “sustainable packaging and food” with the aim to:
- design and develop sustainable packaging solutions;
- meet the objective of 100% recyclable, reusable and compostable packaging by 2025;
- functionalize packaging in order to limit food waste while ensuring their safety and acceptance with consumers.

On this thematic, in close collaboration with professional organizations, operators, competitiveness clusters and associated partners, the RMT will endeavour to meet the needs of the food and packaging manufacturers and the public authorities in terms of research & development, transfer of results and training.

Actions

Health safety and ecotoxicity
Chemical risk assessment, development of predictive tools and specific characterization methods adapted to bio-based and recycled materials, returnable packaging, eco-functionalized films.
Study of the ecotoxicity of biodegradable materials and quality of composts.
Development of methods for characterizing microplastics in the marine environment.

Processes and functionalities
Development of packaging materials meeting the principles of the circular economy and approaching new distribution concepts.
Study of the packaging performance / product shelf life / food waste relationship.
Improvement of the separability of packaging components.
Recycling processes and quality of recycled materials.
Development of new tools for assessing biodegradability.

User and consumer
Implementation of alternative consumer classifications.
Establishment of a link between consumer waste and product shelf life.
Study of the perception of technologies and end-of-life processes for packaging and household waste.

Transfer & dissemination
ProPack Food Training web platform (French version) giving access to practical industrial guides, training courses and case studies.
Fitness, food packaging open courseware for higher education and staff of companies (English version).

 

DOWNLOAD THE BROCHURE
PROPACKFOOD TRAINING
FITNESS