Close×

Due to high demand, the Australian Institute of Packaging (AIP) will again be running its new ‘Introduction to Sustainable Packaging Design’ course in Melbourne next month.

The course is designed to assist anyone who is responsible in their business to make packaging changes to meet ‘War on Waste’ questions and cater to retailer and consumer trends and behaviours – without making it a costly execrcise.

It is suited to packaging designers, technologists and engineers, anyone responsible for environmental strategy development, marketing & sales, as well as graphic designers.

The course will provide attendees a better understanding of the practical guidelines and criteria needed to design and develop sustainable packaging including the Sustainability Hierarchy of Reduce, Reuse then Recycle and the Circular Economy approach to packaging and the environment.
 
Discussions will also cover plastic, glass and metal packaging and their impact on the environment and whether the use of non-renewable resources, plant-based bioplastics, compostable and recycled materials and various tools can assist their business to understand the full life of packaging. This will involve the impact of ‘Food or Product Waste’.
 
Participants will be invited to bring with them a sample of their company’s packaging materials to use as a case study.

Ralph Moyle FAIP CPP, Education Coordinator, Australian Institute of Packaging is presenting the course.

The half-day training course plus a Materials Recycling Facility (MRF) visit will run on Wednesday 7 November.

Food & Drink Business

Australian Food and Grocery Council CEO Tanya Barden says research by the Council shows the value food and grocery manufacturing brings to the economy and local communities.

CSIRO scientists have development new technology to detect gluten in any food and show which grain it comes from, helping to track any contamination in the raw ingredient supply chain, as well accuracy in pack labelling around gluten-free claims.

The 155-year-old milk pasteurisation process is being challenged by a new patented technology from The Wholey Milk Co. Doris Prodanovic reports.