• Representatives from the AIP and other industry bodies gathered for the launch of the National Food Waste Strategy. From left: Anthony Peyton, Keith Chessell, Dr Karli Verghese, Nerida Kelton, Alan Adams, Victor Barichello, Robin Tuckerman.
    Representatives from the AIP and other industry bodies gathered for the launch of the National Food Waste Strategy. From left: Anthony Peyton, Keith Chessell, Dr Karli Verghese, Nerida Kelton, Alan Adams, Victor Barichello, Robin Tuckerman.
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The Australian Institute of Packaging (AIP) has developed a new half-day training course covering the role of packaging in minimising food waste.

The course has been designed in the wake of the AIP's commitment to the National Food Waste Strategy.

It will be held on Wednesday, 21 March in Melbourne, and everyone in the industry is invited to attend.

According to the AIP, over one third of the food grown for human consumption is lost or wasted between farm and fork.

In Australia, it is estimated to be valued at $20 billion per year, with half of this occurring in households.

The course will provide participants with an introduction to the seriousness of food waste locally and globally, and discuss how the product packaging design process can be reassessed.

It will cover packaging design criteria for best practice Save Food Packaging Design developments; and provide hands-on case studies which show how designing packaging to save food actually saves food.

The course is suited to packaging technologists, designers, engineers, marketers, production and procurement managers and for industries across the food supply chain.

The course will be run by Dr Karli Verghese FAIP, principal research fellow at the industrial design program at RMIT University. Her research projects have included the development of decision support tools for packaging, resource efficiency, food waste, eco-design and one currently being developed for Australia's Antarctic research station.

Places are limited, so book your spot now.

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