Last week, the British retailer Marks & Spencer introduced a new packaging strip aimed at making strawberries shipped in from overseas last two days longer. Eventually, the company hopes to use the technology on all types of berries. Marks & Spencer says that because its strawberries will stay fresh longer, consumers can reduce food waste at home. (Full Article)
In a move that promises to elevate the level of scientific testing to the compostable or debate, the Biodegradable Products Institute (BPI) has selected NSF International, a global independent public health organization, to administer the BPI's Certified Compostable program. NSF International is a global third-party, independent certification organization that will accept and review certification requests to ensure that all BPI-certified products continue to meet ASTM 6400 or ASTM D6868 standards for compostability, according a release from BPI. (Full Article)
To decrease food waste, hold the trays and add posters. That's what Kelly Whitehair found while researching food disposed by students at Kansas State University's Van Zile Dining Center. She is an assistant director at the dining center and a December 2011 doctoral graduate in hospitality management and dietetics. (Full Article)
Green issues remain important for foodservice packaging suppliers, but costs continue to be a strong driving force for material and packaging selections, according to a report from the Foodservice Packaging Institute. (Full Article)
Come 2012, there's a new food vocabulary: authentic, craft, small batch, artisanal, rustic and, of course, local. It's the opposite of processed, mass produced and factory farmed. What might be called urban neo-ruralism has apartment dwellers canning tomatoes, keeping bees and churning butter. (Full Article)
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