Similarly, the packaging has followed packaging journey consideration months, packs which carry sustainable
suit. of the factory or kitchen processes accreditations which fit into the end of
needs to be considered, along with life options available, will increasingly
No longer are retailers and food service the supply chain and regeneration become the norm and this is already
operators satisfied that the packaging options. And, depending on the desired can hot hold a dish at 85 degrees for final presentation, there are multiple being incorporated into most hot-hold
four hours, they are seeking a single packaging choices and varying board pack solution which can protect and options available.
preserve the quality of a dish from the
chilled, frozen or ambient fill at the point While heat is a critical element with
of manufacture, through the supply hot food-to-go packaging, there are
chain, to regeneration in-store via many more factors which need to
microwave or oven, before being put into be considered in finding a suitable
the hot hold cabinet and presented to packaging solution.
the consumer in the best way possible.
This ensures that the number of times At the point of sale, the packaging is the
each dish is touched before reaching message and it is important that, while
the consumer is kept to an absolute not always easy with hot food-to-go,
minimum. the dish is presented well. Consideration
also needs to be given to the point of
packaging solutions.
There is an appreciation that greater
infrastructure is needed throughout the
UK to enable consumers to dispose of
their packaging effectively, particularly
if we are to meet the 65% municipal
waste target by 2035. Retailers and
food service operators need to offer
consumers clear guidance on the
disposal route required to ensure that
the final stage of the packaging lifecycle
is carried out.
Choosing the right packaging needs
THE FOUR STAGES OF SELECTING THE consumption and potential for onward RIGHT HFTG PACKAGING SOLUTION transportation. expertise and support from a
for hot food-to-go, the entire life cycle The point of disposal now plays a options to meet supply chain, point of
of the product needs to be factored in, critical role, particularly as caterers, which can be broken down into four retailers and consumers, while seeking the materials and waste expertise
stages; point of fill, point of sale, point of convenience, are also looking to mitigate to support a food service operator’s
consumption and point of disposal. the environmental impact of their environmental goals.
Essentially, when considering packaging
manufacturer who has all the suitable
sale and hot hold needs, along with
packaging. Given the environmental
When looking at the fill stage of the
aspects of packaging waste in recent
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