Food Packaging Business Models as Drivers for Sustainability in the Food Packaging Industry
A review by: Juan Antonio Pavón Losada, Maite Ferrando, Valeria Moncada, Luigi Operato, Leonardo Gomes, Phil Rosenow, and Wael Hamd
We are pleased to share a new scientific review authored by several MAGNO partners, exploring how food packaging business models can support the transition to a more sustainable future.
The review addresses the environmental challenges posed by the food packaging sector, particularly its heavy dependence on plastic.
In Europe, food packaging accounts for 40.5% of all plastic production, yet only 35% is recycled— highlighting the urgent need for systemic change.
This study examines how business models, technological innovation (including AI, IoT, and blockchain), and customer relationships can contribute to the circular economy. It gives special attention to approaches such as Safe and Sustainable by Design (SSbD) and reusable and returnable packaging systems, evaluating their potential to reduce environmental impact.
A key focus of the review is consumer behavior. While many consumers express strong preferences for sustainable products, their actual purchasing decisions are often influenced more by cost and convenience. This mismatch remains one of the major barriers to scaling circular packaging solutions.
The review also explores the role of regulatory frameworks, particularly within the European Union — such as the Single-Use Plastics Directive (SUPD) and the Circular Economy Action Plan (CEAP) — in driving progress across the sector. However, global disparities in regulatory adoption and compliance continue to hinder widespread implementation.
The paper concludes with strategic recommendations for policymakers, industry stakeholders, and researchers. These include the need to harmonize global regulations, invest in innovation and infrastructure, and better align consumer preferences with sustainable business practices.
🔗 Read the full article: https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2025.1563904/full
