Inspiration of Food Packaging Design from Environmental Protection Materials

2013 ◽  
Vol 711 ◽  
pp. 811-815
Author(s):  
Shao Hua Liu ◽  
De Kun Shen ◽  
Rui Ling Hu
Keyword(s):  
Environmental Protection ◽  
Food Packaging ◽  
Environmentally Friendly ◽  
Low Carbon ◽  
Packaging Design ◽  
Green Food ◽  
Green Packaging ◽  
Way Of Thinking

In today's society, with the widely promotion of green food, the philosophy of environmental protection has become the normal way of thinking for green packaging design. Call for green, advocation on green and low carbon life are becoming the inevitable trend of green packaging. Therefore, to use the superiority of environmentally friendly materials, to select the environmentally friendly materials which are natural, healthy and pollution-free and to fully apply environmentally friendly materials in food packaging design have become the goals that the green food packaging design must achieve.

Analysis of “Low-Carbon Tourism" Development Problem Based on the Environmental Protection

2013 ◽  
Vol 807-809 ◽  
pp. 998-1001
Author(s):  
Hong Liu ◽  
Ming Chong Gu
Keyword(s):  
Environmental Protection ◽  
Human Ecology ◽  
Tourism Development ◽  
Environmentally Friendly ◽  
Tourism Industry ◽  
Construction Process ◽  
Low Carbon ◽  
Way Of Life ◽  
Strategic Direction ◽  
New Type

With the advancement of human ecology civilization construction process, low-carbon economies is increasingly influence and guide the human production and way of life. Since the carbon tourism been put forward at the end of 2009, it received widespread attention at home and abroad. As a new type of environmentally friendly travel mean, low-carbon tourism becomes the future strategic direction of the development of the tourism industry. Based on the related theory of low-carbon tourism, the paper, puts forward the problems existing in the development of low-carbon tourism, and puts forward some suggestions on its development.

Prioritization guidelines for green food packaging development

2016 ◽  
Vol 118 (10) ◽  
pp. 2512-2533 ◽  
Author(s):  
Katrin Molina-Besch
Keyword(s):  
Environmental Impact ◽  
Food Packaging ◽  
Content Type ◽  
Common Life ◽  
Priority Areas ◽  
Green Food ◽  
Trade Offs ◽  
Green Packaging ◽  
Environmental Requirements

Purpose Current literature emphasises using a holistic perspective on green packaging development (GPD) as an important strategy for reducing the environmental impact of products’ supply chain (SC). In practice, however, it can be difficult for packaging developers to strike a balance between all the different environmental requirements on packaging, and trade-offs are common. Life cycle assessment (LCA) can provide this type of information, but many food companies lack the time and resources to conduct detailed assessments. The purpose of this paper is to provide prioritization guidelines for food GPD based on a systematic review of food LCAs. Design/methodology/approach As basis for the suggested guidelines, 48 food LCAs covering eight types of food were reviewed following a standardized format. The review consisted of a quantitative analysis of the global warming potential results and a qualitative analysis of the LCAs’ conclusions. Findings The prioritization guidelines propose three priority areas for food GPD that companies can select from based on product characteristics. They also provide suggestions for improving packaging in the three priority areas. Originality/value The proposed guidelines can help food companies develop packaging solutions that contribute to minimising the environmental impact along food SCs. The review focuses on the role of packaging in food SCs, which has not been previously analysed in published LCA reviews.

Green Packaging Materials and Modern Packaging Design

2012 ◽  
Vol 271-272 ◽  
pp. 77-80 ◽  
Author(s):  
Bo Jia Zheng
Keyword(s):  
Environmentally Friendly ◽  
Packaging Materials ◽  
Full Account ◽  
Packaging Design ◽  
The World ◽  
Green Packaging ◽  
Development Goals ◽  
The Aesthetic ◽  
Full Consideration

With the development of the world economy, there is a growing emphasis on coordination with the surrounding environment and sustainability. The protection of the ecological environment and sustainable development has become the most pressing issues facing countries around the world when we has into the 21st century. Based on this situation, various fields are more and more emphasis on energy conservation and protection of nature, the traditional packaging materials and design obviously can not meet this requirement. So it is spurred to take full account of environmental design packaging with select packaging materials, explore a new model and method. Therefore spending on between the environmental pollution and market conflict. The designers and engineers must work toward the long-term development goals of protecting the environment and resources, it also requires a new environmentally friendly packaging design with new environmentally friendly materials match, both as an important integral part of packaging is dispensable not give up on the design considerations, to fully consider the aesthetic psychology of buyers can not only consider the functional, and also can not give up too much to satisfy consumer aesthetic of functional and environmentally friendly standards. Therefore, we need to fully study the basic demands of the modern green packaging materials and modern packaging design, give full consideration to the practical application of the environmentally friendly materials in the design.

Gannan Native Products Bamboo Packaging Design Research

2014 ◽  
Vol 945-949 ◽  
pp. 365-369
Author(s):  
Yue Zhang ◽  
Jin Fa Huang ◽  
Jin Xia Cheng
Keyword(s):  
Design Research ◽  
Low Carbon ◽  
Packaging Design ◽  
Regional Characteristic ◽  
Green Packaging ◽  
Market Needs

Gannan has a variety of native products, and rich in bamboo resources, the use of native bamboo packaging has a unique advantage. Through the analysis of Gannan native products, from the processing content of bamboo, such as raw bamboo materials, auxiliary bamboo materials, linear materials, panel-shaped materials and composite bamboo materials, explored the use of packaging design in native products, and further to explore the regional characteristic packaging with bamboo-based, proposed Gannan cultural packaging design expression such as pattern decoration, texts and colors, created a suitable market needs low-carbon and green packaging products, which characteristic in culture and region.

Food Packaging Design Exploration with the Concept of Low Carbon

2014 ◽  
Vol 962-965 ◽  
pp. 1604-1607
Author(s):  
Li Jie Zhang
Keyword(s):  
Food Packaging ◽  
Present Situation ◽  
Emissions Reduction ◽  
Packaging Materials ◽  
Low Carbon ◽  
Design Exploration ◽  
The Sustainable Development ◽  
Packaging Design ◽  
Economic Relations ◽  
Packaging Structure

By analyzing the present situation of food packaging design,The author of this paper is trying to do some research from the perspective of visual packaging, packaging materials, packaging structure function under the principle of low carbon idea to meet the energy conservation ,emissions reduction, low carbon environmental protection. In this way, the author attempts to explore new ways of food packaging design, seeking to build the balance of ecological and economic relations and promote the sustainable development of low carbon food packaging design process.

scholarly journals Desain Kemasan Tradisional Dalam Konteks Kekinian

Artika ◽  
2015 ◽  
Vol 1 (1) ◽  
pp. 10-21
Author(s):  
Benny Rahmawan Noviadji
Keyword(s):  
Image Enhancement ◽  
Food Packaging ◽  
Environmentally Friendly ◽  
Local Culture ◽  
Traditional Food ◽  
Local Identity ◽  
Packaging Design ◽  
Existing Problems ◽  
Present Context

The diversity of traditional food is a part of the Indonesian nation's wealth . Along with the development of technology and lifestyle , traditional food packaging community naturally becoming obsolete due to packaging impressed judged to be synonymous with cheap and dirty , unhygienic and impractical . Then slowly replaced with materials such as plastic , cans and Styrofoam are prone to pollute the environment .Several types of traditional packaging using natural ingredients . But it is not designed as a serious and still serves as a container or wrapper only, not so into consideration in terms of increased sales , image enhancement , local identity , not even thought about issues such as environmentally friendly recycle , reduce, and reuse . The role of the designer is to maintain the existence of the traditional packaging that still exist and more appreciated by giving traditional packaging solutions in creating more dynamic in terms of several aspects when faced with the current conditions , among others, in terms of novelty designs that are more innovative and unique selling points high given the increasing number of products on the market . A touch of unique design will be able to make traditional packaging into an exclusive packaging . Traditional packaging was also created to be able to maintain the characteristic of local culture without ignoring local identity to represent the local culture . More important consideration also needs to pay attention to in terms of eco-friendly , considering the waste problem is now starting to bloom voiced , so it should be easy to traditional packaging for recycling . Present context is intended to things above solving traditional packaging design solutions to some of the conditions existing problems.

scholarly journals New Circular Challenges in the Development of Take-Away Food Packaging in the COVID-19 Period

Energies ◽  
2021 ◽  
Vol 14 (15) ◽  
pp. 4705
Author(s):  
Ewa Kochańska ◽  
Rafał M. Łukasik ◽  
Maciej Dzikuć
Keyword(s):  
Social Transformation ◽  
Food Packaging ◽  
New Technologies ◽  
Negative Impact ◽  
Raw Materials ◽  
Distribution Channels ◽  
Low Carbon ◽  
Industrial Transformation ◽  
Specific Distribution ◽  
Food Market

The COVID-19 pandemic has set new challenges for the HoReCa industry. Lockdowns have coincided with and strongly impacted the industrial transformation processes that have been taking place for a decade. Among the most important HoReCa transition processes are those related to the rapid growth of the delivery-food market and ordering meals via internet platforms. The new delivery-food market requires not only the development of specific distribution channels, but also the introduction of appropriate, very specific food packaging. Food packaging and its functionality are defined by the administrative requirements and standards applicable to materials that have contact with food and principally through the prism of the ecological disaster caused by enormous amounts of plastic waste, mainly attributed to the food packaging. To meet environmental and administrative requirements, new technologies to produce food packaging materials are emerging, ensuring product functionality, low environmental impact, biodegradability, and potential for composting of the final product. However, predominantly, the obtained product should keep the nutritional value of food and protect it against changes in color or shape. Current social transformation has a significant impact on the food packaging sector, on one hand creating a new lifestyle for society all over the world, and on the other, a growing awareness of the negative impact of humans on the environment and increasing responsibility for the planet. The COVID-19 pandemic has highlighted the need to develop a circular economy based on the paradigm of shortening distribution channels, using local raw materials, limiting the consumption of raw materials, energy, water, and above all, minimizing waste production throughout the life cycle of products, all of which are in line with the idea of low-carbon development.

scholarly journals Examining the Importance of Green Food in the Restaurant Industry: Focusing on Behavioral Intentions to Eat Insects

2021 ◽  
Vol 18 (4) ◽  
pp. 1905
Author(s):  
Jinsoo Hwang ◽  
Hyunjoon Kim
Keyword(s):  
Data Analysis ◽  
Willingness To Pay ◽  
Behavioral Intentions ◽  
Environmentally Friendly ◽  
Restaurant Industry ◽  
Research Model ◽  
Warm Glow ◽  
Psychological Benefits ◽  
Edible Insect ◽  
Green Food

This study analyzed the psychological benefits of environmentally friendly edible insect restaurants, by proposing that three subdimensions of psychological benefits positively affect attitude. Attitude was hypothesized to play an important role in the formation of desire and two subdimensions of behavioral intentions: intentions to use and willingness to pay more. A research model was verified using responses from 419 respondents collected in Korea. Data analysis indicated that (1) warm glow, (2) self-expressive benefits, and (3) nature experiences form attitude and that attitude helps to increase desire, which in turn positively enhances behavioral intentions. The data analysis results supported the importance of the psychological benefits of environmentally friendly edible insect restaurants.

scholarly journals A Novel and Efficient Metal Oxide Fluoride Absorbent for Drinking Water Safety and Sustainable Development

2021 ◽  
Vol 13 (2) ◽  
pp. 883
Author(s):  
Changjuan Dong ◽  
Xiaomei Wu ◽  
Zhanyi Gao ◽  
Peiling Yang ◽  
Mohd Yawar Ali Khan
Keyword(s):  
Sustainable Development ◽  
Drinking Water ◽  
Metal Oxide ◽  
Environmental Sustainability ◽  
Environmentally Friendly ◽  
Langmuir Model ◽  
Maximum Adsorption Capacity ◽  
Low Carbon ◽  
Water Safety ◽  
Solution Ph

Inefficient and non-environmentally friendly absorbent production can lead to much resource waste and go against low carbon and sustainable development. A novel and efficient Mg-Fe-Ce (MFC) complex metal oxide absorbent of fluoride ion (F−) removal was proposed for safe, environmentally friendly, and sustainable drinking water management. A series of optimization and preparation processes for the adsorbent and batch experiments (e.g., effects of solution pH, adsorption kinetics, adsorption isotherms, effects of coexisting anions, as well as surface properties tests) were carried out to analyze the characteristics of the adsorbent. The results indicated that optimum removal of F− occurred in a pH range of 4–5.5, and higher adsorption performances also happened under neutral pH conditions. The kinetic data under 10 and 50 mg·g−1 were found to be suitable for the pseudo-second-order adsorption rate model, and the two-site Langmuir model was ideal for adsorption isotherm data as compared to the one-site Langmuir model. According to the two-site Langmuir model, the maximum adsorption capacity calculated at pH 7.0 ± 0.2 was 204 mg·g−1. The adsorption of F− was not affected by the presence of sulfate (SO42−), nitrate (NO3−), and chloride (Cl−), which was suitable for practical applications in drinking water with high F− concentration. The MFC adsorbent has an amorphous structure, and there was an exchange reaction between OH− and F−. The novel MFC adsorbent was proven to have higher efficiency, better economy, and environmental sustainability, and be more environmentally friendly.

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