Bioplastics: Acceptable for the Packaging of Organic Food? A Policy Analysis

Ching-Hua Yeh,Johann Janssen,Friedrich-Karl Lücke

doi:10.5304/jafscd.2015.061.009

Abstract

Bioplastics have been introduced as an alternative to petro-based plastics and to provide packaging materials with improved biodegradability and compostability. Over the past few years, several studies have been conducted on bioplastics and their application in global food systems. Although the potential environmental benefits have been discussed, little in fact is known about the specific requirements for the application of bioplastics as packaging for organic food. In this policy brief, we examine the applicability of bioplastics packaging to organic food products, based on the perspectives of interviewed experts in industry and academia. We conclude that international regulations and standards for organic food production should include specifications on the use of bioplastics. This is necessary because consumers expect bioplastics to be an environmentally friendly packaging material. Yet bioplastic packaging remains problematic for producers and consumers of organic food, especially if the raw material is originally sourced from genetically modified plants. There is a need for clarification of the type of raw material that is suitable for use as packaging for organic food. Our findings should enhance understanding of the public's expectations and perceptions of bioplastics packaging with regard to environmental impacts and optimized organic food packaging. See the press release for this article.&nbsp

Highlights

Packaging is an essential part of the food system that connects the product with the consumer (Luning, & Marcelis, 2009) via the four basic functions of containment, protection, communication, and convenience (Han, 2005; Marsh, & Bugusu, 2007)
Plastic packaging became recyclable on an industrial scale; plastic materials derived from renewable resources were developed, which are known as bioplastics, which are aimed to be biodegradable and compostable (Tharanathan, 2003)
On the basis of our study, we suggest that such regulations ensure that no genetically modified organism (GMO) is used in raw materials or in starch fermentation during the production of bioplastics

Summary

Introduction

Packaging is an essential part of the food system that connects the product with the consumer (Luning, & Marcelis, 2009) via the four basic functions of containment, protection, communication, and convenience (Han, 2005; Marsh, & Bugusu, 2007). By the late nineteenth century, synthetic polymers had been developed and plastic packaging was introduced They revolutionized the market for food packaging due to their various desirable features such as plasticity, softness, transparency, flexibility, convenience, protection from oxygen, durability, light weight, and low production cost (Bertolini, 2010; Mahalik & Nambiar, 2010; Siracusa, Rocculi, Romani, & Rosa, 2008). The most commonly used plastic materials are polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), polyvinyl chloride (PVC), and polystyrene (PS). Such petrochemical plastics have caused the generation of greenhouse gases (GHG) during manufacturing and waste disposal (Organization for Economic Co-operation and Development [OECD], 2011b; Siracusa et al, 2008). Plastic packaging became recyclable on an industrial scale; plastic materials derived from renewable resources were developed, which are known as bioplastics, which are aimed to be biodegradable and compostable (Tharanathan, 2003)

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Conclusion