Researchers Released New Food Packaging Assessment Tool
The SusPAM methodology aims to balance packaging efficiency with food protection to reduce global waste.
Updated on Oct. 6, 2026 in Organic Food
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Wageningen University and Research has introduced the SusPAM methodology, a new framework designed to evaluate food packaging sustainability. Developed with sponsorship from Foundation FSSC, the tool utilizes an eight-step process to help industry leaders balance material efficiency with necessary food protection.
Why it matters
Reducing food waste is critical for environmental goals, as current food loss and waste generate between 8 and 10 percent of total global greenhouse gas emissions. SusPAM provides a systematic approach to navigating the complex trade-offs between packaging design, economic costs, and social impacts.
The SusPAM methodology consists of five distinct parts and eight steps for evaluating packaging interventions. This framework addresses a global issue where 13 percent of food is lost between the post-harvest phase and retail.
The players
Wageningen University and Research
This is a public research university in the Netherlands that focuses on healthy food and living environments.
Foundation FSSC
This is an independent non-profit organization that provides certification schemes for food safety management systems.
World Packaging Organisation
This is a global non-profit, non-governmental federation of packaging organizations and corporations.
The details
The methodology evaluates packaging interventions across environmental, economic, social, and logistical factors to ensure food protection remains a priority. The World Packaging Organisation (WPO) and UNIDO have partnered to promote the application of this tool through their global membership networks.
Timeline
In 2022, 1.05 billion tons of food were wasted.
September 29 is the annual observance date for the International Day of Awareness of Food Loss and Waste (IDAFLW).
Culture Shift
The introduction of the SusPAM methodology signals a shift toward integrating specialized packaging sustainability standards into established safety certifications like FSSC 22000 Version 7. This approach moves beyond legacy material efficiency goals to incorporate holistic food preservation metrics.
The adoption of these design principles by major manufacturers may eventually influence the types of packaging consumers see on store shelves. While the changes are currently at the industry-standard level, they are intended to improve the overall longevity of food products purchased by the public.
The takeaway
Effective packaging design requires a delicate balance between minimizing material waste and ensuring food safety to prevent premature spoilage. By applying structured assessment tools, the food industry can better address the significant environmental footprint of global waste management.
Further reading
For more information on the latest innovations in supply chain sustainability, visit the Organic Food section.
Source note: This article includes information reported by Food-safety.
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Should businesses prioritize long shelf life over using less packaging material to reduce food waste?
