Package design for frozen foods-principles for sustainability

Abstract

Packaging for frozen foods is characterized by technological and commercial development, but also leads to negative environmental impact. The present study assessed mock-ups developed by a packaging design method based on principles for sustainability (sustainable) and by a conventional design method (control). A group of experts analysed eight mock-ups following two criteria: minimization of resources and the application of recycled and renewable materials. The results show that the mock-ups resulting from the sustainable process were significantly (p <= 0.05) better assessed. This represents a step forward in methodological studies regarding packaging design that contributes to sustainable development.