Packaging with Impact: How Design Saves Food -- SAVE FOOD

Australia is front and center in research on sustainable packaging. Proof lies in the latest winners of the Australasian Packaging Innovation & Design Awards (PIDA). From her personal perspective, our guest author, Nerida Kelton (IPPO/WPO), highlights two examples showing how intuitive design can cut food loss — from fast food kitchens to households.

For decades, packaging meant four things: protect, contain, preserve and transport. Only recently has a fifth role emerged — preventing food waste. The idea of Save Food Packaging is now gaining global traction.

The principle is clear: smart design can extend shelf life, enable portion control, and reduce spoilage — while meeting sustainability goals. The challenge is balance. Overpackaging wastes resources; underpackaging risks food loss.

This year’s PIDA winners show just how far packaging has come.

Case in Point – McDonald’s Australia: Smarter Sauce Dispensing

Four FlexPrep pouches of condiments on a table, framed by two loaded dispensers.

Condiments in Cryovac FlexPrep Portion Dispensing Pouches deliver precision, efficiency and sustainability.
Image: WPO

McDonald’s now uses Cryovac FlexPrep Portion Dispensing Pouches for its burgers. Replacing rigid paper cans, the pouches deliver precision, efficiency and sustainability. A dispensing gun releases exact portions, reducing overpouring and cutting waste. Yield rises to 98%, while prep becomes faster and safer thanks to a knife-free seal.

Cartons protect the pouches in transit, while oxygen-barrier films keep sauces fresh. Compact and stackable, the pouches also save fridge space. Most importantly, they cut packaging to landfill by 80%, aligning with McDonald’s sustainability targets.

Case in Point – Naked Rivals: Imperfect Fruit, Perfect Cubes

Naked Rivals tackles waste at farm and home level with frozen lemon and lime juice cubes. Each pack contains the juice of six fruits, portioned so one cube equals half a lemon or lime.

The idea rescues fruit retailers would reject, extends shelf life to 2.5 years, and offers consumers a no-fuss option. The company estimates it could prevent 600 million lemons and limes from going to landfill annually.

Juice is sealed in rPET trays with easy-peel film, packed in recyclable cardboard printed with vegetable inks. The cubes reduce overbuying and spoilage at home, while providing growers with extra income.

Citrus is only the start. Naked Rivals is preparing similar products with herbs, stocks and more — creating a new food category that is sustainable and convenient.

Two Naked Rivals frozen juice packs, surrounded by ice cubes, limes and lemons.

With its frozen juice concept, Naked Rivals rescues fruit, extends shelf life, and offers consumers a no-fuss option.
Image: WPO

The Bigger Picture

Both McDonald’s Australia and Naked Rivals prove packaging can do more than hold a product: It can actively save food and reduce environmental impact.

But these are just examples. Every brand should adopt the five Save Food Packaging Design Principles to balance food waste reduction with sustainable packaging.

Packaging is no longer silent. It has a role and a responsibility. From restaurant kitchens to home freezers, it can help us move toward a future with less waste and greater sustainability.

About the Autor

Nerida Kelton is Vice President Sustainability & Save Food at the World Packaging Organisation (WPO) and Executive Director of the Australasian Institute of Packaging (AIP). With over 27 years in the industry, she led the development of the Save Food Packaging Design Guidelines. Kelton is a global lecturer, writer and advocate for sustainable packaging and has been recognised with the Women in Packaging Hall of Fame Award (2024) and an AIP Fellowship.