FSSC Adds Save Food Packaging Requirements

FSSC has strengthened its commitment to reducing global food loss and waste by introducing new Save Food Packaging requirements in Version 7 of its certification scheme. The update recognises the critical role packaging plays in protecting food, extending shelf life and improving usability across the value chain.

The new criteria apply to organisations involved in designing primary food packaging and are built on the Australasian Institute of Packaging’s Save Food Packaging Design Principles, developed with RMIT University and End Food Waste Australia. With more than 40,000 certified organisations now required to consider these principles, FSSC expects meaningful global progress toward SDG 12 and more responsible consumption and production.

Supported by the World Packaging Organisation and AIP, the move marks a significant step in aligning packaging design with food waste reduction goals.