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New circular challenges in the development of take-away food packaging in the COVID-19 period

2021-08Journal article Open access
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dc.contributor.authorKochanska, Ewa
dc.contributor.authorLukasik, Rafal M.
dc.contributor.authorDzikuc, Maciej
dc.date.accessioned2021-11-25T15:14:12Z
dc.date.available2021-11-25T15:14:12Z
dc.date.issued2021-08
dc.description.abstractABSTRACT: The COVID-19 pandemic has set new challenges for the HoReCa industry. Lockdowns have coincided with and strongly impacted the industrial transformation processes that have been taking place for a decade. Among the most important HoReCa transition processes are those related to the rapid growth of the delivery-food market and ordering meals via internet platforms. The new delivery-food market requires not only the development of specific distribution channels, but also the introduction of appropriate, very specific food packaging. Food packaging and its functionality are defined by the administrative requirements and standards applicable to materials that have contact with food and principally through the prism of the ecological disaster caused by enormous amounts of plastic waste, mainly attributed to the food packaging. To meet environmental and administrative requirements, new technologies to produce food packaging materials are emerging, ensuring product functionality, low environmental impact, biodegradability, and potential for composting of the final product. However, predominantly, the obtained product should keep the nutritional value of food and protect it against changes in color or shape. Current social transformation has a significant impact on the food packaging sector, on one hand creating a new lifestyle for society all over the world, and on the other, a growing awareness of the negative impact of humans on the environment and increasing responsibility for the planet. The COVID-19 pandemic has highlighted the need to develop a circular economy based on the paradigm of shortening distribution channels, using local raw materials, limiting the consumption of raw materials, energy, water, and above all, minimizing waste production throughout the life cycle of products, all of which are in line with the idea of low-carbon development.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationKochanska, Ewa... [et.al.] - New circular challenges in the development of take-away food packaging in the COVID-19 period. In: Energies, 2021, Vol. 14(15), article nº 4705pt_PT
dc.identifier.doi10.3390/en14154705pt_PT
dc.identifier.eissn1996-1073
dc.identifier.urihttp://hdl.handle.net/10400.9/3618
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationProgram OPUS, grant No. 2018/31/B/HS4/00485pt_PT
dc.relation.publisherversionhttps://doi.org/10.3390/en14154705pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSustainable materialspt_PT
dc.subjectSustainable economypt_PT
dc.subjectFood packagingpt_PT
dc.subjectBioplasticspt_PT
dc.titleNew circular challenges in the development of take-away food packaging in the COVID-19 periodpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue15pt_PT
oaire.citation.titleEnergiespt_PT
oaire.citation.volume14pt_PT
person.familyNameKochanska
person.familyNameLukasik
person.givenNameEwa
person.givenNameRafal
person.identifier.orcid0000-0002-4735-7969
person.identifier.orcid0000-0002-7805-5744
person.identifier.ridA-6315-2011
person.identifier.scopus-author-id57223917064
person.identifier.scopus-author-id6506737268
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication8da07b23-b0f7-43d9-ace1-6adcf34e1ea9
relation.isAuthorOfPublication6a7fdbd9-7961-407e-88d0-15d175ea711d
relation.isAuthorOfPublication.latestForDiscovery8da07b23-b0f7-43d9-ace1-6adcf34e1ea9

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