According to the latest data from Ecoembes, the ecodesign measures introduced in the last 20 years have saved 528,700 tons of raw material, preventing the emission of 1,430,500 tons of CO2.
The recent certificate issued by Ecoembes acknowledges that the meat industry has helped to protect the environment by reducing CO2 emissions by the equivalent of 57,901 tons in 2019 through packaging recycling. The sector has renewed the certificate it received in 2018 when it managed to avoid the emission of 48,810 tons of CO2.
The meat industries have implemented 1,306 measures to improve packaging since 2012, saving 6,802,968 kilograms of raw materials. In other words, in 2012 approximately 73 grams of packaging were needed to pack one kilo of meat, while in 2019 the amount of material needed to package the same product was 65 grams, or 11% less.
The meat industry works tirelessly to prevent packaging waste and promote ecodesign through Business Prevention Plans (BPP). Most of the measures introduced by the sector focus on lighter packaging, particularly weight reduction and redesigning. Improvements have also been made to materials and some elements have been removed, inks have been reduced and recycled plastic is being used in packaging.
As well as applying ecodesign criteria in packaging production, and considering sustainability criteria, a basic tool for sector companies, meat companies show their environmental commitment with the Punto Verde, an environmental information stamp that proves that companies have made financial contributions to packaging recycling and reuse.
Anice drives sustainability and care for the environment
Meat companies have environmental strategies because they are keenly aware of the importance of packaging management, recycling and reducing their use of materials.
In collaboration with Ecoembes, the "Guide to Selecting Sustainable Packaging for the Meat Industry” has been produced to encourage and promote the recycling of packaging and improve its design in order to reduce environmental impact.
"Packaging is a very important element in the meat sector that helps to protect food from physical, chemical and microbiological deterioration, maintaining its quality and prolonging its shelf life, while complying with food safety standards, including traceability in all processes of the production chain”, explained Miguel Huerta, General Secretary of Anice.
Due to consumer sensitivity to the environmental problems of packaging and proper waste management, there is growing demand for sustainable packaging.
On this subject, Mr Huerta says that "the meat sector is firmly committed to increasing the environmental sustainability of its industries, where recycling and eco-design of its packaging play a fundamental part".
Anice also organises valuable meetings for meat companies, such as the one held in January on the “Annual Declaration of Packaging and Business Prevention Plans (BPP)”. The meeting announced the latest in the packaging declaration requirements and aspects to be considered, and was an opportunity to share information about the 2018-2020 Business Prevention Plan.
All these activities show the meat sector's firm commitment to recycling and the environment, reflecting the meat industry's effort to minimise the environmental impact of its packaging throughout its life cycle.
ANICE, the Spanish National Meat Processing Industries Association
ANICE represents the meat industry nationwide, grouping more than 650 companies in all the autonomous communities, representing a significant part of the Spanish meat industry.
ANICE represents all the leading sector companies as well as numerous SMEs that create jobs and stimulate economic activity in rural areas. These companies’ turnover amounts to €14.855bn, accounting for more than 70% of the Spanish meat sector's turnover (pork, beef, sheep and processed meat).
The Association plays an active role throughout the sector. It represents the meat industry in the Spanish Food and Drink Industry Federation (FIAB), through which it is a member of the Spanish Confederation of Business Organisations (CEOE) and is also active in European meat organisations, inter-professional sector organisations, as well as in the Food for Life Spain Technological Platform, in the Advisory Council of the Food Information and Control Agency (AICA), the Plenary of the Food Chain and Sustainable Innovation Group (GIS) Observatory.
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