On December 16th, the European Packaging Regulation was adopted after months of discussions, first in the European Parliament and then between the Member States within the European Commission. French regulations will now finally be able to establish a clear framework.
A transition already underway
The fresh potato sector did not wait for these developments to develop concrete solutions for sustainable packaging. Florence Rossillion, managing director of CNIPT, points out that "from the outset, the potato sector has shared the government's ambitions in terms of reducing plastic packaging. The sector has shown its commitment at a time when sales units for volumes of less than 1.5 kg are increasingly popular with consumers, as they allow them to buy the right quantity and avoid waste."
In anticipation of the ban on plastic packaging for fresh fruit and vegetables coming into force in 2020, the sector worked hard to develop viable alternatives. Since then, potato packers have invested massively in sustainable packaging solutions: FSC-certified kraft paper, cardboard bags, recyclable packaging... These innovations significantly reduce the plastic footprint while guaranteeing the quality and optimum preservation of the product.
Despite everything, "there must be exceptions"
The spring harvest, consisting mainly of early potatoes harvested before they are fully ripe, must be eaten quickly. The tubers of this crop that is specific to certain terroirs are particularly delicate and fragile. They should be treated like fresh vegetables, as they are affected by air and light. Plastic packaging for these potatoes helps to prevent spoilage at all stages of marketing.
Microwaveable bags cannot just be considered as "packaging". Manufacturers and operators in the sector have developed these highly technical bags, for which there is currently no alternative, in order to withstand the steam pressure generated by cooking potatoes. They are safe to use and encourage the consumption of fresh potatoes, especially among the younger generation, which contributes to a healthy diet. They are mainly offered in sales units of less than 1.5kg, as their presentation cannot be too bulky and their size must allow for even cooking.
For more information:
CNIPT
43/45 rue de Naples
75008 PARIS
Phone: +33(0) 1 44 69 42 40
https://www.cnipt.fr/
Photo: CNIPT