Packaging contains 60 percent less plastic
Cologne, 5th October 2019 – Alongside food safety and product quality, choosing the right packaging materials is an increasingly important matter for Vion. This calls for solutions that satisfy many needs – the consumer’s desire for simple handling, the economic feasibility of the packaging methods, and the protection of resources. To this end, Vion is pursuing innovative ways that implicate a high sustainability factor.
“We are aware of our responsibility towards the environment,” says Johannes Kölker, Managing Director of Vion Convenience GmbH. The company has also committed to this in its annual CSR report. On a day-to-day basis, the targets are put into practice gradually.
In Germany alone, two billion self-service packages in the fresh meat sector are used yearly. Vion wants to reduce the waste from packaging. “We are therefore now using trays made of recycled polyethylene terephthalate, or rPET,” reports the manager of the Vion subsidiary in the Bavarian town of Großostheim. “This approach reduces CO2 emissions by around 70 % compared to the usual trays made of polypropylene, or PP.”
The consumer also benefits. The tray is clear, solid and offers a higher density. For this reason, the protective atmosphere for the meat lasts longer. This also improves product safety. “Our efforts have been well received by customers,” concludes Kölker.
With steaks in particular, Vion now also uses flat skin packaging. Plastic is cut by 60 % by this process as well. The rear side is actually made of cardboard. This satisfies consumers who welcome every sustainability-related innovation. “The individual packaging materials can be very easily separated from each other and accordingly recycled with materials of the same kind,” explains Kölker.
This packaging is used in particular with the popular Goldbeef steaks. The premium piece of meat is accentuated by the attractive presentation, emphasising the premium quality of the premium brand. Yet that’s not all. Kölker has announced “intensive work on further optimisations.”