1. Using Innovation to Keep Foods Fresher for Longer Ron Cotterman Vice President, Sustainability Sealed Air Corporation SAVE FOOD Congress May 8, 2014

3. Actions to Address Food Security 3 Partnerships Education Innovation Raise awareness, define best practices and develop standards Information on food handling, proper storage conditions and meal planning Apply technologies to keep foods fresh and prevent waste

4. Systems Thinking and Food Supply Chains

5. Supply Chain Interactions and Food Waste 5 15% of incoming 12% of purchased 4% of incoming Decisions made at beginning or middle of supply chain affect outcomes at the end

6. Bringing Food Science into Focus

7. Sources of Food Spoilage Physical Changes in moisture, abuse Chemical Oxidations, browning, proteolysis (light, heat, enzymes) Microbiological Putrification (off-odors) Fermentation (souring) Rancidity Molding Microbes Yeasts Molds Bacteria Viruse s Significant food waste occurs due to spoilage, which accelerates with increasing temperature 7

8. The Role of Materials Science

9. Use of Materials Technology to Protect Food 9 9 Abuse Outer Core Barrier Inner Core Sealant Packaging is engineered to withstand abuse, provide barrier and make air-tight seals

10. Technologies to Prevent Food Waste

11. 3. Transport protection 2. Sanitation & hygiene Supply Chain Technologies 1. Cold chain monitoring 11

12. 3. Active packaging 2. Modified atmosphere Packaging Science Technologies 1. Barrier skin packaging 12

13. 3. Meal portioning 2. Reclosability Packaging Design Technologies 1. Smart(er) labelling 13

14. Conclusions Strategies for reducing food waste rely on knowledge of: Supply chain systems Food science Materials science Technology innovations can be deployed to: Protect food across the supply chain Use packaging science to extend shelf life Enable consumers to waste less 14

15. Conclusions Strategies for reducing food waste rely on knowledge of: Supply chain systems Food science Materials science Technology innovations can be deployed to: Protect food across the supply chain Use packaging science to extend shelf life Enable consumers to waste less 15