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

2. Sealed Air: Protecting What’s Important We help people live healthier, eat better and ship products safely around the world We deliver consistent, superior solutions in: Our customers rely on our solutions to reduce risk, improve safety, enhance efficiency and deliver sustainability FOOD SAFETY & SECURITY FACILITY HYGIENE PRODUCT PROTECTION What you eat & drink + Where you go + What you ship + 2

4. Actions to Address Food Security 4 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

5. Systems Thinking and Food Supply Chains

6. Supply Chain Interactions and Food Waste 6 15% of incoming 12% of purchased 4% of incoming Decisions made at beginning or middle of supply chain affect outcomes at the end

7. Greenhouse Gas Contributions to Poultry Supply Chain 7 Food security in the supply chain is about protecting resource investments and preventing waste

8. Bringing Food Science into Focus

9. Sources of Food Spoilage Physical Changes in moisture, abuse Chemical Oxidations, browning, proteolysis (light, heat, enzymes) Microbiological Putrefication (off-odors) Fermentation (souring) Rancidity Molding Microbes Yeasts Molds Bacteria Viruse s Significant food waste occurs due to spoilage, which accelerates with increasing temperature 9

10. The Science of Preservation vs Freshness Extension Freshness Extension Refrigeration Vacuumization Modified atmosphere Moisture barrier Physical protection Hygienic handling Minimal processing Sterilization Preservation Additives Freezing Heat treatment/high pressure/radiation Drying Salts and brines Acid treatments Smoking Fermentation 10

11. The Role of Materials Science

12. Use of Materials Technology to Protect Food 12 Abuse Outer Core Barrier Inner Core Sealant Packaging is engineered to withstand abuse, provide barrier and make air-tight seals

13. Packaging’s Role in Shelf Life Extension Packaging protect foods from external influences. Can extend fresh food shelf-life. Does not change the perishable nature of food. Cannot improve food quality if the product is not of good quality prior to packaging. Fresh Food Category Refrigerated Shelf Life (days) Non-MAPMAP Fresh red meat (low O2)2-321 Fresh pasta360 Lettuce2-414 Cheese7180 13

14. Technologies to Prevent Food Waste

15. 3. Transport protection 2. Sanitation & hygiene Supply Chain Technologies 1. Cold chain monitoring 15

16. 3. Active packaging 2. Modified atmosphere Packaging Science Technologies 1. Barrier skin packaging 16

17. 3. Meal portioning 2. Reclosability Packaging Design Technologies 1. Smart(er) labelling 17

18. 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 18

19. 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 19