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Food Loss & Waste

Taking a bite out of food waste

What can we possibly do to avoid the colossal food waste that remains a global problem? Well, as it turns out, quite a bit. At DSM, we’re helping to create more resource-efficient food production, ingenious packaging, antioxidants that keep food nutritious and safe, and better animal nutrition. Our aim to reduce the world’s $940 billion food waste bill every year - which also accounts for about 8% of total global greenhouse gas emissions, ecosystem degradation and biodiversity loss.
Food Loss & Waste

From production to consumption

Today, around one-third of the world’s food is lost or wasted during production or consumption. This is why we strive to work with our business partners to tackle this challenge in food production, transportation and consumption. We want to make better use of the raw materials and get more from the food that we actually use – while ensuring food safety, preserving nutritional value and taste, and extending shelf life. Here are just a few ways we’re achieving it.

The perfect package in food

How do you produce a delicious, nutritious product that lasts using the basic ingredients in the most efficient way? Our Pack-Age® cheese packaging offers an ingenious way of cheese ripening, protecting the product against the growth of mold during natural ripening, thus delivering a fantastic, fresh cheese to the consumer, all whilst reducing the loss of cheese in the production process. The science behind Pack-Age is based on a moisture-permeable, breathable membrane that eliminates the need for an inedible crust, which means less edible cheese is wasted. What’s more the increased packaging efficiency lowers the carbon footprint of cheese production by 10%. Good for people, planet and profit.

If all the world’s naturally ripened Gouda & Parmesan cheeses were ripened with Pack-Age, we’d save 3.6 billion liters of milk; 200,000 tons less cheese would be wasted; and there would be €200 million more profit to share throughout the value chain.

Antioxidants that extend shelf life

If food waste were a country, it would be the third largest emitter of Global Greenhouse Gas emissions worldwide behind the United States and China. And the financial cost is almost as serious as the environmental one – amounting to nearly $1 trillion each year.

One answer is to avoid food spoilage (a deterioration in color, texture, smell or taste) and extend shelf life – which is what we are doing at DSM with antioxidants like vitamins C and E that a more natural and scientifically proven solution by slowing down the oxidation processes that cause food to spoil. Foods that last longer after opening are great for consumers’ pockets, but also good for their health thanks to the intrinsic health benefits of our vitamins.

Smart plastic packaging

To keep food safe and nutritious, and prevent it from being wasted, we’ve created our thermoplastic solution for food packaging. The semi-crystalline structure of our Akulon® material provides a strong barrier against oxygen and aromas, while offering excellent durability. The result is that it extends the shelf life of packaged food, protecting both fresh and processed foods from spoilage, aging and discoloration. Not a bad package…

Preventing eggs go to waste

One clear way to maintain resource efficiency, improve yield and tackle food waste from protein products like chicken and eggs are animal feed solutions. Our Hy-D® feed solution improves bird health and bone strength, including eggshells. This benefits animal welfare, makes more chicken meat available for consumers, and also helps strengthen eggshells - which means 15% fewer eggs being broken and instead remaining saleable.