There are a number of approaches which businesses can use to assess and reduce food waste, and in most cases a mixture of valorization, utilization, and process improvement will be required.

During the last decade or so, the benefits of aseptic filling technology compared to traditional hot filling techniques have become well known in the food and drink sector. The benefits in terms of product quality have been well documented and discussed.¹ However, the environmental benefits, both in terms of energy consumption and typical lifecycle analysis of this packaging method are less understood.