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The University At Your Fingertips: Ein neues Studienmodell für die Verbindung von Hochschule und Beruf
No full textDr. Christina Terpstra-Rundel und Prof. Dr. Clemens Möller berichten über die Entwicklung des interdisziplinären Masterstudiengangs „Sustainability Studies“ an der Hochschule Albstadt-Sigmaringen, der zum Wintersemester 2024/25 gestartet ist. Im Zentrum stehen der Erwerb von Zukunftskompetenzen sowie die Verknüpfung von Praxis und wissenschaftlichem Lernen durch digitale Methoden
AI as a Catalyst for the Transformation to a Sustainable, Circular Bioeconomy in Pharma Packaging
No full textAI can catalyse the transformation of the pharmaceutical packaging industry towards a more sustainable circular bioeconomy and thereby redefine pharmapackaging - one intelligent decision at a time
Kreislauforientierte Bioökonomie in der Verpackungsindustrie – Die neue EU-Verpackungsverordnung: Überblick, Chancen & Herausforderungen
No full textDie neue EU-Verpackungsverordnung und ihre Chancen und Herausforderungen
Influence of different levels of recycled content and of plasma treatment on the surface energy of polypropylene films
No full textThe study examined how different levels of recycled polypropylene (PP) affect surface energy and how corona, e-beam, and low-pressure plasma treatments modify it. All treatments improved surface energy, with corona and argon plasma being most effective. Recyclate content strongly influenced results
Sustainable packaging assessment – A more holistic methodology for sustainability assessment of food packaging
Get PDFCurrent packaging sustainability assessment methods do not consider packaging functionality in terms of packaging-related food loss and waste (food wastage) in a standardised way. However, packaging functionality should be considered when conducting a more holistic sustainability assessment, as food constitutes higher proportion of total resource consumption and consequently exerts a greater impact on sustainability in comparison to its packaging. Consequently, a more holistic sustainability assessment method for food packaging along its life cycle is needed. The present paper assesses the packaging functionality in relation to its dimensions, as outlined in ISO 18602:2013. Consequently, it is necessary to give due consideration to the distinct barrier requirements of specific food products, whilst seeking to minimise impacts on sustainability arising from packaging that is either oversized or undersized. To operationalise this balance, the Fit-for-Purpose Indicator (FFPI) has been developed, representing a methodological progress compared to previous approaches. The FFPI facilitates a systematic assessment of whether a packaging concept adequately fulfils food-specific requirements without excessive material usage. This, in turn, supports both sustainability and food product protection agendas. The objective of the present paper is to facilitate a more holistic sustainability assessment, encompassing considerations of packaging functionality and ecological, economic and social sustainability aspects. To this end, the paper identifies and aligns suitable ecological, economic, and social assessment frameworks and combines them with the new FFPI. This approach is intended to ensure consistency and comparability across dimensions, thereby emphasising the importance of interpretable results, ideally via aggregated indicators such as single scores
KI als Katalysator für nachhaltige Verpackungskonzepte in der Fleischwirtschaft - Transformation der Verpackungswertschöpfung hin zu einer kreislauforientierten Bioökonomie
No full textDie Präsentation zeigt, wie Künstliche Intelligenz (KI) die Verpackungsindustrie – besonders in der Fleischwirtschaft – nachhaltiger machen kann. KI unterstützt entlang der gesamten Wertschöpfungskette: von Materialauswahl und Design über Produktion und Logistik bis zum Recycling. Sie hilft, Ressourcen zu sparen, CO₂ zu senken und Recyclingquoten zu erhöhen. Herausforderungen sind fehlende Daten, Fachkräfte und Investitionen. Projekte wie KIOptiPack und PackMit fördern praxisnahe Lösungen und Weiterbildung. Ziel ist die Transformation zu einer kreislauforientierten Bioökonomie
Challenges of Alginate-Based Cast Films in Plastic-Free Food Packaging Applications: An Overview
Get PDFThis review investigates the potential of sodium alginate, a biobased polysaccharide from brown algae, for food packaging applications. It analyzes the main challenges of cast films, including water vapor permeability, mechanical performance, and processability, and evaluates strategies to enhance these properties without chemical modification. Chemical modification is excluded because it would classify alginate as a plastic under EU regulations (PPWR, SUPD), conflicting with plastic-free packaging. The review synthesizes literature from 2004 to 2025 on pure sodium alginate films that are plasticized and ionically crosslinked without additional modifiers or nanofillers. While alginate provides excellent oxygen and fat barriers, its high water vapor permeability and brittleness limit broader use. Ionic crosslinking improves strength and water resistance, yet non-uniform networks remain a key challenge. Film performance is also influenced by drying temperature, mixing speed, molecular weight, and protein incorporation. This review differs from previous studies by highlighting the coupled effects of plasticization, ionic crosslinking, and processing limitations that together determine alginate’s industrial feasibility. Research gaps concern long-term stability and behavior under industrial packaging conditions. Given environmental and regulatory pressures to replace fossil-based plastics, sodium alginate shows strong potential as a scalable, renewable material for sustainable food packaging
Food for Thought: How Culture Shapes Intentions to Reduce Food Waste in South Africa
Get PDFIn the context of increasing food scarcity, the issue of household food waste has garnered significant attention, particularly in developing nations. Despite its critical importance, there remains a paucity of empirical research exploring the underlying behavioral and cultural factors that shape individuals’ intentions to reduce food waste within their homes. This article seeks to bridge this gap by drawing on the theory of planned behavior to examine how personal cultural values impact attitudes toward food waste reduction, subjective norms, and perceived behavioral control (PBC), which serve as key determinants of behavioral intention. To empirically test the proposed model, a comprehensive quantitative survey was conducted among 529 South African consumers. The data were analyzed using structural equation modeling, revealing that consumers who exhibit stronger adherence to cultural dimensions such as uncertainty avoidance and long-term orientation, coupled with lower scores on power distance, are likely, through the influence of attitude, subjective norms, and PBC, to possess higher intentions to actively reduce food waste. These findings offer valuable insights for marketers and policymakers, highlighting the potential to leverage cultural values in designing effective interventions aimed at encouraging more sustainable consumer behaviors and reducing household food waste
Optimization of packaging properties through nanoscale surface functionalization utilizing grafting of fatty acid chlorides
No full textThe study explored fatty acid chloride grafting to improve paper packaging. It enhanced water repellency and vapor barrier properties but didn’t significantly improve oil resistance. Upscaling faces challenges due to corrosive chemicals
Change to regulate: Investigation of the curl effect in alginate-PE laminates under varying humidity conditions
No full textThe study tested alginate-PE laminates that curl with humidity changes, aiming for smart packaging that regulates moisture. Results showed promising humidity response, but better control and adhesion are needed