Convenience Food Packaging Moves Toward Low Carbon: Changzhou Seminar Explores Green Materials and Commercialization

China's 20th National Congress report has outlined a plan to 'actively and prudently promote carbon peaking and carbon neutrality,' making low-carbonization a critical path for the high-quality development of the convenience food sector. To advance green and sustainable growth, the Flour Products Branch of the Chinese Institute of Food Science and Technology recently hosted a 'Green Development of Convenience Foods' seminar in Changzhou, Jiangsu. Experts, academics and company representatives exchanged views on green packaging, eco-friendly materials and carbon-reduction strategies, seeking practical solutions for the industry.

Environmental Pressure Rises: Plastic Pollution Control Becomes Urgent

Plastic delivers convenience but also creates waste-management challenges. More than 400 million tonnes of plastic are produced worldwide each year, and one third is used just once. According to the original data, that is equivalent to 2,000 fully loaded plastic-waste trucks dumping plastic into rivers, lakes and seas every day—food-contact plastics included.

Jin Zhengyu, professor at Jiangnan University's School of Food Science and vice chairman of the Chinese Institute of Food Science and Technology, said producing 1 tonne of plastic consumes 3 tonnes of crude oil. China is both the world's largest plastic producer and consumer, with plastic consumption of 80 million tonnes and annual crude oil consumption of 240 million tonnes tied to plastics. Beyond resource use, plastics also affect the climate and cause environmental pollution.

According to Jin, convenience food packaging still relies largely on petroleum-based materials such as PP, PE and PET, with incineration as the main end-of-life route. Greenhouse gases are emitted across the plastic life cycle, from fossil fuel extraction and transport to plastic refining and manufacturing, and finally waste incineration. Once discarded plastic enters the environment, its impact lasts; degradation takes 400–500 years, and careless disposal can trigger ecological damage.

Experts at the seminar said plastic pollution control can no longer wait. In January 2020, the National Development and Reform Commission and the Ministry of Ecology and Environment issued the 'Opinions on Further Strengthening the Control of Plastic Pollution,' aiming for basic establishment by 2025 of management systems covering plastic production, circulation, consumption, recycling and disposal, as well as a multi-stakeholder governance framework. On June 20 this year, the 'Measures for Operators in the Commercial Sector to Use and Report Single-Use Plastic Products' took effect, legally banning or restricting non-degradable plastic bags and other single-use plastic items.

Liu Haoyu, deputy secretary-general of the Chinese Institute of Food Science and Technology and vice chair of its Flour Products Branch, cautioned that while green development of convenience foods must address plastics, the industry should not demonize plastic as the root of all evil. Plastic remains important in production and daily life; pollution largely stems from inadequate recycling and treatment. The real solution is to make plastic degradable, recyclable and incinerable, and ultimately carbon-neutral.

Green Packaging Materials: Strong Potential Ahead

Trends such as the 'stay-at-home economy,' 'single-person meals' and 'novice cooking' have shifted consumer perceptions, helping convenience foods win wider acceptance for being tasty, safe and convenient. In 2022, the convenience food market exceeded RMB 450 billion, up 25% year on year, and is expected to surpass RMB 1 trillion by 2025. Jin said this broad market has put convenience food packaging in the spotlight; if the market reaches RMB 3 trillion annually in the future, packaging demand could reach RMB 100 billion.

Bio-based packaging uses annually renewable natural biomass as its main raw material and can replace conventional petroleum-based resins. It supports sustainable social development and helps achieve carbon peaking and carbon neutrality. Data show that replacing 1 tonne of petroleum-based plastic saves the equivalent of 3.3 tonnes of crude oil.

Liu Haoyu noted that when choosing products, consumers consider packaging, brand and taste, but green consumption values such as environmental protection, reduced burden and sustainability also influence purchasing behavior to some extent. Green packaging is one of the key measures for improving the ecological environment, and companies that adopt it are gaining greater consumer recognition.

Sustainable product packaging has become a priority for the convenience food industry's low-carbon efforts. Universities and companies are now exploring applications of green packaging materials in convenience foods and have already achieved some results.

Convenience foods fall into four categories—ready-to-eat, ready-to-heat, ready-to-cook and ready-to-assemble—each with different packaging requirements. From vacuum composite film packaging to bio-based multilayer co-extruded high-barrier film, from instant noodle/fan buckets to bio-based heat-resistant bowls and boxes, from self-heating food packaging to bio-based self-heating pots, and from chilled and frozen packaging to bio-based freezer trays, Jin said green food packaging is steadily upgrading while meeting practical needs.

Safety is the top concern for consumers and a priority for the industry. Zhaohui Zhi, chairman of Jiangsu Longjun Environmental Protection Industrial Development Co., Ltd., said raw materials are safe and traceable, and bio-based materials used for food-contact applications must meet food-contact standards. Products are also risk-assessed based on downstream customer needs to ensure food-contact safety. To align with international green trends and sustainable consumption, the company follows a full-life-cycle eco-design approach—reducing source material use, saving energy during production and lowering emissions and harm at disposal—creating a closed loop from design to production to disposal, advancing green packaging and empowering convenience food development.

Takayuki Yagi, deputy development director of Nissin Foods (Hong Kong) Co., Ltd., shared how the company reduced environmental burden by replacing packaging materials for its 'Cup Noodle' brand and extending the shelf life of several convenience food products. He also proposed establishing a sustainability committee. He said Nissin Foods Group carries out socially ethical practices in daily operations, works to protect the global environment and reduces environmental burden across the product life cycle.

Early Moves: A 'Green Whirlwind' in Convenience Food Packaging

Bio-based packaging materials are emerging rapidly in convenience foods, but commercialization faces hurdles such as high costs, doubts over safety and low consumer awareness.

Zeng Wenjie, senior project officer for sustainable food consumption and green supply chains at WWF, suggested that companies set development goals based on their own situation, identify focus areas, refine measures and work with upstream and downstream partners to improve sustainability. They can start with one or two products, pilot first, expand gradually, improve their path and eventually reach an ideal state. Ye Shengyong, a researcher at Kangshifu (Holding) Co., Ltd.'s instant noodle R&D center, recommended stronger technical R&D to further control costs.

Liu Haoyu said building green food packaging science education bases, telling good stories about green materials and actively engaging consumers are practical ways to raise awareness. Wang Yajun, development director at Nissin Foods (China) Investment Co., Ltd., agreed. He noted that consumers are demanding more from food and paying greater attention to plastic pollution, yet the voice of eco-friendly food packaging remains weak. He suggested combining the two by creating a dedicated environmental 'window' and running education and science outreach to attract more consumer attention.

Scaling green packaging and reducing plastic pollution—creating a 'green whirlwind' in convenience food packaging—requires corporate action. Liu Haoyu said switching to green materials demands long-term vision and forward-looking thinking, and leading companies must shoulder the responsibility of moving the industry forward. Companies should also stay vigilant, look ahead and build technical reserves in advance. Whether for corporate social responsibility or to solve future sustainability pain points, leading companies should act in promoting eco-friendly packaging.

He Qiang, a researcher at Kangshifu (Holding) Co., Ltd.'s instant noodle R&D center, said that last year Kangshifu launched a sugar-free tea that achieved carbon neutrality, and earlier created a 'label-free PET bottle' to reduce packaging material use as part of its low-carbon efforts. Beyond single-material applications, he added, degradable materials have more possibilities and imaginative potential in the production and use of composite packaging.

Sun Ruiyu, food safety center manager at Jinmailang Foods Co., Ltd., said that as part of the food industry, convenience foods must put consumer dietary safety first. Sustainability, green environmental protection and low carbon are directions the company has long followed, but green packaging materials must be used under the precondition of food safety; if safety cannot be guaranteed, even the most eco-friendly material is meaningless. Cui Guochun, product manager at Kemen Noodle Manufacturing Co., Ltd., said that although bio-based materials are more environmentally friendly and healthy, he previously had concerns about whether they are truly safe. Discussions at the seminar helped ease that concern. At present, bio-based materials cost much more, and there remains a conflict between the cost of eco-friendly materials and environmental ideals.