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Improving sustainability on a daily basis Becoming a truly sustainable business is all

tomer demands. Until a couple of years ago,

about continuous improvement in every

most of our products were still packed in sim-

domain, harvesting low-hanging fruits and

ple flow-packs. Today, there is a wide range

planting the seeds for more difficult changes.

of packaging types available tailored to the preservation needs for each product – from

These changes always start with people who

the minimal banderols for bananas to modified

are enthusiastic, curious, open and willing to

atmosphere packaging for lettuce. We have

make the right choices together with our cus-

“We investigate every opportunity to reduce

learn every aspect of a process. In this report

developed extensive packaging expertise over

tomers.” – Merel Noorts, Product Manager

waste to an absolute minimum in every step:

we are giving them the opportunity to share

the years and a lot of practical experience on

how can we optimise the product flow between

their experiences and tell the story from their

how to improve shelf life.

different machines? Can we automate parts of

perspective. Some of them have only recently

The battle against food waste

the process to minimise waste? Can we find

joined Greenyard, others have been with us for

“Many efforts are being made to further reduce

many years, taking their new colleagues along

(plastic) packaging, and we clearly support this

With thousands of tons of fruit and vegetables

leek and celery? It all starts with observing and

in the wonderful world of fruit and vegetables.

trend. We have been testing many new packaging

going in and out of our warehouses every day,

measuring all parts of the process. Recently, we

We all share the same guiding compass and

options over the past years. However, there is no

we need to know exactly what we have in stock,

started to weigh exactly how much is wasted in

the ambition to work in a more sustainable way,

point in eliminating packaging if it causes the

what the remaining shelf life, origin and quality

every step of our production lines. Measuring

while safeguarding the quality of our products

product to go to waste. This means less pack-

is and what the expected requirements of our

waste not only gives us an indication of how

and meeting the expectations of our customers.

aging is not our only target, as we do not want

customers are. We know how much effort has

much is being wasted, but it also gives us a good

to compromise on the quality or the shelf-life

been put in growing our fruit and vegetables

basis to define KPIs for improvement, and it

of our products. We work closely with suppliers,

and want to prevent food waste wherever we

helps to raise awareness among our colleagues

customers, colleagues from other divisions and

can. We also do this for our convenience plant at

if you can show them the facts.” – Ann-Sophie

research institutes to follow up on the latest

Greenyard Fresh Belgium which has 11 produc-

Paesen, Continuous Improvement Engineer

trends, while Life Cycle Assessments help us

tion lines to wash, cut, slice, and pack different

Packaging that adds real value Packaging is a rapidly evolving domain in terms of regulation, innovation, marketing and cus-

alternative usages for the stems of broccoli,

types of vegetables.

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