Sustainability
The B-Corp movement, although relatively recent, is increasingly gaining ground in Italy so much so that our country is the second in the world for the spread of this new business model that aims to create a positive impact on their employees, the communities in which they operate and the environment.
For more information about our training write to academy@ptm-consulting.it.
Courses Available ON DEMAND:
Designing, making and using packaging nowadays can not be separated from evaluating and taking into account what are the sustainability aspects that the same must have. The aim of the course is to provide a complete regulatory framework, focusing on the requirements relating to the recyclability of packaging and the criteria to be adopted for the choice and use of symbols for the correct disposal of the same.
• General overview of the sector;
• Biodegradability certification: when a material can be declared biodegradable/compostable and UNI 13432;
• Main differences between biodegradable and compostable materials and main advantages and disadvantages of bioplastics;
• Application of biodegradable materials in food: Italian and European legislation, of a general and specific nature, for biodegradable and compostable materials intended for contact with food and obligations for companies;
• Declarations of Food Conformity: drafting of a declaration and interpretation of the tests in support;
• Case study of a compostable packaging in contact with food.
• Packaging and sustainability: the role of packaging for the environment;
• Strategies to reduce the environmental impact of new packaging and re-design existing ones with a view to sustainability;
• Essential requirements under technical standards for packaging placed on the market and environmental labelling;
• How to combine quality, safety and sustainability of a packaging: practical examples and tools to measure the level of sustainability of a packaging;
• Case study.
• What are MOSH and MOAH and associated risks;
• Possible sources of contamination: production process, type of food and materials used for packaging, shelf-life of the product);
• Applicable legislation, limits and recommendations for the presence of mineral oils;
• Risk assessment techniques to assess the presence of MOSH and MOAH;
• Case study.