Exploring the environmental impacts of plastic packaging: A comprehensive life cycle analysis for seafood distribution crates.

Annually, 8.3 million tonnes of mismanaged plastic waste enter oceans, prompting the food packaging industry, a major contributor, to minimize its environmental footprint. Within the seafood sector, a nascent number of studies are exploring the impacts of various packaging solutions for distribution, yet clear insights remain elusive. This study tries to fill the gap by comparing the impacts of two seafood packaging options: disposable expandable polystyrene (EPS) boxes and, for the first time, reusable plastic crates (RPC) crafted from high-density polyethylene. Using the life cycle assessment methodology with a 'cradle to grave' approach, the research evaluates the distribution of 1260,000 t of fish from port of Vigo (Spain) to various markets. Similar climate change values emerge in local (5.00·107 kg CO2 eq.) and regional trade (1.20·108 kg CO2 eq.) for both options, but RPCs exhibit around a 12 % increase (6.15·108 kg CO2 eq.) during national distribution, emphasizing package weight and load significance. The findings across all impact categories exhibited general consistent trends. The sensitivity analysis suggests relocating washing facilities to port could enhance RPCs´ environmental benefits for transport within a 160 km range. These findings underscore reusable packaging's potential as an eco-friendlier alternative in specific contexts, aligning with heightened environmental concerns and regulatory pressures surrounding plastic usage.

Seafood consumers engagement in reducing environmental impacts from packaging.

Packaging is essential to protect food, inform consumers, and avoid food waste, yet it can also contribute to the environmental footprint of products. Recycling waste treatment potentially provides more environmental benefits than other options (e.g., landfill), but only 66 % of packaging waste goes to recycling in the European Union. However, the prevention of packaging production with greater reuse, while extending the lifetime or improving packaging design should be firstly encouraged. This highlights the need to assess the willingness of consumers in reducing the environmental impact of seafood products from packaging. An online questionnaire was conducted in three countries (Portugal, Spain, and Ireland), composed of four sections: (i) seafood consumption, (ii) waste separation to be sent recycling, (iii) willingness to purchase seafood products with packaging designed to reduce environmental impact, and (iv) sociodemographic characteristics. Findings revealed that respondents from Spain and Portugal reported a slightly higher frequency of waste sent to recycle compared to Ireland. Irish respondents appear to have more difficulties about the type of plastic materials that can be sent to recycling due to Irish waste management capabilities; whereas Spanish and Portuguese respondents were not fully aware that packaging does not need to be washed prior to recycling. The most popular alternatives to improve the sustainability of seafood packaging were the use of reusable packaging, compostable packaging material, glass jars for canned seafood instead of cans, and intelligent packaging. Most respondents were willing to pay more for seafood products that use more sustainable packaging (62 % for Spain, 68 % for Ireland, 70 % for Portugal) and half of the respondents intimated that they avoid seafood products due to excessive packaging. With more detailed information on the waste management of packaging, seafood consumers could actively contribute with their attitudes where commensurate changes can improve environmental assessment of seafood.