Sustainability of Food Packaging: A Comparative Study on Cleanability, Residue Behaviour, and Recyclability

Abstract

This thesis examines the sustainability of food packaging by comparing the cleanability, residue retention, recyclability, shelf-life performance, and carbon impact of four packaging types: polypropylene (PP), coated paperboard, laminated paperboard, and mixed-material structures. Real consumer rinsing conditions were simulated by washing packages with tap water only, without detergent. Weights before consumption, after consumption, and after rinsing were measured, and a burning test was used to identify the material composition. Shelf life data were recorded from packages, and carbon impacts were estimated using published emission factors. The results show that mono-material PP had the lowest residue, the best cleanability, the strongest recyclability, and consistent shelf-life performance. In contrast, coated and laminated paperboard absorbed water and retained more residue, making them less recyclable in practice. Mixed-material packaging performed moderately. Although PP has a relatively moderate carbon footprint, its high recyclability improves overall sustainability. The study concludes that simple, non-absorbent packaging materials support better cleanability, higher recyclability, and stronger overall practical sustainability.