New Clemson laboratory will help farmers continue specialty crop exports

The U.S. Department of Agriculture has awarded Clemson University $5 million to fund research and design projects that will develop food packaging to meet emerging Canadian and European packaging regulations.

The Clemson University Sustainable Packaging Innovation Lab (SPIL) will partner with private industry and other academic institutions to finalize sustainable packaging solutions, enabling South Carolina and U.S. farmers to continue exporting fruits and vegetables valued at $143 billion in 2023.

The new international regulations aim to eliminate single-use and small-quantity packaging in favor of bulk bins for produce quantities under 1.5 kg. According to the regulations, plastic used in packaging must contain more post-consumer recycled content. The regulations also seek to eliminate shrink wrap and require compostable labels on produce, so everything can be composted together, enhancing sustainability.

These regulations follow efforts by the United Nations to reduce plastic waste globally and work toward a Global Plastics Treaty.

"Governments have begun setting targets and regulations associated with packaging waste, especially since studies have found that up to 40 percent of plastic waste comes from packaging. SPIL will help ensure our specialty crops packaging meets these new requirements and can continue to be exported," said James Sternberg, Clemson University assistant professor of sustainable packaging.

A preliminary analysis of 207 specialty crops identified by the USDA showed that plastic use in export packaging is primarily found in clamshells, mesh bags, plastic bags, plastic tubs, bulk bins and plastic sleeves with direct food contact labeling.

"In many cases, the requirements can be met by substituting more recyclable materials; however, significant challenges remain in designing packaging for recycling and incorporating post-consumer content in subsequent generations of the material," Sternberg said.

SPIL will unite Clemson's Department of Food, Nutrition and Packaging Science (FNPS) faculty with expertise in areas such as chemical synthesis and recycling of polymers; organic composting and lifecycle analysis; antimicrobial and biodegradable films; active and intelligent packaging; package and material testing; polymer processing and mechanical recycling; and postharvest biology. The lab will also include international faculty from Germany, Ukraine, and Canada. Clemson faculty members include:

• James Sternberg, assistant professor of sustainability
• Andrew Hurley, professor, director of research for Clemson FRESH
• Paul Dawson, professor, Food, Nutrition, Packaging Science
• Kay Cooksey, Cryovac Endowed Professor
• Greg Batt, associate professor, director of Packaging Dynamics Lab
• Duncan Darby, professor, director of the Center for Flexible Packaging
• Scott Whiteside, professor, FDA & USDA Process Authority for LACF
• Karin Albornoz, assistant professor, Post-Harvest

The Clemson faculty will team with Clemson FRESH, a collaboration of academic and industry experts addressing challenges across the food value chain. FRESH will use its national platform and industry network to promote requests for proposal and notices of funding.

"It's imperative that we keep these valuable markets open to specialty crop producers across South Carolina and the U.S. Clemson FRESH looks forward to bringing its experience convening experts from academia and industry to help with the administration and marketing of this exciting opportunity," said Anne Barr, Clemson FRESH executive director.