Packaging for frozen foods is characterized by technological and commercial development, but also leads to negative environmental impact. The present study assessed mock-ups developed by a packaging design method based on principles for sustainability (?sustainable?) and by a conventional design method (?control?). A group of experts analysed eight mock-ups following two criteria: minimization of resources and the application of recycled and renewable materials. The results show that the mock-ups resulting from the ?sustainable? process were significantly (p ≤ 0.05) better assessed. This represents a step forward in methodological studies regarding packaging design that contributes to sustainable development.
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