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The food processing sector has a considerable environmental impact, due to large volumes of food and packaging waste. Eco-innovations present an important opportunity to reduce this impact. Yet, initial insights suggest that new technologies face considerable challenges to their adoption. The eco-innovation adoption literature has overlooked the food processing sector. The purpose of this paper is to examine the barriers inhibiting the adoption of waste reducing eco-innovations in the food processing sector. We present four detailed case studies of new technologies at different stages of adoption in the UK and Netherlands. The findings reveal ten barriers to the adoption of waste reducing technologies in the food processing sector. The barriers identified include concerns over the influence of technologies on the product's characteristics, its retailing, and a perceived lack of consumer demand. These barriers arise from the powerful influence of retailers within the food supply chain, the influence of technologies on in-store point of sale displays, and the need for distribution trials. We conclude that the adoption of new technologies requires simultaneous acceptance by both food processor and retailers. The paper provides recommendations for policy makers and innovation managers to increase the adoption and diffusion of waste reducing technologies in the food processing sector, as well as implications for future research. • Interconnected barriers are identified across key members of the food supply chain. • Specific characteristics of waste reducing eco-technologies impede their adoption. • Retailers role in the adoption of waste reducing technologies is uncovered. • Policy action is required to promote adoption at each level of the supply chain. [ABSTRACT FROM AUTHOR]

Life cycle analyses of novel food packaging materials do not often account for the environmental impact of a change in shelf-life, which can result in misleading comparisons. This paper established a methodology for comparative life cycle analyses, whereby the direct effects of the lidding films were compared whilst ensuring the indirect effects of the wasted food portion remained stable. Global warming potential and non-renewable energy use were analysed for a conventional (low-density polyethylene/ethylene vinyl alcohol) versus a biodegradable (polyhydroxyalkanoate/butenediol vinyl alcohol) multilayer lidding film for modified atmosphere packaging of minced beef. Two methodologies were investigated. The first (metric one) changed the barrier layer thickness in the biodegradable film to match the carbon dioxide transmission rate with that of a conventional film. The second (metric two) changed the barrier layer thickness to match a carbon dioxide transmission rate predicted by a mathematical model to ensure the same shelf-life as the conventional film. Using metric two over metric one resulted in 1) a thinner film 2) 2.3 times lower global warming potential. When using sugar beet as the biopolymer feedstock and the current UK disposal system, the biodegradable film had 135% higher global warming potential than the conventional film. By incorporating waste products and better farming practices, the global warming potential of the biodegradable film could be up to 92% lower than that of the conventional film. This work demonstrates how shelf-life can be incorporated into life cycle analyses and the importance of accounting for it, in particular when evaluating biodegradables which often have higher permeabilities. • Impacts of biodegradable barrier layer, butenediol vinyl alcohol analysed. • Functional unit based on predicted shelf-life according to the lidding film used. • Waste incorporated in production of biodegradable film lowers GWP. • UK should adopt industrial composting or anaerobic digestion for biodegradables. • Barrier properties of lidding films should be accounted for in food packaging LCAs. [ABSTRACT FROM AUTHOR]