A recent study commissioned by CHEP Australia emphasized the importance of packaging in reducing food waste in the supply chain. The study identified areas where food waste is usually incurred, and discusses solutions. "There are certainly opportunities to minimize food waste through packaging innovation and design, such as improved ventilation and temperature control for fresh produce, and better understanding the dynamics between different levels of packaging, to ensure they are designed fit-for-purpose," said Karli Verghese, a senior research fellow at RMIT University, which conducted the study.

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