Focus Group Concept Testing of Packaging Solutions: Topline Report

This report is a top-line summary of Focus Group Concept Testing (FGCT) of packaging designs, within the FFWCRC Project 1.2.2 Packaging Design and Information Research. The FGCT research was conducted via online focus group sessions. This module of Project 1.2.2 assessed the overall level of appeal, acceptance and perceived impact on household food waste for 25 packaging designs. There were five sets of five designs (25 designs in all). The designs were reviewed as category clusters with five different focus groups. More details of Project 1.2.2 can be provided on request. Project 1.2.2. aligns with the REDUCE and ENGAGE programs of the Fight Food Waste Cooperative Research Centre’s (FFWCRC) activities. The overall project aims to understand consumers’ perceptions of food waste with a view to finding opportunities for packaging design to reduce food loss and waste. Reports for the earlier phases of this research are publicly available from the Fight Food Waste CRC website https://fightfoodwastecrc.com.au/project/consumer-perceptions-of-the-role-of-packaging-in-reducing-food-waste/ The five key waste areas identified in earlier phases of this research were assessed. This report on the Focus Group Concept Testing (FGCT) presents the results of the assessment of five packaging designs in each waste area/category cluster: 1) Bakery, 2) Dairy and Eggs, 3) Fruit and Vegetables (fresh produce), 4) Meat & Seafood (fresh or frozen), 5) Packaged and Processed (inc. processed meat & seafood). Results are presented as: 1. A packaging design performance summary table with the 25 designs listed in order of acceptability to consumers, from those deemed ready to be presented to consumers, with only minor tweaks, through to those that were deemed unacceptable by consumers. 2. Top-line insights for each design within each of the separate categories – with listings of what worked well, what didn't work well and suggested optimisations for the design on each slide. 3. Implications for industry – including the key learnings and recommendations for design optimisation for reducing food loss and waste across all categories.