From 2030, plastic packaging for fresh fruits and vegetables under 1.5 kg will be banned in the EU, with exemptions where needed. This report is intended as a discussion starter on the targeted use of plastic packaging.

 Packaging serves key functions: protecting against damage, slowing down quality loss, and enabling logistics and consumer information. But its necessity is highly product-specific. Without packaging, some produce become more vulnerable to bruising, water loss and spoilage − especially soft fruits, leafy greens and herbs − while others cope well without it. For sensitive products, packaging, plastic or other material, may contribute to extended shelf life, particularly when combined with appropriate storage conditions, including temperature control. Packaging does not eliminate microbiological risks, but can indirectly support food safety by reducing handling and damage.