INTEGRATE CONSUMERS
IN A STRATEGIC APPROACH TO
IMPROVE RECYCLABLE
FOOD PACKAGING
THIS PROJECT ALLOWED US TO DISCUSS WITH
more than 200 consumers ABOUT PACKAGING, PERCEPTIONS, AND PREFERENCES. LEARN MORE ABOUT CONSUMERS TO
consider change in packaging as an opportunity.
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IMPROVE NUTRITIONAL QUALITY
IMPROVE NUTRITIONAL QUALITY
Valued factors
Factors
irritants
Aspects
important
Groupings
IMPROVE NUTRITIONAL QUALITY
Fruits and vegetables
Meat and fish
Bakery
Counter
refrigerated
Ingredients
Ready-to-eat,
takeaway
IMPROVE NUTRITIONAL QUALITY
Perceptions / understanding
Summary
IMPROVE NUTRITIONAL QUALITY
CAPSULE 1 | Same material, different opinions!
04:23
CAPSULE 2 | Classic packaging: Simple and effective
02:20
CAPSULE 3 | Functions sought by the consumer
02:51
CAPSULE 4 | Informing about changes, fostering compromise
04:04
CAPSULE 5 | Idea + Product + Packaging = A Whole!
04:11
IMPROVE NUTRITIONAL QUALITY
WEBINAR 1 | Packaging: A necessary evil or a key element of satisfaction?
34:02
WEBINAR 2 | 200 consumers give their opinions on the best and worst packaging
42:45
WEBINAR 3 | Whose business is it for eco-responsible packaging?
32:05
RECOGNIZING PACKAGING AS A STRATEGIC TOOL FOR BUSINESSES
Since packaging is an integral part of consumer satisfaction, changes made by companies can also differentiate them from other products in the same category.
Satisfaction
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Perceptions
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OBJECTIVE
To improve local businesses' access to consumer concerns beyond the usual surveys and quantitative findings, in order to better guide them in making strategic decisions.
APPROACH
1
Gathering consumer expectations and perceptions regarding a variety of packaging and food products
An immersive approach with consumers will allow us to gather strategic and concrete information through a methodology that promotes the exploration of consumer perceptions.
2
Compile the results, highlight the findings, and create communication tools adapted to businesses.
The analysis of the results will highlight findings according to different topics and establish development avenues for companies.
3
PRODUCTION OF A SERIES OF WEBINARS TO PROMOTE KNOWLEDGE SHARING AND BUSINESS MOBILIZATION
Sharing findings will help to highlight the opportunities of eco-responsible packaging that can allow a product to stand out in the eyes of consumers.
This program, administered by the Fonds d'action québécois pour le développement durable (FAQDD) and financially supported by the Ministère de l'Agriculture, des Pêcheries et de l'Alimentation (MAPAQ), aims to create opportunities for knowledge transfer in the field of eco-design of food packaging.
