FPI Embraces More Sustainable Packaging

DANVERS, MA (October 13, 2011 - Business Wire)—Fishery Products International (FPI), a leading US broadline foodservice seafood provider, announced that it has converted its corrugated case masters to "kraft" sustainable packaging made from 100% recycled fibers.

As part of FPI's commitment to conducting business sustainably, the company has completely converted its packaging for U.S.-produced items, and is in the process of completing the conversion for items produced overseas.

Jim LaBelle, FPI's vice president of marketing, noted that the transition to more sustainable packaging is in keeping with FPI's new positioning of We Sea What's Next(TM), which was recently introduced along with FPI's newly designed website.

"We can play a major role in moving the seafood category towards a more sustainable future," LaBelle said. "This packaging transition underscores FPI's commitment to sustainability, whether it be the sourcing of raw materials or the sustainability of our packaging."

The transition from traditional "white" paper packaging to the new kraft master cartons ensures that FPI's packaging is made of 100 percent recycled fibers that have been sorted and processed to remove any contaminants or metals.

In addition, the pre-printed signature combination of FPI's traditional logo and the accompanying blue banner have been printed using water-based, metal-free inks. The new materials do not change the structural integrity of the packaging.

The new sustainable packaging is produced through a partnership of three companies based in Nova Scotia: Maritime Paper Products Ltd., a manufacturer of sustainable packaging; Scotia Recycling, which reclaims used cartons and recycles them; Minas Basin, a paper mill that through a re-pulping process makes 100-percent recycled linerboard.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.


Exclusive Content


Older brands try new tricks in their quest to stay relevant

Reality Check: A number of mature restaurant chains are out to prove that age is just a number.


At Papa Johns, delivery shifts from its own apps to aggregators

The Bottom Line: The pizza delivery chain’s business with companies like Uber Eats and DoorDash is thriving while its own delivery is slowing. But this isn’t the beginning of the end of self-delivery, CEO Rob Lynch says.


How the shift to counter service has changed Steak n Shake's profitability

The Bottom Line: Sardar Biglari, chairman of the chain’s owner Biglari Holdings, details how the addition of kiosks and counter service has transformed restaurants.


More from our partners