About 40% of the food globally produced is wasted. Food Losses and waste impacts the sustainability of food systems, reduce local and global availability of food, generate revenue losses for producers, raise prices for consumers, impacting negatively on their nutrition and health, and affect the environment due to unsustainable use of natural resources. This is something that concerns us and occupies us.

22% of food wasted globally occurs during handling and storage, another 17% occur in the market and distribution, these segments are those who EBIPAC directs his solutions involving highly trained persons, high technology and research to find packages solutions that prolong food shelf life, so it can reach more places, farther, safe, fresh and rich in flavor.