Food loss and waste (FLW) is a chronic problem across food systems worldwide, with meat being one of the most resource-intensive and perishable categories. The perishable character of meat, combined with complex cold chain requirements and consumer behavior, makes the sector particularly sensitive to inefficiencies and loss across all stages from production to consumption. This review synthesizes the latest advancements in new preservation technologies and supply chain efficiency strategies to minimize meat wastage and also outlines current challenges and future directions. New preservation technologies, such as high-pressure processing, cold plasma, pulsed electric fields, and modified atmosphere packaging, have substantial potential to extend shelf life while preserving nutritional and sensory quality. Active and intelligent packaging, bio-preservatives, and nanomaterials act as complementary solutions to enhance safety and quality control. At the same time, blockchain, IoT sensors, AI, and predictive analytics-driven digitalization of the supply chain are opening new opportunities in traceability, demand forecasting, and cold chain management. Nevertheless, regulatory uncertainty, high capital investment requirements, heterogeneity among meat types, and consumer hesitancy towards novel technologies remain significant barriers. Furthermore, the scalability of advanced solutions is limited in emerging nations due to digital inequalities. Convergent approaches that combine technical innovation with policy harmonization, stakeholder capacity building, and consumer education are essential to address these challenges. System-level strategies based on circular economy principles can further reduce meat loss and waste, while enabling by-product valorization and improving climate resilience. By integrating preservation innovations and digital tools within the framework of UN Sustainable Development Goal 12.3, the meat sector can make meaningful progress towards sustainable food systems, improved food safety, and enhanced environmental outcomes.

Flexible packaging often consists of multilayer films that combine different materials to achieve high barrier performance, but these structures are incompatible with current recycling technologies. Polyolefins such as polypropylene (PP) offer more recyclable alternatives but require additional oxygen-barrier materials that do not compromise recyclability. This study investigates the influence of ethylene vinyl alcohol (EVOH), Ormocer^® barrier coating, and PP labels with different adhesives on PP recyclability. Recyclates were produced using twin-screw extruder to simulate the recycling process and then injection-molding to make tensile test specimens. Mechanical properties, melt flow rate (MFR), oxygen induction time (OIT), and odor were evaluated. Findings showed that low label content (5–12.5%) has minimal impact on recyclate quality. The addition of 10% EVOH increased the elastic modulus of PP granulate and cast-PP (cPP) film by 26% and 14%, respectively, and improved oxidation stability by 9%, while reducing cPP film impact strength by 77%. Ormocer^® decreased mechanical performance, particularly elongation at break (−18%), likely due to defect-inducing particles, but had limited influence on MFR. Labels and Ormocer^® also introduced odor variations. Overall, the findings indicate that EVOH up to 10% and labels up to 12.5% yield promising results, providing guidance for designing recyclable, monomaterial packaging.

Food loss and waste (FLW) is a chronic problem across food systems worldwide, with meat being one of the most resource-intensive and perishable categories. The perishable character of meat combined with complex cold chain requirements and consumer behav-iour, makes the sector particularly sensitive to inefficiencies and loss across all stages from production to consumption. This review synthesizes the latest advancements in new preservation technologies and supply chain efficiency strategies to minimize meat wast-age, and also outlines current challenges and future directions. New preservation technologies such as high-pressure processing, cold plasma, pulsed electric fields, and modified atmosphere packaging have substantial potential to extend shelf life while preserving nutritional and sensory quality. Active and intelligent packag-ing, bio-preservatives, and nanomaterials act as complementary solutions to enhance safety and quality control. At the same time, blockchain, IoT sensors, AI, and predictive analytics-driven digitalization of the supply chain are opening new opportunities in traceability, demand forecasting, and cold chain management. Nevertheless, regulatory uncertainty, high capital investment requirements, heterogeneity among meat types, and consumer hesitancy towards novel technologies remain significant barriers. Furthermore, the scalability of advanced solutions is limited in emerging nations due to digital inequal-ities. Convergent approaches that combine technical innovation with policy harmonization, stakeholder capacity building, and consumer education are essential to address these challenges. System-level strategies based on circular economy principles can further re-duce meat loss and waste, while enabling by-product valorisation and improving climate resilience. By integrating preservation innovations and digital tools within the framework of UN Sustainable Development Goal 12.3, the meat sector can make meaningful progress towards sustainable food systems, improved food safety, and enhanced environmental outcome.

The authors would like to make the following corrections to the published paper