Produced when the vegetable is at its peak, available all year long, endlessly recyclable… Using a conservation process dating back to the 19th century, cans are very much of our time allowing to combine practicality and ecology. Enough to want to honour them!
Enjoying them all year long
Vegetables vary all year long with different pleasures for each season: summer tomatoes, spring peas or cold season beetroots. To avoid boredom and enjoy their benefits all year long, canning demonstrated its usefulness.
Picked at perfect ripeness, the vegetable is at its ultimate of its nutritional and tasty state and when it is quickly transformed after being picked, it can keep most its nutrients (vitamins, minerals, fibbers)...without adding any conservatives.
Efficient against waste
Canneries are most often located new production areas (fields, orchards, ports...). The costs and CO2 emissions linked to transport are thus reduced. Even more so with new generations can which are light and stackable, making it possible to transport large quantities with less space. Canning allows to avoid food getting damages and becoming improper for consumption, being canned right away – contrary to a more random conversation in stores or at home. Furthermore, the total production can be consumed all year long and not over a short period of time.
An endlessly recyclable packaging
Cans’ metal is 100% endlessly recyclable. Indeed, steel and aluminium keep their properties and their technical performance after each recycling. As they are “mono-materials” (steel, aluminium), they are much easier to sort in home waste management factories than a number of packaging.
This recycling allows to limit the consumption of natural resources (iron ore for steel and bauxite for aluminium) necessary to the production of metals, as well as save the water and energy necessary to the manufacturing of metal.