近年來，紙質(zhì)包裝在食品保存方面取得了突飛猛進的發(fā)展。

In recent years, paper packaging has made rapid progress in food preservation.

例如，瓦楞紙板已成為運輸水果和蔬菜等新鮮農(nóng)產(chǎn)品的流行選擇。粘合其層所需的過程在高溫下殺死細菌，其可回收性不鼓勵重復(fù)使用，從而降低交叉污染的風險。

For example, corrugated cardboard has become a popular choice for transporting fresh agricultural products such as fruits and vegetables. The process required to bond its layers kills bacteria at high temperatures, and its recyclability does not encourage reuse, thereby reducing the risk of cross contamination.

近年來，許多制造商也開始使用無菌紙包裝，這是當食品和包裝都通過加熱的過氧化氫浴滅菌時產(chǎn)生的。這使牛奶、咖啡、水果和蔬菜等產(chǎn)品保持更長時間的新鮮，因為病原體不可能進入產(chǎn)品中。

In recent years, many manufacturers have also started using sterile paper packaging, which is produced when food and packaging are sterilized through heated hydrogen peroxide baths. This keeps products such as milk, coffee, fruits, and vegetables fresh for a longer period of time, as pathogens cannot enter the products.

然而，食品的紙包裝通常用鋁或塑料層壓，以作為氧氣和水蒸氣的屏障。紙張也占垃圾填埋場廢物的26%左右，盡管它非常可回收和可重復(fù)使用。這在某種程度上損害了紙包裝的可持續(xù)性。

However, paper packaging for food is usually laminated with aluminum or plastic to serve as a barrier for oxygen and water vapor. Paper also accounts for about 26% of landfill waste, although it is highly recyclable and reusable. This to some extent damages the sustainability of paper packaging.

因此，雖然乍一看，紙質(zhì)包裝替代品似乎是最具可持續(xù)性的選擇，但品牌需要仔細考慮紙包裝的可持續(xù)性是否會抵消其他挑戰(zhàn)。

Therefore, although paper packaging alternatives may seem like the most sustainable choice at first glance, brands need to carefully consider whether the sustainability of paper packaging will offset other challenges.

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