IFCO RPCs increase the efficiency of our customers' supply chains, from better space utilization to less time for handling, stacking, and loading, reducing costs and wasted resources. Our RPCs are also safer for users than traditional one-way packaging. They are designed with ergonomics in mind, reducing the number of pull and strain injuries and eliminating the need for box cutters. RPCs also help to lower the environmental impact of our customers' supply chains. Recent studies conducted in both Europe and North America confirm the use of our RPCs lowers the environmental impact of fresh product supply chains compared to single-use packaging.

_{* Fraunhofer IBP study, Carbon Footprint of Food packaging, Commissioned by Stiftung Initiative Mehrweg (SIM) Feb 2018; The Sustainability of Packaging Systems for Fruit and Vegetable Transport in Europe based on Life-Cycle-Analysis, Update 2009", published in February 2009 by Stiftung Initiative Mehrweg; Franklin Associates, 2017,“Comparative Life Cycle Assessment of RPCs and display and non-display ready corrugated containers used for fresh produce applications”}

IFCO RPCs reduce food loss due to mechanical damage (crushing, cuts, bruises) and improper temperature. The smooth interior and sturdy construction of our RPCs protects perishable items from damage during packing, stacking, and transport, resulting in significantly lower rates of damage and therefore food loss from producer to retailer. A 2013 study [link to study PDF] conducted by Fraunhofer Institute for Material Flow and Logistics and the Cold-Chain Management Working Group at the University of Bonn evaluated potential links between product damage and packaging type (specifically RPCs and single use packaging). Through the supply chain, the following packaging damage rates were observed:

In addition to reducing mechanical damage, our RPCs are highly ventilated, allowing for faster cooling after harvesting of perishable products. This ventilation also allows for closer temperature control of products during storage and transport. Faster cooling and better control of temperature post-harvest promote a longer shelf life for fresh products, reducing unsaleable product and waste at retail. These benefits have been confirmed in studies on strawberries, mangoes, squash, and other products.