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It has been some 15 years since the topics of sustainability and nanotechnologies first appeared together in the scientific literature and became a focus of organizations' research and policy developments. On the one hand, this focus is directed towards approaches and tools for risk assessment and management and on the other hand towards life-cycle thinking and assessment. Comparable to their application for regular chemicals, each tool is seen to serve separate objectives as it relates to evaluating nanotechnologies' safety or resource efficiency, respectively. While nanomaterials may provide resource efficient production and consumption, this must balance any potential hazards they pose across their life-cycles. This Perspective advocates for integrating these two tools at the methodological level for achieving this objective, and it explains what advantages and challenges this offers decision-makers while highlighting what research is needed to further enhance integration.

This study analyzed the environmental impacts of packaging‐derived changes in food production and consumer behavior to assist packaging designers in making environmentally conscious decisions. Packaging can be functionalized to prevent food loss and waste (FLW), for example, extending the expiration date and apportioning the package size, but it can generate additional environmental impacts from changes in food and packaging production. Previous studies assessed additional impacts from packaging production; however, the effects of packaging functionalization are yet to be connected with food production and consumer behavior. To examine the effect of functionalization on these aspects, we analyzed packaging‐derived changes in food production for milk and cabbage products. The case study compared products with functionalized packaging that permits a longer expiration date or a smaller portion size to their base‐case products. Our results showed that the packaging‐derived changes increased the global warming potential (GWP) of food production more than other processes did. Thus, changes in food production weakened the effectiveness of the packaging functionalization to decrease the GWP. Moreover, the analysis of consumer behavior scenarios showed that consumers’ perception of the expiration date decisively influences the effectiveness of packaging functionalization. When consumers discarded food after the expiration date, provided they consumed in small quantities, the packaging functionalization reduced FLW. From the scenario analysis, we identified appropriate combinations of packaging functionalization and consumer behaviors to effectively decrease total GWP. With our expanded analysis, packaging designers can understand the effectiveness of their decisions on the product life cycle in reducing FLW and environmental impacts.

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