This is an important part of HPI activities. It inherits the strategy of Nordic Timber Council’s Wood-Food project and aims to continue promoting an international platform and network to promote the use and hygienic advantages of wood. It is an essential tool for communicating, collecting and spreading all available information.

Wood has traditionally been used for centuries in the preparation packaging, storage and transportation of food. However, the hygiene credentials of wood have been disputed based on the fact wood is an absorbent and porous material.

Results from R&D projects tell a different story, indicating that wood has excellent hygienic properties. Good manufacturing quality, good handling practice and proper sanitation treatments makes wood a highly suitable material for most applications in the food industries. The results necessitate a review of the existing guidelines and regulations for the use of wood in the food industry.

The network will be the wood sector’s forum for exchange of information and knowledge sharing, aiming a better acceptance of wood in the food industry.

Food sectors
Wood packaging is used to pack, transport, handle, preserve, present and give and added value to the following food products and sectors:

• Fruit and vegetable
• Fish and seafood
• Wines and spirits
• Oils
• Cheese and dairy
• Meat and conditioned meat
• Bread and bakery
• Dried fruits