To have access to technological experts for the implementation of R+D, to learn about the success and failure experiences of companies related to packaging and to obtain that CENEM company members incorporate innovation in their business management, are some of the objectives sought by the strategic alliance for innovation «»Packaging Innovation Circle, CIRPACK«» created today by our Foundation and CENEM (Container and Packaging Center).
The Circle is a group of companies related to Containers and Packaging sector and consumer goods, which collaboratively face the challenge of systematizing innovation in company members of CENEM.
The purpose is that the Foundation provides its knowledge so the companies can have access to innovation tools, the installation of project implementing methodologies, and expand their network of contacts with the best companies of the industry and consumer goods in the country, incorporating themes such as packaging and sustainability.
On this occasion, Marcos Kulka, CEO at Fundación Chile referred to 2013 as being the Year of Innovation, highlighting that it [innovation] represents the way to a sustained development of the country, and that Chile is already being considered a regional hub for Innovation and Entrepreneurship, and Santiago as one of the twenty start up and quality of life ecosystems.
Meanwhile, Alberto Calderón, chairman at CENEM, said that the task they have as an industry is to innovate, since it is the country’s challenge. He said that they are convinced that if they contribute to the Circle of Packaging in alliance with Fundación Chile, there will be transformed companies, which will result in an actual contribution of value to their customers.
Fundación Chile is creating this alliance through the programVida Útil(Shelf Life) of the Food and Biotechnology department and the Innovum program of the Human Capital department. One of the purposes is to identify the challenges and opportunities for the development of the containers and packaging industry in order to improve the conservation of food products and sustainability through different technologies, says Gabriel Leyton, director of the Shelf Life and Food and Biotechnology department.
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