 Dr. Ronald Cotterman Sealed Air Executive Director, Sustainability Visit Website |
In his position as executive director of sustainability, Ron Cotterman is responsible for Sealed Air’s company-wide strategy in sustainable business practices. In this global role, Cotterman works to advance sustainability initiatives across all of Sealed Air’s business units. His primary internal focus is ensuring alignment of customer needs, manufacturing platforms, business plans and technologies to improve sustainability of products, processes and services.
Cotterman is an active member of several external organizations, including Sustainable Packaging Coalition, Flexible Packaging Assn., the Consumer Goods Forum Global Packaging Project and Walmart’s Packaging Sustainability Value Network. Through his external collaborations, Cotterman is dedicated to promoting sustainability practices across the packaging industry.
Cotterman has an undergraduate degree in Chemical Engineering from the University of Florida and a PhD in Chemical Engineering from the University of California, Berkeley. He has more than 20 years of industrial experience in technology and business development across a diverse range of industries. He has been employed with Sealed Air for the last 10 years and currently resides in Greenville, SC.
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Sustainability Protective Packaging Q&A
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What are good flexible packaging laminate (structure) options for pasta/macaroni products in brick packaging? The expected shelf life of the product is one year.Answered January 13th, 2013 by Expert:It depends on the pasta. The packaging would be different on wet vs dry pasta. If it is dry pasta, a dust cover is necessary. If it is wet and must be refrigerated, then an active barrier material with oxygen scavenging capabilities, like Sealed Air’s Freshness Plus, would help extend the shelf life of the product. However, the max shelf life on wet pasta in FP is approximately 100 days.
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