The Food Waste Reduction Alliance has released a new report to help companies tackle food waste. The Alliance is a collaborative effort of the Consumer Brands Association, FMI, and the National Restaurant Association. The report highlights experience-driven advice from food manufacturers, grocers, and foodservice operators to keep food out of landfills.
Key recommendations include:
- Forge an internal food waste prevention culture. Education and cross-functional teamwork will help shift an organization’s status quo.
- Research local infrastructure. Seek opportunities for food diversion at the local level and plan based on available resources.
- Recover and redistribute surplus food to feed the community. A nonprofit partner can improve and expand efforts to donate food and will enhance community impact.
- Measure current food waste status or it won’t get managed. Measuring edible retail food waste isn’t always straightforward, so understanding an organization’s food waste “foodprint” along the supply chain reveals opportunities for logistics improvement.
- Consider composting. If composting is an option, the experts believe it’s a great addition to a comprehensive diversion strategy.
“The best way we can end the food waste crisis is by learning from the organizations, companies and people who have successfully done so, which is why this report is so critical for helping our collective industries combat it,” said Meghan Stasz, vice president, packaging and sustainability, Consumer Brands Association, in a statement. “While there is no one-size-fits-all approach, this report provides the framework for companies large and small to institute smart, scalable solutions to reducing food waste.”
Related: SpartanNash Pilots Food Waste App; Ahold Delhaize Sets New Sustainability Targets.
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