The toolkit was developed to guide companies in reducing food waste. It includes sections on getting started and identifying diverse solutions. Conducting a waste audit is recommended to understand waste streams and identify reduction, reuse, recycling, and disposal opportunities. Establishing donation procedures and partnerships can help increase safe food donation. Overcoming barriers like liability concerns, supply chain challenges, and date labeling practices enables more donation. Diverting unavoidable waste through animal feed is preferable to disposal.
Food Waste Reduction Alliance Best Practices to Reduce Food Waste ToolkitJeanne von Zastrow
A toolkit of best practices to reduce food waste, developed by The Food Waste Reduction Alliance, a collaboration of Food Marketing Institute, Grocery Manufacturers Association and National Restaurant Association and 30 member companies with best practices and examples from industry.
CONTEXT MATTERS: VISIONING A FOOD HUB IN YOLO AND SOLANO COUNTIESMarco Garoffolo
This report was prepared by a team of students at UC Davis for the Yolo Ag and Food Alliance (AFA). The objective was to examine the plausibility of creating a food hub in Yolo and Solano Counties. To achieve this, the UC Davis research team explored recent trends in food hubs across the country and conducted a food system assessment of the two counties. The food system assessment tracks historical trends and data in Yolo and Solano Counties for five sectors of the food system: production, processing, distribution, retail, and consumption. By analyzing these sectors, the report provides a context to
better understand the viability of a possible food hub in the region and includes exercises and recommendations to help guide the AFA through a planning process.
We designed this report to help the AFA understand the context of the local food system, create a common vision for a food hub, compile background information for future funding applications, and facilitate partnerships for the next stage in the design process
for a food hub.
http://asi.ucdavis.edu/resources/publications/ContextMatters_VisioningAFoodHubInYoloAndSolanoCounties_6-17-11_FINAL.pdf
Improving food security in the Near East and North Africa by reducing food lo...FAO
The Near East & North Africa Region is Food Insecure
Improving food security in the Near East and North Africa by reducing food losses and waste and improving agri-food chain efficiency.
Collection of electronic poster submissions from the Knowledge Fair component of the 2020 Conference on "Building Resilience for Food and Nutrition Security," May 15-17, 2014 in Addis Ababa, Ethiopia.
James Matson with Matson Consulting along with Micaela Fischer with Michigan State University presented on Food Hub Viability at the 2014 National Good Food Network Food Hub Collaboration Conference. The presentation was part of a plenary session on March 27, 2014 in which presenters take a look at the operating strategies of different food hubs around the country, and explore how increasing financial viability can make their desired community impact become a reality that can be sustained in the coming years.
Food Hubs: Issues, Opportunities, and Propositions for PractitionersMatson Consulting
This PowerPoint presentation was presented by James Matson and Richard Heiens at the International Management Development Association's 21st Annual World Business Conference in Helsinki Finland.
Food Waste Reduction Alliance Best Practices to Reduce Food Waste ToolkitJeanne von Zastrow
A toolkit of best practices to reduce food waste, developed by The Food Waste Reduction Alliance, a collaboration of Food Marketing Institute, Grocery Manufacturers Association and National Restaurant Association and 30 member companies with best practices and examples from industry.
CONTEXT MATTERS: VISIONING A FOOD HUB IN YOLO AND SOLANO COUNTIESMarco Garoffolo
This report was prepared by a team of students at UC Davis for the Yolo Ag and Food Alliance (AFA). The objective was to examine the plausibility of creating a food hub in Yolo and Solano Counties. To achieve this, the UC Davis research team explored recent trends in food hubs across the country and conducted a food system assessment of the two counties. The food system assessment tracks historical trends and data in Yolo and Solano Counties for five sectors of the food system: production, processing, distribution, retail, and consumption. By analyzing these sectors, the report provides a context to
better understand the viability of a possible food hub in the region and includes exercises and recommendations to help guide the AFA through a planning process.
We designed this report to help the AFA understand the context of the local food system, create a common vision for a food hub, compile background information for future funding applications, and facilitate partnerships for the next stage in the design process
for a food hub.
http://asi.ucdavis.edu/resources/publications/ContextMatters_VisioningAFoodHubInYoloAndSolanoCounties_6-17-11_FINAL.pdf
Improving food security in the Near East and North Africa by reducing food lo...FAO
The Near East & North Africa Region is Food Insecure
Improving food security in the Near East and North Africa by reducing food losses and waste and improving agri-food chain efficiency.
Collection of electronic poster submissions from the Knowledge Fair component of the 2020 Conference on "Building Resilience for Food and Nutrition Security," May 15-17, 2014 in Addis Ababa, Ethiopia.
James Matson with Matson Consulting along with Micaela Fischer with Michigan State University presented on Food Hub Viability at the 2014 National Good Food Network Food Hub Collaboration Conference. The presentation was part of a plenary session on March 27, 2014 in which presenters take a look at the operating strategies of different food hubs around the country, and explore how increasing financial viability can make their desired community impact become a reality that can be sustained in the coming years.
Food Hubs: Issues, Opportunities, and Propositions for PractitionersMatson Consulting
This PowerPoint presentation was presented by James Matson and Richard Heiens at the International Management Development Association's 21st Annual World Business Conference in Helsinki Finland.
Food Cowboy - Technology Against Food WasteFood_Cowboy
Mobile technology can be used to reduce hunger by reducing food waste in the supply chain and at the retail level. It can also be used to divert organic waste from landfills.
A Presentation on Sandhills Farm to Table Case StudyMatson Consulting
This PowerPoint was presented by James Matson at the 16th Annual National Value-Added Agricultural Conference in Baltimore, Maryland on May 13th. This is a presentation on the article written by James Matson and Jessica Shaw for the National Agricultural & Rural Development Policy Center. The presentation highlights the research and commentary on the operations of Sandhills Farm to Table.
The goal of this toolkit is to help you figure out what local and sustainable food is available in your region, what of it your university could be buying, and what’s missing to make this happen.
By the end of using this toolkit, you’ll know a lot more about the agricultural industry of your area– not just how it’s working now, but how it got to where it is, who’s involved in shaping its future, and how your campus can help.
Food Safety and Liability Insurance Issues for Marketing to Institutions
Kristen Markley, Community Food Security Coalition
David Runsten, Community Alliance with Family Farmers
Steve Warshawer, Wallace Center/National Good Food Network
Glyen Holmes, New North Florida Cooperative
Christy Cook, Sustainability Support Sodexo
Vonda Richardson, Florida A&M University Cooperative Extension Programs
Cheryl Wixson, Maine Organic Farmers and Gardeners Association
Jennifer Hashley, New Entry Sustainable Farming Project
This course will detail the findings of a CFSC project funded by USDA’s Risk Management Agency (RMA) regarding food safety and liability insurance barriers and possible solutions for producers marketing to local schools, colleges, and other institutions. Attendees will increase their knowledge of food safety standards developed by organizations representing limited resource farmers and learn what’s happening at the national level around food safety policies. Attendees will leave with strategies for assisting farmers in their region in developing supportive structures and collaborative solutions for meeting food safety and liability insurance requirements. Join CFSC and RMA project partners (Community Alliance with Family Farmers, Maine Organic Farmers and Gardeners Association, and New Entry Sustainable Farming Project) in exploring and strategizing creative methods for supporting farmers in addressing these challenging issues.
Environmental policy implications of packaging waste disposal practices in Ni...Premier Publishers
The study was conducted to assess the practices and technologies of disposing packaging wastes generated within and outside food processing firms. Data were collected using a structured questionnaire that was administered to 40 randomly selected food processing firms in Oyo and Lagos State of Nigeria. Data were also collected through key formant interview and participant observation. Data obtained were analysed using the Statistical Package for the Social Sciences (SPSS) version 16. Results showed that packaging materials of various types, design and volume were used by the firms studied, most of which get accumulated in the municipality due to eat and throw habit of the users. More than 62% of the firms used polyethylene/plastic packaging materials which have high implication for environmental pollution. A minimal percentage of between 1-5% of the packaging materials used became waste at the end of the production processes. In selecting packaging materials, product attractiveness ranked highest (4.05 ± 0.29) with little consideration for package disposal, biological degradability and environmental consideration. A large number of the food firms (94.6%) manage wastes generated within their premises mostly through burning / bury and are not responsible for waste generated by their products in the municipality.
The Eastern Ontario Local Food Conference (EOLFC 2013) provided a great opportunity to share information, learn about success stories and gather information on innovative local food businesses, projects and best practices. The conference was organized by KEDCO (Kingston Economic Development Corporation) and the Ministry of Agriculture and Food and the Ministry of Rural Affairs. The theme of the conference was Innovation Driving Local Food and it was held December 3, 2013 at the Ambassador Hotel in Kingston, Ontario, Canada. Presentation by Adam Diamond of American University on Food Hubs and eight case studies of food hubs.
Reducing FLW in Europe and Central Asia for improved food security and agri-f...FAO
http://www.fao.org/save-food/info-resources/presentations/en/
Food losses on farms, during processing, transport, storage, and at markets undermine food security in many parts of Europe and Central Asia.
"Engaging effectively with private sector in the food systems for healthy die...ExternalEvents
"www.fao.org/about/meetings/sustainable-food-systems-nutrition-symposium
The International Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition was jointly held by FAO and WHO in December 2016 to explore policies and programme options for shaping the food systems in ways that deliver foods for a healthy diet, focusing on concrete country experiences and challenges. This Symposium waas the first large-scale contribution under the UN Decade of Action for Nutrition 2016-2025. This presentation was part of Parallel session 1.3: Leveraging market opportunities for promoting healthy diets"
Corinna Hawkes
POLICY SEMINAR
Virtual Event - No backsliding: How can we re-orient food systems and health systems to protect nutrition and healthy diets in the context of COVID-19?
Co-Organized by IFPRI and the CGIAR Research Program on Agriculture for Nutrition and Health (A4NH)
MAY 28, 2020 - 09:30 AM TO 11:00 AM EDT
Food Cowboy - Technology Against Food WasteFood_Cowboy
Mobile technology can be used to reduce hunger by reducing food waste in the supply chain and at the retail level. It can also be used to divert organic waste from landfills.
A Presentation on Sandhills Farm to Table Case StudyMatson Consulting
This PowerPoint was presented by James Matson at the 16th Annual National Value-Added Agricultural Conference in Baltimore, Maryland on May 13th. This is a presentation on the article written by James Matson and Jessica Shaw for the National Agricultural & Rural Development Policy Center. The presentation highlights the research and commentary on the operations of Sandhills Farm to Table.
The goal of this toolkit is to help you figure out what local and sustainable food is available in your region, what of it your university could be buying, and what’s missing to make this happen.
By the end of using this toolkit, you’ll know a lot more about the agricultural industry of your area– not just how it’s working now, but how it got to where it is, who’s involved in shaping its future, and how your campus can help.
Food Safety and Liability Insurance Issues for Marketing to Institutions
Kristen Markley, Community Food Security Coalition
David Runsten, Community Alliance with Family Farmers
Steve Warshawer, Wallace Center/National Good Food Network
Glyen Holmes, New North Florida Cooperative
Christy Cook, Sustainability Support Sodexo
Vonda Richardson, Florida A&M University Cooperative Extension Programs
Cheryl Wixson, Maine Organic Farmers and Gardeners Association
Jennifer Hashley, New Entry Sustainable Farming Project
This course will detail the findings of a CFSC project funded by USDA’s Risk Management Agency (RMA) regarding food safety and liability insurance barriers and possible solutions for producers marketing to local schools, colleges, and other institutions. Attendees will increase their knowledge of food safety standards developed by organizations representing limited resource farmers and learn what’s happening at the national level around food safety policies. Attendees will leave with strategies for assisting farmers in their region in developing supportive structures and collaborative solutions for meeting food safety and liability insurance requirements. Join CFSC and RMA project partners (Community Alliance with Family Farmers, Maine Organic Farmers and Gardeners Association, and New Entry Sustainable Farming Project) in exploring and strategizing creative methods for supporting farmers in addressing these challenging issues.
Environmental policy implications of packaging waste disposal practices in Ni...Premier Publishers
The study was conducted to assess the practices and technologies of disposing packaging wastes generated within and outside food processing firms. Data were collected using a structured questionnaire that was administered to 40 randomly selected food processing firms in Oyo and Lagos State of Nigeria. Data were also collected through key formant interview and participant observation. Data obtained were analysed using the Statistical Package for the Social Sciences (SPSS) version 16. Results showed that packaging materials of various types, design and volume were used by the firms studied, most of which get accumulated in the municipality due to eat and throw habit of the users. More than 62% of the firms used polyethylene/plastic packaging materials which have high implication for environmental pollution. A minimal percentage of between 1-5% of the packaging materials used became waste at the end of the production processes. In selecting packaging materials, product attractiveness ranked highest (4.05 ± 0.29) with little consideration for package disposal, biological degradability and environmental consideration. A large number of the food firms (94.6%) manage wastes generated within their premises mostly through burning / bury and are not responsible for waste generated by their products in the municipality.
The Eastern Ontario Local Food Conference (EOLFC 2013) provided a great opportunity to share information, learn about success stories and gather information on innovative local food businesses, projects and best practices. The conference was organized by KEDCO (Kingston Economic Development Corporation) and the Ministry of Agriculture and Food and the Ministry of Rural Affairs. The theme of the conference was Innovation Driving Local Food and it was held December 3, 2013 at the Ambassador Hotel in Kingston, Ontario, Canada. Presentation by Adam Diamond of American University on Food Hubs and eight case studies of food hubs.
Reducing FLW in Europe and Central Asia for improved food security and agri-f...FAO
http://www.fao.org/save-food/info-resources/presentations/en/
Food losses on farms, during processing, transport, storage, and at markets undermine food security in many parts of Europe and Central Asia.
"Engaging effectively with private sector in the food systems for healthy die...ExternalEvents
"www.fao.org/about/meetings/sustainable-food-systems-nutrition-symposium
The International Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition was jointly held by FAO and WHO in December 2016 to explore policies and programme options for shaping the food systems in ways that deliver foods for a healthy diet, focusing on concrete country experiences and challenges. This Symposium waas the first large-scale contribution under the UN Decade of Action for Nutrition 2016-2025. This presentation was part of Parallel session 1.3: Leveraging market opportunities for promoting healthy diets"
Corinna Hawkes
POLICY SEMINAR
Virtual Event - No backsliding: How can we re-orient food systems and health systems to protect nutrition and healthy diets in the context of COVID-19?
Co-Organized by IFPRI and the CGIAR Research Program on Agriculture for Nutrition and Health (A4NH)
MAY 28, 2020 - 09:30 AM TO 11:00 AM EDT
Social Listening for the Food & Beverage IndustryBrandwatch
With the advent of recent technological advancements and social developments, the food & beverage industry is undergoing some serious adjustments.
Social media has facilitated closer and stronger relationships between brands and their consumers. At the same time, the public has grown more conscientious of what they consume. Brands are under scrutiny.
The Food & Beverage report outlines the industry’s social media landscape, how leading brands are optimizing their social strategies and techniques for intelligent consumer listening.
Download the report to discover:
- How to time Twitter activity to get more attention
- What bacon and kale can tell us about the health food trends and US consumers
- How Coke Zero, Snapple and Vitaminwater are covering niche interest groups
- How the frappuccino became a summer beverage
Why the health trend threatens to change big food & beverage brands’ businesses
Feeling strongly about the issue of food waste? Wanna inspire others to reduce food waste at home? This Strategy will assist you in passing the message across. Key messages, a Narrative, activity forms, the principles of Global learning approach – you’ll find all you need in this ready-to-apply legacy document of a successful international initiative.
Purchasing Power: 10 Lessons on Getting More Local, Sustainable, and Deliciou...Rad Fsc
Food Secure Canada and the J.W. McConnell Family Foundation are jointly releasing the report Purchasing Power: 10 Lessons on Getting More Local, Sustainable, and Delicious Food in Schools, Hospitals and Campuses. The lessons profile what we’ve learned about how to shift institutional food purchasing to sustainability–from defining local, to leveraging contracts, to building food cultures, to policy change–and what the opportunities are for scaling this work.
Food waste is a major, highly visible global problem. It has recently attracted much attention in the world and has become a priority in the global political agenda. Food waste occurs at different stages of a food value chain, including agriculture, post harvest, processing, distribution, retail, and consumption. Regardless of the causes, we can all pitch in to combat the global challenge and turn waste into worth. This paper provides an introduction on global food waste. Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa "Global Food Waste: A Primer" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-1 , December 2019, URL: https://www.ijtsrd.com/papers/ijtsrd29485.pdfPaper URL: https://www.ijtsrd.com/home-science/food-science/29485/global-food-waste-a-primer/matthew-n-o-sadiku
From Patchwork to Policy Coherence: Principles and Priorities of Canada's Nat...Rad Fsc
Food Secure Canada releases discussion paper on national food policy: From Patchwork to Policy Coherence: Principles and Priorities of Canada's National Food Policy. The federal government is expected to launch its consultation on a national food policy in the coming weeks and Food Secure Canada is releasing today a discussion paper, From Patchwork to Policy Coherence: Principles and Priorities of Canada's National Food Policy, outlining the key principles and priorities that need to be addressed as the policy is developed.
Running Head: BUSINESS PLAN
BUSINESS PLAN 6
The Choice of Business: Preserving the World through Fresh Foods
Argosy University
January 2, 2019
Business Plan: Preserving the World through Fresh Foods
The initiative is a business plan that is aimed at establishing greenhouses which will grow different vegetables such as onions, tomatoes, lettuces, garlic, brassicas, carrots and different types of herbs. Food security is one of the 17 Sustainable Development Goals (SDGs), the world is aiming to achieve. While food accessibility in the United States has not been a major issue, access to quality food has been remained to be an issue of concern among Americans (Rubatzky & Yamaguchi, 2012). Quality food is expensive and, therefore, not many people can afford it in the required amounts. The initiative aims at enhancing food security by the engaging in agribusiness hence developing crops that are safe for consumption at lower prices.
Vision, Core Beliefs and Culture
The vision of the initiative is to achieve food security in the United States of America by providing cheap quality vegetables for the entire American population. The mission of the initiative would, therefore, be to become a highly profitable company through the production of quality vegetables and making sales at affordable prices to all Americans. The first major core belief of the business would be accountability, which will involve taking responsibility for all the tasks associated with the company. Integrity is another significant core belief which will involve being committed to excellence, consistency, and honesty. Respect is another major core belief the company will uphold. Teamwork and transparency are also key to ensuring the company achieve its goals, mission, and vision.
Social Responsibility Commitment
The business aims at creating a culture of customer focus, whereby most decisions and activities will always focus on how they impact the customers. Customers’ needs will thus be a major priority in dictating the quality of products and also performing other important activities such as marketing, adverts, and channel for sales. The company will be socially committed to championing healthy food consumption, which is important in avoiding the possibility of various chronic diseases.
Comprehensive Venture Description
As stated previously, the venture will be an agribusiness company that aims at producing vegetables on a large scale. On a three-acre piece of land, the business aims at establishing greenhouses of different sizes and plant various vegetables that will be supplied in all the 50 states of the United States of America. The company will use some of the modern technologies in the establishment of greenhouses. Some crops will be grown while suspended and not necessarily having their .
The Grocery Manufacturers Association and Food Marketing Institute commissioned report ,The GMA and FMI have launched a three-year industry-wide effort focused on addressing food waste, in particular from the food manufacturer to pre-consumer. The initiative aims to decrease the amount of food sent to landfills and increase the amount that is available for higher value diversion elsewhere, including to food banks. The companies and organizations involved in this effort have been undertaking an assessment
that will include a comprehensive survey of the sources of food waste. The initiative is also focusing on identifying public policies that could expand the diversion of food from landfills (whether to food banks or other beneficial uses) and new technologies and industry practices that support its goals.
Accessibiliy: Scalling Up for Global Access to Quality ProductsFrancine Schoenwetter
Broadly defined as the ease of access to something at the time it is needed, the concept of Accessibility—especially as it relates to healthy foods—is one that’s become increasingly important.
The movement to improve access to healthy foods dovetails with the rising demand for better-for-you products, creating a heightened consumer demand for
quality ingredients and sustainable sourcing.
Here we view the data on the food insecurity and an overview of the supply chain perspective on generating greater access to healthier products - how to bridge the gap between high demand and access.
Food production is among the leading sources of the greenhouse gas emissions that cause global warming. Food production generates up to 30% of total global emissions1,2 and is also a significant contributor to biodiversity loss, deforestation, freshwater use, and land use change.3 The production of livestock generates the highest levels of greenhouse gas emissions, whereas the production of fruit and vegetables generates the lowest levels.4 Globally, changes to food production and consumption, including reducing food waste and shifting to a more plant-based diet,5 are critical to reducing global warming and other environmental impacts.3
In a nation known the world over for its livestock production and meatfilled
barbeques, millions of Australians are reducing their meat intake and
interest in plant-based alternatives is gaining considerable momentum.
Drawing on nationally representative market research conducted by
Colmar Brunton, this report serves to provide some key insights into
Australian consumers’ evolving relationship with meat. Whose choices
are changing and why, and what’s driving interest in plant-based meat
alternatives?
Read on to discover what really matters to Australians when they head
to the grocery store or sit down to a meal with friends and family.
From plant-based beef to chicken grown from cells, alternatives to conventional meat are attracting considerable innovation and investment worldwide.
These new foods have everyone from vegans to meat corporations excited, but what does this global trend mean for Australian business, agriculture and science?
The Foodservice business in the UK accepting the Sustainable Restaurant association challenge to implement and achieve the targets outlined in this report : To reduce the meals they serve by reducing the volume of meat on the menu, food in the bin and single use plastic and packaging in their operations
Healthy Diets From Sustainable Food Systems
Without action, the world risks failing to meet the UN Sustainable Development Goals (SDGs) and the Paris Agreement, and today’s children will inherit a planet that has been severely degraded and where much of the population will increasingly suffer from malnutrition and preventable disease.
Seperation Technologies and Design of Complex Food Systems
September 12th -14th 2018 : Sponsored by the Research Foundation for Dairy Sciences Technical University of Munich @UlrichKolozik
Taste sensors imitate this taste reception mechanism through artificial lipid membranes reacting to taste molecules similarly than the tongue, allowing them to sense “taste
In order to match a market leader product, product development can be achieved through formulation of coffee blends. The Insent TS-5000Z Electronic Tongue was used to evaluate the taste profile of a target product as well as cheaper roast coffees with various origins and taste profiles.
Brief summary of the Junior consultants initiative, a well established program for internships in the UK . Providing opportunities for European and International students doing Food Science and Engineers studies, whilst supporting Uk food industry solve technical and innovation challenges
FODMAPS, Put simply, FODMAPs are a collection of short-chain carbohydrates (sugars) that aren’t absorbed properly in the gut, which can trigger symptoms in people with IBS. FODMAPs are found naturally in many foods and food additives.
Quote from the Introduction from the Global Nutrition report
"This year’s Global Nutrition Report focuses on the interdependence of the SDGs, and how progress against one goal generates progress for all. Nowhere are these linkages more evident than in the food agenda. As the producers, manufacturers and retailers of most of the world’s food, business has a responsibility to help drive the food system transformation. As a progressive food company, we are
committed to helping redesign our global food and agriculture system, to give everyone access to healthy and nutritious food and diets and thereby create a brighter future for all.
This investigation implicated raw flour as a source of an outbreak of STEC infections. Although it is low-moisture food, raw flour can be a vehicle of foodborne pathogens
The African Union in 2014 is a commitment from countries across Africa to ending hunger in the continent by 2025. Along with the other goals dealing with growth, public investment, nutrition, gender, trade, climate smart agriculture, youth and employment,
Transform Our Food Systems to Transform Our World
> Promote innovative approaches that are people-centered, eco- nomically viable, and sustainable to make farming part of the solution to climate change.
Cracking the Workplace Discipline Code Main.pptxWorkforce Group
Cultivating and maintaining discipline within teams is a critical differentiator for successful organisations.
Forward-thinking leaders and business managers understand the impact that discipline has on organisational success. A disciplined workforce operates with clarity, focus, and a shared understanding of expectations, ultimately driving better results, optimising productivity, and facilitating seamless collaboration.
Although discipline is not a one-size-fits-all approach, it can help create a work environment that encourages personal growth and accountability rather than solely relying on punitive measures.
In this deck, you will learn the significance of workplace discipline for organisational success. You’ll also learn
• Four (4) workplace discipline methods you should consider
• The best and most practical approach to implementing workplace discipline.
• Three (3) key tips to maintain a disciplined workplace.
Falcon stands out as a top-tier P2P Invoice Discounting platform in India, bridging esteemed blue-chip companies and eager investors. Our goal is to transform the investment landscape in India by establishing a comprehensive destination for borrowers and investors with diverse profiles and needs, all while minimizing risk. What sets Falcon apart is the elimination of intermediaries such as commercial banks and depository institutions, allowing investors to enjoy higher yields.
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Premium MEAN Stack Development Solutions for Modern BusinessesSynapseIndia
Stay ahead of the curve with our premium MEAN Stack Development Solutions. Our expert developers utilize MongoDB, Express.js, AngularJS, and Node.js to create modern and responsive web applications. Trust us for cutting-edge solutions that drive your business growth and success.
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The world of search engine optimization (SEO) is buzzing with discussions after Google confirmed that around 2,500 leaked internal documents related to its Search feature are indeed authentic. The revelation has sparked significant concerns within the SEO community. The leaked documents were initially reported by SEO experts Rand Fishkin and Mike King, igniting widespread analysis and discourse. For More Info:- https://news.arihantwebtech.com/search-disrupted-googles-leaked-documents-rock-the-seo-world/
What is the TDS Return Filing Due Date for FY 2024-25.pdfseoforlegalpillers
It is crucial for the taxpayers to understand about the TDS Return Filing Due Date, so that they can fulfill your TDS obligations efficiently. Taxpayers can avoid penalties by sticking to the deadlines and by accurate filing of TDS. Timely filing of TDS will make sure about the availability of tax credits. You can also seek the professional guidance of experts like Legal Pillers for timely filing of the TDS Return.
Remote sensing and monitoring are changing the mining industry for the better. These are providing innovative solutions to long-standing challenges. Those related to exploration, extraction, and overall environmental management by mining technology companies Odisha. These technologies make use of satellite imaging, aerial photography and sensors to collect data that might be inaccessible or from hazardous locations. With the use of this technology, mining operations are becoming increasingly efficient. Let us gain more insight into the key aspects associated with remote sensing and monitoring when it comes to mining.
Business Valuation Principles for EntrepreneursBen Wann
This insightful presentation is designed to equip entrepreneurs with the essential knowledge and tools needed to accurately value their businesses. Understanding business valuation is crucial for making informed decisions, whether you're seeking investment, planning to sell, or simply want to gauge your company's worth.
Discover the innovative and creative projects that highlight my journey throu...dylandmeas
Discover the innovative and creative projects that highlight my journey through Full Sail University. Below, you’ll find a collection of my work showcasing my skills and expertise in digital marketing, event planning, and media production.
[Note: This is a partial preview. To download this presentation, visit:
https://www.oeconsulting.com.sg/training-presentations]
Sustainability has become an increasingly critical topic as the world recognizes the need to protect our planet and its resources for future generations. Sustainability means meeting our current needs without compromising the ability of future generations to meet theirs. It involves long-term planning and consideration of the consequences of our actions. The goal is to create strategies that ensure the long-term viability of People, Planet, and Profit.
Leading companies such as Nike, Toyota, and Siemens are prioritizing sustainable innovation in their business models, setting an example for others to follow. In this Sustainability training presentation, you will learn key concepts, principles, and practices of sustainability applicable across industries. This training aims to create awareness and educate employees, senior executives, consultants, and other key stakeholders, including investors, policymakers, and supply chain partners, on the importance and implementation of sustainability.
LEARNING OBJECTIVES
1. Develop a comprehensive understanding of the fundamental principles and concepts that form the foundation of sustainability within corporate environments.
2. Explore the sustainability implementation model, focusing on effective measures and reporting strategies to track and communicate sustainability efforts.
3. Identify and define best practices and critical success factors essential for achieving sustainability goals within organizations.
CONTENTS
1. Introduction and Key Concepts of Sustainability
2. Principles and Practices of Sustainability
3. Measures and Reporting in Sustainability
4. Sustainability Implementation & Best Practices
To download the complete presentation, visit: https://www.oeconsulting.com.sg/training-presentations
Improving profitability for small businessBen Wann
In this comprehensive presentation, we will explore strategies and practical tips for enhancing profitability in small businesses. Tailored to meet the unique challenges faced by small enterprises, this session covers various aspects that directly impact the bottom line. Attendees will learn how to optimize operational efficiency, manage expenses, and increase revenue through innovative marketing and customer engagement techniques.
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Looking for professional printing services in Jaipur? Navpack n Print offers high-quality and affordable stationery printing for all your business needs. Stand out with custom stationery designs and fast turnaround times. Contact us today for a quote!
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Fwra toolkit final_0415141
1. BEST PRACTICES &
EMERGING SOLUTIONS
A joint project by Food Marketing Institute, Grocery Manufacturers
Association & the National Restaurant Association.
TOOLKIT
SPRING 2014 | Volume 1
3. 3
The Food Waste Reduction Alliance is a three-year initiative focused on reducing food waste, particularly
the food that never reaches the consumer. The effort, launched in 2011 by the Grocery Manufacturers
Association, the Food Marketing Institute and the National Restaurant Association, aims to increase
The Alliance brings together the manufacturing, retail, and restaurant industries, as well as expert partners
from the anti-hunger and waste management sectors to tackle one of our biggest challenges in the United
States. More than 30 companies have joined the effort and are actively seeking solutions to this challenge.
ABOUT THE FWRA
IN SCOPE
Agricultural
Production
Manufacturing
& Processing
Transportation
In Store (Retail/
Restaurant)
Consumer
In Home
The Food Waste Reduction Alliance (FWRA) was formed in the spring of 2011 by a group of
retailers and food manufacturers to develop a better understanding of this emerging issue.
It is facilitated by the Grocery Manufacturers Association (GMA) and the Food Marketing
Institute (FMI) and the National Restaurant Association (NRA).
by the processing, handling, storage, sale, preparation, cooking, and serving of foods.” The initial
scope of work was designed to focus on manufacturing and processing; transportation, and food
aim to understand and tackle issues where the FWRA member companies can make the biggest
impact. The FWRA plans to address agricultural production and in-home waste issues in the future.
EXECUTIVE SUMMARY
4. 4
OUR PRIMARY OBJECTIVES
Best Practices and Emerging Solutions: This toolkit is the output of the Best Practices and Emerging
Solutions working group.
Assessment:
restaurant sectors. This committee surveys companies for data to increase knowledge and report long term
can be accessed on the FWRA website. Restaurant data is being analyzed and will be published soon.
Communication: Work across the other working groups and with the broader FWRA membership to
amplify and tell the story.
Policy: Work towards understanding institutional and public policies that can affect the ability to achieve
Reduce the
amount of food
waste generated
GOAL #1:
Increase the amount
of safe, nutritious
food donated to
those in need
GOAL #2:
Recycle unavoidable
food waste, diverting
GOAL #3:
donation. As the Alliance has evolved, those objectives still ring true, although the objective to reduce
To meet these goals, the FWRA has four established Working groups:
This guide is intended to educate and elevate the issue of food
waste to a broader audience, to provide some tools and experience
from peer companies to help others get started and to be a catalyst
for changing the social acceptability of wasted food.
5. 5
INTRODUCTION TO THE FOOD WASTE CHALLENGE
As many in our industry convene to address the issue of how to feed 2 billion more people by 2050, much
of that conversation is related to increasing food production. But increasing production cannot be the
sole solution. Reducing waste and improving yield of already grown crops and animals through more
solving the issue of food access for the future.
understanding of the metrics around food waste in the
United States. We commissioned a study by BSR to
explore available public data to help us understand the
landscape of the problem.
estimate of where those food losses are occurring.
BSR estimates that while consumer and residential waste
represent the largest sources of food waste, FWRA
members nonetheless have the opportunity to have a
Institutional sector, includes hospitals, schools, hotels and a
recommendations being made in this publication.
“Wasted food is the antithesis
of the Triple Bottom Line.”
BSR | FOOD WASTE STUDY—
TIER 1 ASSESSMENT (GMA/FMI)
Residential: 34,740
Industrial: 2,411
Grocery Stores: 1,664
Full-Service Restaurants: 15,851
Quick-Service Restaurants: 10,780
Institutional: 8,000
-Gail Tavill, ConAgra Foods
6. 6
INTRODUCTION TO THE FOOD WASTE CHALLENGE (CONTINUED...)
ECONOMICS:
tackle the food waste problem. In business, it’s a cost advantage to use all of the raw materials we buy. More yield
SOCIAL: According to the US Department of Agriculture, nearly 50 million Americans, including 16 million
people are forced to make choices between food and other basic necessities. Groups like Feeding America,
through their more than 202 food banks and 61,000 emergency shelters, food pantries and soup kitchens, are
ways to improve our practices and attitudes about waste; manufacturers, retailers and restaurants can increase
DONATIONS ARE MADE
Feeding America secures donations from
the food and grocery industries, government
agencies, individuals and other organizations.
FOOD IS MOVED
The Feeding America network moves donated
food and grocery products through member
food banks where the need is greatest.
FOOD IS DISTRIBUTED AND STORED
Member food banks ensure the safe storage
and reliable distribution of donated goods
to local charitable agencies.
FOOD REACHES THOSE IN NEED
Donations are provided to people in need at
food pantries, soup kitchens, youth programs,
senior centers and emergency shelters.
DONATIONS ARE MADE
Feeding America secures donations from
the food and grocery industries, government
agencies, individuals and other organizations.
FOOD IS MOVED
The Feeding America network moves donated
food and grocery products through member
food banks where the need is greatest.
FOOD IS DISTRIBUTED AND STORED
Member food banks ensure the safe storage
and reliable distribution of donated goods
to local charitable agencies.
FOOD REACHES THOSE IN NEED
Donations are provided to people in need at
food pantries, soup kitchens, youth programs,
senior centers and emergency shelters.
1 2
3 4
How Feeding America Works
7. 7
INTRODUCTION TO THE FOOD WASTE CHALLENGE (CONTINUED...)
ENVIRONMENT:
water. It takes the same amount of water to produce a hamburger as it does to take a 90-minute shower. So when
that food goes to waste, so do all of the resources it took to produce, pack, cool, and transport it, making the
Consider these estimates of the resources dedicated to food that never gets eaten in the United States:
25%of all freshwater used in U.S.
4% of total U.S. oil consumption
$750 million per year in disposal fees
feed that projected population. This makes resource conservation along the value chain even more important.
FWRA members and others in food industry are critical partners in this journey.
The quantities of food losses in developing
countries are approximately equal to those in the
US; however, the causes are quite different. In
developing countries, much of the food never
gets to market for lack of basic supply
chain infrastructure like cooling, storage,
and transportation. Due to the US focus
of the FWRA, these issues in developing
here, but may be in the future.
For more information and reports on food waste,
check out the News and Resources tab of the
Food Waste Reduction Alliance website.
8. 8
GETTING STARTED:
BEST PRACTICES TO KEEP FOOD OUT OF LANDFILLS
There are unique challenges dependent on what sector you are in, but there are some common tools you
and waste streams. In these cases, pick a representative day at your facility, recruit a small team, lay out some tarps,
dress for the mess and start sorting! The goal of this exercise is to determine both the type of materials in your waste
stream as well as the order of magnitude generated. One way to categorize materials is to consider those recognized
by the US Environmental Protection Agency’s (EPA) WARM model. By using these categories, you now have
access to other types of tools for reporting data.
It’s important to note that to be most effective and holistic; these assessments should be for ALL waste, not just food
waste. Recycling opportunities for plastics, metals, glass, paper, etc. can often be sources of income and part of an
CONDUCT A WASTE CHARACTERIZATION ASSESSMENT
9. 9
GETTING STARTED:
BEST PRACTICES TO KEEP FOOD OUT OF LANDFILLS (CONTINUED...)
waste on multiple days and/or analyzing waste hauling invoices and other documentation, but the basic process is
the same: categorize and quantify.
Once you have established what kind and how much material you are discarding, this information is valuable in three
key ways. First, you can create a baseline from which you can measure progress over time. Second, you can look for
areas to reduce or avoid the generation of the waste and third, you can look for areas to reuse, recycle or otherwise
CONDUCT A WASTE CHARACTERIZATION ASSESSMENT
10. 10
GETTING STARTED:
BEST PRACTICES TO KEEP FOOD OUT OF LANDFILLS (CONTINUED...)
The EPA provides guidance on the best, highest use for food waste, in their Food Recovery Hierarchy
involved. In many cases, revenue can be generated from recycling or animal feed when the right connections
are made. In other situations, capacity or infrastructure may not yet exist. This is when relationships can be
extremely valuable.
FIG 1: EPA FOOD RECOVERY HIERARCHY
Wegmans Food Markets leveraged their relationship with Waste Management to take a group of store employees
View their Solid Waste Study.
The National Restaurant Association’s Conserve program created short videos discussing how restaurants
can conduct a waste audit: Perform a Waste Stream Audit, and how good inventory management can help
reduce waste generation: Inventory Food and Track Waste.
MOSTPREFERRED
LEASTPREFERRED
CONDUCT A WASTE CHARACTERIZATION ASSESSMENT
11. 11
GETTING STARTED:
BEST PRACTICES TO KEEP FOOD OUT OF LANDFILLS (CONTINUED...)
Documented processes and procedures can help enable better and more accessible practices related to donation
Members of the FWRA have graciously provided examples of how they have approached developing
standards. Further details can be found at these links:
Retail:
A restaurant example courtesy of Darden Restaurants and their collaboration with
the Food Donation Connection
The National Restaurant Association’s Conserve program on how restaurants can
donate surplus food.
Manufacturer:
Retailer guidelines courtesy of Wegman’s
A manufacturer example courtesy of DelMonte
General Mills Joins USDA Food Waste Challenge
ESTABLISH STANDARD OPERATING PROCEDURES
12. 12
GETTING STARTED:
BEST PRACTICES TO KEEP FOOD OUT OF LANDFILLS (CONTINUED...)
Moving beyond transactional relationships into collaborative partnerships with donation agencies, waste providers,
and new ideas. Here are two great examples of partnerships that broke down barriers and delivered results
in the community:
One is illustrated by the Darden Harvest program which is
described by the news story on Rock Center.
Another example is YUM Brands and their
collaboration with Food Donation Connection.
On the retailer side, Kroger and Walmart have some great examples:
Walmart developed a partnership with Quest Resource Management Group
to aggressively tackle their issues with organic waste. Walmart discusses
“Kroger Donate All
Narrative.”
of as waste, manufacturer ConAgra Foods found a partner in Forgotten
network member. See details in the case study of a ConAgra Foods and
Forgotten Harvest partnership
DEVELOP AND/OR STRENGTHEN RELATIONSHIPS
13. 13
SOLUTIONS TO DONATION BARRIERS
common barrier highlighted by each sector is bolded:
TYPES OF BARRIERS MANUFACTURING RETAIL & WHOLESALE
Transportation constraints 63% 42%
Liability concerns 50% 67%
50% 50%
50% 17%
38% 33%
that donations are handled safely to reduce risk to the donor. Three of these other areas (transportation, storage
and refrigeration constraints) can be boiled down to overcoming supply chain challenges. One other area of concern
coding practices.
The Tier 1 Assessment found that retailers and manufacturers donated more than 1.37 billion pounds of
food - but disposed an estimated 4.1 billion pounds. How can we donate more? And why aren’t we?
14. 14
SOLUTIONS TO DONATION BARRIERS (CONTINUED...)
There are many solutions providers who are experts at maintaining the proper chain of custody for donated food.
One group, Feeding America, is a nationwide network of food banks that secures and distributes food and grocery
products to help feed more than 37 million people in America each year. More than 500 national partners across
manufacturing, retail, growing and shipping industries donate food such as fresh produce, meat, grains and dairy as
struggling to put food on the table.
Another organization, Food Donation Connection (FDC), works with food service companies to donate surplus food.
FDC provides an alternative to discarding surplus wholesome food by linking foodservice locations to local hunger
relief agencies, allowing food to be donated and consumed. FDC facilitates these donations by maintaining an
over 320 million pounds of prepared food to those in need since 1992. In 2013 alone 16,000 restaurants donated
national scope. Your local food bank is likely a member of one of these networks or another partner.
Recalls are another concern for donors and another opportunity to work with expert partners to overcome the
barriers that recalls present. For example, donations through Feeding America are reported, monitored and available
Please see
Donated product is made available to and distributed only through contracted food banks and agencies. The Feeding
America compliance and capability team ensures the Feeding America contract is upheld at all food banks and member
distribution sites. The team performs regular on-site audits and additionally works to strengthen and build capacity
across the network to better serve donors and to enable the distribution of more good, safe food to those in need.
Addressing the concern of liability for donated food, the U.S. is one of the only countries to offer federal
protections for good-faith food and grocery donations to food banks through the Bill Emerson Good
Samaritan Act. Another good way to limit liability is to establish a documented business relationship with a
respected food donation organization.
LIABILITIES AND MAINTAINING PROPER CHAIN OF CUSTODY
15. 15
SOLUTIONS TO DONATION BARRIERS (CONTINUED...)
Often a lack of supply chain resources (i.e. trucks, refrigerators) is cited as a major reason for not donating
more food. This is another instance where partnering with an expert solutions provider can overcome
challenges, often in creative ways.
supply chain team works to maximize food and grocery item donations to the network through logistics optimization.
On a more local level, food banks traditionally pick up product at no cost to the donor but welcome delivery. Cooperation
among distributors and donors can also lead to innovative partnerships to deliver more donated food to those in need.
OVERCOMING SUPPLY CHAIN CHALLENGES
16. 16
SOLUTIONS TO DONATION BARRIERS (CONTINUED...)
Best intentions often result in good food being discarded instead of donated due to erring on the side of
caution. In many situations, though, code dates are based on expected quality standards, not necessarily
risks to food safety.
to establish allowable code date extensions on a product by product basis. By establishing an approved date
extension process with a trusted food bank or organization like Feeding America, a considerable amount of food that
may not be desirable for sale at full price, can still be acceptable for donation under certain conditions of use. While
considering extensions, it’s also a good idea to look at every step across the distribution channels for areas
where losses may occur and allow for planning for recovery of those losses.
Recent reports related to use by, sell by and other date coding practices may also be worth exploring; however, the
scope of the FWRA does not include affecting changes at the consumer level at this time.
USE BY / SELL BY DATE PRACTICES
17. 17
DIVERSION BEYOND DONATION
In the value hierarchy, if materials are not suitable for feeding people, the next highest value is feeding animals. This strategy
for organic waste management is highly evolved among many food manufacturers and is often a source of revenue for
wheat in the milling process. While there is some demand for those ingredients for human consumption, considerably more
bran and germ are produced than needed. But they do not go to waste. Wheat bran and germ have high nutritional value
and are routinely sold as important commodities for use in pet food production as well as for livestock feed. Similarly, in the
fermentation process. These DDGs are commonly used as a component of cattle feed, mixed in with other grains, like alfalfa,
and served up to animals at feed lots.
operated, the diversity of products being produced and access to reputable outlets who can handle the organic materials.
Not all facilities produce high volume, consistent outputs like the mill feed and DDGs described above. In some cases, food
wastes such as trimmings from a vegetable or fruit processing facility can be collected in bulk and sold or donated to pig
treatment, or blending with other ingredients to produce a safe and suitable animal feed. A couple of keys to success in
recycling food for animal feed:
•
(See waste characterization tips above!)
• Identify reputable
diligence and document acceptable practices. Even if you are giving it away, there is monetary and reputational risk to
doing it wrong. Protect yourself and your business partners by treating this practice like any other business transaction.
• Put the materials out for bid. It’s surprising how much demand there can be to displace agricultural commodities with
topline revenue.
• Consider collaborating with other facilities in your area to aggregate volume, reducing transportation costs and
potentially creating more economies of scale
Opportunities for recycling food wastes to animal feed are not limited to food manufacturers. Retailers and restaurant/
foodservice operators may also consider this as a reasonable recycling strategy, just generally on a much smaller scale and
also create good will in the local community by building and enhancing relationships among farmers and business owners.
See this example of Walmart’s Quest program with Organic Matters in Orlando, Florida.
Thinking about the Food Recovery Hierarchy mentioned on page 10, eliminating waste is a top priority,
followed by feeding people, via donation or other means. The hierarchy also gives us some guidance on
to decompose. Those other methods for “recycling” food waste are discussed here.
18. 18
DIVERSION BEYOND DONATION (CONTINUED...)
Another way to recycle food waste is to repurpose it for industrial uses, such as rendering and energy recovery.
Collection and reprocessing of fats and oils is a fairly standard practice for restaurants, retailer and food manufacturers
with well-developed logistics and value streams to recover used cooking oils. Often, these reprocessed oils are
converted into biofuels that can be used for cars and trucks.
See this example that talks about how biofuels are made from used oil from 200+ restaurants in Atlanta.
Another example is from Aramark who helps their foodservice customers with solutions to used oil.
A third example is from McDonald’s which is also recycling cooking oil.
Other energy recovery options in the US include things like fermentation to produce ethanol. Some organic wastes
with high sugar content are very useful feed stocks for ethanol production and also generate a valuable by-product,
still bottoms, that can be used as compost or for animal feed. This avenue was piloted by Wegmans Food
Markets with Epiphergy and Wegmans Organic Farm and shows real promise.
RECOVERING ENERGY FROM WASTE MATERIALS
19. 19
DIVERSION BEYOND DONATION (CONTINUED...)
Other industrial uses include recovering energy from waste materials. The most widely used technology in the US
is anaerobic digestion (A/D) which converts organic materials in controlled conditions to create methane gas that
can then be used to power boilers, turbines for electricity or converted to compressed natural gas to fuel trucks.
In some cases, these A/D systems can be vertically integrated and on site at a production facility, like the one at
ConAgra Foods’ sweet potato processing facility in Delhi, LA. In other cases, A/D systems can be in central
locations where inputs can include both food wastes and manure from dairy and animal production, potentially
amplifying the ability to generate energy.
Retailers are also leveraging A/D systems. Kroger’s West Coast banner, Ralphs/Food for Less, powers their Compton,
California, distribution center with electricity generated from unsold organics, such as inedible food and food waste.
This innovative resource-recovery system is expected to convert more than 55,000 tons of unsold organics into
renewable energy. Ralphs/Food 4 Less stores backhaul organics that are unsuitable for sale or donation to the
distribution center. They are then combined with wastewater from the on-site food-manufacturing plant and introduced
into the 2-million gallon on-site anaerobic digestion tank, which converts the carbon in the material to biogas. This
renewable energy is then converted into electricity, offsetting a portion of the distribution center’s energy demand.
By recycling unsold organics in this manner, Kroger is able to reduce costs, generate clean energy on-site, recycle
valuable nutrients for use on local farmlands, cut the number of miles they haul waste, and avoid sending organic
In other cases, A/D systems can be in central locations where inputs can include both food waste and manure from
dairy and animal production, potentially amplifying the ability to generate energy. The Innovation Center for US Dairy
is leading the way on this front. The Dairy Power/Biogas Capture and Transport project is focused on realizing the
dairy farms by 2020. Working with regional and national programs, the project addresses existing barriers, such as
RECOVERING ENERGY FROM WASTE MATERIALS
20. 20
DIVERSION BEYOND DONATION (CONTINUED...)
treatments, like direct land application. Composting is generally limited to places where industrial facilities can handle
food waste and is a good solution for inconsistent or mixed streams that are not suitable for the higher value streams
noted previously.
Facilities that are permitted to handle food waste with other organics, like yard waste, generally have more controls
in place for making compost and have a higher value output. For example, Publix has a strategic relationship with a
Waste Management compost facility near Lakeland, FL.
Another example is the work of Laura Wood Habr, owner and operator of Croc’s 19th Street Bistro in Virginia Beach,
Va. Laura said her decision to recycle food waste has resulted not only in lower disposal costs, but also reduced
purchasing and labor costs. Last year, she was able to launch a restaurant composting pilot program in Virginia
with the help of a grant from the U.S. Environmental Protection Agency.
Caterers are getting in the composting game as well, see details on how one upscale caterer, Affairs to Remember,
leveraged composting to improve their reputation and grow their business.
Lastly, check out this great video
save money in the process.
The National Restaurant Association also has resources on
composting restaurant food waste, such as this video.
REDIRECTING ORGANIC MATERIALS
21. 21
REDUCING FOOD WASTE GENERATION
As noted several times throughout this toolkit, limiting or reducing waste generated is really the most important
strategy for dealing with food waste. The FWRA is just beginning to explore best practices and opportunities to
couple of examples of how companies are already working to reduce their food waste footprint.
One way to prevent food waste is to keep perishables fresh and safe during transport to retail locations. Kroger uses
By doing this Kroger has offset the raw material economic and environmental cost of over 45 million cardboard boxes,
which traditionally produced a lot of shrink.
In the manufacturing environment, there are a number of factors that can cause the generation of waste and they can
•
decisions can be a result of meeting consumer demands or expectations, food safety reasons or other factors.
For example, canned tomatoes are almost universally peeled and seeded before packaging, that residual tomato
material (skins & seeds), also known as pomace, is considered a design loss in tomato processing. Fortunately
is makes a really good animal feed! Opportunities for reducing design wastes often rely on challenging consumer
norms and expectations to get more out of raw material inputs.
• Yield Losses: Where routine situations occur that prevent the use of all of the raw materials purchased for use
in production. These situations can be acute events such as a loss in transportation due to damage or spillage
of incoming raw materials or due to forecasting errors that result in materials going bad or being too old to use.
that can cause losses during manufacturing. Often the biggest opportunities for waste reductions are when those
22. 22
REDUCING FOOD WASTE GENERATION (CONTINUED...)
•
In the most extreme, these can result in product recalls where a food safety risk is evident. Quality losses are
For one, manufacturers have already invested in all of the raw material, package, labor and plant inputs to create a
by reducing the generation of waste. Each pound of waste generated represents a pound of raw material that was
purchased with the intent of creating a product that would generate revenue. So reducing waste, means companies
get more of what they pay for and have more product to sell.
• Supply Chain: Whatever goes into a restaurant or food service facility should be designed to be 1) reusable,
2) recyclable OR 3) compostable. If any component of an item sent into a restaurant does not fall into one of these
three categories, there is no option but to discard it - resulting in waste.
• Operations: Restaurant staff should be provided with 1) as many reusable food prep and guest service items as
possible, 2) convenient and clearly marked storage containers in which to place the recyclable and compostable
materials and 3) comprehensive training on processes and material types.
• Facilities Management: Hauling services or reverse logistics should be available at the restaurant(s) to haul away
1) items for reuse, 2) recyclables and 3) compostable material.
Food service organizations and restaurants have opportunities to reduce their costs, engage their guests, and
taken by restaurants allow them to demonstrate leadership and show their employees and other stakeholders their
commitment to reduce waste and help the environment.
One example is Aramark’s successful “trayless dining” program which has reduced food waste.
Another example is from the University of Missouri which is reducing food waste on campus.
Finally, smaller operators can also reduce waste, such as this example of the Soulard Elementary School in
St. Louis with a program that teaches kids to cook and raises awareness about waste.
Food Marketing Institute has developed The Food Keeper, a guide that contains valuable storage advice to help
their food dollars.
23. 23
ACKNOWLEDGEMENTS
Thanks to all those who contributed to this effort from the FWRA and, especially those on the Best
Practices Committee*.
LAURA ABSHIRE
National Restaurant Association
LIZ BALDRIDGE*
Feeding America
BRIDGETTE BELL
YUM! Brands, Inc. (Co-Chair)
BILL BUSH
Wendy’s
KATHY CACCIOLA
Aramark
ROBIN CONNELL*
Del Monte Foods Company
CHRISTY COOK
Sodexo
MICHAEL DESSO
Nestle USA, Inc.
KAREN HANNER
Feeding America
MICHAEL HEWETT
Publix Super Markets (Co-Chair)
AMY KIRTLAND
Nature’s Best
SUSAN KUJAVA
General Mills, Inc. (Co-Chair)
SUZANNE LINDSAY-WALKER*
The Kroger Co.
VONDA LOCKWOOD
WalMart Stores, Inc.
JERRY LYNCH
General Mills, Inc.
PATTI OLENICK
Weis Markets
IAN OLSON
McDonald’s Corporation
GEORGE PARMENTER
Delhaize
GARY PIWKO*
The Kellogg Company
CHRIS RATTO
Safeway
NATE SHEPLEY-STREED*
The Kroger Co.
MEGHAN STASZ
Grocery Manufacturers Association
GAIL TAVILL*
Best Practice Committee Chair
ConAgra Foods
BRANDON TIDWELL*
Darden Restaurants
JEANNE VON ZASTROW*
Food Marketing Institute
JASON WADSWORTH*
Best Practice Committee Chair
Wegmans Food Markets, Inc.
WANDA WILLIAMS*
Waste Management
24. 24
GETTING STARTED:
BEST PRACTICES TO KEEP FOOD
OUT OF LANDFILLS
• US Environmental Protection Agency WARM Model
Waste Stream Audit
Inventory Food and Track Waste
• Darden Harvest Program on Rock Center
• YUM Brands Collaboration with Food Donation Connection
• Kroger Donate All Narrative
• Feeding America Recall Process
SOLUTIONS TO DONATION BARRIERS
•
• Bill Emerson Good Samaritan Act
•
DIVERSION BEYOND DONATION
• Walmart’s Quest Program
• Biofuels from Atlanta Restaurants
• Solutions for used oil - Aramark
• ConAgra Lamb Weston Anaerobic Digestion
• A/D Systems In Central Locations
• Croc’s 19th Street Bistro
REDUCING FOOD
WASTE GENERATION
STORY INDEX
25. 25
1350 Eye (I) Street NW, Suite 300, Washington, DC 20005 • fwra@gmaonline.org • FoodWasteAlliance.org
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