Industry challenges and approaches to food waste

Abstract

Industry attention to the issue of food waste, simplistically defined as inedible byproducts of food production practices, is on the rise due to economic, social/ethical and environmental factors related to management of these materials. Long considered an unavoidable cost of doing business, many industry players are increasingly seeing food waste as a key sustainability issue and as an under-utilized resource. Conversely, wasted food, simplistically defined as uneaten edible food, is largely generated at the consumer level either at or away from home. Given the complex social context related to food preferences, customs and the degree of awareness at the consumer level, reducing waste in home may be difficult without technology and industry intervention. From that perspective, companies already serve this role through food storage, preservation and processing techniques as well as advancements in packaging technologies. Beyond product design elements, industry can support technology that can help reduce wasted food at the consumer level through advancements in “connected homes” that use mobile apps, smart appliances and e-commerce platforms to help with planning, inventory management and cooking techniques. This is an opinion paper based on direct practical experience and collaboration with other companies in retail, restaurant and manufacturing sectors.