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Addressing food waste in your own operations – our two page guide

Food waste – the situation

If global food waste were a country, the emissions associated with it would rival those of the entire European Union.

Although there are no precise estimates, approximately a third of global food production is thought to be wasted and within the US it is predicted to be even higher at half of all food being discarded. This makes food waste the largest component of US landfills (21%). The top three groups of wasted foods are meat, poultry, and fish (41%), vegetables (17%), and dairy products (14%).

In 2015, a US national goal was put in place to reduce food waste by 50% by 2030, which encompasses action from the agricultural sector, government bodies, the hospitality sector, food suppliers and grocery retailers. It is crucial that work towards this goal is measured and reported in a standardized way. Towards this end, Anthesis has extensive knowledge of conducting food waste audits and helping food businesses to measure and report on food waste. We have also contributed our expertise to help the World Resources Institute to develop the first global ‘Food Loss and Waste Accounting and Reporting Standard’, launched in 2016.

Anthesis provides practical help to those looking to establish the business case for food waste reduction by evaluating the true cost of waste, drawing up action plans to tackle waste, creating a legacy and driving long term change. We can partner with you for every step of your food waste journey, providing you with the independent view required to analyze your product level data from the ground up.

Our Step by Step guide for addressing food waste

Step 1:

Work out your basic annual tonnage and waste flows on a per site basis.

Step 2:

Complete an input/output analysis for each of your sites. This will help evaluate the most significant losses based on value and tonnage/volume, and where these losses are occurring.

Step 3:

Formulate an action plan to address the losses, using internal discussions and workshops to identify the mix of factors that contribute to the loss (e.g. information flows, process, packaging failure, demand and planning management etc.).


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