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Food waste reduction is a big topic at Foodbuy Foodservice. This article provides some valuable statistics on how food is being wasted and what can be done to combat this trend. Here are some key takeaways: 🗑 98% of consumers say they are trying to reduce their food waste 🗑In 2019, more than a 3rd of the 229 million tons of US food was wasted 🗑Food waste may be the biggest contributor to climate change 🗑63% of consumers said they'd prefer restaurants that reduce food waste Read more below. https://lnkd.in/gC-icsPp #foodwaste #foodwastereduction Stop Food Waste Day

Successfully accomplished the Food Waste Prevention course and obtained certification. Committed to making a positive impact by implementing sustainable practices. Special thanks to the Swedish Environmental Protection Agency EPA for the excellent support and cooperation in realising this course. Why take this course? The course aims to raise awareness and build capacities for effective food waste prevention at different stages of the food chain, including processing and manufacturing, retail, restaurants and other food services, as well as households. The course is especially geared towards learners from emerging economies, such as China, Brazil, South Africa, Pakistan and India, where consumption habits are quickly changing and setting up food waste prevention systems can have a great impact in the short and long run. After completing the course, you will be able to: 1:Explain how much food is wasted every year and the impact it has on people, the environment, and the economy. 2:Define the role you and other stakeholders play in food waste prevention. 3:Identify ways to measure and account for food waste at various stages of the food chain. 4;Describe effective measures to prevent food waste throughout the food chain. 5:Outline measures to minimise food waste wherever prevention is not possible. By spreading knowledge on how to prevent food waste, the course contributes to achieving Sustainable Development Goal 12.3: Halve food waste by 50% by 2030. The course at a glance 1. The State of Play An overview of the magnitude of the problem, its various sources and impacts, as well as strategies at the national level to tackle it. 2. Food Waste in Manufacturing Why and where food is wasted during the processing stages and what food manufacturers can do to prevent this. 3. Food Waste in Retail In shops and supermarkets, where food waste is coming from and what retailers can do to prevent it. 4. Food Waste in the Service Industry Why restaurants and other food services generate food waste and what they can do to prevent and reduce it. 5. Food Waste in Households Why and how households generate food waste and what consumers like you can do to prevent it. #FoodWastePrevention #certificationcomplete #unitar #unitednations

I'm excited to share the news that #groceryretailers are reporting the most significant progress we've ever seen in the U.S. in reducing #foodwaste at retail. All the details are in the brand new report from the Pacific Coast Food Waste Commitment, the public-private partnership between food businesses and jurisdictions on the West Coast. (ReFED is a resource partner.) Not only are we seeing participating retailers reporting a decrease in the amount of unsold food in their regional operations, we're also seeing positive trends for where that food is going – there's been a 20% increase in the donation rate and a 28% increase in the composting rate. What's the big takeaway here? Progress is possible. When businesses act, they'll see results. And with an estimated 30% decrease in the #greenhousegas footprint of unsold food in the region, those results lead to positive impacts. https://lnkd.in/eyDuT7mk #sustainability #sdg12 #climateaction

Resharing this important update from the ReFED and Pacific Coast Food Waste Commitment! The latest annual report highlights remarkable progress in reducing food waste in the retail sector. Key stats to remember: *Regional Unsold Food Tons decreased by 25% *Regional Per Capita Unsold Food decreased by 24% *Estimated Carbon Footprint of Unsold Food in the Region decreased by 30% *Donation Rate Among Retailers increased by 20% This report signifies progress and sets a promising precedent for future endeavors in food waste reduction. It shows how through successful collaborative efforts, big changes can happen. Going forward, we expect even more progress in environmentally friendly practices, more people becoming aware of the problem, and stronger relationships that will help cut down on food waste and greenhouse gas emissions even more. #FoodWasteReduction #Sustainability #PCFWC #sustainability #climateaction #sdg12

The food industry has a crucial role to play in the fight against food waste and its harmful impact on the environment. As a key player in the food supply chain, the industry needs to take proactive steps to minimize waste and reduce its carbon footprint. This requires efficient and sustainable production practices, as well as consumer education on reducing food waste. By taking the lead, the food industry can help protect the environment for future generations. Read more: https://bit.ly/4beXPRE #FoodIndustry #BakeryWastage #Sustainability

Big news! The Pacific Coast Food Waste Commitment released its annual report, which shows the most significant progress ever reported in the United States on reducing #FoodWaste in the retail sector. Some of the key stats you need to know: - Regional Unsold Food Tons decreased by 25% - Regional Per Capita Unsold Food decreased by 24% - The Estimated Carbon Footprint of Unsold Food in the Region decreased by 30% - The Donation Rate Among Retailers increased by 20% These results show big progress in reducing food waste and #GreenhouseGas #emissions. To learn more about this data and the work of the PCFWC, read here: https://loom.ly/C8cIUFA #sustainability #climateaction #sdg12

This season, with Thanksgiving fast-approaching, Americans are all set to up their food waste. About 35% of the turkey meat gets discarded during the holiday – that’s 204 million pounds of perfectly good meat! In my September food waste story, I listed a few ways consumers can shop for food more sustainably, reducing household input in harmful methane emissions. In this piece, let’s take a look at how grocery giants are tackling the food waste problem. #thanksgiving #foodwaste https://lnkd.in/gZQWGg9J

The fight against food waste continues to grow in strength and as we move further into 2024, Green Eco Technologies looks forward to seeing how these two key organisations, Fight Food Waste Cooperative Research Centre and Stop Food Waste Australia work together under their new brand ‘End Food Waste Australia’. As reported recently in Food & Beverage Industry News, the merger at the end of last year has helped create one of the world’s largest public-private partnerships dedicated to ending food waste. #FoodWaste #Australia #ReduceFoodWaste #Environment #Waste #Business #Sustainability

'The fight against food waste continues to grow in strength and as we move further into 2024, Green Eco Technologies looks forward to seeing how these two key organisations, Fight Food Waste Cooperative Research Centre and Stop Food Waste Australia work together under their new brand ‘End Food Waste Australia’. As reported recently in Food & Beverage Industry News, the merger at the end of last year has helped create one of the world’s largest public-private partnerships dedicated to ending food waste.' - David Pinker #FoodWaste #Australia #ReduceFoodWaste #Environment #Waste #Business #Sustainability

Food waste is one of the biggest problems with America's food system - and almost 50% of it takes place at the household level. This certainly suggests that households should do more to reduce their waste, but is there anything that food industry leaders can do to help? I see so much potential for innovation in this area. With so many Americans going hungry every day, it seems like a no-brainer to prioritize reconciling the food waste issue and giving that 'wasted' food to folks in need. #FoodWaste #FoodIndustry #FoodSystem #Innovation