When it comes to food waste solutions, there is a lot to consider. From composting, to recycling, to manufacturing plants and grocery stores, there are numerous options available.
Grocery stores
One of the greatest challenges facing the grocery industry is reducing food waste. The environmental impact of this problem is significant. It represents about ten percent of the global greenhouse gases emitted.
The issue is a top concern for consumers. According to the Environmental Protection Agency, about 30 million tons of food goes to waste in the U.S., with half of that going to landfills.
Thankfully, food retailers are beginning to recognize this issue. In fact, 90% of retailers agree that reducing food waste is a priority. However, many lack the resources to implement meaningful changes to decrease their food waste footprint.
Many grocers are looking to leverage new programs and technologies to help reduce their food waste footprint. Kroger, for example, launched a Zero Hunger | Zero Waste program in 2017. This initiative aims to eliminate food waste by 2025. Walmart has also joined the effort, aiming to eliminate food waste by 2025.
Some grocers are implementing machine learning to help improve the efficiency of their operations. In addition, they are leveraging advanced analytics to make better forecasts. These tools can help grocery retailers reduce overstocking and reduce food waste.
Food retailers can also engage consumers to understand their shopping habits and food waste. They can train staff to identify the most likely items to go bad. Retailers can offer incentives for consumers to use their own containers.
Another tactic retailers can implement is to source their products directly from farms. For instance, Meijer diverted one million pounds of food waste through the Flashfood program.
A fresh technology firm called Afresh Technologies recently raised $115 million in funding to reduce food waste. The company has partnered with more than 3,000 stores to help them cut costs and increase profits.
In addition to these strategies, some grocers are offering discounts or “flash sales” to customers. Customers can use a mobile app to purchase discounted items or pick them up from a local store. Other retailers are integrating new food-waste programs into their business model.
In the end, it comes down to making the right choices. If a retailer prioritizes freshness and sustainability over bottom line profit, it will win.
Manufacturing plants
The food and beverage manufacturing industry plays an important role in solving the food waste problem. Developing new products and using recycled materials is an increasingly important part of the zero-waste movement. In addition to the environmental benefits, manufacturers can also reduce their production costs.
Food and drink production companies often face high waste management costs. A major factor is the difficulty of aligning inventory and demand. As such, manufacturers must find ways to reduce waste without jeopardizing production efficiency.
Taking a more holistic approach to waste management can reduce costs and help businesses improve productivity. By optimizing processes, manufacturers can produce the same or greater output while minimizing production waste.
Manufacturers need to take into account how the food they produce is transported, processed, and distributed. They can improve their ability to reduce waste at the farm, in the plant, and at the end consumer.
To cut down on food loss, manufacturers should adopt a culture of training and education. This improves worker awareness and helps them understand how to prevent product loss. It can also decrease the amount of food discarded by consumers.
Using technology and new processes can also help manufacturers reduce food waste. These solutions include artificial intelligence, which can anticipate breakdowns before they occur. Additionally, manufacturers can use a membrane biological reactor or reverse osmosis system to reduce industrial waste streams.
Another solution is to design production lines that are efficient and flexible. This can help minimize waste by allowing workers to oversee the operation lines seamlessly. Plant managers can monitor the lines in real time, identifying bottlenecks.
Food waste in manufacturing is often caused by human error. Poor training, lack of standard operating procedures, and product defects can all contribute to loss.
A data-driven total maintenance program was implemented by an American juice producer to reduce its operational costs by 10%. By analyzing historical data, the company was able to better forecast its equipment’s performance.
To prevent loss, manufacturers must maintain an optimal schedule for each ingredient. For example, a manufacturer must ensure that it never accidentally overprocesses an ingredient. Instead, it should use tools that track yield patterns to prevent wasting.
Schools
There are many food waste solutions for schools. But not all schools are ready to implement them. A lack of education and resources are two of the main reasons why they don’t.
Students are a valuable resource when it comes to reducing food waste. They can be trained on how to save food and use their waste to compost or donate to local charities. This empowering approach is not only effective, but also educational.
In 2012, the United States Department of Agriculture (USDA) sent a memo to state directors of child nutrition programs, urging them to adopt no-food-waste initiatives. Some states were not aware of federal guidelines, however, and were hesitant to adopt food recovery programs.
As a result, a few schools were caught off guard and played catch-up. However, they are now taking action. One example is Oakland, California, where a dedicated employee has taken the initiative to reduce food waste.
Another example is the King County Green Schools Program, which teaches students and employees about composting and other environmental practices. The program is part of a larger effort to make the region’s schools more sustainable. It provides education tools, including educational signs, indoor containers for collecting food scraps, and hands-on help.
Another food waste solution is to change the way lunchrooms are designed. Jonathan Bloom, a food waste consultant, argues that schools should rename foods, create self-serve lines, and extend meal times to prevent waste. He says these measures are necessary to complement other waste prevention strategies.
Other food waste solutions for schools may include composting and backpack programs. These can be implemented at individual school campuses, but should be tailored to the local context. Ultimately, the best solution for school waste is to eliminate it. By doing this, school districts can save money, reduce GHG emissions, and give students an enriching learning experience.
Although some schools have taken action on their own, the majority still need help. To tackle the problem, the USDA should develop regional workshops and create an official position to oversee food waste. State health departments are also important partners. Educating them on federal guidelines would help them understand the issue and act on it.
Composting
Composting food waste is not only a great way to reduce your waste, but also improve the quality of your soil. Composting is the natural way to recycle organics. This process helps improve the soil, retain moisture and add nutrients to plants.
Composting is also a great way to prevent methane emissions from landfills. Methane is a major contributor to climate change. The composting process converts nitrogen to a usable form.
Food waste, including partially consumed and spoiled foods, leftovers and scraps, generates methane when they’re buried in landfills. Composting can help you avoid this methane emission and other environmental risks. There are several benefits to composting, which you’ll learn about below.
Composting is a very easy process. All you need is a bin. You can build one yourself or buy one. Choosing the right size and materials is important. Some materials may not work well with a bin.
Some materials aren’t suitable for composting, such as pet waste, meat and dairy products. But most food scraps have plenty of potential.
In the United States, there are 94 full-scale food waste composting facilities. They can be municipal, nonprofit or private. Currently, 29 of the facilities are municipal. Another 63 are privately owned.
A recent survey by BioCycle revealed that more than three-quarters of the full-scale composting facilities are private. The survey was part of a grant from the U.S. Environmental Protection Agency.
Several full-scale facilities are located in the Southeast region of the U.S., where temperatures range from 70 degrees F. Generally, food waste decays at the same rate across regions.
Composting is not the only solution for reducing your carbon footprint. Recycling is also a popular option. If you’re looking to reduce your greenhouse gas emissions, check out the Environmental Protection Agency’s model for calculating methane captured in collection systems.
For more information on composting, visit the Growing Healthy Soil Guide. Also, you can use a Compost Resource List to find a bin supplier.
If you’re planning to compost food waste, make sure it’s cooked and doesn’t contain animal or chemical based ingredients. It should also be free from pathogens.
