The Waste and Resources Action Programme (WRAP) and World Resources Institute (WRI) recently released a report about the cost savings realized by restaurants that invest in food waste reduction. WRAP and WRI conducted their research on behalf of Champions 12.3, an international coalition of executives from government, businesses, and institutions, dedicated to accelerating progress towards…
Food waste constitutes a significant portion of all commercial waste going to landfill or incineration; however, food waste diversion in Massachusetts is on the rise. Encouraged by the expanding food waste infrastructure and the Massachusetts Department of Environmental Protection (MassDEP) Organics Waste Disposal Ban, businesses around the state have continued to join the effort and…
Waste Dive recently reported that food waste reduction is a high priority for U.S. diners. According to research from Chefhero and goMkt, nearly half of all U.S. diners would be willing to pay more to eat at a restaurant with a food waste reduction program. These changing consumer attitudes demonstrate an increasing awareness of the…
Earlier this month, the US Environmental Protection Agency recognized three Massachusetts entities with 2018 Food Recovery Challenge (FRC) awards. Food Recovery Challenge participants pledge to prevent and divert wasted food in their operations, and receive recognition for their achievements. The 2018 FRC National Award Winners include Green Schools Andover, an education and outreach program for…
The US EPA Food Recovery Hierarchy ranks source reduction as the top priority for reducing the amount of food sent to landfills. Businesses and institutions with buffet service often face significant challenges in preventing food waste at the source. The struggle to meet demand and ensure buffets appear fully stocked often results in overproduction, and…
Supply Chain Dive recently reported on advancements in technologies that are addressing food inventory management challenges across the supply chain. The following innovations are transforming how food businesses mitigate food waste, extend product shelf life, and more effectively transport food to consumers. The examples presented here are representative of the technologies currently available in the…
Mitigating food waste is a complex problem for food distributors, often the result of inconsistencies in forecasting demand and uncontrollable system breakdowns. As described by Spoiler Alert, the management of food waste in food distribution facilities can typically be improved by incorporating four key operational strategies. Each of the following practical solutions will help distributors,…
The US Environmental Protection Agency’s (EPA) Food Recovery Hierarchy ranks source reduction at the top of its priorities as a strategy to reduce wasted food. In Massachusetts, food waste is the largest single material found in the trash. Preventing food waste can have significant beneficial impacts on a business’ bottom line, employee and customer satisfaction,…
MassLive recently reported on the efforts restaurateurs are taking to curb food waste. The article describes common causes of restaurant food waste and actions restaurants can take to prevent waste in their operations. Because profit margins are typically very thin, restaurants are strongly incentivized to reduce wasted food, which is also wasted money. Common causes…
Waste360 recently reported on several startup companies helping businesses reduce food waste in innovative ways, utilizing technology to make it easier for food waste generators to order inventory more accurately, measure and track their food waste, and identify opportunities to sell oversupplied food at a discount. Each of the following featured startups has built a…
