Best Practices for a Sustainable Food Supply Chain

Food firms can boost long-term profitability by decreasing food waste, controlling energy and water usage, and developing more sustainable business strategies.

Fremont, CA: As produce flows down the supply chain from farm to processor to the table, sustainability in the food business means reducing food waste and lessening the impact of food production on the natural environment. Throughout the food supply chain, sustainability is critical. Waste in one region has the potential to raise prices for all enterprises further down the supply chain. As a result, an industry-wide initiative to improve sustainability can have an impact on all enterprises involved in the food supply chain.

Best practices for a sustainable food supply chain are:

Embracing technology

Food production has always been influenced by technology. Throughout history, inventions have revolutionized agriculture, from the first ox-drawn plow to the development of the combine harvester to the adoption of fertilizers and high-yield seeds. As a result, looking to technology for solutions to sustainability challenges makes logical.

Composting and reducing food waste

On an industrial scale, waste composting and reuse are possible. Biofuels, for example, is one application for food waste. Composting, for example, can aid on an industrial and business level. Compost can help farmers enhance the nutrient profile of their soil. If producers use food waste and other components to add bulk and give the right nutritional ratios, properly processed mature compost is more stable than plain soil. Compost is simple to make, which is one of its key advantages. Producers can control the curing process and generate enough heat to destroy weed seeds and pathogens that survive the natural composting process with the right composting equipment. Composting has a number of advantages, one of which is that it reduces the quantity of food waste that ends up in landfills.

Reducing water consumption

Water consumption is another area where food firms may improve their sustainability. Water conservation may be possible across the food supply chain. Workers in commercial kitchens, for example, can conserve water by not thawing frozen items and shutting off taps when not in use. Washing ingredients and equipment can also be done in a more effective manner. Lowering operational costs can be achieved by reducing water waste across all activities. It's also a fantastic strategy to boost a company’s social capital.