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Food and Beverages | Tuesday, May 31, 2022
Not just manufacturers and retailers must be concerned about food waste and making the food process more sustainable.
Fremont, CA: For a long time, food waste and sustainability have been heated topics, and for good cause. Food waste not only adds to the amount of garbage on the globe, but it also wastes the resources that go into cultivating, manufacturing, and transporting the food. It's a major problem, as experts estimate that approximately 33 percent of food is wasted.
There are many procedures that go into delivering food from the farm to the table in our current agricultural setup, so it's necessary to look into how each stage may be made more sustainable. Learn more about sustainability initiatives by diving into each stage of the farm-to-table process.
Improve Warehouse and Storage Management
The storage stage is the first step in the process where food can be squandered. Cold storage and insulation techniques, in particular, can make or break the condition and safety of perishable foods.
Farmers operate on tight margins and contribute little to the majority of our food waste problems. Despite this, millions of dollars in crops are lost each year in the United States owing to moisture exposure in inadequately ventilated or unstable structures. Agricultural goods are affected by the conditions in food processing and storage facilities.
One technique to improve food storage is to increase the insulation and physical protection of the produce itself. Correct refrigeration, an emphasis on passive ventilation, and proper sealing in building structures can all help to safeguard perishable foods and avoid waste.
Improve Distribution and Supply Chain
Waste happens in the distribution and transportation of perishable foods at the next step of the food production cycle. Whether it's vegetables, meat, or dairy goods, if the shipping and distribution procedure goes awry, things can spoil, become bruised, break, go missing, or otherwise be damaged.
Although distributors in the supply chain are not in the business of inefficiency, prioritizing sustainability can still drive new efforts to reduce food waste. New technologies can help perishable items be transported more efficiently. It's really all about being more attentive and mindful throughout the transportation and distribution process, as well as using insulation and refrigeration for products that require it.
Determine Realistic Consumer Aesthetics
High requirements for produce appearance are a minor piece of the puzzle here. Despite the fact that many of the fruits and vegetables that go to waste in supermarkets are perfectly edible and uncontaminated, many establishments just neglect products for aesthetic reasons. This, however, can result in wasteful waste. When retailers select produce with a little more care, less food is wasted. There are even services dedicated to "ugly vegetables" that would otherwise be discarded.
Educate Consumers on Avoiding Food Wastage
Another common location where food goes to waste is in the homes of those who buy and consume it. The majority of food waste occurs in wealthy countries, greatly outnumbering inefficiencies in agriculture and production.
Food wastage in homes can be reduced significantly with education and a focus on fully utilizing the food we have on hand. Many families fail to precisely forecast how much food they will need in a week, overbuy perishables that go to waste, and forget about leftovers that must be thrown away. Individuals can have a collective impact on food waste if they make an effort to improve their habit.