Food Waste

French bakery La PanetiÃre des Hameaux has developed a cookie recipe that up-cycles stale bread. FoodNavigator hears more about this innovative approach to food waste.

With help from local college students, Swissvale Borough will soon use discarded table scraps to make fertilizer and grow crops. The community, located east of Pittsburgh, teamed up with Ecotone Renewables to set up a food waste disposal system and greenhouse behind the borough building on S. Braddock…

Brett Heap is now the sad owner of rows of courgettes he couldn't get picked because his expert and specialised workforce can't get into the country. New Zealand is heading into peak harvest season and there aren't enough workers to get fruit off trees or vegetables from the ground. This year, Heap…

Sustainability pushes a lot of our hot buttons—it’s a political issue, an economic concern, and a social conversation. Some people even see it as a moral matter. Sometimes it’s on the back burner, but then it blazes back into the headlines. Sustainability is, arguably, an industry unto itself, since the economic impact on companies trying to adhere to government guidelines or react to consumer preferences can be in the billions of dollars across a wide range of markets. Sustainability demands are hitting a variety of industries, not just food and beverage. For example, the move from the internal combustion engine to the electric vehicle can be called a “sustainability” issue.

The Eight Elements of Sustainability 1. Consumer preferences 2. Climate change 3. Food insecurity 4. Food waste 5. New foods 6. Packaging 7. Regenerative agriculture 8. Transportation and regulatory restrictionsIn light of the many disruptors in the food and beverage industry and most recently, due to the impact of the COVID-19 pandemic, sustainability is now front-page news. This article will discuss eight reasons why sustainability is now one of the defining issues in food and beverage manufacturing. Future articles in this series will examine each issue in more detail.

Last Sunday, the Philippines Bureau of Customs destroyed about P215 million (€2.25 mln) worth of smuggled cigarettes that were seized. Three 40-footer containers of illegally imported vegetables, such as onions, were also destroyed at a rendering facility in Porac, Pampanga on Friday. According to…

To reduce food waste and provide the consumer with a fresher, longer-lasting product, the world has been seeing an increase of companies that offer shelf-life extending applications. Some of the solutions in the market include developments in packaging technology, edible coatings, and powders. “We have…

@RMIT is calling people from the #fruit & #vegetable #packaging sector to take part in an online survey to discuss the industry understanding of consumer relationships with packaging & how it can be designed as a way to mitigate food loss/waste.

Thousands of tons of wasted food could be saved every year due to a new monitoring system in development that pinpoints the expiration of perishable produce, even after a âuse-byâ date has expired.

Dutch start-up Greencovery has developed technology that helps food manufacturers recover valuable compounds from their side-streams. The resulting âhigh qualityâ ingredients help the business offer an âattractive economical propositionâ that reduces CO₂ and water consumption, co-founder and commercial director Juan Cajiao tells FoodNavigator.

Loblaw is committing an additional $1 million to onboard its banner stores onto Second Harvest's FoodRescue.ca platform, which helps eliminate food waste and support local communities. 

Loblaw and Second Harvest, Canada's largest food rescue organization, have been partners for 35 years. There are currently 156 Loblaw locations using the FoodRescue.ca platform in Ontario and British Columbia. To date, these stores have used the platform to donate enough surplus unsold food to provide more than 500,000 meals to their local communities, and in doing so have prevented the release of more than 2.8 million kilograms of greenhouse gases.

The UK's hospitality and food service industry already facing an existential threat from COVID  must brace itself for rising levels of surplus food as lockdown restrictions tighten, experts warn.

The United Nations has called for a concerted push to address âharmfulâ food systems. To mark World Food Day, FoodNavigator looks at the adjustments needed to tackle one of the most pressing changes needed â a reduction in food waste.

On 18 September, Alderman Albert Abee of the municipality of Westland presented the first copy of the brochure 'From waste to income source! Better use of horticultural waste of the world!' to vice governor Adri Bom-Lemstra of the province of South Holland. The brochure explains what is important when it comes to reusing…

Promoting innovation and applying digital technologies in agri-food systems, as well as reducing food loss and waste, are vital to step up the fight against hunger and poverty. This was FAO’s main message at the opening of the High-Level Special Event on Strengthening Global Governance of Food Security and Nutrition.

Some of the UK's largest retailers and food manufacturers, including Unilever, M&S, Nestlé and Amazon are collaborating to deliver a new network of "food waste champions" to help reduce the amount of food waste produced by the sectors.

A North American fruit and vegetable trader uses dry-misting. Nate Montgomery shared a clip on social media recently. It shows an assortment of fruit and vegetables where this technique is employed. Nate says he was in an 'amusement park'. "It was raining but still beautiful. I sell large quantities of fruit and vegetables. But…

500Foods shared this story from FP.com. The Salvemos el Arabí y Comarca Platform has denounced the abandonment of millions of melons and watermelons on two farms in the municipality of Yecla, Murcia. 4 million Yellow and Galia melons cultivated this season in nearly 130 hectares of a farm located in the Umbria del Factor were abandoned there.…

Les Jardins de la Méditerranée/Imagine 84 is an association which was created in 2008 by the Ministry of Health as part of the operation “5 fruits and vegetables per day”. The action consists of recovering unsold produce from the fruit and vegetable sector in order to redistribute them to the…

At the end of the season, there is relief in sight and the promise of a reward for the hard work and care given to a crop. If crops are not handled properly all the hard work put into growing the crop will be in vain. Improper storage and handling of horticultural crops can lead to major loss in product…

At the global event marking today the first International Day of Awareness of Food Loss and Waste, the UN Food and Agriculture Organization (FAO), the UN Environment Programme (UNEP) and their partners urged everyone to do more to reduce food loss and waste or risk an even greater drop in food security and natural resources.

Cranswick plc. has surpassed the Champions 12.3 Target set in the UN Sustainable Development Goals (SDGs) which seeks to halve food waste and loss by 2030; instead achieving a 61% reduction in edible food waste across the business in under three years. The reduction represents the elimination of over 4,216 tonnes of food waste, and waste now accounts for just 0.4% of total food produced.

The Wonderful Co., Los Angeles, is offering up to $1 million for a solution to the 50,000 tons of pomegranate husks generated each year for the production of Pom Wonderful juice.

ReFED, a nonprofit working to end food loss and waste, is an advisor and managing partner for the challenge, according to a news release. Dubbed the Wonderful Innovation Challenge, the program offers up to $1 million in funding and development resources for environmentally friendly solutions to the rind, pith and seeds left from the juicing process.

“The Wonderful Innovation Challenge was born out of our mission to continually push the boundaries of sustainability by embracing bold, innovative ideas,” Steve Swartz, vice president of strategy at The Wonderful Co., said in the release. “This competition will provide a select group of winners the resources they need to grow their business, make a positive impact, and help us fulfill our environmental mission.”

Registration is open through Dec. 7 to apply for the program, which has four review stages:

Submission of a short application with a proposal; Qualified applicants will submit a detailed plan; Semi-finalists will participate in a virtual interview; and Finalists will pitch their solutions virtually to judges.

The amount of food wasted around the world is predicted to rise by a third before the year 2030. A report by the Boston Consulting Group (BCG) anticipates that, if left unchecked, 2030 will see a total of 2.1 billion tons of food wasted—in stark contrast with the UN’s goals of cutting food waste in […]

A group of the world’s largest food retailers and providers announced that nearly 200 of their major suppliers have committed to root out food loss and waste from the supply chain. The 10-plus food retailers and providers lead the groundbreaking “10x20x30” initiative, with each having engaged at least 20 suppliers to halve food loss and waste by 2030.  

“The environmental, business and moral case for tackling food waste is undeniable. We need more companies to target, measure and act on food waste and publish their data if the world is to achieve Sustainable Development Goal 12.3,” said Dave Lewis, chair of Champions 12.3 and group chief executive of Tesco. “The good news is action is replacing talk. 10x20x30 is a great example of how companies are working in partnership with food suppliers to tackle this issue from farm to fork and I now urge others to follow their example.”

The food retailers and providers behind 10x20x30 are AEON, Ahold Delhaize, Carrefour, IKEA Food, Kroger, METRO AG, Migros (Turkey), Pick n Pay, The Savola Group, Sodexo, Tesco, and Walmart. Among them are six of the largest food retailers in the world, the world’s second largest foodservice provider, and leading food retailers in regions such as southern Africa, the Middle East, and Japan. Combined, participants operate in more than 80 countries.

On the occasion of the Federal Ministry of Food and Agriculture's (BMEL) first nationwide campaign week for intensified food value estimation -running from 22 to 29 September- a survey on behalf of ALDI shows that Germans are concerned about food waste. The survey shows that practically everyone (95 per…

The annual progress report for the UK’s Food Waste Reduction Roadmap, published today by WRAP and IGD, shows growing adoption of the Target-Measure-Act approach to food waste prevention with more than 70 new organisations committing to the Roadmap in the last twelve months. Today’s report details actions across the supply chain, from farm to fork.

The launch of a new cauliflower crisp is the latest in a line of healthier snacks, using what are known as ‘ugly’ vegetables. Clare Johnston discovered how demand for nutritious and eco-friendly food options is helping Scotland’s farmers build a sustainable future. Just seven years ago, as much as 40% of…

Roughly 30 to 40 percent of food produced is wasted and that’s a big problem for society and the planet due to unnecessary resource use, failure to feed hungry people, and harmful greenhouse gases emitted as unused food rots in landfill. According to the United Nations Food and Agriculture Office, food…

NJ Dept of Agriculture Partners with Food Banks to Help Prevent Food Waste  TAPinto.net

Building on its recent success in five Metro grocery stores since November 2019, Québec-based start-up FoodHero is extending its reach by deploying to nearly 100 Metro stores. FoodHero mobile application will allow Metro customers across Quebec to save money while providing stores an additional way to reduce food waste.

In today's context, customers are more than ever looking for ways to save on their grocery bills. The FoodHero anti-waste app can help shoppers save 30 to 50 percent off unsold products that are close to their expiry date and that remain fresh and fully consumable. After conducting a pilot project, which started last November in five Montreal stores, the results speak for themselves — nearly 6,000 orders were placed, representing more than 30,000 products sold via the application.

'Building on the success of our pilot project, we are excited to deploy the FoodHero program throughout our store network and continue our efforts to reduce food waste,' said Richard Frenkcuec, vice president, retail execution and customer experience, Metro. ' FoodHero complements our price reduction program in Québec that offers a 30 percent discount on products nearing their expiry date and provides us with an additional avenue to reduce the amount of unsold products going to landfill, contributing to our commitment to reduce food waste in our operations by 50 percent by 2025.'