2,000,000,000 is a big number and when applied to tons of food waste it’s a massive problem. A new report, published by The Institute of Mechanical Engineers, a U.K.-based engineering society and think tank, states that of the four billion tons of food produced annually worldwide up to half of it goes to waste. Among the causes:
- Poor harvesting, storage and transportation methods
- Plain old consumer waste (we buy too much and throw it out)
- Overly conservative and misunderstood “sell-by” dates, driven mostly by grocers looking to avoid legal actions
I italicize the last part because part of the problem is that grocers don’t know the condition of their food when they receive it. They don’t know how the product’s condition at harvest, how it was handled, if it was shipped properly or if it has a week of shelf life or only a couple of days. Their answer: dump it and factor it into the cost of doing business.
But who pays for that?
(How many guesses do you need?)
Having metrics about the history and condition of perishable products when they are received by the retailer can help. But, as mentioned in this report, the problem starts far before the food ever gets to the retailer. You have to start managing the product at harvest to ensure it is properly stored, processed and handled. Growers, packers, shippers and retailers need actionable data at every step along the supply chain to reduce or eliminate waste before product gets to the stores and ensuring better quality, fresher products for consumers.
Wasting less food has numerous benefits:
- Costs are reduced (and revenues increase)
- Quality can be improved
- Less water, fuel and fertilizer is wasted
- More people can be fed with the same amount of production
The tools exist to deal with the problem. We just have to use them and consumers and retailers need to take the lead.
Senior Director of Marketing – Intelleflex