The statistics will come as no surprise to many: the volume of surplus food that is wasted around the world each year could feed the world’s 870 million undernourished people four times as much. And if global food waste were a country, it would be the third largest producer of CO2 emissions behind the United States and China.
The extent of the problem is highlighted in a new report from Tesco and WWF, Driven to Waste, which estimates that of all food grown, 40% is not consumed. The report investigates pre-crop food waste and explains that existing market structures separate farmers from their end market, leading to mismatches in production volume, planting time, and harvest time – all which influences the levels of surplus.
Reducing food waste in your own operations is a very real priority for food companies and retailers, and many have invested heavily in solutions to keep it to a minimum, recognizing that there is more work to be done. However, when there is a genuine surplus fit for human consumption, the industry has the opportunity to work throughout the supply chain to ensure that it never becomes waste, but is used to benefit those in need.
“Reducing food waste in your own operations is a very real priority for food companies and retailers.”
Along with more widely discussed consumer education methods and better supply chain communication and management, a key part of the puzzle in addressing the food waste crisis is product surplus and food redistribution at all stages. of the supply chain.
The impact of the pandemic has significantly increased the demand for good local causes, with causes in Neighborly’s network responding to a 106% increase in demand for services during the pandemic. Retailers and supermarkets, through their direct points of contact with the consumer and local communities, are in the perfect position to redirect surplus to prevent it from being wasted and to ensure that it serves a higher purpose. Across the country, too many people go to bed hungry every night, and the level of food insecurity continues to rise due to the economic consequences of the pandemic and rapidly rising food prices, according to the UN.
Working at a hyper-local level, many retailers are redistributing surplus product to where it can make a positive difference, including shelters and shelters, schools and breakfast clubs, community refrigerators, and food banks. By doing so, you are not only helping those who need it most, but you are also building trust in your own brand.
“Surplus food only becomes waste when it is not used.”
Recent research commissioned by Neighborly showed that 69 percent of consumers are more likely to trust a business that contributes to the area where they live or work. Subsequently, they are more likely to support a company they trust, which can have a positive impact on the bottom line.
We must be respectful of the world’s resources and remember that surplus food only becomes waste when it is not used. Surplus does not become waste as soon as it is not sold, but rather has a window of opportunity to play an extremely important role in society.
It’s not easy to connect with communities on a hyperlocal scale, but if done right, the positive social impact is considerable. As part of an integrated waste reduction strategy, donating surplus to people in the local community who need it most prevents food from becoming waste and helps address a significant environmental challenge in the process.
In short, redistribution of surplus is good for business, good for society, and good for the environment.
Steve Butterworth is the CEO of Neighborly
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