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Food Waste Reduction: The road to Cost Reductions and Sustainability
- Measuring food waste
- Team driven improvement efforts
- Companies driving sustainability and food waste improvement efforts
- Using blockchain to drive food waste reductions through smart contracts
- Donating excess food
- Out of date labels
- Understanding cycle time inventory reductions
- Consumer sustainability concerns and willingness to pay more
- WHO food security findings
- Packaging and labeling issues
Overview of the webinar
Food waste is a well-recognized issue throughout the food supply chain. Loss estimates run anywhere from 30% to 50%. Water, fertilizer, manpower, facility overhead costs, delivery/planting/production/storage and delivery, carbon emissions, environmental pollution and other food production expenses are lost along with the food that cannot be consumed.
Food waste, as defined by the U.N.’s Food and Agriculture Organization, refers to the “discarding or alternative (non-food) use of food that is safe and nutritious for human consumption along the entire food supply chain, from primary production to the end household consumer level.”
In 2015, the Environmental Protection Agency announced the first-ever domestic goal to reduce food loss and waste by 50 percent by 2030.
This webinar will look at cost and food savings strategies and sustainability. When companies target reductions in food waste, not only are they in a self-directed cost savings strategy, but the result can often impact sustainability, the environment and food security.
The acceptance of small margins throughout the food supply chain is a state of mind that must be overcome through better management and control.
Who should attend?
- Product procurement personnel needing to drive supplier cost reductions
- U.S. food processors, distributors, retailers and restaurant chains
- Restaurant and retail inventory control and buyers
- Foreign food producers, importers and exporters
- Food safety and quality specialists
- Processing, carrier and distributor Facility owners and managers
- Process and facility sanitation and maintenance personnel
- Company compliance officers
- Restaurant and food retail store owners and managers
Why should you attend?
Most companies will not move off ground zero to attack sustainability, pollution or potential food security issues until they can justify cultural changes from a cost savings position. Reducing food waste provides the business goal that justifies the business shift the food industry needs.
In this webinar, we will explore the interrelationships among lost revenues, food waste, sustainability, and environmental pollution. Measurement of food waste throughout processes will be explored with the objective of partitioning losses, setting improvement targets and reporting savings up the management structure.
A ground up strategy will be presented along with information from companies that have taken on targets and been able to show cost savings as well as reduced food waste and improved sustainability.
Faculty - Dr. John Ryan
Dr. John M. Ryan is currently working with various food and RFID/Traceability suppliers and a variety of sensor providers to implement an international RFID produce supply chain track and trace and food safety system between the State of Hawaii and the Asia-Pacific Region. He is a the quality assurance administrator over two branches within the department: Commodities and Measurement Standards which include labs used to test various processed foods and primary involvement with food safety. He previously implemented the nations' first RFID food traceability (farm-distribution-retail) project.