One of the most common problems being mentioned in the news is food waste. Many campaigns have been pushed in order to avoid and reduce this problem. According to Green Biz, about 40 percent of food in the United States goes to trash and an annual estimate of almost $165 billion worth of food waste. When landfills were inspected, food is also the largest occupant of the area. This isn't the only problem, in landfills, when food begins to rot, methane gas is produced which is 20 times more harmful than CO2.
The good news is that, food waste can be avoided. Last July, around 400 companies committed to cut their food waste to half. Food retail companies' wastes' are from the excess and unsold food. Fresh grains and produce are kept in stock in order to meet the needs of the shoppers. They expect the food items to always be in perfect condition and always in stock in the shelves.
The imperfect, blemished and not so fresh foods are being pulled out of the grocery shelves on a daily basis and get thrown in the dumpsters. One of the most common food wastes would be the perishables. Their unregulated best before dates gives the supermarket staff to pull them out of the shelves. There are tons of perishable products are being thrown away every day in every part of the world.
Retailers are no longer able to sell the excess food directly, however these foods still hold a big value. The USDA defines the struggle of about 49 million Americans' as having limited or uncertain availability of nutritionally adequate and safe foods. Capturing that perishable product by working with a food rescue partner provides an easy and scalable triple bottom line solution for grocers and food retailers to support community members in need, save costs on disposal fees and increase sustainability.
Upcycle to meal programs could be a solution. These are long running processes that aim to solve hunger focusing on the non-perishables foods. Most retailers don't have any outlet for dated perishables like vegetables, fruits, dairies and more that provide a healthier option. Food rescue organizations now found a new solution which is, upcycle fresh food by providing a direct connection from produce and farm wholesalers to grocery stores to local meal program organization or social services giving food to those in need. The food that is being "rescued" will be immediately distributed and used daily by these organizations.
The partnership between a food retailer and food rescue organization has a powerful impact at all levels. Together, you are feeding thousands of people in the communities where you live, promoting healthy eating habits for those who do not have ready access, streamlining sustainability for producers and retailers, and lowering costs.
