If you've no account register here first time
User Name :
User Email :
Password :

Login Now

Food Industry Details Anti-Waste Initiative

Trade bodies the Grocery Manufacturers Association and the Food Marketing Institute have released details of a three-year initiative aimed at helping their industry reduce food waste.

Speaking at the GMA Executives conference in Colorado Springs, Colo., GMA consultant Meghan Stasz said the Food Waste Opportunities and Challenges initiative will rely on participation from food retailers, manufacturers and the food service industry, Supermarket News reports.

Possible program elements include encouraging retailers, manufacturers and restaurants located near each other to pool their waste, so they have enough volume to justify working with a composter, Stasz said.

Participants will work to provide a greater supply of items to food banks. The members will also seek to identify causes of food waste and to identify best practices and policy initiatives.

The drive was launched in June. Its leadership committee is drawn from the GMA and representatives of General Mills, Publix Super Markets, Wegmans Food Markets, Supervalu, Ahold USA, the National Restaurant Association, Feeding America and Waste Management.

Stasz will become the association’s director of sustainability next month.

Picture credit: Jbloom

GHS Label Guide
Sponsored By: VelocityEHS

Environmental Leader Product & Project Awards 2018
Sponsored By: Environmental Leader

Become a More Effective EHS Leader for Your Retail Business
Sponsored By: VelocityEHS

Zero Waste To Landfill
Sponsored By: Covanta Environmental Solutions


3 thoughts on “Food Industry Details Anti-Waste Initiative

  1. The writer states that the GMA and FMI “… have released details …”, but I don’t see details here. There are none in the link to “Supermarket News” either. No note of current amounts of waste, goals to reduce or redistribute waste, time frames, what specific actions will be taken, who’s responsible for what action, what companies are willing to spend in time and money, etc. This reads like a “talk” project. Can we read about a program with some meat in it?

    Patrick Comer
    Sensible Science in Service to Business Leadership

  2. Maybe we should reduce portion sizes? Or get rid of buffets all together? Pooling to do something with the large amount of waste positively is a great idea, but it doesn’t address the problem, excess food waste. People are starving in your neighbourhood, can you say FOOD BANKS, and we are tossing out food because why?

Leave a Comment

Translate »