A Fresh Take On Food Waste
Is food waste an idea that’s past its sell-by date?
Around 30% of food that’s produced ends up being wasted. This loss occurs at every step across the value chain, and its impact is wide reaching – if food waste were a country, it would be the third largest emitter of greenhouse gases.
To eliminate waste and allow nature to thrive, we must fundamentally redesign our global food systems. It’s time for a fresh take.
Innovative solutions are already being devised from farm to fork. Organisations like the Ellen MacArthur Foundation are encouraging producers and brands to adopt the principles of a circular economy. As Food Initiative Lead Reniera O’Donnell explains, “What we’re trying to do is to catalyse the industry to recognise that it’s entirely possible to redesign food products.”
Ellen MacArthur Foundation has launched The Big Food Redesign Challenge in partnership with Sustainable Food Trust. This invites producers, retailers, start-ups and suppliers to design new food products – or redesign existing ones – to regenerate nature.
Food retailers are well placed to shift the net zero dial. Supermarkets are positioned at a pivotal point in the food supply chain. They can identify surplus and put it to best use further building resilience. Ben Thomas, Senior Environment Manager at Waitrose explains, “The tools for a waste free future exist – it’s about embracing new norms in production, supply and consumption.”
Waitrose look both upstream and downstream to address food waste, considering their own operations, customers’ homes, and the broader supply chain. Their “whole chain plans” are key for identifying and managing surplus, and packaging decisions like the removal of best before dates can influence consumer behaviour.
Commercial kitchens also have a major role to play. The hospitality sector accounts for 12% of global food waste: a figure expected to rise as more of us choose to dine out.
David Jackson, Director of Marketing and Public Affairs at food waste solutions provider Winnow, is confident about the future. He says, “There are proactive progressive actors in this space who are really pushing the needle when it comes to waste-free cooking.”
Winnow’s advanced AI technology works by placing a supercomputer in the kitchen. This machine calculates the weight and cost of food being thrown away in real-time, allowing chefs and busy kitchen staff to remain focussed on food preparation. The company works with international businesses including Hilton, Marriott Hotels and Accor, who are all members of the Sustainable Markets Initiative’s Hospitality and Tourism Task Force. “We’re today saving those businesses $70m every year,” adds David.
Can the food waste issue be reframed as an opportunity? With groundbreaking ideas, technologies, and systems at our disposal, this vision of the future is already coming to fruition.
With thanks to the following contributors:
Ben Thomas from Waitrose & Partners (a member of the Sustainable Markets Initiative’s Agribusiness Task Force)
Reniera O’Donnell from Ellen MacArthur Foundation
David Jackson from Winnow
