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Food loss and waste is endemic within food supply chains, causing considerable economic, social, and environmental damage. With global hunger on the rise, addressing these inefficiencies is vital. According to the World Food Programme, the agrifood industry produces sufficient food for the global population, however, as much as 35% is lost or wasted from production to consumption, leading to widespread poverty and malnutrition. Moreover, food loss leads to systemic waste of resources such as land, water, and energy, exacerbating environmental concerns.
Loss and waste within the supply chain can occur for many reasons. At a farm level, pests, disease, adverse weather conditions, and increasingly unpredictable weather patterns due to climate change can damage crops and reduce yields. Further downstream, a lack of infrastructure, poor supply/demand forecasting, and poor food management practices can lead to overproduction and large amounts of wasted or spoiled product. Ultimately, a sustained effort to reduce food loss and waste across global supply chains will enable food producers to feed a larger population while simultaneously conserving resources. This transition is already under way, with the UN Sustainable Development Goals aiming to halve per capita food waste and food loss by 2030.
Addressing food loss and waste can have many operational and commercial benefits for food and agribusinesses, including:
At Farrelly Mitchell, our food waste consultants have extensive knowledge of the latest waste reduction technologies and sustainability practices. We can assess and mitigate challenges throughout the supply chain by developing and implementing bespoke strategies for waste reduction, improving the overall efficiency and sustainability of your operation. Our data-driven solutions rely on cutting-edge analytics to identify where food loss is occurring, how much is being lost, and develop the most cost-effective solution.
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Addressing food loss and waste is essential to feeding a growing population, conserving resources like land, water, and energy, lessening environmental impact, and alleviating poverty and malnutrition. Given that 35% of food is lost or wasted from production to consumption, tackling these inefficiencies is vital for sustainable development.
By reducing food loss and waste, agricultural businesses can increase output using the same resources, cut input costs, comply with regulations, build a better environmental reputation, and access markets that value sustainability.
Effective strategies include better pest and disease management, improved supply chain infrastructure, enhanced forecasting, efficient food management, and waste reduction technology use. Repurposing agricultural residues and donating surplus produce are also viable methods.
Food waste consultants specialize in advanced waste reduction technologies and sustainable practices. They identify and solve supply chain issues, create efficiency-boosting strategies, and offer data-driven insights to minimize food loss.
Food waste predominantly occurs at production and post-harvest stages in developing regions, due to inadequate infrastructure and storage. Conversely, in developed nations, it’s more prevalent at the retail and consumer levels, driven by stringent cosmetic standards and consumer behaviour.
Reducing food loss and waste is key to long-term societal, environmental, and operational progress. Whether you are a producer, manufacturer, distributor, or retailer, our food waste consultants have the strategic insights you need to cut out food loss and waste from your operations. Contact us today to learn more.
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