Solving The Problem of Food Waste
Of these avenues, solving the problem of food waste may be the most pressing. An analysis by the authors of the 2015 book Food Foolish: The Hidden Connection Between Food Waste Hunger and Climate Change showed that a third or more of the food that is produced is never eaten. More than half of that waste occurs during processing, distribution, and retail sales. On a planet that is home to hundreds of millions of hungry people and under urgent pressure from population growth, water scarcity, and climate change, reducing food waste is a moral imperative. It’s also a good-business imperative. Despite margins that are already razor-thin, grocers, convenience stores, and restaurants routinely throw away three to four percent of their margin by accepting food waste as part of the cost of doing business. In every sense, food waste is unsustainable.
There is not only internal pressure to become more sustainable by controlling food waste, but government policies and consumers are increasingly pressuring brands, restaurants, and retailers to create sustainable supply chains. Avery Dennison is committed to helping the customer solve these pressing challenges
Avery Dennison Food Solutions give foodservice providers the technology to create, implement and maintain sustainable processes that reduce waste from source to processor to distribution center to store. With not only the environmental benefits but cost savings across the supply chain, sustainable practices encourage consumer trust, increasing sales.
Our food technology enables a better and more sustainable food industry by preventing or decreasing food waste and tools for tracking and donating excess food: