By Louise Fresco
This post originally appeared on devex.com.
As climate change climbs on the global agenda, one issue is climbing along with it: food loss and waste. The estimated 1.3 billion metric tons of food that is produced but goes uneaten every year accounts for about 8% of global greenhouse gas emissions. If it were a country, it would be the third-biggest emitter. While its existence is evidence of inefficiency in the modern food system, its solution requires innovations that mimic nature.
Continue reading Opinion: How to fight food loss and waste with high-tech and ecosystem-based solutions
By Denis Machuel
This post originally appeared on linkedin.com.
In light of the climate crisis and over-consumption of natural resources, the best way to feed a growing global population is not to increase agricultural production, but to reduce waste and better value the food already being produced. This is the message that I brought, on behalf of Sodexo, to the Climate Action Summit held during the recent UN General Assembly. I was particularly struck by conversations during the annual meeting of the Champions 12.3 coalition, whose mission is to mobilize companies and governments to meet the UN’s sustainable development goal to halve food waste by 2030. On the occasion of World Food Day, happening today, I’m pleased to share with you four observations from these discussions.
Continue reading Taking Action Against Food Waste: An Urgent Priority to Limit Climate Change
By Dr Marcus Gover, CEO WRAP
This post originally appeared on wrap.org
These are lean times for the restaurant industry.
According to a recent study by accountants Price Bailey, the number of restaurant insolvencies has reached a record high, with an average of four closing every day. A range of factors, they say, including market saturation, rising costs and changing consumer spending habits, are all combining to put pressure on the sector.
Continue reading New report serves up savings for restaurants in reducing food waste
This blog is part of the ‘Five Questions’ series, examining examples of how food loss and waste is being reduced around the world.
For this post, we talked with Ravichandran Purushothaman, Danfoss President, India. Danfoss is a part of the Friends of Champions 12.3 network.
How did your company’s process to address food loss and/or waste get started?
Purushothaman: Danfoss has a long history in refrigeration. Our founder Mads Claus’ first product was an expansion valve for refrigeration systems created in 1933, and he later created the hermetic compressor for refrigerators and freezers in 1952. Refrigeration, and therefore the preservation of food, is at the very heart of Danfoss.
Seven years ago, we started a task force with the Confederation of Indian Industry (CII) addressing the challenges around food loss. Realizing that the food supply had major challenges, and that demand for premium food is increasing, the task force sponsored an assessment of the Indian food market, which had not been done before. As a result of its findings, the task force decided to focus on bananas, as the largest produce lost within in the Tamil Nadu region.
Continue reading Five Questions for Danfoss: Reducing Banana Losses in India
By Dave Lewis, Group Chief Executive of Tesco and Chair of Champions 12.3
This post originally appeared on Huffington Post on September 20.
This week, leaders from around the world will gather in New York for the UN General Assembly. Climate change, conflict, and poverty will all crowd the agenda. But one issue on many people’s radar is food waste. It might not grab the headlines, but the need to tackle it is urgent and compelling.
Continue reading Clock Ticking on Food Waste
This op-ed first appeared in Thomson Reuters on March 23.
A recent report from the Champions 12.3 coalition underscores the fact that the global community is capable of tackling the long-running issue of food loss and wastage if all players in the food ‘supply chain’ take action. The challenges are well defined, the incentives are many. But are we doing what is necessary?
Continue reading Food waste: how governments, financiers and consumers can play their part
This op-ed first appeared in The Hill on March 10.
By Liz Goodwin
From my vantage point in a village in the English countryside, party politics in America are certainly eye-catching. The question for any leader looking to break a stalemate is, what areas of common ground can be found? To my mind, there’s a really clear option.
One would hardly call politics in the United Kingdom tame, and yet one area where our government has found agreement and seen real results is reducing food waste. Nearly 10 years ago, few people in the UK (or elsewhere for that matter) were focusing on food waste as a critical social, economic or environmental issue. Myself and my colleagues at the nonprofit organization WRAP recognized that the amount of food households, restaurants, grocers and others were throwing out was probably sizeable. So, in 2007 we began measuring what edible food was being needlessly thrown away.
Continue reading Tackling food waste: Something politicians can agree on
BY DAVE LEWIS, CHAIRMAN OF CHAMPIONS 12.3 AND GROUP CHIEF EXECUTIVE OF TESCO. THIS ORIGINALLY APPEARED IN THE TELEGRAPH ON MARCH 6.
Imagine a land mass greater than China. Now imagine that land is only used to produce food. Then suppose all the crops and produce from those 2.5bn acres are not eaten. Imagine all of that – and you have grasped the amount of food the world wastes every year.
Every year a third of the world’s food is wasted. In terms of weight, it adds up to around 1.3bn tonnes. In the UK alone, we waste over 10m tonnes of food in a year.
Continue reading Curbing food waste saves money, as well as the planet
This news release first appeared online here. Tesco Group’s CEO, Dave Lewis, is Chair of Champions 12.3.
Tesco has revealed its food surplus redistribution initiative, Community Food Connection, has so far helped serve five million meals to more than 3,300 community groups and charities since its launch less than a year ago.
Continue reading Tesco leads the way with food surplus donations from stores
This op-ed by Champions 12.3 member Michel Landel, CEO of Sodexo, appeared in Reuters on January 5.
Across the globe, more than one-third of food that is grown and produced for human consumption ends up lost or wasted. And in the U.S., where one in five children face the risk of going hungry, food waste represents the third-largest category of waste in landfills. In America alone, $218 billion is spent growing, processing, transporting and disposing of food that is never eaten. Those numbers don’t even address the social impact of food waste, a facet that is often overlooked, perhaps because it is more difficult to quantify.
In order to address food waste, we must understand the social impacts of this global challenge. The food and catering service industry has a unique opportunity to further move the needle on this problem, but in order to make that happen at scale, we need to help inform customers so they understand and support the food waste reduction challenge. I believe that Sodexo has an important role to play in giving voice and information around this important issue.
Continue reading EXECUTIVE PERSPECTIVE: Why reducing food waste is important and attainable