Food Waste

Our Food Is a Gift From the Planet: A Gift to Be Treasured, Not Wasted

By Mary Jane Melendez | Chief Sustainability & Social Impact Officer; President, General Mills Foundation
Blog

Food has an intrinsic value to feed, nourish, heal, satisfy, and connect us. Food is a universal, human experience to be savored and cherished. It is best enjoyed and experienced when shared with others.

Addressing the British Food Waste Problem

Article

Although the U.K. is one of the richest countries in the world, many people are struggling to afford food while there are estimates that up to 95% of a supermarket’s surplus food goes to waste. Inspired by this, a group of Legg Mason employees in London volunteered with The Felix Project, a charity which collects surplus food from supermarkets and wholesalers and delivers it to more than 200 charities and schools across the capital.

ReFED Accelerates Action to Cut Food Waste in Half by 2030 at 2019 Food Waste Summit

Press Release

SAN FRANCISCO, October 24, 2019 /3BL Media/ — Today, ReFED, the only U.S. nonprofit wholly dedicated to reducing food waste, announced the annual ReFED Food Waste Summit taking place October 28-30, 2019 at METREON in San Francisco.

Bold and Broad Action Needed to Ensure Food Is Well Grown and Well Used

By Nicola Dixon | Executive Director of the General Mills Foundation
Article

The daunting facts – 820 million people today remain malnourished and hungry, while one-third of all food produced for human consumption each year is wasted or lost – can leave some with the belief that our global food system is irrevocably broken; imbalanced to such a tragic degree that significant improvement couldn’t possibly be attainable.

Yet that kind of resignation, if left unchecked, poses a dangerous threat to our collective ability to make real and lasting progress.

Costa Cruises Celebrates World Food Day Every Day of the Year Thanks to “4GOODFOOD”

Summary: 

In the last 18 months or so, Costa has achieved a reduction of over 35% in food wastage on board its ships, enabling both the creation of 100 food gardens in Africa in collaboration with the Slow Food Foundation for Biodiversity and the donation of more than 150,000 portions of food in partnership with Fondazione Banco Alimentare Onlus.

Press Release

In the last 18 months or so, Costa has achieved a reduction of over 35% in food wastage on board its ships, enabling both the creation of 100 food gardens in Africa in collaboration with the Slow Food Foundation for Biodiversity and the donation of more than 150,000 portions of food in partnership with Fondazione Banco Alimentare Onlus.

Sysco Helps Feed the Hungry While Reducing Seafood Waste

Multimedia with summary

How can we help feed the hungry in our communities while also reducing seafood waste? Gleaning, with only 1% of participation from commercial fishermen, could help us do just that and would yield about 420 million meals a year! Gleaning is a growing movement in the fishing industry to donate seafood that can’t be sold (and is usually thrown out) to food pantries.

Trinity Seafood, a Sysco specialty seafood company based in New Jersey, recently partnered with local food banks and fishermen to pilot the New Jersey Seafood Gleaning program.

Sodexo: First Global Food Services Company to Connect Its Financing to Action to Prevent Food Waste

Press Release

PARIS, September 24, 2019 /3BL Media/ – Sodexo, world leader in Quality of Life services, has renewed its €1.3 billion revolving credit facility (RCF) which now incorporates a pricing adjustment based on Sodexo’s performance towards its goal to prevent 50% of the food waste and food losses from its operations by 2025.

How Brands From Bacardi to Salesforce Are Tackling Event Food Waste

Reducing food and beverage waste is the new way to “go green”
Article

By Kait Shea

If you’ve been handed a metal straw at an event over the last few years, chances are, the practice was inspired by Bacardi, which in 2016 became the first global spirits company to pledge to eliminate single-use plastic straws at all of its events.

AIDA Cruises Presents Latest Sustainability Report: World's First LNGoperated Cruise Ship, AIDAnova, Commissioned in 2018

In the latest edition of “AIDA cares” the company documents further progress on its way to emission-neutral cruising.
Press Release

July 12, 2019 /3BL Media/ - In the latest edition of “AIDA cares” the company documents further progress on its way to emission-neutral cruising. As early as 2023, 94 percent of all AIDA guests will be sailing on ships that can be fully operated with low-emission liquefied natural gas or, in port, with green shore power.

Rethink Food Waste

Tracking, using the right tools and a change in mindset can help reduce food waste in any operation.
Article

As 40 percent of the world’s food goes uneaten, and 52 million tons of food are sent to landfills annually in the U.S. alone, operators have both a challenge and an opportunity. By measuring and reducing waste, restaurateurs can save money and help save the planet.

Measure and Track

To reduce food waste, you need to know how much of your weekly food order is going unused. From there you can measure how each change you make to manage waste affects that number. Start by using inventory management technology to keep track. 

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