Food Marketing Institute (FMI), Grocery Manufacturers Association (GMA) and the National Restaurant Association (NRA) represent three big trade associations tackling one big problem: food waste.
These trade associations representing the nation’s food retailers, manufacturers and restaurants have recently announced the key findings of a new study they’re calling the 2014 Analysis of U.S. Food Waste Among Manufacturers, Retailers and Restaurants. Prepared by BSR for the Food Waste Reduction Alliance, the information and data is presented in a set of infographics to offer context and explanation around the respective industry waste streams.
Accurate assessments of the volume of food waste being produced by each sector are essential in moving forward and creating a more efficient and sustainable food system.
To start, only 75 percent of food waste in restaurants is regularly tracked. Beyond that, 22 percent donate leftover food to food banks or other charitable organizations. And though recycling is another option, 64 percent of respondents said that there are strong barriers to donating, and even more (92 percent) said there are even barriers to recycling food waste.
For manufacturers, retailers and foodservice professionals, an understanding of the sheer size of waste is fundamental to affecting meaningful reductions.
For a more in depth look into food waste in all three sectors, check out the Food Waste Alliance’s infographics here.
FMI, GMA and NRA make up the Food Waste Reduction Alliance, an industry-led initiative focused on reducing food waste by increasing food donation and sending unavoidable food waste to productive use (energy, composting) and away from landfills. For more information and the complete report visit www.foodwastealliance.org