Food Waste Reduction: The Road to Cost Reductions and Sustainability
November 20 @ 10:00 am - 11:30 am
Food waste is a well-recognized issue throughout the food supply chain. Loss estimates run anywhere from 30% to 50%. Water, fertilizer, manpower, facility overhead costs, delivery/planting/production/storage and delivery, carbon emissions, environmental pollution and other food production expenses are lost along with the food that cannot be consumed. Food waste, as defined by the U.N.’s Food and Agriculture Organization, refers to the “discarding or alternative (non-food) use of food that is safe and nutritious for human consumption along the entire food supply chain, from primary production to the end household consumer level.”
In 2015, the Environmental Protection Agency announced the first-ever domestic goal to reduce food loss and waste by 50 percent by 2030. This webinar will look at cost and food savings strategies and sustainability. When companies target reductions in food waste, not only are they in a self-directed cost savings strategy, but the result can often impact sustainability, the environment and food security. The acceptance of small margins throughout the food supply chain is a state of mind that must be overcome through better management and control. Why should you Attend: Most companies will not move off ground zero to attack sustainability, pollution or potential food security issues until they can justify cultural changes from a cost savings position. Reducing food waste provides the business goal that justifies the business shift the food industry needs.
In this webinar, we will explore the interrelationships among lost revenues, food waste, sustainability, and environmental pollution. Measurement of food waste throughout processes will be explored with the objective of partitioning losses, setting improvement targets and reporting savings up the management structure. A ground up strategy will be presented along with information from companies that have taken on targets and been able to show cost savings as well as reduced food waste and improved sustainability.
Areas Covered in the Session: Measuring food waste Team driven improvement efforts Companies driving sustainability and food waste improvement efforts Using blockchain to drive food waste reductions through smart contracts Donating excess food Out of date labels Understanding cycle time inventory reductions Consumer sustainability concerns and willingness to pay more WHO food security findings Packaging and labeling issues Learning Objectives: Learn to measure waste at every level Overcoming the psychology that food waste is okay Implement a basic team approach to food savings and sustainability reporting Review some successful companies Find out who is involved Understand the evolving government position on sustainability and food waste Look at how blockchain can be structured for a cooperative waste reduction effort Understand consumer willingness to pay more for sustainability Understand how labels and packaging impact losses Who Will Benefit: Product Procurement Personnel needing to Drive Supplier Cost Reductions U.S. food Processors, Distributors, Retailers and Restaurant Chains Restaurant and Retail Inventory control and Buyers Foreign Food Producers, Importers and Exporters Food Safety and Quality Specialists Processing, Carrier and Distributor Facility Owners and Managers Process and Facility Sanitation and Maintenance Personnel Company compliance officers Restaurant and Food Retail Store Owners and Managers Speaker Profile Dr. John Ryan’s quality system career has spanned the manufacturing, food, transportation and Internet industries over the past 30 years. He has worked and lived extensively throughout Asia and the U.S. at the corporate and facility levels for large and small companies as a turn-around specialist. His clients have included Seagate Technology, Read-Rite, Destron IDI, Intel, and GSS-Array.