Food Waste
One third (⅓) of all food produced is wasted (FAO) and sent to landfills where it produces methane, a harmful greenhouse gas up to 20 times more effective at trapping heat in our atmosphere than carbon dioxide (CO2). If food waste were a country, it would be the 3rd highest carbon emitting country in the world (FAO). Meanwhile, many underserved communities are in food deserts with no access to fresh or nutritious meals. As such, creating a plan to donate excess edible food will reduce your business’ environmental and financial footprint and address food justice within your community.
Blue Action: Create a plan to reduce food waste.
Review your inventory, and for companies with cafeterias, your menu options, to reduce food waste at the source.
Partner with trusted food waste auditors or use inventory and waste tracking softwares to measure waste and identify opportunities for improvement, including optimizing food stocking and serving.
Large offices with cafeterias can invest in waste reduction systems such as a biodigester. With this solution, be sure to properly collect and handle the liquid waste produced.
For small businesses, include educational facts and tips on how to reduce food waste in employee communication such as notice boards in the break rooms or kitchen areas and in newsletters.
For events, monitor how much food is provided versus how much is wasted, the most popular items, the rate of consumption etc. Use this data to more intelligently plan future events.
Create a “Community Shelf” – where unwanted items can be placed for anyone who wants leftovers or excess food.
Blue Action: Create a plan to donate excess food to local food rescue programs.
Partner with a trusted local food bank or shelter to establish a collection schedule.
Regulate the quantity of food ordered/purchased to align closely with demand.
Be proactive! Reduce food waste upstream at the source.