The topic of food waste has grown into a significant, high-profile issue over the past decade, with more attention paid to the problem as a part of the larger climate change conversation. Volume foodservice like hotels, catering, restaurants and cruise ships have made significant progress through a more cautious assessment of how much food they actually prepare and serve—which has a ripple effect on reducing the amount of food sourced as well—but on the homefront, the topic is still confusing to many consumers, who throw out about 25% of their perishable purchases annually.
While packaging technology like HPP (high-pressure processing) helps to extend the life of refrigerated foods like salsas, guacamole, ready-to-eat meals and fresh-pressed juices, nothing matches the lifespan of frozen foods. With that longevity comes the subsequent benefit of reduced food waste, but that reduction actually starts long before a product is purchased. I sat down with Alison Bodor, president and CEO of the American Frozen Food Institute (AFFI), to discuss the layers and logistics involved in frozen foods, and how they impact food waste.