The guide presents a set of proven prevention, recovery and recycling solutions to help the industry prioritize and accelerate waste reduction activities.
January 25, 2018
ReFED, a multi-stakeholder, non-profit committed to reducing food waste, launched the Retail Food Waste Action Guide, which finds that food waste represents an $18.2 billion opportunity for grocery retailers.
Innovative, modern plastic packaging helps protect produce, meats, fish and dairy products from microbes, moisture and other invasive agents.
December 7, 2017
A survey sponsored by Plastics Make it Possible, an initiative sponsored through the American Chemistry Council, Washington, D.C., indicates that a majority of Americans (91%) say preventing food waste in their homes is "very important."
Since launching its sustainability efforts in 2008, the company has incorporated energy-saving measures designed to lower energy consumption, fossil fuel dependence and carbon emissions.
November 1, 2017
As Weis Markets expanded its customer base and footprint by more than 25% in 2016, the Sunbury, Pa.-based retailer also grew its sustainability efforts and continued to reduce its environmental footprint company-wide.
The reports offer a look at the amount and kinds of food wasted in Denver, Colo.; Nashville, Tenn.; and New York, providing a detailed look at waste in people’s homes.
October 26, 2017
More than two-thirds of all food discarded in people’s homes in three major U.S. cities was potentially edible, and up to 68 million additional meals annually could potentially be donated to people in need in those cities, according to a pair of new reports released by the Natural Resources Defense Council (NRDC), New York, with support from The Rockefeller Foundation, also based in New York.
The American Frozen Food Institute (AFFI), McLean, Va., is joining the Food Marketing Institute (FMI), Arlington, Va., and Grocery Manufacturers Association’s (GMA), Washington, D.C., voluntary product code dating initiative.
The new What Waste initiative is said to transform the conversation about food waste from problem to solutions.
September 28, 2017
In partnership with the Whole Crop Harvest program at North Carolina State University (NCSU), Raleigh, N.C., Chefs Collaborative will engage in a 2-year research and education project focused on working with farmers and others downstream in the supply chain to combat produce loss on the farm.