Sustainability efforts aren’t just about making sure food is produced optimally, they’re also about reducing waste after harvest.
“We’ve seen improvements in postharvest handling and varietal selection that are reducing food waste throughout the supply chain and yielding better results for the end consumer,” says Ben Johnson, president of Bridges Produce, Inc. BB #:168499 of Portland, OR.
There’s also improvement at retailers and foodservice.
“The goal of reducing food waste has become a key pillar in many retailers’ sustainability efforts,” says Minos Athanassiadis, partner and consultant with Fresh Link Group, LLC BB #:191833 in Bakersfield, CA.
Citing the work of the Zero Waste International Alliance, he points out that industry leaders are prioritizing efforts to identify, track, and prevent sources of waste, with a commitment to eliminate the food waste sent to landfills by 2030.
The United States alone generates more than 100 million tons of wasted food per year, with over half ending up in landfills and incinerators.
“Tracking the temperatures of perishable foods in storage and improving the disposition of rejected produce loads is critically important to achieving these goals,” he insists.
Ryan Begin, CEO and cofounder of Divert, Inc. in Concord, MA, agrees. “Real-time data on products like fruits and vegetables can help food retailers better understand variations in time, temperature, and handling throughout the food journey.
“Not only will this help prevent food spoilage, but it will also help retailers develop best practices that maintain food quality.”
This is an excerpt from the cover story in the May/June 2023 issue of Produce Blueprints Magazine. Click here to read the whole issue.
Sustainability efforts aren’t just about making sure food is produced optimally, they’re also about reducing waste after harvest.
“We’ve seen improvements in postharvest handling and varietal selection that are reducing food waste throughout the supply chain and yielding better results for the end consumer,” says Ben Johnson, president of Bridges Produce, Inc. BB #:168499 of Portland, OR.
There’s also improvement at retailers and foodservice.
“The goal of reducing food waste has become a key pillar in many retailers’ sustainability efforts,” says Minos Athanassiadis, partner and consultant with Fresh Link Group, LLC BB #:191833 in Bakersfield, CA.
Citing the work of the Zero Waste International Alliance, he points out that industry leaders are prioritizing efforts to identify, track, and prevent sources of waste, with a commitment to eliminate the food waste sent to landfills by 2030.
The United States alone generates more than 100 million tons of wasted food per year, with over half ending up in landfills and incinerators.
“Tracking the temperatures of perishable foods in storage and improving the disposition of rejected produce loads is critically important to achieving these goals,” he insists.
Ryan Begin, CEO and cofounder of Divert, Inc. in Concord, MA, agrees. “Real-time data on products like fruits and vegetables can help food retailers better understand variations in time, temperature, and handling throughout the food journey.
“Not only will this help prevent food spoilage, but it will also help retailers develop best practices that maintain food quality.”
This is an excerpt from the cover story in the May/June 2023 issue of Produce Blueprints Magazine. Click here to read the whole issue.
