Food waste is a big problem across the supply chain, totaling 63 million tons a year and worth $218 billion, reports ReFED, a national nonprofit focused on food waste solutions. But with good strategies, food waste can be reduced by 20 percent over the next 10 years, generating $100 billion in savings, the organization projects.
The foodservice industry and nonprofits are looking hard at how to cut waste for economic, social and environmental reasons. Some of what’s evolved is vetted business sector-specific guidelines, interesting partnerships between stakeholders and technologies to address the problems.
