- THE MAGAZINE
- FOOD MASTER
A new study on food waste commissioned by the Food Waste Reduction Alliance found food waste generated through manufacturing tends to be unused ingredients, unfinished product, trimmings, peels, or other unavoidable food waste. According to the study, economies of scale created by the large volume of food compared to relatively few production sites allow manufacturers to recycle waste at a high rate.
However, most waste at the retail level consists of finished products that could be donated or otherwise utilized. Diverse product offerings and numerous locations are the main challenges to recycling for most retailers. Despite obvious differences in retailers’ and manufacturers’ operating environments, survey respondents cited common barriers to diverting more food waste from landfill like transportation constraints and liability concerns.
To view the report, click here.