This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Home » A lean and green approach to reduce waste, improve quality
About 1.3 billion tons of food is wasted every year around the world in every part of the supply chain for reasons such as spoilage, recalls and crop issues. At the industrial level, some contributors to this waste include overproduction, overstock of ingredients with short shelf life, excessive delays between processing and packaging, short supply of packaging materials, batching mistakes, and wrong labeling leading to recalls. You can probably name several more reasons why your own company has more waste than it should.