Reducing Food Wastage: The Key to Improving Sustainability and Cost Efficie

OVERVIEW Food waste is a well-recognized issue throughout the food supply chain. Loss estimates run anywhere from 30% to 50%. Water, fertilizer, manpower, facility overhead costs, delivery/planting/production/storage and delivery, carbon emissions, environmental pollution and other food production expenses are lost along with the food that cannot be consumed.
Most companies will not move off ground zero to attack sustainability, pollution or potential food security issues until they can justify cultural changes from a cost savings position. Food waste reduction provides the business goal that justifies the business shift the food industry needs.

AREAS COVERED
• Measuring food waste
• Team driven improvement efforts
• Companies driving sustainability and food waste improvement efforts
• Using blockchain to drive food waste reductions through smart contracts
LEARNING OBJECTIVES
• Learn to measure waste at every level
• Overcoming the psychology that food waste is okay
• Implement a basic team approach to food savings and sustainability reporting
WHO WILL BENEFIT
• Product procurement personnel needing to drive supplier cost reductions
• U.S. food processors, distributors, retailers and restaurant chains
• Restaurant and retail inventory control and buyers
• Foreign food producers, importers and exporters
Use Promo Code TGD20 and get flat 20% discount on all purchases.
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