Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/986636
A s the world's leading conservation organization, the World Wildlife Fund is interested in reduc- ing food waste and its substantial carbon footprint. Seventy percent of fresh water goes to food production, which generates about 20 percent of greenhouse gas emissions, occupies 33 percent of land area, and 30 percent of global energy, according to WWF's Monica McBride. "If you consider all of that and the fact that 40 percent of that food is produced just to be thrown away, you can see why WWF is interested in trying to tackle this problem and free the footprint of food. As our population grows, we're going to need more food, and we already produce a lot of food that could be handled more efficiently." At the NYC Food Waste Fair, McBride shared the following five steps to performing a food waste audit, with the end goal of preventing waste further up the supply chain. Forty percent of food is thrown away, but consumers aren't solely to blame for food waste. Foodservice operations also play a role, and therefore have a responsibility to help reduce it. BY JULIE GALLAGHER 5 Steps to Performing a Food Waste Audit SUMMER 2018 133