Between 25 and 40% of food produced in the U.S. is not eaten. While the largest amount of food is wasted because it is not eaten “at the fork,” there are opportunities to reduce food losses during processing, packaging, storage, transportation and distribution. Florida’s retail and wholesale grocers, restaurants, bars and event venues (theme parks and stadiums) are positioned to reduce and recycle food wastes, improve their bottom line and improve their sustainability profile.
Food Waste Reduction Alliance
[FRWA] has developed the
Best Practices and Emerging Solutions Tool Kit
including practical techniques and real world examples to reduce and recycle food waste. Techniques include donation, animal food, energy recovery and composting. Real world examples from companies like Aramark, Darden Restaurants, General Mills, McDonalds and Walmart are provided.
FRWA is a 2011 initiative of the Grocery Manufacturers Association (representing food and beverage companies), the Food Marketing Institute (representing food retailers), and the National Restaurant Association (representing the foodservice industry) that has already engaged more than 30 leading companies and stakeholder partners.
Food Waste Reduction Alliance Best Practices and Emerging Solutions Tool Kit