“Just six years remain to achieve the Sustainable Development Goals’ Target 12.3, which calls for halving food loss and waste worldwide by 2030. At this juncture, we fear that the uncomfortable truth is that SDG 12.3 is fast becoming out of reach.”
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When all contributors are factored in–from land use to food waste–the food system contributes approximately 34 percent of global emissions. This surpasses electricity production and industry by approximately 10 percent each, making it the largest greenhouse gas emitting economic sector in the world.
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SkyCity Auckland is a premier entertainment destination in New Zealand, with the country’s largest casino, 609 rooms across two hotels (with a third on the way), a 700-seat theater and an array of dining options.
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Pop quiz: you run a busy hospital kitchen, and one of your food suppliers calls you up to ask why your spend with them has decreased since last year. What do you tell them?
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Three United States federal agencies have released the National Strategy for Reducing Food Loss and Waste and Recycling Organics. In line with the recently released U.S. Environmental Protection Agency Wasted Food Scale, the strategy prioritizes food waste prevention–stopping food waste from being created to begin with–which is the solution Leanpath provides to the foodservice industry.
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