While overall food waste fell in the UK by an average 7 percent per person between 2015 and 2018, food waste in foodservice and hospitality rose 7 percent.
The new year is a time when we reflect on lessons learned and set new goals with renewed energy and focus. These themes seem particularly relevant as we enter 2020 – the beginning of a decade of action for hitting the UN Sustainable Development Goals – and, specifically, for hitting Target 12.3, that audacious goal of cutting global food waste in half by 2030. A goal that, if achieved, will directly benefit many of the other 16 Sustainable Development Goals due to the central nature of food in our lives and the many linkages between food waste and global emissions, water, soil health, plastics, oceans, and biodiversity.
In order to meet the UN goal of reducing food waste by 50% by 2030 we need to accelerate adoption of food waste measurement and behavior change around the world. That means understanding the fears and concerns of companies that have the largest potential impact and responding to them with expertise. The Food Loss & Waste Protocol released a conversational whitepaper identifying top objections to measuring food waste with recommendations on how to move the conversation forward. Here is a summary of the top objections to measuring food waste and strategies to overcome them - for a deeper read including case studies, check out the full FLW Protocol publication here.
When it comes to greenhouse gas emissions, all food waste is not equal. Based on its GHG footprint, meat waste contributes the largest amount of emissions by weight. Waste a little bit of beef, contribute a lot of GHGs.
But as a recent World Resources Institute report shows, vegetables are actually the biggest contributor to emissions behind beef and seafood, simply because of the sheer volume of vegetables wasted.
We’ve just returned from ReFED’s 2019 Food Waste Summit in San Francisco, where we were excited to participate with many long-time partners and colleagues on the challenge of advancing food waste reduction at scale in accordance with Target 12.3 of the Sustainable Development Goals - which calls for cutting global food waste in half by 2030.