SUPPLY CHAIN FOOD LOSS & WASTE
One out of every three calories of food is lost or wasted in the food chain. The most effective way to reduce food loss and waste will depend on the region of the globe and the food chain. At the Sustainable Food Lab, we help companies identify and implement high leverage solutions to food loss and waste in their smallholder farm supply chains.
Reducing supply chain food loss and waste can boost profitability and sustainability goals.
Reducing food loss and waste has the potential to:
- Increase efficiencies for companies by helping smallholder farmers produce higher quality and more uniform crops
- Address unnecessary agro-chemical use, transportation and storage for unusable crops
- Facilitate agricultural sourcing closer to processing facilities and end markets
- Slow or reduce climate change
- Improve food security and viability of smallholder farmers
At the Sustainable Food Lab, we help companies answer these questions:
- How does a business identify which chains have significant loss and waste?
- When should businesses consider investing in reduction of loss and waste?
- What are the leverage points to tackle food loss and waste once found? How would you track progress and ROI over time?
We aim to do this in a way that will allow different sized businesses to integrate food loss reduction techniques into their sourcing and sustainability programs.
With funding from the Rockefeller Foundation, the Sustainable Food Lab, Wageningen University & Research and the Cool Farm Alliance, have led a business engagement project focusing on food loss & waste. The first phase of this project provided project partners with an understanding of how companies talk and think about food loss and waste and the subsequent tools needed to measure and track supply chain loss. The second phase of the project included 2 pilot programs with private sector partners Olam and Sainsbury/Vegpro Group Kenya focusing on food loss and waste measurement using the Cool Farm Tool Food Loss & Waste metric.
Information about Phase 1 and 2 can be found below:
A quick overview of partner Olam’s food loss and waste work can be found on the WBCSD website.
For more information, contact Stephanie Daniels at [email protected]