Transforming Waste: How the U.S. Food Industry is Tackling Over One Billion Tons of Daily Food Loss
Over one billion tons of food in the United States is being wasted daily said leaders in the food industry during NUTC’s Industry Technical Workshop on Nov. 13 at The Woman’s Club of Evanston.
Experts from Alliance for Advance Sanitation, CJ Logistics, Farmer’s Fridge, The Global FoodBanking Network, Markon, and Meijer explained how food waste remains a staggering global issue equating to roughly 30-40% of all food produced for human consumption. This loss is not just a waste of resources but a significant contributor to environmental strain. In the United States alone, food waste ranks as the third-largest contributor to waste globally, following China and India.
Key contributors include households, responsible for 43%, and food service and retail sectors, which adds another 40%. The underlying causes of waste often relate to unsafe, undesirable, or unavailable food, influenced by perishability, packaging, and processing challenges. Addressing these issues requires a reevaluation of food safety standards and a commitment to understanding the broader implications of food quality on waste generation.
Logistics and technology present innovative solutions to tackle food waste across the supply chain. Cold chain facilities like those developed by CJ Logistics, according to Verlyn Suderman, Senior Vice President, showcase how temperature and humidity monitoring can prevent spoilage. Additionally, real-time tracking and inventory management systems allow for proactive redistribution of near-expiration or damaged goods to food banks and secondary markets, significantly reducing landfill contributions. Nelia Alamo, Vice President of Marketing at Markon, said the company’s partnerships with farmers, major retailers, and technology providers have sparked innovative solutions, including biodegradable packaging, flash freezing methods, and the creation of secondary markets such as smoothies and juices made from surplus produce. Alex Antonucci, Vice President of Manufacturing at Farmer’s Fridge, explained that the company uses data science to design waste out of their product and operations, such as minimizing waste by restocking based on actual consumer demand and ensuring each vending fridge maintains the correct temperature. These strategies not only reduce waste but also contribute to a circular economy that benefits both businesses and consumers.
On the consumer end, retailers like Meijer emphasize reducing food waste through sustainability initiatives and partnerships. Erik Petrovskis, Director of Environmental Compliance and Sustainability at Meijer, highlighted their collaboration with programs such as Flashfood and Feeding America to divert near-expiry products to communities in need while simultaneously composting and recycling other organic waste. This multi-pronged approach underlines the importance of aligning environmental stewardship with social responsibility.
As governments, corporations, and individuals continue to innovate, the goal of halving global food waste by 2030 appears increasingly achievable. Still, progress depends on collective efforts to transform waste into opportunities and reshape food systems for a more sustainable future.