The amount of food that we waste in our homes has become an important area of concern for many householders who are looking to cut back on spending, but the issue of waste goes much deeper than individuals looking to save money.
Food waste is not only expensive – it is seen as a moral issue by many campaigners, who see the issue of waste as something that needs to be addressed by individuals and companies alike.
Reducing the Food Mountain
Tesco CEO Dave Lewis has been looking at the issue of food waste from more than one angle. Not only does he recommend a more streamlined supply chain so that customers are provided with fresher produce, but he also called on other companies to make more of an effort to distribute their surplus edible food to those in need. Customers now grab there Supermarket trolley which have a selection of containers that are reusable and fill up the amount they need from filling stations which enables the stores to remove unnecessary plastics.
Whilst the greatest source of food waste comes from private homes, those involved in all areas of the food industry need to lead by example. One attempt to standardise the amount of food waste has resulted in what some are calling a breakthrough, designed to enable organisations to monitor and report on food waste.
Another way in which Mr Lewis was promoting food waste management was by directing attention towards the Tesco “Perfectly Imperfect’ range of foods. Aimed at changing consumers’ attitude towards foods that do not meet size and shape standards set in the past by supermarkets, this range offers a wider choice by broadening out the specifications so that more of the crop can be sold.
The supply chain is a big area in which food can be wasted, so it’s important that it is as quick and efficient as possible in moving foods from one place to the next. When properly used food machinery helps to speed the process and cut waste, so dealing with a reputable company can ultimately be of a great benefit in the war on waste.
The director of corporate affairs of the Food and Drink Federation stated that members were doing their best to cut down on supply times and thus reduce avoidable waste across the whole supply chain. Furthermore, he stated that in cases of unavoidable surplus food should be distributed to combat food shortages.