The Food Waste Reduction Alliance has published the Best Practices and Emerging Solutions Toolkit to help foodservice businesses reduce food waste.
The FWRA is a cross-sector industry initiative led by the Food Marketing Institute, the Grocery Manufacturers Association and the National Restaurant Association, according to a news release.
"The Food Waste Reduction Alliance has been working to tackle food waste challenges within the food sector since 2011, but we know that there are companies out there that are just starting to look at the issue," said Gail Tavill, vice president, sustainable development for ConAgra Foods and one of the toolkit authors. "Our goal for the toolkit is to elevate the issue of food waste within the sector and enable more companies to take action by sharing key learnings and model practices gleaned from organizations who are at the leading edge of this issue."
Approximately 80 billion pounds of food waste are discarded in U.S. landfills each year. The FWRA toolkit focuses on strategies food manufacturers, retailers and foodservice operators can employ to keep food out of landfills, and to reduce food waste at the source.
"The sad truth is that while food is going to waste, 37 million Americans struggle to put enough food on the table to feed their families. The safe, edible food that is diverted from the waste stream to food banks through model practices showcased in the toolkit make a positive social impact on communities across the country by providing sustenance to those in need," said Karen Hanner, director of manufacturing product sourcing at Feeding America, and a contributor to the toolkit.
The solutions were compiled from the more than 30 FWRA member companies that are focused on reducing food waste within their operations. Specific topics discussed include:
- Tactics for overcoming obstacles to food donation such as liability and supply chain issues;
- Emerging solutions and new technologies for recycling food waste, including energy production opportunities;
- Strategic planning to avoid food waste generation;
- A "Getting Started" section that includes a waste characterization assessment, establishing standard operating procedures and developing collaborative relationships with partners; and
- Real-life examples and case studies.
For a copy of the FWRA Best Practices and Emerging Solutions Toolkit, visit