The Good, the Bad and the Ugly: Food Waste

on December 20, 2016 food waste, recycling, the Bad and the Ugly, The Good, waste management and Tags: , , , , with 0 comments

It’s the holiday season, and with that comes a burst in food retail sales as consumers celebrate in delicious traditions. However, in the decadent holiday spirit, this time of year provides an even stronger argument for trimming on costs and maximizing the boost in sales, as well as leading by example in our efforts to make our society more sustainable.

foodwastegbuFood waste is an epidemic, where it’s estimated that approximately 40% of all food grown and processed ends up as waste. Yet, grocers are situated to excel in designing easy solutions in diverting organic matter from landfills. Food waste diversion can cut costs on hauling waste to landfills, and instead sends the food to composters, farmers raising livestock, or bio-energy producers. Food waste diversion provides a tangible sustainability operational practice for employees to be engaged in, and provide an opportunity to learn more about the positive impacts behind food waste diversion from landfills.

Check out our most recent The Good, the Bad and the Ugly: Food Waste to learn how to avoid wasting food in your grocery store.

Here are some things to consider the next time you’re about to toss anything that’s still edible into the trash can:

For a great introduction to the topic of food waste, check out ‘A Beginners Guide to Food Waste’ from our friends at Spoiler Alert.

Education on a wide range of sustainability topics is one of the many benefits of enrolling in the Grocery Stewardship Certification.  Please email us at gsc@manomet.org to learn more about how your store or grocery chain can get started!