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Since the adoption in September 2015 of the United Nations’ 17 Sustainable Development Goals (SDGs) to end poverty and hunger, protect the planet, and ensure prosperity for all, food businesses are increasingly engaged in food loss and waste reduction, with impressive achievements.
On the international level, Lipinski et al. (2016) reported on the progress of Champions 12.3—a cross-sectoral coalition of nearly 40 leaders around the world dedicated to achieving SDG Target 12.3, which calls for halving per capita global food waste and reducing food losses along production and supply chains by 2030. They provided examples of waste reduction accomplishments and detailed what more is needed. They highlighted approaches to reducing food loss and waste across the production-to-consumption food system and identified the following for processing and packaging: reengineering manufacturing processes; improving supply chain management; improving packaging to keep food fresher longer, optimize portion size, and gauge safety; and reprocessing or repackaging food that does not meet specifications.