Three Strategies Companies Are Using to Tackle Produce Waste in the Supply Chain

Read the full story at The Spoon.

You’ve probably heard the widely-quoted factoid that the majority of food waste happens in the home. From grocery over-purchasing to over-zealous expiration datesto just plain forgetting to cook that cabbage you bought, it’s not exactly a surprise that the kitchen is where a lot of needless wastage takes place. Consequently, there are quite a few companies tackling home food waste, from Ovie’s freshness-tracking container tags to Mimica’s bumpy food labels.

So where does the rest of our food waste occur? According to the Food and Agriculture Organization, when it comes to fresh produce (the most wasted foods, at least in industrialized countries), almost 1/3 happens along the supply chain. From lack of coordination and communication to inconsistent quality standardization, there are plenty of things that need to go right to get fresh food from A to B without it spoiling — and that doesn’t always happen.

However, there are a few tools and strategies that companies are using to try and reduce food waste at various points along the supply chain. Here are three to watch:

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