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As the food retail industry looks to improve its supply chain, reducing food waste will play a key role for companies, Leslie Sarasin, president and CEO of the Food Industry Association (FMI), said during a press conference on Thursday.
Combined, businesses and consumers in the U.S. throw away 25% to 40% of food grown, processed and transported domestically each year, according to the trade group.
FMI outlined five main ways food retailers can step up their efforts to combat waste, including expanding donations of surplus food, developing a composting strategy, and standardizing expiration package labeling. They should also develop organizational waste-prevention cultures and set waste reduction goals, Sarasin said.