Read the full story in Environmental Leader.
Food loss and waste costs businesses billions of dollars each year and it generates about 8 percent of global greenhouse gas emissions, accounting for the carbon footprint of food produced and not eaten.
This means if food waste was a country, it would be the third-largest greenhouse gas emitter on the planet behind China and the US.
While many companies have set food waste reduction targets, there hasn’t been a uniform way to measure where and how much food is lost across operations — some consider food that goes to compost as waste; some companies don’t.
A new international standard, launched today at the Global Green Growth Forum (3GF) Summit 2016, addresses this issue. According to its developers, including World Resources Institute (WRI) and the Consumer Goods Forum, the Food Loss and Waste Accounting and Reporting Standard (FLW Standard) will create a globally consistent framework for measuring and managing food waste.
Read the full story at Waste360.
Sodexo announced it is implementing a multifaceted approach to eliminate food waste in landfills.
For the Zero Food Waste to Landfills commitment, one of many actions that Sodexo will take is to follow guidance in the Roadmap to Reduce U.S. Food Waste report released by ReFED.
The roadmap highlights 27 strategies that will put the U.S. on track to achieve the national target of 50 percent reduction in food waste by 2030, as established by the Obama Administration in September 2015.
Read the full post at Mashable.
If you’ve ever wondered where all those Starbucks bagels and bistro boxes go after closing time, here’s an answer you can get behind.
Starbucks has pledged to donate 100% of its leftover food through a new program called FoodShare, the company announced in a release on Tuesday. Starbucks created the initiative in partnership with nonprofit organization Feeding America and food collection group Food Donation Connection, and it will allow the company to donate perishable, ready-to-eat meals from its 7,600 stores to food banks nationwide.
Eighty percent of Americans drink coffee, and global consumption is projected to rise by 25 percent in the next five years. Some is sustainably-grown, some isn’t—and impacts can add up. In this installment of 89.1 WEMU’s “The Green Room,” Barbara Lucas explores how the price of coffee can affect far more than your wallet.
Read the full post from Environmental Leader.
BioHiTech America is installing its commercial food waste disposal system at Golden Corral restaurants in 10 franchised locations throughout Florida, in a move the company says will divert food waste from landfill, help measure sustainability and identify dishes that do not sell.
Read the full story at NPR.
Just as the restaurant industry has been waking up to its significant contribution to the food waste problem — and coming up with creative solutions — bartenders are realizing they can also turn some of their waste into something useful. It’s just one dimension of the new sustainability movement in the drinking industry that’s seeking ways to reduce water use, packaging waste and energy.
Read the full story in the Daily Herald.
The typical cocktail bar is a trash machine. And despite plenty of eco talk circulating among breweries, wineries and distilleries, the dialogue had so far bypassed the consumer end.
To rectify that, in October Griffiths teamed up with Simon Ford of liquor producer the 86 Co. for a whistle-stop tour of several U.S. cities — including Chicago — concluding in New York. The topic: how to create a sustainable bar.