Read the full story in Food Business News.
The upcycled food movement is gaining momentum as product developers create new uses for previously overlooked ingredients. Exhibitors at Natural Products Expo West sampled nutritious food and beverages formulated with avocado seeds, celery scraps, orange peels and other landfill-bound leftovers.
Read the full story from Grocery Dive.
Flashfood has raised $12.3 million in a Series A funding round, the food waste reduction app announced on Monday. The round was led by S2G Ventures.
Flashfood, which partners with retailers to offer nearly-expired products at discounted prices, said it plans to use the funding to expand its U.S. presence.
In its funding announcement, Flashfood noted the U.S. retail sector is losing $37 billion annually in value due to food reaching its best-by date before it gets sold.
Read the full story in The Guardian.
Research by sustainability charity Wrap debunks idea single-use plastic on fruit and veg helps prevent waste.
Read the full story at Food Engineering.
Food processors must use the tools that can help tame unruly supply chains to minimize waste and improve the bottom line.
Mar 22, 2022, noon CDT
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Around the world, supply chains are under stress – from pandemic shutdowns, labor shortages, political crises, and more – which means more food is at risk of going to waste. ReFED is gathering a panel of experts, including Linda Dunn from Georgetown University’s Supply Chain Management Program, Eric Woods from Sysco, and Dana Yost from the Community Food Bank of Southern Arizona, to discuss what can be done to address these challenges.
Read the full story in Biocycle.
A forthcoming EPA report makes a compelling case for prevention in the U.S., where the majority of food gets wasted at the point of consumption.
The Environmental Protection Agency (EPA) and the U.S. Department of Agriculture (USDA) have welcomed seven companies to the U.S. Food Loss and Waste 2030 Champions, companies that have committed to reducing food loss and waste in their U.S. operations by 50 percent by 2030. The new 2030 Champions include: Albertsons Companies, BJ’s Wholesale Club, Danone North America, Smithfield Foods, Inc., Starbucks, Sysco, and Tyson Foods.
“EPA recognizes the important role that public and private partnerships play in order to tackle our shared pollution challenges comprehensively,” said EPA Administrator Michael S. Regan. “We are excited for our ongoing work with government partners and industry leaders, like the 2030 Champions, to prevent and reduce food waste across the supply chain.”
“Addressing food loss and waste is key to a resilient, climate-smart food system,” said Agriculture Secretary Tom Vilsack. “I welcome the new 2030 Champions and applaud their innovative efforts to reduce food loss and waste, divert wholesome excess food to those in need, and reduce greenhouse gas emissions by keeping food out of landfills.”
The new 2030 Champions have committed to specific food loss and waste reduction activities.
The new members join a growing list of existing companies representing all segments of the agri-food supply chain. See the full list of 2030 Champions. Details on becoming a U.S. Food Loss and Waste 2030 Champion can be found on the USDA and U.S. EPA websites.
For more information on reducing and preventing wasted food visit:
This effort is part of a USDA-wide focus on climate, the most recent cornerstone of which is the Partnerships for Climate-Smart Commodities, which provides up to $1 billion for pilot projects that create market opportunities for commodities produced using climate-smart practices that reduce greenhouse gas emissions or sequester carbon. USDA is now accepting project applications for fiscal year 2022.
Read the full story from Agriculture and Agri-Food Canada.
Today, the Honourable Marie-Claude Bibeau, Minister of Agriculture and Agri-Food, announced up to $1,545,000 in funding for Outcast Foods Inc. to expand their operations in food waste reduction that upcycles surplus and unsaleable fruits and vegetables from growers, processors and retailers into dried, plant-based powders and solid food ingredients.
Read the full story at Business Chief.
From blockchain and IoT, to AI and analytics, technology is being harnessed to tackle global food waste, which is now at record highs.
Read the full story from Oregon State University.
A new study by Oregon State University scientists outlines a key advance in turning apple waste into an environmentally friendly packaging material that could serve as an alternative to plastic.
Read the full story from Penn State University.
When it comes to reducing food waste, consumers most favor solutions that involve making food donations easier and establishing standards for food date labels.
That is one finding of a study — among the first to examine support and perceived effectiveness for popular food waste solutions — led by an agricultural economist in Penn State’s College of Agricultural Sciences.
Read the full story at Grocery Dive.
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.
Read the full story in Food Navigator.
As food waste continues to be an issue for many households and the food industry at large, researchers investigated which solutions consumers are most inclined to adopt to cut down on the amount of food that goes to waste in the US.
Waste360’s two-part series delves into how Gen Z and Millennials are organizing to combat food waste.
Part 1 looks at what’s happening at a college with an innovative culinary and food science program. And it explores what a couple of young entrepreneurs who’ve joined the food waste fight have observed among their peers.
Part 2 explores what Megan Haupt of Hungry Education is doing to wake kids up to issues around food and the food system, beginning at age 2.
Read the full story from Consumer Reports.
Both online grocers deliver salvaged produce. How good are the savings for the planet and your budget?
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