Tips: Production/Retail

We are facing a crucial challenge: our natural resources, water, metals, minerals, soils, land, ecosystems, biodiversity and others are under increasing pressure or under serious threat of degradation or depletion. The environmental impact of food production is enormous, so the environmental costs of throwing away so much of that production is also enormous – and so avoidable. Therefore systems should be put in place to reduce the pressure on our planet by taking the following steps toward a more efficient food system.

Farm:

  • Expanded secondary markets for cosmetically imperfect produce
  • Farm-level recovery via paid “concurrent picking”
  • Incentives to promote complete harvests and donations.


Processing/Distribution:

  • Reengineering production processes and product designs
  • Secondary uses for trimming and peels
  • Proper training for handling and storage
  • Increased food donations


Supermarkets:

  • Waste audits and product loss analysis
  • Discount offers for near-expiration items
  • Redesigned product displays with less excess
  • Standardized labeling
  • Increased food donations


Restaurants:

  • Limited menu choices and flexible portioning
  • Waste audits
  • Staff engagement programs
  • Standard leftover take-away
  • Increased food donation

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