Today’s article on Zero Waste is packed full of useful information, but I think it’s also a particularly inspiring one!
Waste Costs!
Often we think of waste in terms of increasing landfills, and that’s certainly part of it. But food waste also costs us all, in higher prices at the supermarket (to cover their waste costs). Not to mention the costs of growing, harvesting, transporting and storing food that goes to waste, all the water used, as well as energy and fuel – and there’s also the carbon footprint.
Zero waste can be tough target. So today’s article focusses on how we can improve on our own food waste (with video), and also on a tremendous story about a supermarket chain which saved $100 million in one year just by reducing their food waste. Zero waste? No. But a massive improvement. (a $100 million improvement!).
The Problem
40% of the food produced in the United States goes uneaten. There’s a big problem when nearly half the edible food is ending up in the rubbish.
At Home – Main Causes
The main causes for food waste at home are:
- Sometimes we just cook too much.
- Food can get lost behind other items in the fridge,
- Food gets discarded because we misjudge our food needs.
- Food can spoil before we use it if we don’t store it properly,
- Cooking portions have increased over time and large meals can lead to uneaten leftovers. (A recipe that used to “serve 10” now “serves 7” – isn’t that scary?)..
Want more tips? Click on the link for a video with 4 quick tips for reducing food waste at home
What About Supermarkets and Grocery Stores?
About 43 billion pounds of food are thrown away in grocery stores every year. The USDA estimates that supermarkets lose $15 billion each year in unsold produce alone.
Plus, food stores can drive even more food waste throughout the system:-
- Big retailers influence customer behaviour with promotions such as “buy one get one free”.
- They also influence grower behaviour, by encouraging growers to overplant for fear of not fulfilling orders.
Industry executives say that wasted food is part of the cost of doing business. But is it? Supermarkets say that customers want abundance —shelves and displays overflowing with food.
Strange Logic?
Apparently, if a supermarket has low waste numbers, it causes a problem. The feeling is that if there is less waste, then there’s not enough product on the shelves, and so the store isn’t delivering a satisfactory experience to its customers.
Isn’t this interesting?
That’s very odd logic to me.
Within a few months, customer satisfaction had improved, sales numbers were up, and store waste was dramatically reduced
Next: find out which supermarket chain challenged this way of thinking and saved $100 million because of bread pudding (except that when the boss learnt all about it as a child, it was called “common sense”). ($100 million in one year!). Plus, what other countries are doing to move toward Zero Waste.
Go to: How to Save $100 million a year with bread pudding
Photo Credit: the golden spiral.org
I think we do quite well on the zero waste food side of things but I am staggered at the amount of waste in the US. I can basically understand the marketing issue around having full shelves but the amount of waste because of this is not acceptable.
I think its a rather sad reflection of today’s consumers that supermarket research shows we buy more when we see abundance on the shelves. That’s why it’s so encouraging to read about people using initiative, such as displaying abundance by placing some packing underneath fresh produce so you don’t need to display as much actual fruit. That’s a great win-win – keep customers happy and buying, and your produce fresher, and reduce your waste. Certainly 40% food waste needs to be reduced, and I hope I’ll be able to report on other inspiring methods that people are using. Thanks for your comment!
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