GLRPPR Sector Resource: Analysis of U.S. Food Waste Among Food Manufacturers, Retailers, and Wholesalers
Analysis of U.S. Food Waste Among Food Manufacturers, Retailers, and Wholesalers
This study was conducted by consulting firm BSR and commissioned by the Food Waste Reduction Alliance (FWRA), a cross-sector industry initiative led by the Grocery Manufacturers Association (GMA), the Food Marketing Institute (FMI) and the National Restaurant Association (NRA).
The report found that food waste generated through manufacturing tends to be unused ingredients, unfinished product, or trimmings, peels and other unavoidable food waste. The large volume of food and relatively few manufacturing sites create economies of scale that allow manufacturers to recycle waste at a high rate. Conversely, food waste at the retail level tends to consist of finished products more suitable for donation. Numerous locations and diverse product offerings make food waste diversion a significant logistical challenge for many retailers.
The analysis demonstrates how the industry operating environments are recognizably different, but survey respondents cited common barriers that prevented them from diverting more food waste from landfill. Transportation constraints and liability concerns were the most commonly cited barriers for food donation, while the most frequently reported obstacle to food recycling was an insufficient number of recycling options.
BSR for the Food Waste Alliance
Date of Publication:
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