How Food Processors Can Reduce Food Waste

Another problem that can lead to food waste is outdated methods of production. Old packaging and methods are unable to extend the shelf life of foods in the same way that new solutions can. This means that, while the food is technically wasted further down the supply chain—by either retailers or consumers—the solution is partly the responsibility of those in the food processing industry.

Not all issues and solutions to food waste in processing are quite as clear as these, however, and one of the most problematic issues could in fact be one of the most beneficial solutions.

Things Aren’t So Clear Cut

One of the most controversial causes of food waste in processing is caused by trimming foods to rid them of both edible (e.g., excess leaves) and inedible (e.g, a nectarine’s pit) parts. This seems like clear waste, but there is actually some debate.

First, people question how heavily this waste actually falls on the processing sector; after all, if produce wasn’t trimmed at this stage, consumers would still have to do it themselves. What’s more, through trimming, produce that would otherwise have failed to meet aesthetic standards can still be sold and consumed rather than wasted at the producer stage. However, this, in turn can create issues such as increased packaging (and all the environmental problems that entails) as well as quicker spoilage.

It is undeniable that waste is created through trimming, but that doesn’t mean it can’t be used. One solution to minimizing food waste at this stage is to develop ways to reuse offcuts, either by reincorporating them back into the primary product or through the creation of a secondary product. Even non-edible waste can be reused in this way.

There are clearly issues within the processing sector that lead to avoidable food waste, and while it is true that this section of the supply chain accounts for the smallest percentage of food waste, there are still ways to reduce it. With the overwhelming negatives that accompany food waste and potential financial, environmental, and social benefits that come with tackling the issue, it seems clear that all those in the food processing industry should be doing their part.

Bergstrom is the sustainability operations manager for RTS, a tech-driven waste and recycling management company. She consults with clients across industries on sustainable waste practices. Reach her at [email protected].