Food service providers play “critical role” in food waste
Montreal – On March 27, 2018 The Commission for Environmental Cooperation (CEC) released a comprehensive report on the state of food loss and waste in Canada, Mexico and the United States.
A key finding is that distributors, retailers, food-rescue organizations, and food service providers have a critical role to play in realizing solutions. The Foundational Report, Characterization and Management of Food Loss and Waste in North America was developed through the CEC’s North American Initiative on Food Waste Reduction and Recovery.
The CEC recommended source reduction through inventory management as one method of preventing waste. The report, “Characterization and Management of Food Loss and Waste in North America” documents adverse socio-economic and environmental impacts of food loss and waste, and cites actions that various government and nongovernmental sectors can implement to mitigate these impacts.
“As we build a greater understanding about the impact of food loss and waste on our economy and environment, we must also commit ourselves to take action on source reduction and food rescue and recovery, at all stages of the food supply chain,” said César Rafael Chávez, CEC Executive Director in a press release. “Our aim with this report is to establish a baseline and identify an array of tools and strategies that will enable each sector of the food supply chain to make reducing these losses a reality."
Other options suggested offering reduced portion sizes in foodservice to reduce plate waste, and increasing the marketability of produce by accepting and integrating second-grade produce into retail settings at a discount.
The Commission for Environmental Cooperation (CEC)
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