Food Waste—Where Does It Happen?

Monday, August 19th, 2019

In US households, around 150,000 tons of food is thrown away every day, working out at roughly one pound per person. And it doesn’t stop there. With some 88 million tons of food wasted in the European Union (EU) each year, and approximately a third of produce in Asia resigned to landfills, the food waste problem is an epidemic. Yet the bulk of food thrown away doesn’t even reach consumers.

Here, Darcy Simonis, Food and Beverage industry network lead at ABB outlines the areas of manufacturing that are prone to food waste, and how they can be optimised to help tackle the issue.

According to the Food and Agriculture Association (FAO), in order to feed the growing population, food production will need to have increased by 60 per cent from 2005 to 2050. Yet, if the amount of food wasted around the world was reduced by just 25 percent, there would be enough to feed all those currently suffering from malnourishment. Food manufacturers play a major role in reversing food waste, not only by influencing supplier and end consumer behaviors, but with direct and tangible action in their own operations.

Keeping Cool While Cutting Waste

After fruits and vegetables, meat and dairy are the most wasted edible products. Keeping food cold is important to ensure its safety and quality, as well as to extend its shelf life. Failure to provide the necessary temperature conditions for a food item has a direct influence on the product, which can be hazardous to consumers. For example, inadequate chilling of cooked meat or failure to maintain the cold chain can lead to microbiological growth, making the product no longer safe for consumption.

The global population is set to grow by 30 per cent by 2050, and it is thought that 68 per cent of people will be living in urban areas. In other words, many of us will be moving away from our food sources, which presents additional logistics and storage challenges when trying to maintain an unbroken cold chain.

Additionally, more food is wasted as a result of inefficient refrigeration in developing countries than in developed ones. As the journey of food from the factory to our forks changes, it is vital that manufacturers adapt and ensure effective refrigeration throughout a product’s lifecycle, while acting to provide an effective cold chain in all parts of the world.

Make The Right Predications

From sudden snow blizzards and blazing heatwaves, to social media campaigns encouraging plant-based lifestyles and national holidays, a plethora of factors influence consumer purchases. Manufacturers need to be aware of such impacts, as they effect forecasting and inventory.

Stocking turkeys at Christmas and Thanksgiving is obviously a smart move. However, if margins are miscalculated and too much of a perishable ingredient is ordered, manufacturers are left with substantial amounts of unused product.

With better and more accurate forecasting models, food manufacturers can spend less time guessing and more time maximising the potential of the ingredients they already have.

Picking To Perfection

Despite recent supermarket campaigns that promote misshapen and imperfect vegetables, if products don’t match up with aesthetic ideals or are damaged during picking and palletising, they are often thrown away.

In the past, delicate products such as fruits and pastries have been difficult for robots to handle without causing damage. Today, advances in automation have mean that robots, such as ABB’s FlexPicker, are able to handle goods with the same degree of care as human hands, but with greater efficiency and the ability to manage several picking and packaging tasks simultaneously.

Shifting Dynamics

In addition, the average household no longer fits the typical two adults, two children mold. In fact, the UK office of national statistics (ONS) found that 28 per cent of UK households have only one inhabitant, while the number of single person households in the US has been increasing since the 1920s. This shift in dynamics places a higher demand for single-portion servings.

To reduce unnecessary waste, packaging needs to reflect the change in demand. The introduction of snap-pack packaging means only a certain amount of a food product needs to be opened at once, while the rest can maintain freshness for longer by remaining sealed.

With an ever-increasing number of mouths to feed and growing pressure to improve sustainability, there really is no time, or food, to waste. As consumers, we all need to act to reduce the amount of food we buy and fail to use. However, there is also a greater responsibility for manufacturers to review and optimise their processes in order to help make the most out of our resources.


Further reading:
Less Plastic, High-Class Optics, Excellent Quality: OSI’s Meat In Innovative FlatSkin Packaging
Functional Food Goes Organic
A New Level Of Convenience