Food Business News - November 17, 2015 - (Page 16)

Food waste reduction 2.0 A new guide highlights ways the food industry may divert more waste from landfills ingredients custom blends innovation national distribution B.C. Williams Bakery Service BCW Food Products 1-800-527-4104 16 FOODBUSINESS NEWS ® WASHINGTON - The Food Waste Reduction Alliance (F.W.R.A.) has issued its second annual guide of food waste reduction best practices that retailers, food service operators and food manufacturers may use to keep food waste at its source. The report highlights several efforts companies are employing to accomplish the group's goals of reducing food waste, improving the environment and addressing hunger in America. "The real value this project offers is the perspective of industry - compiled by companies for companies," said Christy Cook, director of sustainability performance and field support, Sodexo, which has a U.S. office in Gaithersburg, Md. "It shares industry successes and suggestions around how to overcome potential food donation obstacles such as liability issues, transportation constraints and insufficient storage and refrigeration at food banks. It also highlights ways to recycle food waste such as recovering energy from food waste materials and redirection of organic materials." The F.W.R.A., which includes the Food Marketing Institute, the Grocery Manufacturers Association and the National Restaurant Association among its founding members, has expanded its primary objectives. Initially, the group focused on reducing the amount of food waste generated and increasing the amount of food reaching those in need. But as the effort has progressed a third objective was added to recycle unavoidable food waste and divert it from landfills. To divert waste from landfills, the F.W.R.A. Just Peachy Salsa is the product of a partnership between the Campbell Soup Co., Eastern ProPak Farmers' Cooperative, Summit City Farms and the Food Bank of South Jersey. recommends companies conduct a waste characterization assessment to determine how much waste is being generated and to better understand how it may be disposed. While such an effort may sound complicated, getting started may be as simple as going through a plant's trash at the end of the day and sorting it to determine the type of materials in the waste stream and how much is generated. The most recent F.W.R.A. study included a survey of participating companies and found that retailers and food manufacturers who responded had donated more than 290 million lbs of food to various hunger programs, but disposed of an estimated 1.2 billion lbs. Restaurant operators donated more than 29 million lbs, but experienced barriers to increasing donations. Barriers encountered included transportation constraints, liability concerns, insufficient storage at food banks, regulatory issues and insufficient storage at the plant generating the donations. Companies that indicated liability as a concern noted there were challenges with maintaining the proper chain of custody for donated food. To address the issue of liability, the report makes a variety of recommendations, including partnering with such organizations as Feeding America and the Food Donation Connection, but added it also may simply Continued on Page 19 November 17, 2015

Table of Contents for the Digital Edition of Food Business News - November 17, 2015

Food Business News - November 17, 2015
Starbucks becoming a ‘food destination’
Sugar, corn sweetener court battle under way
Beverage Business News - Redesigning fruit juice
Table of Contents
Web Contents
Editorial - Climate change takes center stage in Paris
Hain earnings surge; U.S. grocery sales disappoint
Local promotions set to sizzle as a menu trend
Smucker focuses on redefining the coffee experience
Kraft Heinz integration showing progress
Credit Suisse lowers Dean Foods’ stock to ‘underperform’
Dean Foods betting big on DairyPure brand
Food waste reduction 2.0
TreeHouse Foods to acquire ConAgra’s Private Brands business
Efficiency gains drive TreeHouse earnings
Seneca acquires largest maraschino cherries maker
Popchips names new c.e.o.
Amazon dips foot into food delivery in L.A.
Schwan simplifying ingredient list across entire product line
Washington - Producer groups begin to take sides on T.P.P.
Ingredient Innovations - High-oleic options
Health and Wellness - Targeting bone and joint health
New Menu Items
Ingredient Market Trends - U.S.D.A.’s Crop Production and WASDE reports bearish
Ingredient Markets
Supplier Innovations and News
Ad Index

Food Business News - November 17, 2015