Already have an account? Sign in.

 Remember Me | Forgot Your Password?
Sign up for our newsletter or create your own insight alert. If you want us to track a particular topic – just tell us   Bookmark and Share
Create your own alert.

Advanced Technologies Can Help Consumers, Businesses Avoid Food Waste

Research data suggest that a large amount of the £17 billion of food waste generated in the U.K. annually could be avoided if consumers and businesses behaved differently. Newly developed technologies can help with behavior change. The Wrap charity says 58 percent of the 1.9 million tons of surplus food created by industry is avoidable, and emerging tech solutions could play a major role. British trade publication The Grocer outlines eight of the “most exciting innovations solving food waste.”  Among them: an app that allows businesses to share information about their surplus food with registered charities; a robotic “chef” that boosts efficiency and precision in food production; and a tech solution called Winnow that foodservice ...  More

"How is New Technology Tackling Food Waste?", The Grocer, November 24, 2016

“Pay As You Feel” Food Waste Market Opens In U.K.

The U.K.’s first “food waste market” in Leeds stockpiles and sells edible food discarded by supermarkets because of expired “sell by” dates. Needy shoppers purchase the food on a “pay as you feel” basis, with money or work. The Real Junk Food Project, which operates cafés around the world on the same basis, opened the grocery, and hopes to replicate it all over the country. New food waste markets are planned for the English cities of Sheffield and Bradford. [ Image credit:

© The Real Junk Food Project ]

"UK’s First Food-Waste Supermarket Opens near Leeds", Eco-Business, November 23, 2016

After Reports Of Food Waste, Meal Delivery Firm Fires Co-Founder

The co-founder of a San Francisco-based meal delivery start-up was replaced as CEO after news reports that the company wastes money on marketing and makes more food than customers use – as much as 16 percent wasted. Munchery denied it wasted food, noting that it was proud of the fact that any unsold food is donated to charities for redistribution to the poor. Nevertheless, the company replaced co-founder Tri Tran with new CEO James Beriker, a former chief executive of Simply Hired. [ Image credit: © ]

"Munchery CEO Replaced as it Grapples with Reports it Wastes 16% of Food Made", Business Journals, November 22, 2016

Juice From “Wonky” Fruits Is Good For Consumers And The Environment

Ugly, misshapen fruit – deemed unsaleable by producers and grocers – is being diverted away from British landfills and into recyclable bag-in-box containers by a new company known as Wonky Fruit. The short-term goal of the British company is to save 300 tons of malformed fruit by April 2017 and turn it into “the most sustainable juice brand in Europe.” If successful, the initiative would reduce fruit waste by 70 percent. According to the company, its low carbon footprint juice boxes do not require refrigeration, and are compact and easy to transport and store. The juice itself is all natural, free of “nasties” such as powders, oils, infusions, or acids. [ Image credit: © ]

"Cardiff, United Kingdom: Wonky – Drinks that Give Wonky Fruit a Chance! Help us to Save 300 ", News release, Wonky Fruit, November 21, 2016

Food For All App Eases Access To Surplus Restaurant Meals

The Food for All project, funded by a Kickstarter campaign, has developed an app that eases the purchase of surplus restaurant food, helps reduce food waste, and saves consumers money. Food for All is based on a simple premise: people should be able to buy cheaply the unsold food prepared by restaurants, cafeterias, fast food eateries, and caterers – which together toss out more than 43 billion pounds of food annually. The app allows people to search for the closest restaurants that have available food; reports the price set by the restaurant (usually 50 to 80 percent cheaper); and tells the time when the food can be picked up (usually at closing or shift-end). [ Image credit: © Neighboring Food Co-op Association  ]

"An app that allows you to buy food restaurants did not sell by the end of the day, up to 80% cheaper.", News release, Food for All, November 20, 2016

British Grocery Chain To Use Special Packaging To Improve Potato Shelf-life

Sainburys will soon be using special packaging that keeps potatoes from turning green and bitter. The fully opaque and breathable bags prevent exposure to light, the main cause of greening. Too much light triggers the release and buildup of a chemical known as solanine. Potatoes are the most commonly wasted vegetable in the U.K., where 730,000 tons are trashed by households annually. Sainsburys is certain the new packaging will improve the shelf-life of spuds. The new packaging is one of the food waste solutions under the company’s “Waste less, Save more” initiative. [ Image credit: © EatByDate LLC ]

"New Sainsbury’s Packaging Tackles Potato Discolouration", Packaging News, November 17, 2016

Majority Of Food Retailers Are Working To Reduce Food Waste

Nearly three-fourths (71 percent) of food retailers who responded to an industry survey indicated that they were “aggressively investing” in ways to improve food donations to charities that feed the hungry. Retailers are also investing in areas related to food waste recycling (67 percent), food waste reduction (63 percent), and food waste disposal (58 percent). Within these areas, companies are devoting capital and employee time on improving food waste measurement and tracking. The survey was sponsored by the Food Waste Reduction Alliance, which includes the Food Marketing Institute. The FWRA analyzed food waste among U.S. food manufacturers, retailers, and restaurants. [ Image credit: © Wikipedia ]

"Food Waste Initiative Suggests Food Retail Industry Making Significant Reduction Efforts", Food Marketing Institute, November 16, 2016

Consumers Are Not To Blame For The Bulk Of U.K. Food Waste

Environmental author and Feedback founder Tristram Stuart told a British legislative panel that blaming consumers for most of the country’s food waste – more than 50 percent – is “bogus.” Stuart, testifying with other activists before the Environment, Food and Rural Affairs Committee, said that data from higher up the food chain is either nonexistent, or “self-generated” and unaudited. There has been no reliable measurement of food waste in manufacturing, in supermarkets or on farms. No one has thought to monitor fish wasted at sea or edible offal in slaughterhouses. Stuart and colleagues called for mandatory reporting of corporate food waste data, similar to the information volunteered by grocery retailers Tesco and Sainsbury's. [ Image ...  More

"Figures Blaming Shoppers for Food Waste are Bogus, MPs Told", The Grocer, November 15, 2016

Bakery Waste Is A Major Problem In The U.K.

One of the biggest sources of food waste in the U.K. is the baking industry. Waste is not only costly, it generates a lot of negative publicity. The country’s Waste and Resources Action Program (WRAP) estimates the bakery, cake and cereals manufacturing sector generated 90,000 tons of avoidable waste in 2014 and 2015. That's about 10 percent of food manufacturing's total avoidable waste. Baked goods manufacturers are developing ways to cut waste. For example, foodservice and own-label supplier Fosters Bakery reworks a percentage of leftover dough back into the next batch, sells unsold bread loaves as breadcrumbs, and turns food waste into animal feed at £40 a ton. Nevertheless, the bakery still generates about £100,000 a year of food waste ...  More

"A waste of dough", British Baker, November 11, 2016

Australian Community Group Hopes To Reduce Fruit Tree Waste

An organization in the Australian state of Tasmania says it is launching a regional harvest cooperative next fall to link fruit tree growers with volunteer pickers. The goal is to reduce waste associated with unpicked fruit. A representative of the Meander Valley Local Food for Local People said excess produce would be shared with harvesters and with charities. Workshops might also be held to process unsold fruit into jams, chutneys, juice, vinegar and dried fruit. [Image credit: © Stephen Craven  ]

"Group aims to reduce wastage", The Examiner Newspaper, November 04, 2016

Developed by Yuri Ingultsov Software Lab.