Managing Food Loss & Waste: A Framework for Organizations

On today’s podcast, we are talking food waste.

Approximately 13% of food produced is lost between harvest and retail. Meanwhile, households and the food service and retail sectors account for 17% of global food waste. The ramifications are serious, including lost energy and water, depleted natural resources – and methane emissions should that waste end up in landfill.

The United Nations Sustainable Development Goal (SDG) 12, ‘Responsible consumption and production’, aims to tackle this pressing issue. It calls for: 

•Reducing per capita global food waste by 50% by 2030 at retail and consumer level

•Reducing food and postharvest losses along production and supply chains

But how can businesses play their part?  

To answer that question, we are joined by Elsabe Matthee, Technical Director at Foundation FSSC and Laure-Anne Mathieu, Global Audit Manager at Bureau Veritas. They discuss how taking a management system approach can help organizations implement effective food waste strategies, and how that aligns with FSSC’s latest food loss and waste guidance.

Listen now.  

‘Certified Trust’ is a podcast by Bureau Veritas Certification, produced by the podcast agency Calliope.

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