BSR Insight Articles About Food Waste
We found 5 BSR Insight articles on this topic; most recently published at the top.
Tackling Food Waste
Guy Morgan, Director, Advisory Services
Approximately one in three food calories globally is wasted between “farm and fork.” Food spoilage and waste occurs during crop growth, harvesting and processing, in retail and restaurants, and in the home. As a result, millions of tons of food waste are generated annually, with the majority ending up in landfills or incinerators. In the United States, food scraps represent more than 14 percent of the total municipal solid waste stream (PDF). Read more
The Waste on Your Plate
Kai Robertson, Senior Advisor
A large portion of the more than 65-billion pounds of food waste in U.S. landfills stems from household waste—the food and drink we buy but don’t consume. This costs businesses and consumers, contributes to greenhouse gas emissions from landfills, and squanders the water, energy, and other outputs expended from farm to fork. Read more
Food Waste: A Business Opportunity?
Nathan Springer, Associate, Advisory Services
The Natural Resources Defense Council (NRDC) recently found that Americans waste the equivalent of US$165 billion in food each year. Just like any type of supply chain inefficiency, this could be considered an opportunity. Not only is food waste costly, it perpetuates issues with food security and has environmental implications. Food waste in landfills accounts for nearly 25 percent of U.S. methane emissions. Agriculture uses 10 percent of energy, 50 percent of land, and 80 percent of fresh water expended in the U.S.—waste reduction efforts could help the industry decrease its reliance on these resources. The NDRC offers suggestions to government, business, and consumers to decrease food waste: Read more
Preventing Food Loss and Waste
Elissa Goldenberg, Associate, Advisory Services
According to the UN Food and Agriculture Organization’s recent report, nearly one third or 1.3 billion tons of food produced for human consumption every year is lost or wasted. This report identifies the causes of food waste and loss, assesses their magnitude, and provides ways to prevent them. Read more
Waste Not, Want Not—An Overview of Food Waste
Guy Morgan, Director, Advisory Services
As highlighted in BSR's new research brief on food waste—the first in a series exploring different elements of sustainable consumption—there is enough food to feed the world, but 30 percent of all food grown worldwide (approximately US$48.3 billion) is either lost or wasted before it reaches the consumer. Read more
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