Training Doyens

OVERVIEW Food waste is a well-recognized issue throughout the food supply chain. Loss estimates run anywhere from  30% to 50% . Water, fertilizer, manpower, facility overhead costs, delivery/planting/production/storage and delivery, carbon emissions, environmental pollution and other food production expenses are lost along with the food that cannot be consumed. Food waste, as defined by the U.N.’s Food and Agriculture Organization, refers to the “discarding or alternative (non-food) use of food that is safe and nutritious for human consumption along the entire food supply chain, from primary production to the end household consumer level.” In 2015, the Environmental Protection Agency announced the first-ever domestic goal to reduce food loss and waste by  50 percent  by 2030. This webinar will look at food waste reduction strategies and sustainability . When companies target food waste prevention, not only are they in a self-directed cost savings strategy, but...