How to reduce food waste and pollution?
The food sector is currently very inefficient due to the large amount of food waste it generates and the volumes of water and energy used.
As food production continues to increase globally, so does the amount of waste produced. Additionally, as food production increases, so does the potential for pollution from agricultural runoff and other sources related to packaging and distribution. This problem is aggravated by increasing economic costs and stricter regulations associated with the disposal and treatment of food waste, carbon emissions, and wastewater discharge.
The total amount of dollars lost or wasted in Canada rises to 49 billion dollars, enough to feed every Canadian citizen for five months. Since this type of food loss and food waste is avoidable, it can save Canadian households $1,766 annually. Moreover, Canada contributes 1.5% to the world’s carbon dioxide emissions distribution and is among the top 10 countries. Because of this, resource efficiency is key to a sustainable food system.
Currently, most food manufacturers are not actively addressing issues related to sustainability or implementing solutions that reduce waste and pollution. Many do not measure their output or levels of pollutants, making it difficult to track progress over time. Some companies have implemented basic solutions such as changing packaging materials or reducing energy consumption but overall, there still needs to be comprehensive strategies for dealing with sustainability.
That is because SMB food manufacturers often struggle with limited resources and lack the staff or capital needed to make the most of their existing assets. Furthermore, manual processes and spreadsheets cannot provide them with a comprehensive view of operations or enable them to identify inefficiencies or opportunities for improvement.
This problem intensifies when these manufacturers must scale up their operations due to increased demand. The lack of sustainable practices can have significant financial, social, and environmental costs. Food producers unable to reduce their waste output or emissions may be subject to fines and other penalties from regulatory bodies, as well as negative publicity that could damage their brand reputation.
Additionally, companies that do not address sustainability issues may be disadvantaged in the market as customers increasingly prioritize ethical and responsible production standards when sourcing food products.
Without an optimized system in place that can help them make the best use of existing resources, SMB food manufacturers may be unable to keep up with customer demands and suffer losses in productivity.
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