Creating a food system that works in support of the climate and our communities necessitates that we address the massive amount of food waste that is currently being produced. The Climate Collaborative is excited to share the following resources to help accelerate our food waste commitment.

What are Climate Collaborative committed companies doing to build holistic carbon farming systems? 

• Food Waste Leader Profile: Organically Grown Company
• Case Studies: Pacific Coast Collaborative
• ReFED 
• Getting Involved

FOOD WASTE LEADER PROFILE: ORGANICALLY GROWN COMPANY

According to ReFED, 38% of all food in the United States goes unsold or uneaten. Not only does this waste represent a missed opportunity to feed those in need, but it also has severe environmental repercussions. Food waste is responsible for nearly 8% of global greenhouse gas emissions, making it a significant contributor to climate change.

Earlier this month, the Climate Collaborative had the chance to sit down with Organically Grown Company (OGC) to learn more about how they are addressing food waste as a distributor. OGC is the largest wholesaler of organic fruits, vegetables, and herbs in the Pacific Northwest. Not only are they committed to organic produce, but they are also committed to continually holding themselves accountable to operating in service of a healthier planet. In their words, they are “A vital link in the supply chain dedicated to the safe handling and transport of the produce in our care, being good stewards of our planet and the people in our community.”

• Read their profile here.

CASE STUDIES: PACIFIC COAST COLLABORATIVE

The Pacific Coast Collaborative is calling on food businesses and jurisdictions to join the Pacific Coast Food Waste Commitment (PCFWC), an unprecedented public-private partnership featuring some of the nation’s largest food businesses alongside local, state, and provincial governments – all working collaboratively toward a shared ambition of effective, industry-wide actions that prevent and reduce wasted food along the West Coast.

The PCFWC is a voluntary agreement that builds upon existing food waste reduction platforms and commitments – including United Nations’ Sustainable Development Goal 12.3 and Champions 2030 – and provides a critical opportunity for the Pacific Coast region to lead the country in addressing the environmental, food security, and climate change crisis of food waste.

A Closer Look at Sprouts' Food Waste Reduction Commitment & Best Practices: Key Takeaways

• Sprouts partners with WM to create storewide waste "Scorecards" that direct corporate strategy and keep sustainability and diversion top of mind at all levels
• Sprouts optimizes container sizes and load weight to reduce disposal expenses
• Sprouts diverts material going to landfill through team member training, signage, and improved culling procedures
• Sprouts improves freshness by reducing the distance between stores and distribution centers
• Sprouts helps customers reduce food waste at home

Food Waste Reduction Commitment & Upcycling Initiatives: Key Takeaways

• New Seasons Market improved its tracking and scanning systems to better mitigate food waste hotspots across its 19 stores
• Since 2021, New Seasons Market's upcycled pulled chicken program has turned more than 20,000 pounds of surplus rotisserie chicken into a new pulled chicken product
• In 2022, New Seasons Market worked with partners to create a new upcycled pilot standard operating procedure and upcycling concepts for surplus clamshell berries and ground beef
• Over a proposed three-month pilot period, these measures are projected to upcycle more than 3,000 pounds of berries and 750 pounds of ground beef 

Institutionalizing a Food Waste Reduction Culture in Food Manufacturing: Key Takeaways

• Educating and building excitement across the origination via a new food waste education video for current and future staff
• Creating a Food Waste Reduction Challenge to engage and educate staff, as well as solicit high-potential new ideas to reduce food waste in Bob Red Mill's facilities and operations
• Building a new Food Waste Opportunity Register to record and prioritize new ideas from employees, as well as from the facility walk-throughs conducted during the project
• Selecting and implementing one quick-win (minimal effort, no-to-low cost) food waste reduction opportunity

Using Artificial Intelligence to Reduce Food Waste in Grocery Retail: Key Takeaways

• Two large retailers used artificial intelligence (AI) solutions Shelf Engine and Afresh to improve their order accuracy, which led to a 14.8% average reduction in food waste per store
• All pilot stores saw positive results in terms of reduced shrink and greater profits that more than covered the cost of the AI solution
• Beyond food savings, labor efficiencies in reduced ordering time, managing shrink, restocking, and more were increased by up to 20% per store
• Key benefits were increased food waste prevention, reduced shrink, increased sales, higher margins, and greater labor efficiency—all of which could measurably be seen as early as eight weeks into the pilots
• Key challenges were organizational buy-in, traditional retail mindsets, and seasonality

How Raley's is Optimizing Its Operations to Reduce Food Waste: Key Takeaways

• Raley's utilizes inventory management software throughout its stores
• Raley's has established food rescue partnerships with Feeding America and local agencies
• Raley's trains all new employees to ensure they understand what food is eligible for donation rather than disposal
• Raley's regularly pilots new donation protocols to ensure they are optimizing results

REFED

ReFED is a national nonprofit working to end food loss and waste across the food system by advancing data-driven solutions to the problem. We leverage data and insights to highlight supply chain inefficiencies and economic opportunities; mobilize and connect supporters to take targeted action; and catalyze capital to spur innovation and scale high-impact initiatives. Our goal is a sustainable, resilient, and inclusive food system that optimizes environmental resources, minimizes climate impacts and makes the best use of the food we grow.

• ReFED Insights Engine
  • An online hub for data and solutions featuring the most comprehensive examination of food loss and waste in the United States – includes the Food Waste Monitor, Solutions Database, Solution Provider Directory, Impact Calculator, Capital Tracker, and Policy Finder.
• Building a Food System That Works for Everyone: A Look at the Intersection of Food Waste with Justice, Equity, Diversity, and Inclusion
  • This landscape assessment examines the link between food waste and key JEDI issues and highlights crucial efforts to unpack and undo systemic inequities. While the report focuses primarily on the racial and socioeconomic aspects of diversity, we understand that many other dimensions of identity play a role in the systemic bias that different members of our community experience. Many of the barriers to inclusive, equitable, and sustainable participation in the food system are shared across marginalized communities, and addressing these issues to uplift queer justice can also uplift racial justice and economic justice—and vice versa.

GETTING INVOLVED

Rooted Community

Join our ongoing working group advancing regenerative agriculture principles and practices. The Rooted Community is open to all companies that have made the agriculture commitment.

Make a commitment with Climate Collaborative 

Make a Commitment

We’re here to support your company with cutting edge resources and practical guidance to achieve your food waste reduction goals. Companies of all sizes are encouraged to make a food waste commitment and start taking advantage of Climate Collaborative’s network of over 700 climate-conscious companies.