Food waste is a big problem, touching every part of the food industry—from farms to grocery stores to restaurants. It’s not just about what’s left on our plates; it’s about what’s wasted at every step of the way.
Recent research by nonprofit ReFED shows that while many companies in the food sector are talking about this issue, few are taking real steps to fix it. Out of 75 major companies, 73% admitted food waste is a problem, but only about 27% have set clear goals to reduce it.
ReFED categorized these companies into four groups:
- Tier 1: No mention of food waste
- Tier 2: Mention food waste but no targets
- Tier 3: Have some diversion goals
- Tier 4: Set quantitative reduction targets
Focusing on the different sectors, the findings reveal a noticeable gap. Manufacturing leads the way, with 40% of businesses having clear targets for reduction. These companies usually provide a baseline year and a specific percentage they aim to cut. In contrast, many quick-service restaurants lag behind—over half don’t even mention food waste, and 25% speak about it but lack targets. Only 20% have any form of measurable goals.
Foodservice contractors also have a long way to go, with most mentioning food waste but lacking defined targets. Of the few included in the survey, about a third set quantitative goals.
Retailers show a mixed picture: 15% are in Tier 1, 35% in Tier 2, while 25% each fall into Tier 3 and Tier 4.
While the manufacturing sector can celebrate progress, there’s still a significant journey ahead. ReFED emphasizes the need for companies to create “prevention-focused, quantitative reduction targets.” Implementing time-bound goals and transparent reporting could boost credibility and align efforts with global standards. A big part of this challenge is for companies to start measuring their food waste accurately.
In recent years, the conversation around food waste has picked up steam online, with hashtags like #ZeroWaste gaining traction. Consumers are increasingly aware of sustainability and expect companies to do their part. As we move forward, it’s crucial for businesses to not only acknowledge food waste but also to act on it effectively. This could lead to a healthier planet and less wasted food on our tables.
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