According to ReFED, in 2019 U.S. businesses generated approximately 50 million tons of surplus food – the equivalent of 80 billion meals, representing a $244 billion loss across the foodservice, retail, manufacturing, and farm sectors. Reducing waste avoids several purchasing and disposal costs, can feed food insecure people in your community, and provides a tax benefit for your business. In addition, you’ll have a positive environmental impact, reducing the greenhouse gas emissions that result from wasted food in landfills.
CET captured stories of businesses that bring wasted food prevention to life, including opens in a new windowApponaug Brewery in Warwick, Rhode Island. Apponaug’s waste reduction efforts were supported by both CET and the opens in a new window11th Hour Racing grant program.
Hear from these businesses on how they track waste, repurpose surplus, and reduce waste, ultimately leading to creative reuse and potential savings measures.
Click hereopens PDF file to download the case study.
