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Food Waste Reduction Alliance: Best Practices and Emerging Solutions Guide Volume 2

Food Marketing Institute, Grocery Manufacturers Association and the National Restaurant Association

Electronic (digital download/no shipping)

PDF - $0.00


Food waste can be defined in many ways, however, considering the industry sectors FWRA represents, a broad definition is required: Any solid or liquid food substance, raw or cooked, which is discarded, or intended or required to be discarded. Food waste is the organic residue generated by the processing, handling, storage, sale, preparation, cooking, and serving of foods. FWRAs scope of work is focused on manufacturing and processing; transportation; and food sales (in store and in restaurant) of food products. Parts of the value chain not currently included in our work are agricultural food production and consumer behavior in-home. This is with the understanding that we would first aim to understand and tackle issues where FWRA member companies can make the biggest impact. For the next three years FWRA plans to further address how we can eliminate waste in the first place in our section of the value chain. Recognizing that in-home food waste is a major contributor to food waste sent to landfill, FWRA is supportive of efforts that provide a better understanding of consumer behavior and related in-home waste issues, but it remains out of the scope of our direct work.

Learn more about the Food Waste Reduction Alliance at

Product Details:

Product ID: IA-2015-f2
Publication Year: 2015
Page length: 26 pages