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Food Waste Reduction Alliance: Best Practices and Emerging Solutions Toolkit Volume 1

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 the 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.” The initial scope of work was designed to focus on manufacturing and processing; transportation, and food sales (in store and in restaurant) of food products. Parts of the value chain specifically excluded were agricultural food production and consumer behavior in home with understanding that we would first aim to understand and tackle issues where the FWRA member companies can make the biggest impact. The FWRA plans to address agricultural production and in-home waste issues in the future.

Learn more about the Food Waste Reduction Alliance at

Product Details:

Product ID: IA-2014-f1
Publication Year: 2014
Page length: 25 pages