Let's put this in context. Nearly 1/3 of food produced is lost or wasted in the United States-meaning it never makes it to the table for consumption. When you combine the economic losses and environmental impact, it means, more than a billion tons of food never gets eaten, while 1 in 9 people are undernourished. *WFP 2019. Additionally, if food loss and waste were a country, it would be the 3rd largest greenhouse gas emitter after China and the Unites States. *FAO 2015.
So by reducing food loss and waste, we not only impact the economy, but also improve food security and the environment.
In the event industry, we are always looking at the bottom line. We want more for less. If we can save money on one area, we can allocate it elsewhere and improve the bottom line.
Champions 12.3 recently published a report making the business case that reducing waste saves money. The initial up front investment which enable food waste reduction, saves you money. Waste reduction programs are less expensive than the food that is thrown away. That should get your attention!
The 2030 Agenda for Sustainable Development, adopted by all United Nations Member States in 2015, provides a shared blueprint for peace and prosperity for people and the planet, now and into the future. At its heart are the 17 Sustainable Development Goals (SDGs), which are an urgent call for action by all countries - developed and developing - in a global partnership. They recognize that ending poverty and other deprivations must go hand-in-hand with strategies that improve health and education, reduce inequality, and spur economic growth – all while tackling climate change and working to preserve our oceans and forests.
Goal 12.3 is to ensure sustainable consumption and production patterns. By 2030, the goal is to halve the per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.
So let's get started to see how we can redesign events to reach this global goal.