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!