Addressing food waste: innovations and challenges as Thanksgiving approaches

As the Thanksgiving holiday approaches, supermarkets across the nation are bustling with shoppers preparing for festive gatherings. The aisles laden with produce, including traditionally popular items such as onions, sweet potatoes, and an array of fruits and vegetables, create a vibrant display designed to entice. However, this abundance comes with a significant downside. An estimated 143 million kilogrammes, amounting to $556 million worth of groceries, will likely end up in landfill following the celebrations, reflecting a broader issue of food waste observed globally.

According to the United Nations, approximately one-fifth of all food produced annually is wasted, contributing to 8 to 10 per cent of global greenhouse gas emissions. This reality highlights the need for more sustainable consumption practices. In response to this challenge, cities like New York are implementing measures such as mandatory composting, while organisations like City Harvest facilitate the donation of surplus food from restaurants and grocers to those in need.

However, tackling food waste goes beyond consumer responsibility; companies are starting to harness technological advancements and shifting consumer demands to develop sustainable practices that could mitigate waste. One innovative approach comes from the Irish start-up Senoptica, which has developed low-cost sensors that can be printed directly onto beef packaging. These sensors monitor oxygen levels within the packaging, helping to identify meat that may be at risk of spoilage due to compromised seals. If a leak is detected, the product can be rewrapped immediately, while items that show a decline in oxygen levels can be discounted for quick sale, thereby reducing waste.

The first real-world testing of these sensors is anticipated in the spring of 2024, in collaboration with a significant online grocer, alongside potential partnerships with traditional retailers in the pipeline.

Additionally, investment firms like Butterfly Equity are exploring avenues such as “upcycling,” which involves transforming food byproducts into new products. Their acquisition of Actus Nutrition demonstrates this strategy effectively. Actus collects whey byproducts from midsized dairies, which previously could not process these leftovers, and converts them into nutritional ingredients such as protein powder. This process not only generates new revenue streams but also addresses the growing demand for protein supplements, particularly as interest in weight loss and diabetes medications accelerates.

Another Butterfly Equity initiative, Chosen Foods, has turned its focus on overripe avocados that are no longer suitable for sale. Instead of being discarded, these avocados are now processed into a cooking oil, which is gaining traction due to its high smoke point and appealing flavour. This approach has multiple benefits, providing farmers with extra income while also optimising the extensive resources already utilised in avocado farming. The proximity of oil processing plants to avocado farms further enhances the efficiency of this system.

Despite these promising initiatives, the task of fostering consumer interest in sustainability faces challenges. A recent survey by Sodexo revealed that the positive perception of sustainable food options has declined by 6 percentage points globally, with significant drops in western economies grappling with inflation. Furthermore, consumers are increasingly prioritising price over environmental considerations when making food purchasing decisions.

In this evolving landscape, companies aiming to profit from sustainable practices must look beyond mere appeal to idealism, reflecting a need to integrate economic viability with environmental stewardship. The age-old adage, “waste not, want not,” could be evolving into a new mantra: “waste less, earn more,” indicating a shift towards a more sustainable and profitable future in food retail and production.

Source: Noah Wire Services