Digitizing Sustainability: A Path to Preventing Food Waste in the Supply Chain

Food waste is a pervasive issue that spans the entire journey of our meals, from the fields to our homes.

- Kushagra Agrawal

It involves everyone in the food supply chain, including producers, processors, retailers, and consumers. According to the Food and Agricultural Organization of the United Nations, food waste refers to the discarding or alternative use of safe and nutritious food throughout the entire chain, from primary production to the end consumer. While definitions may vary, the numbers are staggering approximately 30% of production is wasted annually [1], amounting to 88 million tons in Europe and 35 million tons in the United States [2].

In response to these alarming figures, governments, nongovernmental organizations, and the food industry are joining forces to implement multi-stakeholder strategies. Both the European Union and the United Nations have set a goal to halve food waste by 2030, emphasizing sustainability in primary resource use and waste reduction across the supply chain.

A new economic paradigm, the circular economy, has emerged, encouraging countries to adopt a more sustainable approach. Circular-economy principles aim to minimize waste and maximize resource efficiency, aligning with the goals outlined in the Sustainable Development Goals (SDG) document. Various solutions have been proposed to combat food waste. The ReFED study group of the Rockefeller Foundation suggests practical approaches, while scholars are increasingly delving into the complexities of food waste. Past studies have measured waste in supply chains and explored reasons behind it. Conceptual frameworks have been developed to guide businesses in preventing and managing waste [3].