Fresh Food Sustainability
Fresh food sustainability is a global challenge. In addition to contributing to land fill, food waste contributes eight percent of global greenhouse gas emissions.
If food waste were a country, it would come in third after the United States and China in terms of impact on global warming.” – Project Drawdown
Food Sustainability challenges
When food isn’t consumed it has a myriad of environmental impacts. Not only does the wasted food end up in landfills, along with it goes all of the resources – the labor, water, fertilizer and energy – used to produce and transport it.
Beyond the environmental impacts, we need to produce more food using increasingly dwindling resources to feed a global population that’s expected to grow to 10 billion people by 2050.
Food Sustainability and Food Waste
Our Zest Fresh solution can reduce waste at the retailer by 50% or more. By using predictive analytics, machine learning, and IoT condition sensors, we can proactively determine the remaining freshness or shelf-life of each pallet of produce or case of protein. With that information you can intelligently route produce and proteins based on that shelf-life to ensure that it is always delivered to the retailer with sufficient freshness for sell through and customer satisfaction. This reduces waste by preventing it from happening in the first place and it eliminates the cost of that waste, thus addressing food sustainability.
By using Zest Fresh, grocers can add six percent or more back into their product margins creating a financial incentive with a solution that pays for itself. Improving profitability also makes retailers more competitive which is particularly important now as retailers are facing new discount competitors, a variety of new shopping models and increasing freight costs. And, by offering consistently fresh produce, you enhance customer loyalty.
The food sustainability benefits of reducing waste
We no longer waste any of the resources – the land, water, energy and labor – used to produce, process and ship produce and proteins. Food waste contributes 8 percent of greenhouse gas emissions.
More food is being made available for people to eat. In 2017, an estimated 1 in 8 Americans were food insecure, equating to 40 million Americans including more than 12 million children.
There are myriad costs associated with food waste including the cost of transport, disposal and labor. By reducing waste and improving sustainability, costs go down, product margins go up for the grower, the shipper and the retailer.