Reverting Our Food Use Mentality to the 1940s
In the wake of the Great Depression and World War II, Americans were mindful of their food purchases to ensure there was enough food for soldiers. However, with modern advances in our supply chain, we’ve moved toward an ‘over and out’ mentality in which we overproduce food and toss out the extras. The average American family tosses almost $1,500 per year in wasted food. Despite this fact, people largely underestimate food waste as a sustainability issue, perhaps because visible effects such as melting ice caps or rising gas prices are more apparent. The fact is, all of these issues are linked, and by reverting our mentality to buying only the food we will eat, Americans will reduce food waste in landfills, lessen carbon dioxide emissions and slash personal and taxpayer spending that sends food to incinerators. Joyce Longfield, molecular biologist and food safety and high pressure processing (HPP) consultant, says that waste is particularly rampant with refrigerated foods, which comprises approximately 60% of all food that’s discarded. Joyce recognizes HPP’s ability to curb refrigerated food waste by lengthening (as much as ten times the length or more) the shelf-life and giving the supply chain more time to make sure these items are consumed. To connect with Longfield about this topic, call Aaron Berstler at (651) 789-1264.
Tech Advances in Cold Chain Reduce Food Waste
Ensuring food remains at proper temperatures throughout the cold chain is a no-brainer when it comes to reducing food waste. But it’s easier said than done. One of the biggest opportunities to cut out food waste lies in between food production and retail chains. Joyce Longfield, molecular biologist and food safety and high pressure processing (HPP) consultant, refers to cold storage and shelf life extension as the two key components of reducing food waste in food manufacturing. In today’s world of scientific advancements and integrated technology, manufacturers are getting smart about preservation techniques within the cold chain. With innovations such as HPP, improved packaging materials and real-time temperature monitoring, producers are continually working to minimize food waste. To explore these and other tech advances with Longfield, call Aaron Berstler at (651) 789-1264.
Waste Not, Earn More: The Connection Between Food Getting Thrown Out and Dollars Coming In
The issue of food waste has widespread effects, not only to the environment and society, but to the pocketbooks of food producers. For example, if a jelly manufacturer were to lose 10 percent of its fruit between the point in which it is harvested and when it is sold by a grocer, it would theoretically lose $X in profits. If that same level of waste were to transpire for a producer of ground beef, the company would be out nearly $X dollars. To help manufacturers grasp the economic realities of food loss and food waste, Universal Pasteurization has developed a free assumption model calculator on its website. Joyce Longfield, molecular biologist and food safety and high pressure processing (HPP) consultant, says the tool is not only eye-opening in terms of the significant financial consequences of discarded food, but helps show the long-term financial benefits that can be gained from utilizing HPP technology services. “Any food manufacturer looking to reduce food waste needs to understand the issue from a triple bottom-line mentality, and that means having a handle on cost modeling as well.” To connect with Longfield about this topic, call Aaron Berstler at (651) 789-1264.