Originally published by Project NOSH on July 3, 2018. Written by Meagan McGinnes.
It’s time to throw out the word “waste” when talking about food, according to specialty products and produce distributor Baldor Specialty Foods.
In 2016, the New York-based company committed to becoming a zero waste facility within one year via their Fresh Cuts program, which partners with CPG companies, restaurants and farms to make human and animal food products out of ingredients that would normally have been disposed.
According to a report published by the Harvard Law School Food Law and Policy Clinic (FLPC), the U.S. spends $218 billion annually to grow, handle, deliver and dispose of food that is never eaten, meaning that roughly 40 percent of food produced in the U.S. is thrown away. The cause of this waste ranges from consumer confusion over unclear date labels, to retailers culling produce displays to make them look more attractive.
Because of this lost revenue, food waste has been top of mind for many industry leaders. While some are looking to policy as a solution—the Food Recovery Act and Food Date Labeling Act are being considered for inclusion in the upcoming 2018 Farm Bill—others, like Baldor Foods, are looking internally.
Thomas McQuillan, Baldor’s director of food service sales and sustainability, spoke with NOSH about how Baldor is tackling the issue, one carrot top at a time.