Reducing Food Wastage : The Key to Improving Sustainability and Cost Efficiency

Live Webinar

  • 90 minutes

Food waste is a well-recognized issue throughout the food supply chain. Loss estimates run anywhere from 30% to 50%.  Water, fertilizer, manpower, facility overhead costs, delivery/planting/production/storage, and delivery, carbone missions, environmental pollution, and other food production expenses are lost along with the food that cannot be consumed.

Food waste, as defined by the U.N.’s Food and Agriculture Organization, refers to the “discarding or alternative (non-food) use of food that is safe and nutritious for human consumption along the entire food supply chain, from primary production to the end household consumer level.” In 2015,the Environmental Protection Agency announced the first-ever domestic goal to reduce food loss and waste by 50 percent by 2030.

Join this session by expert speaker Dr. John Ryan, where he will explain the interrelationships among lost revenues, food waste, sustainability, and environmental pollution.  Measurement of food waste throughout processes will be explained with the objective of partitioning losses, setting improvement targets and reporting savings up the management structure.

Session Highlights:

  • Learn to measure waste at every level

  • Overcoming the psychology that food waste is okay

  • Implement a basic team approach to food savings and sustainability reporting

  • Review some successful companies

  • Find out who is involved

  • Understand the evolving government position on sustainability and food waste

  • Look at how blockchain can be structured for a cooperative waste reduction effort

  • Understand consumer willingness to pay more for sustainability

  • Understand how labels and packaging impact losses

Why You Should Attend:

Most companies will not move off the ground zero to attack sustainability, pollution or potential food security issues until they can justify cultural changes from a cost savings position.  Reducing food waste provides the business goal that justifies the business shift the food industry needs. A ground-up strategy will be presented along with information from companies that have taken on targets and been able to show cost savings as well as reduced food waste and improved sustainability.

Who Should Attend:

  • U.S. food processors

  • Distributors

  • Retailers and restaurant chains

  • Restaurant and retail inventory control and buyers

  • Foreign food producers, importers and exporters

  • Food safety and quality specialists

  • Processing, carrier and distributor Facility owners and managers

  • Process and facility sanitation and maintenance personnel

  • Company compliance officers

  • Restaurant and food retail store owners and managers

*You may ask your Question directly to our expert during the Q&A session.
** You can buy On-Demand and view it as per your convenience.

John  Ryan

John Ryan

Dr. John Ryan is a certified Preventive Controls Qualified Individual (PCQI) specializing in food safety process control and food safety plan validation.  He holds a Ph.D. in research and statistical methods and has extensive international manufacturing quality and operations experience in large and small manufacturing operations and he is a retired Hawaii State Department of Agriculture Quality Assurance Division administrator.  He currently operates two business divisions focused on food safety system validation ( and transportation controls ( 

He is the author of “Guide to Food Safety and Quality During Transportation:  Controls, Standards and Practices.” He has previously published books covering food fraud, teams and teamwork and has recently completed a new book on validating preventive controls in food operations.

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