Grocer Waste Solutions: Proactive Reuse Efforts Versus Reactive Donations

As grocers aim to enhance their sustainability roles within the industry, it’s crucial to shift focus from simply food donations to more proactive waste management solutions. Currently, the industry’s approach to grocer waste remains largely reactive.

The lack of “reuse” initiatives is evident. Most grocers opt for the easiest route—discarding food. While food donations are commendable, they address waste only after it has been deemed waste. We need to be proactive in reducing and reusing before it becomes waste. This proactive approach can prevent the creation of organic materials, which are costly and increase CO2 emissions.

Food waste diversion experts report that the U.S. produces over 63 million tons of wasted food annually, contributing up to 10% of global greenhouse gas emissions. There are significant gaps that can be filled with better processes. The food retail industry must step up its “reuse” efforts by being more proactive. Here are four areas to explore:

Improving margins and sustainability points involves informing production and purchasing decisions throughout the food supply chain. Ultimately, the grocery industry can foster strong organizational waste-prevention cultures and set waste reduction goals.

According to the Food Industry Association (FMI), businesses and consumers in the U.S. discard 25% to 40% of food grown, processed, and transported domestically each year. FMI urges grocers to enhance food waste prevention efforts. Earlier this year, FMI supported a proposal for a national food waste and organics recycling strategy. This strategy, developed by the Environmental Protection Agency (EPA), USDA, and the U.S. Food and Drug Administration, aims to reduce food loss and waste, increase organic material recycling, and lower greenhouse gas emissions.

While I appreciate the initiative, a comprehensive game plan is still lacking. Grocers need to ask themselves:

Proactivity is essential. Catch food items prematurely and donate them to food banks. Accept that we can’t eliminate waste entirely. Have redundancies in place for when the first line of defense fails. Collaborate with multiple types of food banks rather than just one. Implement a Round Robin program to stay proactive rather than reactive. Additionally, find outlets for health and beauty items, which often end up in the hazardous waste section of the trash, making disposal expensive.

Take for example California’s SB 1383 regulation. It is intended to decrease greenhouse gas emissions and slow the effects of climate change by reducing the number of organic materials headed to landfills. Its goal is to reduce organics waste landfill disposal by 75% (from 2014 levels) by 2025. This means diverting more than 20 million tons from landfills. The legislation aims to slow climate change by diverting organic materials from landfills, recovering 20% of edible food and redirecting it to food-insecure Californians.

Since January 1, 2022, residences and businesses have been required to sort and separately collect food scraps, yard debris and food-soiled paper from trash and recycling and subscribe to an organic waste collection service.

Each grocer has its own system. Build systems that complement existing processes. For instance, if a grocer typically calls for food pickup, establish a direct number with a code for quick access. Mimic successful systems rather than reinventing the wheel.

Consumers care about sustainability. Zero waste initiatives will attract conscious shoppers. Why rely on packaging when we can wash and refill? Implementing reusable systems for basics can drive a significant shift. Start small to acclimate, and change will follow.

Adapt or perish. If landfills don’t evolve, they will be eliminated. Maximize landfill space by embracing proactive waste management strategies.