Central de Abasto – Mexico City (CEDA)
The Central de Abasto, located in the Iztapalapa borough of Mexico City, is the world’s largest wholesale market, covering 3.27 km2 of land area, making it larger than the country of Monaco, and handling over 30,000 tonnes of merchandise each day. The market houses more than 2,000 businesses, employing more than 70,000 people and serving […]
Proposal for the creation of the Social Innovation Hub Anáhuac Mexico
This document summarizes a proposal developed by Anáhuac University to create the Social Innovation Hub Anáhuac—Mexico (SIHA). Becoming a member of the EcoInnovation Network and exchanging ideas with its members, including the Tom Love Innovation Hub of Oklahoma University, provided useful information to Anáhuac University for developing this proposal.
Why and How to Measure Food Loss and Waste – Appendix A – Methods
This appendix contains brief descriptions of several FLW measurement methods, as well as additional resources for each.
LOS TROMPOS restaurants, tacos and specialties
Reaffirming its commitment to society, the environment, and the economy, the Los Trompos restaurant chain is working to improve the efficiency of its processes and make them more sustainable. The company, in line with its institutional values and the Sustainable Development Goals (SDG)1 of Agenda 2030 of the United Nations, has adopted as its corporate […]
Recycle Leaders, Loop Closing, and Soilful
Recycle Leaders, Loop Closing and Soilful are three small businesses in Washington, DC1 that teamed up to implement a Community Action Grant funded by Sustainability DC 2.0, a city-funded initiative. The grant supported piloting the “Team Up on Food Waste @ DC Wards 7 and 8” action research project with residents living in a food […]
San Diego Food System Alliance (SDFSA)
The San Diego Food System Alliance (“The Alliance”) is a nonprofit organization working to cultivate a healthy, sustainable and just food system in San Diego County, California. The Alliance is a diverse and inclusive network that works across sectors to promote collaboration, influence policy and catalyze transformation in the food system.
The Spent Goods Company
The Spent Goods Company, founded in Toronto, ON, Canada in 2018, aims to prevent food loss and waste by teaming up with local breweries and bakeries to turn “spent” beer grains into new products. These products include loaves of bread, bagels, English muffins, buns, and snacks such as crackers and pretzels. Following this approach, Spent […]
Smithfield Foods
As part of its industry leading sustainability program, Smithfield Foods strives to maximize the social, environmental and economic value of food. To do so, the company is committed to reducing food loss and waste. At its facility in Junction City, Kansas, a process-level prevention assessment with Enviro-Stewards identified and implemented measures that have reduced food […]
Intercultural Center for the Study of Deserts and Oceans (CEDO)
CEDO combines vision, leadership, knowledge, and experience to foster vibrant communities and resilient ecosystems. The organisation has been working in the northern Gulf of California for 40 years, as well as other ecoregions, by integrating people, knowledge, and solutions. More specifically CEDO have been working with small-scale fishermen and their communities to develop innovative and […]
Bruized
Bruized, founded in 2019 in Toronto, Ontario, Canada, is a women-run startup that aims to prevent food loss and waste and encourage plant-based diets. Bruized accomplishes this by using ingredients that would otherwise go to landfill or compost, thus preventing food from being wasted. Products include compotes, chutneys, cookies, and pulp-based granola for topping on […]
Bimbo Canada
Bimbo Canada is pursuing an integrated water, energy, and produce conservation strategy across 10 of its facilities. To date, these assessments have identified measures to reduce food loss by 1,500 tonnes/year, which will also save 2,200 tonnes/year of embedded GHG and 5.5 million meal equivalents per year.
Why and How to Measure Food Loss and Waste
Version 2.0 of the guide, which was developed in 2020, provides a number of improvements upon the initial release based on feedback and input from pilot testers, expert contributors, and other individuals and organizations consulted by the authors. These improvements were designed to make the guide more user-friendly and allow readers to more easily find […]