This guide will walk you through seven steps for measuring food loss and waste (FLW) within your business, institution or organization. Use our checklist to track your progress and easily access the most appropriate section.
The revised guide implements findings from focused testing with a diverse set of businesses and organizations across North America.
March 31, 2021
12:00 -1:30pm (EST)
Companies, countries, and other organizations are increasingly realizing the importance of reducing and preventing food loss and waste. In conjunction with the release of Version 2.0 of “Why and How to Measure Food Loss and Waste: A Practical Guide”, join us for a panel discussion on why this issue is more relevant than ever. Presenters from across the food supply chain in Canada, Mexico and the United States share their experiences in tackling food loss and waste and answer your questions.
Seven steps for measuring food loss and waste within your business, city, state, or country.
Log the amount and type of food being lost or wasted, along with how and why the FLW was disposed of.
Includes a variety of methods in which FLW is directly counted, weighed or otherwise measured as it occurs.
A cost-effective way of gathering information about FLW quantities, causes, and attitudes from a wide array of individuals or entities.
Estimates food loss and waste by subtracting the outputs from the inputs, with the difference being considered the amount of FLW.
Use existing data, that is from a geography, company, facility, and/or time that is different than the data which is being quantified.
Collections of data points that have already been gathered and saved.
A process of physically separating, weighing, and categorizing waste.
