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3 Types of Food Waste Reduction to Achieve in 2016

Posted by IFCO Systems
December 16, 2015

According to the USDA, on average supermarkets toss out 8% of their fresh fruit, 8% of their fresh vegetables, 5% of their fresh meat and poultry and 9% of their fresh seafood. 10% to 15% of fresh produce is rendered unsellable during transport from grower shippers to retail stores. Two of the leading causes for these losses happens during transit: quality loss from poor temperature control and physical damage from unstable containers.

In 2016, make it your company’s resolution to combat food waste by taking steps to better control temperature and use more stable containers. Here are three types of food waste reduction to consider:

FOOD WASTE (Shrink):

Food waste can be reduced through attention to cold chain best practices, including attention to field and packing shed best practices, and maintaining appropriate temperature throughout the supply chain, through to delivery to the retailer. RPCs are known to provide better hydration, temperature control, and protection from damage to perishables throughout the supply chain.

SOLID WASTE (Environmental):

Increasingly, customers wish to align themselves with companies which actively engage in social and environmental causes that reduce waste and promote positive change in their communities. More than 90 percent of consumers look for companies which support social or environmental issues, while around 93 percent say they have a more positive image of a company that supports such a cause, up from 85 percent in 2010 and 84 percent in 1993.

RPCs have been proven to generate 82% less solid waste, consume 92% less water, and require 49% less energy than display-ready corrugated containers. Through all of this, use of RPCs lowers ozone depletion by 76%.

LABOR WASTE (Efficiency)
The reduction of musculoskeletal (MSD) injuries and costs associated with labor can be achieved through better ergonomic practices. Five key “must haves” in labor efficiency include: ergonomic seating, height-adjustable work stations, lifting assists, ergonomics training, and the help of professional ergonomists.

With better cube utilization, greater pallet stability and ergonomic handling for easy assembly and disassembly, RPCs can reduce workman’s compensation claims and overall costs associated with labor. In fact, savings of up to $1 per case have been identified through RPC usage.

Food, environmental and labor waste reduction are all areas that companies who have a “supply chain with a conscience” actively pursue. To learn more about how you can develop a supply chain with a conscience in 2016, check out this informative PDF.

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