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REGENERATING THE LIVING WORLD

REDUCED WASTE

A third of the food produced around the world never reaches our plates. That is why UN Sustainable Development Goal 12 calls for food waste to be halved by 2030.

While some of this waste happens later in the supply chain, some 40% of food is lost during harvest, drying, storage, and transport. These facts are especially sobering when you consider that we'll need 50% more food by 2030 to feed the world's growing population.

The global community must therefore find ways to reduce food loss and waste at every point in the food system. These could include measuring and reducing crop loss during farming and processing, diverting waste from landfill, and promoting more sustainable practices.

In 2021, we will be introducing new food waste metrics to AtSource+ to allow customers to understand where food is wasted in their supply chains and the areas where they can make the biggest difference.

METRICS

Percentage of product lost post-harvest on farm

Volume of residue generated on farm

Volume of waste generated at processing facility

Volume of recycled waste at processing facility

More info on metrics? Read here

IMPACT STORIES

ABSORBING THE IMPACT OF COFFEE WASTEWATER

The waste water generated from the wet-milling process – when the bean is separated from the coffee fruit - is rich in organic matter, but is often discharged into local water sources, many of which are used for drinking water.

Read more