Grocery stores on the American West Coast have made significant strides in reducing food waste, according to a recent study by the Pacific Coast Food Waste Commitment (PCFWC) in partnership with the nonprofit ReFED. The study reveals that the weight of unsold food in these stores has dropped by a remarkable 25% over a four-year period, showcasing the industry's commitment to tackling this pressing issue.

Unlocking the Potential to Curb Food Waste in Grocery Stores

A Public-Private Partnership Driving Change

The PCFWC is a collaborative effort involving businesses, government bodies, and other stakeholders across California, Oregon, Washington, and British Columbia. This public-private partnership has facilitated industry-wide actions to prevent and reduce food waste, serving as a model for other regions to follow.

Significant Reduction in Unsold Food

According to the study, grocery stores in the monitored regions were able to reduce the amount of unsold food by nearly 190,000 tons between 2019 and 2022. This impressive feat highlights the industry's ability to adapt and implement effective strategies to minimize waste.

Tackling the Challenges of Perishable Goods

The report identifies the bread and bakery section as the area with the highest value of unsold food items across retail outlets. Predicting demand for fresh, made-on-site items is a significant challenge, as Jackie Suggitt, Vice President for Business Initiatives & Community Engagement at ReFED, explains. The highly perishable nature of these products, coupled with their unpackaged display near hot bars and delis, contributes to the difficulty in managing waste.

Overcoming the Data Collection Hurdle

One of the primary obstacles in addressing food waste is the lack of standardized data collection and analysis. Suggitt notes that the tools used to measure food waste were initially designed for other purposes, and they will need to be adapted to gather the necessary information. Additionally, the focus on internal metrics like sales and growth can hinder the visibility of food waste data across the entire business.

Collaborative Efforts and Innovative Solutions

The PCFWC provides its signatory businesses with access to data collection and analysis, allowing them to benchmark against their peers, identify food waste hotspots, and implement targeted solutions more effectively. ReFED's analysis estimates that implementing the solutions set across the entire food system could yield a five-to-one net economic benefit.

Embracing Technology and Employee Engagement

Businesses are leveraging technology, including artificial intelligence, to enhance their existing systems and improve forecasting, inventory management, and order accuracy. During one intervention project, retailers saw an average 14.8% reduction in retail food waste per store by implementing AI-powered tools. Additionally, low-tech programs, such as employee engagement initiatives, can foster a culture of sustainability and encourage waste reduction.

Driving Industry-Wide Transformation

The PCFWC's collaborative approach and the insights gained from this study serve as a blueprint for other regions and industries to follow. By sharing best practices, piloting innovative solutions, and fostering cross-sector collaboration, the industry can continue to make significant strides in reducing food waste and driving sustainable change.