How to fight food waste from field to fork
13 July 2017
13 July 2017
As consumers, we often only think about the food waste we see in front of us: the item left on the supermarket shelf or the leftovers tipped guiltily into the kitchen bin.
But good food – which could still be eaten – is going to waste all the way along the supply chain, from field through to fork.
That’s why we work with food companies all the way along the chain – from manufacturers to retailers – as well as partnering with the likes of fellow food waste warriors Feedback and Olio. By working together we can save more good food from going to waste every step of the way. You can help too by sending your surplus food – whether crops on a farm or food in your fridge – to FareShare or one of our food waste fighting friends, who can redistribute it to someone who needs it.
Find out how, as well as the amount of edible surplus food that it is estimated exists in the supply chain, below.
Where it occurs and how much – all good edible food that could be redistributed to charity.
* Quantification of food surplus, waste and related materials in the grocery supply chain, WRAP, 2016
** FareShare estimates
Wherever surplus food occurs, you can make sure it doesn’t go to waste by sending it to FareShare or one of our friends who can get it to someone who needs it.
Are you a food company with surplus food? Visit out Giving Food pages to find out how you can turn your surplus food into social good with FareShare.
Do you have surplus food in your restaurant or at home? Visit the Olio website
Surplus food in your field or on your farm? Contact Feeback