Jon Richards’ Post

Some interesting thoughts on the subject of food waste, with a focus on consumer level rather than on-farm waste which, according to the Hidden Waste Report (https://shorturl.at/FlDR6) accounts for around 25% of our overall waste. Harriet Lamb talks about the need to change habits and how recent history has proven that we are able to change our behaviours, even when we feel resistant to doing so, e.g. smoking in pubs. A number of innovative solutions for food waste are discussed including Olio • Share More, Waste Less, Notpla and Get Dizzie. These companies are helping us waste less in a way that doesn't feel like too much of a burden to our convenience driven lifestyles. During the podcast Oliver Lloyd brought up the topic of hubs; new models for local food distribution. Local food is often talked about when the focus is on carbon reduction but the benefits of a localised, organic first, food economy that cross Economic, Social and Environmental lines, are many; 👩🌾 Multiple distribution channels that are able to react to changes in supply and take advantage of gluts. 👨🌾 Hubs and farmers work together to crop plan, less overlap with other local suppliers. Farmers have guaranteed markets for their products. 👨🌾 Producers, smallholders, farmers & growers sit at the heart; community wealth building is at the foundation of this model. 🤝 Hubs are physical places where networks are forged and knowledge is shared. 🤝 Hubs taking care of the last mile, in particular marketing, leaves producers able to focus on what they do best. 🥗 Consumers care more about the produce they buy because they are better connected to those who produced it. They have a deeper understanding of the environmental cost of certain farming practises. 👩🏫 Hubs will educate through 'meet the producer' days, workshops, community talks, food festivals, documentary screenings etc. Local Food Hubs can contribute massively to on-farm and consumer waste because they will change how we shop, they will change the relationship we have with our food and they will put farmers (not supermarket chiefs) back at the heart of the food system.

Renewal Mill an award-winning upcycled food company, is at the forefront of a food revolution. They are turning byproducts from food manufacturing into high-quality ingredients and premium plant-based pantry staples like baking mixes and upcycled flour. Instead of letting these byproducts go to waste, Renewal Mill is giving them a new purpose. This innovative approach not only reduces food waste but also provides consumers with sustainable and delicious options. Claire Schlemme, the co-founder and CEO of Renewal Mill, discusses how her company upcycles byproducts into climate-friendly, crave-worthy food and ingredients. By sourcing byproducts with high value potential as ingredients from across the food system, Renewal Mill is able to tackle food loss head on and turn it into a beginning rather than the end of the system. #RenewalMill #UpcycledFood #FoodRevolution Beyond Impact VC -- If you are a company looking to raise funds, please use the link below to submit details of your fundraising and become a Business Member. 💁💰 https://lnkd.in/g7pV9UEC This will allow you to join the list of companies presenting at upcoming events.

Beans aims to reduce food waste while helping consumers save money.  With such a strong value proposition you can not go wrong :-) ... This is the sixth impact startup venture that has been selected for the Maze X funding and acceleration program. Every selection happens with input and guidance of the talented impact team at Maze and all holders. Every monthly dealflowmeeting Maze has preselected the best and the promising earlystage impact start ups in Europe. As a circular economy advocate Beans made impact on me. Curious to explore Beans and the other 5 selected impact ventures ? Check them out at the page below. #impactventures#acceleration#MazeX#startups#circulareconomy

Really interesting perspective from Suzanne Long of Albertsons Companies on how making the right decisions for your company's bottom line can also support sustainable business practices. My favorite quotes are: "If I have less food waste that I send to composting because I've donated more of it, it actually is better for our bottom line. So there's all of these examples where this is good business. In fact, we would do these things for our business regardless of whether they were better for the planet or our communities — but what a wonderful thing that they are better for both." We need more of this kind of thinking across the retail spectrum to ensure sustainability moves from a "nice to have" to core business focus. This perspective is close to our hearts here at the Alvarez & Marsal Consumer and Retail Group - we even published a playbook on where to start not too long ago (link in comments). If anyone out there is interested in discussing the topic in more detail, please feel free to reach out to me. #retail #grocery #sustainability #crg #alvarezandmarsal https://lnkd.in/ekKrE7Qd

Did you know that 10% of bakery products worldwide end up as loss? This not only impacts the environment but also represents lost revenue for businesses. Canadian companies are leading the way in addressing this issue. For example, COBS Bread End of Day Giving program donates unsold bread to those in need, reducing food loss and making a positive social impact. At PRI Environmental, we help businesses implement strategies that go even further—transforming loss into value through upcycling, remanufacturing, and supply chain optimization. By adopting circular economy principles, bakeries can reduce waste, support their communities, and improve profitability. Interested in how your bakery can make a difference and enhance its bottom line? Read our latest insights to find out more. https://vist.ly/3mic9qg #ZeroWaste #SustainableBakery #SocialImpact #CircularEconomy

Currently, 10% of the global population faces food insecurity. By reducing food waste, we can combat hunger and get food into the hands of more people.   I'm excited to share the progress being made by Refresh:Food, a tech-based solution developed by Woolworths Group in partnership with BCG X. This innovative digital marketplace seeks to repurpose food waste and deliver food to those who need it most. As of April, 1 million meals have been donated through this platform.   Learn more about these strides towards change in BCG's new impact story, "Green Revolution in Fresh Wholesale" https://lnkd.in/e5MkrzgT

Beat the Summer Heat and Food Waste! Summer's a time for barbecues and picnics, but it can also lead to increased food waste. This year, be a sustainability champion with these tips: ✅ Plan Your Grocery Trips: Reduce impulse buys and food spoilage with a well-thought-out shopping list. ✅ Embrace "Imperfect" Produce: Support local farmers markets and use "ugly" fruits and veggies – they're just as delicious! ✅ Leftovers are Opportunities: Get creative! Leftovers can be transformed into new meals for lunch or dinner. ✅ Join the Sharing Economy: Download HungreeApp to connect with your community and donate or receive extra food. By making small changes, we can all make a big difference in reducing food waste and its environmental impact. #FoodWaste #Sustainability #HungreeApp #SummerEfficiency

💡 What if the key to reducing food waste lies in the very thing we're trying to eliminate?  Robert Lawson, our Managing Partner and Co-Founder, spoke at a forum hosted by City Harvest, a charity organization, in support of the Lord Mayor. The event centered on solving hunger and malnutrition in London, our hometown as a business.  "Embracing the brilliance of packaging instead of demonising it can be a major contributor to reducing food wastage. We can do that if we embrace the right kinds of plastic packaging - specifically PET." Robert’s speech highlighted that by using the correct forms of plastic, like PET, we can extend food shelf life, reduce wastage, and ultimately make food more affordable for all. For his full speech please follow the link in the comments below. #FoodWastage #Packaging #Plastic

Did you know that one-third of all food produced in the world is lost or wasted? At Ahold Delhaize, we understand the impact a global organization of our size and scope has on the planet. We work hard to accelerate decarbonization in our value chain, protect nature and biodiversity and scale circular models for packaging and unsold food.  As this Sunday marks The International Day of Awareness of Food Loss and Waste (IDAFLW), we support the global call to tackle this problem by reducing food waste across our business by 50% by 2030 compared to our 2016 baseline.    This summer we entered a partnership with The Global FoodBanking Network (GFN), an international non-profit organization dedicated to alleviating food insecurity while reducing food loss and waste. Amongst others, GFN partners with Feeding America, a nonprofit network of 200 food banks leading the effort to alleviate hunger in the United States. With Feeding America’s Food Rescue Challenge initiative, they mobilize communities and organizations to rescue quality food that would otherwise go to waste, ensuring it reaches those who need it most. In honor of IDAFLW, tune into UN Environment Programme and FAO's special event to find out how food banks can help. Register here: https://lnkd.in/d6RQ8R-9    And learn more about what Ahold Delhaize is doing to limit food loss and waste here: https://lnkd.in/euYYG72h #AholdDelhaize #FLWDAY 

Sunday was International Day of Awareness of Food Loss and Waste 🌎   Food loss and waste is a global issue that impacts not only our environment but also food security and our economy. Shockingly, 1.3 billion tonnes of food is wasted every year – that's nearly 1/3 of all food produced. Imagine the impact if we could change that! At TNS, we're making a conscious effort to reduce food waste at every level. Here's how: 🌱 Smart planning: Careful menu planning ensures we prepare the right portions for events, reducing waste from the start. 🌱 Sustainable sourcing: Partnering with local suppliers to shorten supply chains and reduce loss during transportation. 🌱 Repurposing surplus food: Surplus ingredients find new life in creative dishes, ensuring that nothing goes to waste. 🌱 Food donations: Any surplus goes to local charities and food banks, helping to feed those in need instead of filling landfills. 💡 But we can’t do it alone! Here's what you can do to make a difference: 🍴 Plan ahead: Buy only what you need and be mindful of expiry dates. 🍴 Store smart: Keep food fresh for longer with proper storage techniques. 🍴 Get creative with leftovers: Transform yesterday's meal into tomorrow’s lunch! 🍴 Donate: If you have excess food, consider donating to a local charity. 🍴 Compost: Turn food waste into compost to reduce what ends up in landfills. Reducing food waste is a simple yet powerful way to help the environment, fight hunger, and make the most of the resources we have. Together, we can all play a part in building a more sustainable future! 🌍 #TNSCatering #TogetherWorks #ContractCatering #IDAFLW #StopFoodLossWaste #FLWDay #RecipeOfChange #EveryPlateCounts