QualityConnection’s Post

⏳ Expiry Date Labels - A Policy Priority The survey shows a compelling consensus on the importance of clear expiration date labeling, with a combined 87% ("rather yes" and "definitely yes") recognizing its role in reducing food waste. This overwhelming response underscores a critical issue in food consumption and waste - the need for clarity and accuracy in expiration date labeling. When consumers are uncertain about the safety or quality of their food, they tend to discard items that may still be edible, resulting in significant waste. This finding is a call to action for policymakers and the retail industry. Clear and consistent expiration date labeling is not just a consumer preference; it is a critical element in the fight against food waste. Consumers need labels they can trust and that are easy to understand. Clear expiration labeling is more than a logistical concern; it is an essential component of a sustainable food system. Environmental policymakers should prioritize and support initiatives that improve the transparency and reliability of food labeling and encourage more responsible and sustainable consumption patterns. ➡️ For more information about this issue see https://lnkd.in/dPsS-Ein and https://lnkd.in/d__b5WKB #PolicyChange #RetailStandards #SustainableConsumption

Each year, up to 40% of food in the U.S. is wasted, which equates to 325 pounds of food waste per American. To combat this issue, we partnered with WildAid and School of Visual Arts on an ad campaign aimed to educate people on some of the delicious, easy, and cost-saving ways to use leftovers and food scraps such as: ♻️ Get creative in the kitchen! Use food scraps and leftovers to make soups, salads and sandwiches. Need inspiration? Check out our book, “Waste Not: How to Get the Most from Your Food” featuring 100 recipes from JBF programs alum such as Rick Bayless, Elizabeth Falkner, and Bryant Terry. ♻️ If you cook in large batches, freeze some of the food you prepare for later. ♻️ Eat your leftovers! Get more tips and learn more about the campaign: https://bit.ly/3VXG1Wo

For those who know me, I have been passionate about food and beverage innovation that spans from improving health to new formats to exciting global cuisine for decades. My latest exploration is in the upcycled foods arena. Identifying how to repurpose food waste into nourishing food and beverage offerings and have been introduced to amazing entrepreneurs in this space. This certification will help accelerate consumer awareness of this important shift in the food industry. As stated in the article, it cited that 50% of consumers increased their purchase intent with the Upcycled seal. As the architect and led the launch of the Made with Real Egg seal - from third-party research we found that the purchase intent increased by 82% for both menus and retail packages. People liked knowing their products were made with real eggs. As more awareness around upcycled foods grows in combating food waste and reducing greenhouse gases, I suspect consumers, especially younger generation’s will seek out these offerings. The challenge to the Upcycled Food Association is make sure it is affordable for consumers so it can gain traction in both the retail and foodservice marketplace. #upcycledfoods #foodwaste #fmcg #cpg #foodservice

Food packaging is typically discarded after one use. More plastic was produced for food packaging between 2000 and 2010 than in the entire previous century. By 2050, ocean plastic may outweigh fish. Watch this TED talk by Vanessa Grondin to learn more: https://lnkd.in/eJQs3xAP

Expiration and date labels on packaging can cause confusion and food waste. Interesting read about how companies are trying to change that.

A new study in the Journal of Consumer Psychology sheds light on the critical issue of food waste. With food wastage posing a global challenge, much of it is preventable. It is of paramount importance to identify factors that reduce food waste. The research team uncovered a key contributor to food waste: the duration of storage. Even identical food products are more likely to be wasted if they’ve been owned and stored for a longer duration. This bias exists over and above those due to manufacturing and expiration dates But there's hope! 🌟The study introduced a practical intervention—assess food freshness as either "fresh" or "not fresh" dichotomy to reduce waste. 🌍The implications are profound for both consumers and businesses. For consumers, embracing mindful food storage practices and prioritize consuming items owned longer can reduce waste. And for businesses, educating consumers about waste reduction could foster trust and build loyalty. Together, let’s tackle the pressing issue of food waste and work towards a more sustainable future. It's time to make a difference! 💪 Vivian (Jieru) Xie Rajesh Bagchi #FoodWaste #Sustainability #ConsumerPsychology #WasteReduction https://lnkd.in/eZG2Yfyr

Packaged vs Unpackaged Bananas. In this article, Dan Felton of AMERIPEN offers additional perspective on a recent study gauging consumers’ understanding of the role of packaging in food waste reduction. Get insights into your own packaging savvy! #foodwastereduction #packagingsolutions #sustainablepackaging https://brnw.ch/21wF5u7

Rethink food systems. Be intentional about the choices you make on every table you eat. If you should eat, pick exactly what you can eat.

Bakeries have an opportunity to be part of the solution when it comes to managing food waste. In this business advice piece, we will explore some simple yet powerful strategies that can be adopted to help reduce food waste in your bakery. https://lnkd.in/e7zfAEMT

Station Food Hub increases food availability by purchasing and upcycling unwanted produce! Learn more about Station Food Hub and the other finalists in the Business Model Streams of our #FoodWaste Reduction Challenge. https://ow.ly/nb6p50Q8MNG