Too Good To Go’s Post

"Best By?" "Use By?" "Sell by?" But Why? On today’s episode of Cartside 🛒 Convos, we’re talking with Jimbo’s shoppers about what they think the difference between “best by”, “use by”, and “sell by” is. The USDA estimates that 30 percent of the food supply is lost or wasted at the retail and consumer levels. One source of food waste arises from consumers or retailers throwing away wholesome food because of confusion about the meaning of dates displayed on the label. In an effort to reduce food waste, it is important that consumers understand that the dates applied to food are for quality and not for safety. Food products are safe to consume past the date on the label, and regardless of the date, consumers should evaluate the quality of the food product prior to its consumption. 🚮 A “Best if Used By or Before” date indicates when a product will be of best flavor or quality. A “Sell-By” date tells the store how long to display the product for sale for inventory management. A ”Use-By” date is the last date recommended for the use of the product while at peak quality. It is not a safety date except for when used on infant formula. Manufacturers provide dating to help consumers and retailers decide when food is of best quality and when to enjoy them by. These foods can still be enjoyed after the date, but the flavor, smell or texture may be affected. Except for infant formula, dates are not an indicator of the product’s safety, and are not required by Federal law. It is not unlawful to sell food past the “Sell By” date. Disclaimer Waste practices can vary commercially and by incorporated and incorporated towns, townships, cities, counties & states. That’s what makes this whole waste industry thing so gosh darn silly. However waste collection and disposal tend to be improving all the time 💪 Please check with your local haulers for current accepted waste practices! We at Waste Wise & Allgoods Nonprofit, take pride in researching and verifying factual information to the best of our ability. If we have made an error, please reach out and provide your credible source. We will be happy to correct errors, if any. Do your part, get smart, #watchwastewise 📺

Do you know why at Foodvalley we think that upcycled food and ingredients must become the new normal? It’s simply because food loss and food waste have a huge impact on the environment and there are plenty of opportunities to valorize large volumes of highly nutritious side streams resulting from agrifood processing. How can we achieve this new normal? 🔗 Connect food and beverage producers with side streams and upcycled ingredients suppliers. 📢 Increase awareness about upcycled food among authorities, consumers, and companies. 📜 Establish clear guidelines for upcycling practices for companies to make credible claims. In the wake of International Day of Awareness of Food Loss and Waste on 29 September (IDAFLW), Foodvalley launches a short video clip, where we explain how this challenge can become a reality. Please watch and be inspired. Want to contribute to the solution? We call all producers of food, beverages, sidestreams and upcycled ingredients to join forces. How? A perfect first step is to join the Foodvalley Upcycling Community. More information here >> https://lnkd.in/eZXM-uBp #voedselverspilling #fightfoodwaste #ucpcyledfood #UPcycled4Food #FoodLossAwareness #StopFoodWaste 

International day of food loss and waste! A relevant day for paying extra attention to the problem and at the same time to promising solutions for the future ♻️ Check the Foodvalley NL video for the Upcycling Community, to see why, how and with what collaborative actions, upcycled ingredients and food should be part of the solution!

Check out the latest from Hannah Walhout at FoodPrint detailing Six Upcycled Food Trends To Watch this year and beyond. We're proud to see so many UFA member companies being recognized for their innovative work to change the status quo, build stronger supply chains and tackle climate change. Matriark Foods Upcycled Foods, Inc. (UP, Inc.) Bake Me Healthy Blue Stripes Renewal Mill Salt & Straw Shameless Pets Wheyward Spirit The Spare Food Co. Jonathan Deutsch, Ph.D., CHE, CRC “Turning wasted food into a revenue stream while meeting the increasing consumer demand…is, frankly, a no-brainer,” Angie Crone, CEO of UFA says, citing “resilience against supply chain disruptions” as one of the many benefits for brands. #upcycledfood #upcycling #foodwastereduction #innovation #foodsystemstransformation #foodtrends #supplychainresilience #trending https://lnkd.in/ebARRhxK

It’s estimated that in New York City alone, one person produces about 746 pounds of waste a year. That number alone warrants concern for how we live and operate our day-to-day. Now apply that number to larger-scale companies, and specifically food companies. Between regulated food processes, food safety, and overall consumer culture the food industry produces about 119 billion pounds of waste in the U.S. That’s more than 408 billion dollars of food thrown out every year. At Green Top Farms, we're in no way perfect, but we wanted to take a moment to highlight some of those practices in case it's informative or help anyone build better systems. From the moment we begin the recipe development process, the team considers how we can use every part of a vegetable or repurpose & incorporate what we’ve got in-house into a dish. Head to our blog for the full write-up on our waste metrics and sustainability practices: https://lnkd.in/g9t2X4Kq

Did you know a third of all food produced globally is thrown away? Shocking but true, and a sobering fact that every food business should be facing into to ensure that they aren't throwing their profits away with their spoils... This month's blog features our brilliant Development Chef Andrew Chan tackles this issue and offers 5 top tips to help reduce food waste. Take a look below. #regencypurchasing #smarterbuying #tacklingfoodwaste

Benchmark Foods understands that food is more than a product—it’s a lifeline. This World Food Day, we stand by the commitment to ensure that safe, nutritious, and affordable food reaches every corner of the community, from homes to businesses, retail to food service. 🚚 Our Role in Food Security: • Sourcing Globally: From farm-fresh produce to quality frozen goods, we ensure a wide variety of food products are accessible to everyone, everywhere. • Distribution That Matters: We bring food from producers to the people, ensuring communities have access to a diverse range of healthy and sustainable options. • Supporting Sustainability: By working with brands that prioritize eco-friendly practices and reducing food waste, we’re driving efforts toward a more sustainable food supply chain. On this important day, we reaffirm our role in supporting the right to food for all, delivering not just ingredients, but the opportunity for better lives and futures through what we distribute. Let’s work together to make a lasting impact in the fight for food security. 💚 #BenchmarkFoods #BMF #WorldFoodDay2024 #RightToFood #FoodForAll #SustainableFoodSystems #BenchmarkFoods #FoodDistribution #NutritionForAll #ZeroHunger

Check out our blog 'Biggest Challenges in the Food Industry 2024' today! 🍔 https://lnkd.in/edBAYaeJ #blog #newblog #foodindustry #conveyorbelts

Food loss and waste is a substantial challenge for the food and beverage industry, with 30-40% of the world's food being lost or wasted every year. How can companies rectify this? Luckily, there are multiple avenues companies can take, such as better storage facilities, improved financing for farmers or improved packaging or labeling. Learn more about how companies and their departments can contribute to a sustainable business transformation in our upcoming Food and Beverage Report "Recipe for Transformation," launching on May 30th! Sign up to receive the report >> https://lnkd.in/e6xC6aaN #foodloss #foodwaste #foodsystems

This week is Food Waste Action Week!   4.7 million tonnes of edible food is thrown away each year by UK households, costing us £4.9 billion each year. This year the tagline for the campaign is ‘Choose What You Use’, encouraging shoppers to buy loose fruit and veg. WRAP research has shown that if all apples, bananas and potatoes were sold loose, we could save 60,000 tonnes of food waste. What are we doing at Watkins Payne?   We currently receive weekly food deliveries from Tesco. One of our Green Team initiatives has been to become more conscious of what food we are wasting and order less of it. We also encourage everyone to take any leftover fruit home with them on Friday to ensure it doesn't go to waste.   The Sunbury office also frequently bring in food for food swaps - for example any surplus items that would otherwise go to waste, such as herbs, spices, sauces and pasta. wrapngo #FoodWasteActionWeek #watkinspayne #engineering #food #waste