Food Waste and Grocery Stores

Paper Outline 

Working Title: Food Waste and Grocery Stores

Introduction 

Food waste in America and role of grocery stores

Reducing potential losses in the food supply chain can increase efficiency of the food system, and put natural resources into appropriate uses

Thesis statement : Grocery stores in America can influence consumer behaviors and reduce the amount of foo d that end s up in the waste bin. 

Analysis 

Grocery stores can influence consumer behaviors and reduce food waste

Grocery s tores can take the lead in influencing key player s in the f ood s upply c hain

Grocery s tores need to increase their sale s volume and efficiency of their operations

Grocery stores support food recovery process and facilitate consumer education on waste avoidance

These incentives will ensure waste is reduced hence leading to long-term sustainability of the food syste m 

Evaluation 

Given my interest in the field of sustainability, my take is that t here is a need for more research on how groceries can use technology to reduce food waste.

The cited authors are experts in the field of management consulting and resource efficiency . Therefore, the importance of their opinion in the topic cannot be overstated . 

Conclusion 

Sustainability of the food supply chain can be achieved when grocery stores leverage the key player s and other support incentives to reduce waste at all stages of the f ood s upply c hain.

The topic is important because it will aid in creating awareness on the challenge of food waste and the need to address it not only in America but also other parts of the world. 

Sources 

Gunders, D. (2012). Wasted: How America is losing up to 40 percent of its food from farm to fork to landfill. Natural Resources Defense Council , 1-26. 

Kantor, L. S., Lipton, K., Manchester, A., & Oliveira, V. (1997). Estimating and addressing America’s food losses. Food review , 20 (1), 2-12. 

Mourad, M. (2012). Waste: Uncovering the Global Food Scandal: Tristram Stuart, 2009. Alternative Management Observatory , 1-24. 

Parfitt, J., Barthel, M., & Macnaughton, S. (2010). Food waste within food supply chains: quantification and potential for change to 2050. Philosophical Transactions of the Royal Society of London B: Biological Sciences , 365 (1554), 3065-3081. 

Wyman, O. (2014). Reducing Food Waste: How can Retailers Help? Oliver Wyman & Marsh a nd Mclennan Companies. 

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Word Count: 713 

Food Waste and Grocery Stores 

Introduction (82 words) 

Food waste is increasingly becoming a concern in America. For instance, reports indicate that forty percent of the food produced goes to waste. Given these statistics, sustainability in the food industry is essential. The drastic rates of food loss across the country need to be curbed for this to be achieved . Food retailers, particularly grocery stores can hugely influence consumer and stakeholder behaviors about the issue. Consequently, this will help in reducing the amount of food that ends up in waste bins. 

Analysis (467 words) 

Food waste is a weighty problem, with estimates showing that about one-third of global food production is wasted . There is a consensus that much of this waste occurs at the retail and consumer stages. However, while food waste remains a challenge for retailers, the problem springs from the entire Food Supply Chain (FSC). Mourad (2012; p. 2) argues that minimizing food waste has the potential to reduce the social and environmental impacts of the entire food production process. This is vital in enhancing sustainability. The inefficiencies within the American food system need to be addressed at every level of the food production and supply chain. Addressing these inefficiencies will promote sustainable use of natural resources, offer opportunities to reduce food production costs, and enhance the nation’s ability to meet consumer demands (Gunders, 2012; p. 4). However, “retailers can take a leadership role, not only by addressing their shortcomings but also by helping other players in the system to improve” (Wyman, 2014; p.4). 

To sustainably manage the food system and reduce the overall waste, grocery stores in America stand in a unique position. This is because they can help to manage and contribute to the actions of other stakeholders in the food supply chain. Perishable food waste decreases significantly with the increase in sales volume. Wyman (2014; p.5) argues that increase in sales volume reduces waste by a percentage ranging between twenty and forty percent. Hence, in the fresh food business, efficiency is more enhanced in larger volume groceries compared to smaller ones. To reduce the potential losses , another study recommended the implementation of “sustainable solutions across the entire FSC” (Parfitt et al., 2010; p.3078). Such solutions would include investing in agricultural infrastructure and enhancing technology application in loading, storage, transportation, and supply (Parfitt et al., 2010; p.3078). 

The overall aim of reducing food waste is to ensure sustainability of the food system and the economy in general. In America, there are numerous people experiencing hunger as a result of financial constraints and related hardships. Food recovery is a strategy that can be implemented to ensure that wholesome food does not end in the waste bin. The recovery process entails collection of potential food waste from farmers, retail centers, grocery stores, and other food establishments for distribution to areas facing food shortage. These programs are already active in many American states. Nevertheless, there is a need for grocery owners’ willingness to give away potential food waste before its expiry date. Likewise, groceries can play a central role in consumer education by training them and providing them with avenues for saving and sharing any excess food in their possession. Supporting such incentives will contribute to the long-term sustainability of the food system, and at the same time minimize the costs of disposing of waste (Kantor et al., 1997; p.9). 

Evaluation (109 words) 

Wyman is a global leader in the field of management consulting and has vast knowledge and expertise in risk management, operations, organization transformation, and strategy development. Parfitt, Barthel, Macnaughton are scholars engaged in various programs related to resource efficiency and innovation. Gunders, on the other hand, is an expert working with the National Resources Defense Council. Given the experience of these authors, their opinions underscore the gravity of food waste and why it is necessary to undertake drastic action to curb it. Likewise, there is a need for continuous research with the aim of developing appropriate technologies and programs that will facilitate the long term reduction of food waste. 

Conclusion (55 words) 

Sustainability of the FSC is achievable if retailers, including grocery stores, are actively involved and take part in initiatives that are aimed at minimizing potential losses in America and other parts of the world. This is in a bid to ensure that global hunger is alleviated by first making good use of the available food. 

References 

Gunders, D. (2012). Wasted: How America is losing up to 40 percent of its food from farm to fork to landfill. Natural Resources Defense Council , 1-26. 

Kantor, L. S., Lipton, K., Manchester, A., & Oliveira, V. (1997). Estimating and addressing America’s food losses. Food review , 20 (1), 2-12. 

Mourad, M. (2012). Waste: Uncovering the Global Food Scandal: Tristram Stuart, 2009. Alternative Management Observatory , 1-24. 

Parfitt, J., Barthel, M., & Macnaughton, S. (2010). Food waste within food supply chains: quantification and potential for change to 2050. Philosophical Transactions of the Royal Society of London B: Biological Sciences , 365 (1554), 3065-3081. 

Wyman, O. (2014). Reducing Food Waste: How can Retailers Help? Oliver W yman & M arsh and M clennan C ompanies.