FareShare Launches Food Efficiency Framework

Fareshare-food-wasteFareShare will today (17 June) launch its Food Efficiency Framework, which is aimed at guiding food businesses towards ensuring surplus food is identified as early as possible. 

The Food Efficiency Framework is a unique framework containing an easy to use eight-step approach guiding any food business on the journey to establish processes that will ensure their surplus food is identified as early as possible so that it can be made available for charity redistribution.

The news comes as the charity recently reported the biggest increase ever in surplus food it has received from the industry. In the last year, it received 7,360 tonnes from the food industry (a 33% increase on the previous year). This food was redistributed to 1,923 charities and community projects and contributed towards no fewer than 15.3m meals.

FareShare estimates that there is enough surplus food available for 800m meals and is seeking continued support from the industry to ensure more is diverted to feed vulnerable people in need.

BRC Director General Helen Dickinson – “While the overall proportion of waste occurring within supermarkets is relatively small, we will nevertheless continue working with our supply chain partners and consumers to reduce waste both along the supply chain and within the home”

The launch of the Framework will be held at the UK’s first ever Surplus Food Summit, which is aimed at facilitating the sharing of best practice by food and retail businesses whilst at the same time engaging and enabling more companies to redistribute their surplus food to charity.

Participants will hear from a range of speakers including senior executives from FareShare partner companies like Asda, Sainsbury’s, Tesco, Nestle and Kellogg’s.

The Summit is supported by three national associations representing the industries involved: the Food and Drink Federation (FDF), the British Retail Consortium (BRC) and the Fresh Produce Consortium (FPC).

BRC Director General Helen Dickinson said: “For British supermarkets, the first priority is to keep food surplus and food waste to an absolute minimum. While the overall proportion of waste occurring within supermarkets is relatively small, we will nevertheless continue working with our supply chain partners and consumers to reduce waste both along the supply chain and within the home.”

Ian Wright, Director General at the Food and Drink Federation, said: “Preventing food waste is a key priority for food and drink manufacturers, enshrined in our environmental strategy. Where surpluses cannot be avoided, redirecting food to feed people should be a first consideration. We hope this event will encourage more food companies to ensure any surplus food is redistributed to people in need.”

The framework is a method assessment and, using it, businesses will be able to prepare and plan in advance for any potential food surplus within their business operations. The eight steps fall into 3 areas – Prepare, Share, Benefit.

The Framework is based on existing best practice within the UK and globally, and from FareShare’s extensive experience from working with a range of leading retailers, manufacturers, processors, packers and logistics companies. In developing the Framework, FareShare has received input and advice from the Food and Drink Federation.


 

Send this to a friend