PRESENTED BY ANDREW SHAKMAN, CO-FOUNDER & CEO, LEANPATH
Food waste reduction starts with prevention—preventing the food waste from happening in the first place is the clear optimal solution from a social, environmental and economic standpoint. And the first step in prevention is measurement—understanding exactly how much food is being wasted and why, so you know where you’re starting from, can identify opportunities for improvement, and can easily track progress over time.
Food waste prevention efforts have a proven and strong ROI—as much as 10x or more—over a relatively short period of 6-12 months. However, a common challenge many organizations face is how to make the business case for the initial investment in such a program, since an upfront investment of time and resources is required to achieve the positive bottom-line impact.