Reducing Food Waste: Optimising Safety and Sustainability
Sustainable Nutrition, Biodiversity and Resilience
Reducing Food Waste: Optimising Safety and Sustainability
03 DEC 20202 MIN READ
Food protection is key to a sustainable future
Food protection and sustainability go hand-in-hand, and audacious innovation is key to minimizing food waste.
A staggering one-third of food is wasted at an annual cost of $940bn to the global economy. The number of people chronically under-nourished in 2019 is almost 690 million and this figure is set to be much higher in 2020¹.
Distribution limitations, food safety and quality issues, along with misconceptions over when food is spoiled contribute to inefficiencies & food loss. The COVID pandemic has heightened awareness of the complex nature of our global food supply chain. Consumers are also becoming increasingly aware of the environmental and societal impact of the origin of their food, driving a desire for more sustainable choices.
Food manufacturers are increasingly looking to protective ingredient solutions to enhance safety, extend shelf life as well as help achieve their food waste reduction goals. Food protection strategies and mechanisms differ by food type, stage in the manufacturing process or supply chain as well as conformance to regulatory requirements.
In this webinar, our experts explore ways to reduce waste, prioritise food safety & quality while addressing consumer demands for sustainable food choices.
Learn key aspects of minimising food waste in this full-length webinar recording:
Where food is lost and wasted
How to reduce food waste and maintain food safety & quality
Prevention strategies against pathogenic contamination of food, the top reason for food recalls
Vice President of Business Development for Nutritional & Functional Ingredients - Kerry
Vivien oversees research activities within Kerry’s Applied Health and Nutrition division. She has responsibility for developing strategic technical platforms delivering incremental and radical innovation. Her focus encompasses preservation, nutritional & fermentation derived ingredients. The research outputs are leveraged across food, beverage, meat, supplement and pharmaceutical end-use-markets.
Seasoned food industry professional with expertise in food safety, quality, and regulatory affairs. Knowledgeable in a wide variety of food product categories and operating in both FDA and USDA regulated environments. Experienced with multi-site operations and working with global standards such as Global Food Safety Initiative (GFSI) standards.
Microbial Food Safety Consultant at KMG Food Safety
Kathy has written more than 80 technical abstracts, 50 peer-reviewed publications, three book chapters and is an active member of the National Advisory Committee for the Microbiological Criteria of Foods and the Int. Ass. for Food Protection (IAFP). She is available for limited consultation in evaluating risks and formulating foods to inhibit growth of food borne bacterial pathogens and designing and evaluating challenge studies.
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