Wastages of Meat Seafood & Dairy - Solutions

The meat, poultry, seafood, dairy, and eggs industries generate significant food waste at various stages, including farms, supermarkets, groceries, food distributors, and food charities. This waste occurs due to overproduction, over stocking, spoilage, cosmetic imperfections, and inefficiencies in supply chains. Below is an analysis of waste levels and actionable suggestions to reduce waste, repurpose food, and involve other stakeholders like bakeries and food manufacturers.

Waste Levels in the Industry

1. Farms:
   • Waste occurs due to overproduction, disease, or market rejection (e.g., "ugly" produce or animals not meeting size/weight standards).
   • Eggs may be discarded due to cracking or size inconsistencies.
   • Dairy waste can occur from overproduction or spoilage during storage.
2. Supermarkets/Groceries:
   • Meat, poultry, and seafood often go unsold due to short shelf lives or consumer preferences for "fresh" items.
   • Dairy and eggs are discarded as they near or pass expiration dates.
3. Food Distributors:
   • Waste occurs due to logistical issues, over-ordering, or damaged packaging.
4. Food Charities:
   • Charities may lack proper storage facilities (e.g., freezers) to handle perishable donations, leading to spoilage.

Suggestions to Reduce Waste

1. Cleaning, Marinating, Labeling, and Freezing for Future Use or Donations

• Cleaning:
  • Ensure proper sanitation to extend shelf life and maintain food safety.
  • Trim and clean meat, poultry, and seafood to remove unusable parts, making the rest suitable for repurposing.
• Marinating:
  • Marinate meats and poultry with salt, spices, herbs and vinegar to extend shelf life and enhance flavor, making them more appealing for future use in the deli section or donation.
• Labeling:
  • Clearly label items with dates of processing, freezing, and expiration to ensure proper rotation and use.
  • Use color-coded labels to indicate priority items (e.g., "use first" for items nearing expiration).
• Freezing:
  • Freeze surplus cleaned and lightly marinated meat, poultry, seafood, dairy, and eggs to preserve them for future use or donation.
  • Portion items into meal-sized quantities for easier distribution and use.

2. Converting Items into Meals for Sale or Donation

• Prepared Meals:
  • Convert surplus items into ready-to-eat meals (e.g., stews, curries, casseroles, soups) that can be sold at a discount or donated to food banks.
  • Partner with local restaurants, kitchens or food trucks to create meals from surplus ingredients.
• Value-Added Products:
  • Turn surplus meat into sausages, poultry into pot pies, and seafood into fish cakes or patties.
  • Use dairy to make cheese, yogurt, or desserts.
  • Repurpose eggs into quiches, frittatas, or baked goods.

3. Involving Bakeries and Food Manufacturers

• Discount Purchases:
  • Bakeries and food manufacturers can purchase surplus or near-expiration items at a discount to create new products.
  • For example, bakeries can use surplus dairy, fruits, bananas and eggs to make bread, pastries, or desserts.
• Repurposing:
  • Food manufacturers and specialty chefs can use surplus meat, poultry, and seafood to create frozen meals, pet food, or protein powders.
  • Dairy can be used to produce cheese, paneer, sweets, butter, or powdered milk.

Additional Ideas and Suggestions

1. Food Recovery Programs:
   • Establish partnerships with food recovery organizations (e.g., Feeding America, Food Rescue US) to collect and distribute surplus food.
   • Use apps like Food Pulse, Too Good To Go or Olio to connect with consumers and charities.
2. Education and Training:
   • Train staff on proper food handling, storage, and repurposing techniques using recipes to minimize waste.
   • Educate consumers on how to use and store perishable items effectively with proper dates and using pantry lists Food Pulse app will be providing.
3. Composting:
   • For items that cannot be repurposed or donated, implement composting programs to convert waste into fertilizer.
4. Dynamic Pricing:
   • Offer discounts on items nearing expiration to encourage sales and reduce waste. Food Pulse will have a real time notification for consumers who are specifically looking for such products.
5. Donation Tax Incentives:
   • Take advantage of tax benefits for donating food (e.g., the U.S. Good Samaritan Food Donation Act).
6. Collaboration with Food Charities:
   • Provide charities with freezers and refrigeration units to store perishable donations.
   • Offer training on safe handling and preparation of donated items.
7. Innovative Packaging:
   • Use vacuum-sealed or modified atmosphere packaging to extend the shelf life of meat, poultry, and seafood.
8. Community Kitchens:
   • Set up community kitchens where surplus food can be cooked and served to those in need.
9. Animal Feed:
   • Convert unsellable meat, dairy, and eggs into animal feed for farms or zoos.
10. Data Analytics:
    • Use data to predict demand more accurately and reduce overproduction.

Case Study: Successful Models

• France: Supermarkets are legally required to donate unsold food to charities.
• Denmark: Food waste apps like Too Good To Go connect consumers with discounted surplus food from bakeries and restaurants.
• U.S.: Companies like Tyson Foods have partnered with food banks to donate millions of pounds of protein annually.

By implementing these strategies, the meat, poultry, seafood, dairy, and eggs industries can significantly reduce waste, support their communities, and contribute to a more sustainable food system. Collaboration across the supply chain—from farms to food manufacturers—is key to achieving these goals.