The Growing Tragedy of Food Waste: Five actions retailers can take to counteract the crisis now
Every year, the U.S. throws away 40 million tons of food, valued at over $48 billion. But the financial hit is only part of the story. Globally, wasted food generates 3.3 gigatons of carbon dioxide, making up nearly 6% of all greenhouse gas emissions.
From farm to shelf, inefficiencies—from crop failures and mishandling to damaged packaging and expired goods—fuel this crisis. Supermarkets alone lose $15 billion annually to perishable food waste. The impact is staggering, but solutions exist.
This paper explores:
Where food loss happens most across the supply chain
The environmental toll of wasted food production and disposal
Proven strategies to reduce shrink and improve shelf-life
How retailers can save millions while meeting sustainability goals
Download now to learn how leading companies are cutting food waste, protecting margins, and making a measurable climate impact.
