SUSTAINABILITY

Zero-Oxtech increases shelf life substantially and assists in environmental sustainability by reducing the CO2 emissions between 52,632*10   to 5263.2*10   kg of CO2e

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The relation between shelf life and waste reduction?

Retailers reject food because of the aesthetic standards also (https://www.theguardian.com/environment/2015/aug/12/cutting-food-waste-enough-for-everyone-says-un). In developed countries, 30-40% of all food purchased is thrown away (https://www.theguardian.com/environment/2015/aug/12/cutting-food-waste-enough-for-everyone-says-un). In Canada, 39% of all food purchased is wasted by consumers. In the UK, by both percentage and weight, the most wasted meat is poultry, of which about 13% of all edible parts excluding bones is wasted. Waste food also contributes to unnecessary CO2 emissions (http://www.fao.org/3/mb060e/mb060e.pdf). Food losses occurring at the end of the food chain (retail and consumption) are called food waste (http://www.fao.org/3/mb060e/mb060e.pdf). Distribution losses include waste in the market system like wholesale markets, supermarkets, and retailers.

 

According to (https://core.ac.uk/display/8449194), meat losses are higher for perishable foods in developed countries. Also, these post-consumer losses are greatest in overall food supply chains (FSC).

Data on Canada retail level meat wastage?

Every year about 20% of meat wastage is done at the supply, retail, and consumer level (https://hbr.org/2017/12/how-large-food-retailers-can-help-solve-the-food-waste-crisis, https://www.theguardian.com/environment/2015/aug/12/cutting-food-waste-enough-for-everyone-says-un). Retailers have the considerable market power to make a change (https://hbr.org/2017/12/how-large-food-retailers-can-help-solve-the-food-waste-crisis).

 

Meat production in N America and Oceania is dominated by chicken (18 million tons), followed by cattle (16 million tons) and pig (12 million tons) (http://www.fao.org/3/mb060e/mb060e.pdf).

SOURCE (http://www.fao.org/3/mb060e/mb060e.pdf)- In developed countries majority of food waste occurs at the retail and consumer level. The per capita food loss and waste in N America is 280-300 kg/year. The per capita food wasted by consumers in N America is 95-115 kg/year. In N America, meat loss and waste are severe at the consumption and retailer level compared to the production, slaughter, and processing. More than 50% of waste occurred at the consumption and retailer level. One of the major reasons for meat waste at the retailer level is ‘appearance quality standards’ for fresh products.

The estimated waste percentage for meat in N America and Oceania 

 

Agricultural production - 3.5%

 

Post-harvest handling and storage - 1%

 

Processing and packaging - 5%

 

Distribution: Supermarket retail - 4%

 

Consumption - 11%

 

According to (https://www.retailcouncil.org/community/supply-chain/where-retailers-stand-in-the-food-waste-crisis/), the food wastage at a retailer can be reduced by extending shelf life. In addition to reducing food waste, extended shelf life also helps in ensuring food safety and profits.

How this can help different stakeholders like farmers etc.?

According to the United Nation, the world population is expected to be 9.8 billion by 2050 (https://hbr.org/2017/12/how-large-food-retailers-can-help-solve-the-food-waste-crisis). Food wastage also weakens the food supply chain also (https://hbr.org/2017/12/how-large-food-retailers-can-help-solve-the-food-waste-crisis). Farmers, processors, retailers, and consumers all are affected by food wastage. Food waste can be significantly reduced if retailers start working with the farmers directly (https://hbr.org/2017/12/how-large-food-retailers-can-help-solve-the-food-waste-crisis). Cutting meat waste is helpful in maintaining food security. According to the UN, if the food waste is cut by 25% there would be enough food for everyone (https://www.theguardian.com/environment/2015/aug/12/cutting-food-waste-enough-for-everyone-says-un). Food waste is one of the challenges of maintaining food security.

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