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TOMRA Food Nut eBook 2020

How processors can sort leafy greens even when requirements keep changing

The two main goals of vegetable processing, food safety and product quality, are sacrosanct – but the goalposts keep moving. When a different batch of leafy greens comes rolling down the line, processors often have to recalibrate their machines to detect different types of defects and achieve different quality grades. This complicates the day-to-day business of processing, but there can be no excuses: no matter how much or how often circumstances change on the processing line, product imperfections have to be detected and ejected.

WHY THE ISSUE OF FOOD LOSS AND WASTE IS MORE IMPORTANT THAN EVER

 

The world is currently wasting 1.3bn tons of the food produced for human consumption every year, which amounts to a third of all food produced for that purpose. From farm to fork, the issue of food waste is rife across all aspects of the supply chain and all corners of the globe. There isn’t just one solution to help reduce the impacts of food waste, however actionable steps can be taken to lessen the amount of food wasted. We are in the midst of a food waste crisis, and the world must respond now to reverse its impact before it is too late.

Quality is vital for Leafy Greens

With the demand for fresh, convenient and healthy food growing among consumers, leafy greens are the order of the day. From fresh cut to pre-washed and pre-packaged products, this is a rapidly growing market with significant potential.

How Digitalization of the supply chain will reduce global Food Waste

The scale of the global food waste problem is staggering. According to reports, 1.6 billion tons of food are lost or wasted every year, equating to a total value of $1.2 trillion being wiped from the supply chain. With one-third of the total amount of food produced globally being misused, the industry needs to look towards innovation and digitalization to combat this ever-growing trend.

Making the future of Food sustainable

Nicolai Prytz, sustainability and strategy director at TOMRA, has looked at how businesses, consumers and policymakers can help make the future of food sustainable.

Efficiency and waste reduction

A simple online search for ‘food waste’ yields thousands of results; from official government reports to news of innovative initiatives spearheaded by global supermarket chains and local restaurants, the drive to reduce food waste across the supply and consumption chain has garnered significant publicity and investment, steadily gathering momentum to become one of the biggest global movements of our time.

WHY THE ISSUE OF FOOD WASTE IS MORE IMPORTANT THAN EVER

The world is currently wasting 1.3 billion tonnes of the food produced for human consumption every year, which amounts to a third of all food produced for that purpose.

ONE WAY THAT SUPERMARKETS OF THE FUTURE CAN TACKLE THE SCANDAL OF FOOD WASTE

In addition to making food businesses more profitable, new technologies can also help tackle the fast-approaching issue of global food shortages. Bjorn Thumas, Director Business Development at TOMRA Food, explains.

World Food Day 2018 announces photo contest to support FAO #ZeroHunger campaign

TOMRA is calling for a photo of what makes your food business stand out, in support of the Food and Agriculture Organisation’s #ZeroHunger initiative for World Food Day 2018.