By Andrew Harig, Senior Director for Sustainability, Tax and Trade, Food Marketing Institute
Last week, I joined members of the Food Waste Reduction Alliance (FWRA) – representing the nation’s grocers, food manufacturers and restaurants – to brief staff from the U.S. House of Representatives on the alliance’s mission and progress to mitigate food waste in the U.S. An estimated 40 staffers were in attendance.
In collaboration with food donation organizations, NGOs, waste experts, and a host of other partners along the supply chain, FWRA produces workable resources, such as best practices in reducing food waste, that offer reality-based applications and guidance to the various aspects of our food production system. Our collective associations were joined at the briefing by Michael Hewett, director of environmental and sustainability programs, Publix Super Markets, Inc.; Jessica Rosen, associate manager, sustainability, Yum! Brands; and Kent Wilson, Washington representative, General Mills, Inc.
Here are some highlights from the discussion:
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