Waste Not, Want Not:
Strategies to Reduce Waste for Increased Profitability


Learn to manage waste in production, operate more efficiently, and avoid lost profits

According to a Food Waste Reduction Alliance study, up to 40% of food that is grown, processed, and transported in North America is not consumed. In fact, over 16% is lost during production and distribution—a major profit killer!

Watch the webinar to hear from two industry experts on how to identify and reduce production-related waste to drive a more profitable, and ecologically sustainable operation.

Key Takeaways:

  • 49% of companies do not measure food waste, inhibiting them from taking advantage of cost saving tax credits available to the industry
  • Three key areas that can help reduce food waste are processes and product specifications, equipment design, and frontline personnel
  • Senior management should create a sustainability culture as well as a safety culture using similar behavior change initiatives
  • Reduce food waste and increase profits by leveraging Alchemy’s food industry solutions and services – Alchemy’s tools will help you better measure waste and empower your frontline workforce

By clicking “Watch the Webinar” you will receive the webinar recording, webinar podcast, and webinar slides.

 

Featured Panelists


Andrew Harig

Andrew Harig, Sr. Director of Sustainability

Andrew S. Harig serves as Senior Director, Sustainability, Tax & Trade. He is responsible for lobbying Congress on behalf of Food Marketing Institute members, with a primary focus on sustainability, agriculture, taxes, trade and pensions. Prior to joining FMI, Harig was an associate trade advisor and speechwriter for the Senate Finance Committee under its Chairman, Max Baucus (D-MT). From 1999-2001, he was the senior research associate for the Global Economic Policy Project at the New America Foundation, a Washington, DC-based think tank.


Holly Mockus

Jeff Chilton, VP of Professional Services

Jeff has over 30 years of experience in the food industry, specializing in food safety, quality assurance, and plant management. Jeff was the founder and President of Chilton Consulting Group for 18 years, helping clients achieve and sustain GFSI certification under the SQF, BRC, and FSSC 22000 standards along with USDA and FDA Regulatory Compliance services for HACCP and Food Safety Plan. Jeff is a certified SQF Auditor, SQF Consultant, Preventive Control for Human Food Lead Instructor, and International HACCP Alliance Lead Instructor.

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