Meeting Review: Food Waste and Sustainability Strategies to Improve Food Safety, Food Security

Wendy Bedale

Biblographic citation: Food Protection Trends, vol. 39, no. 4, pp. 348-353, Jul 2019

Volume 39, Issue 4: Pages 348–353

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The Institute for Food Safety and Health (IFSH) and the Food Research Institute (FRI) of the University of Wisconsin- Madison hosted regulators, academics, and industry experts for a symposium entitled “Meeting Review: Food Waste and Sustainability–Strategies to Improve Food Safety, Food Security” on September 27, 2018, near Chicago, Illinois. The meeting discussed the difficulty of feeding a rapidly increasing global population without compromising food safety or the environmental health of the planet. Food waste intertwines with sustainability: in the words of meeting speaker David McInnes (DMci Strategies), food waste is a by-product of an increasingly unsustainable global food system. Reducing or redirecting food waste can increase food supplies while also decreasing the total resources used in food production and food waste disposal. Meeting speakers discussed reasons why food companies are concerned about sustainability and presented case studies of ways in which the food industry and others are reducing or reusing food waste.

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