Minimizing Food Waste: A Worthwhile Challenge

minimizing food wasteDon’t waste food. It sounds like common sense, right? Yet the reality is, food waste continues to be a serious problem at every level — from consumer to food manufacturer. Smart companies will go out of their way to reduce food waste — and it’s not just so that they can feel good about themselves. There are countless practical reasons for it.

The Problem With Food Waste

Before reshuffling your business priorities, look at the broad picture. Why is food waste the international problem? How does it affect me?

For starters, every bit of wasted food product is a drain on your bottom line. Even miniscule amounts of waste add up over time. When you look at the food manufacturers that are thriving, a big reason is that they run lean, efficient operations that leave very little room for waste.

Then there’s the big picture. Not only does food waste contribute to global hunger crises, but it puts a significant strain on global food markets. When it comes to ingredient procurement, that directly impacts you.

What Should I Be Doing?

The reason food waste continues to perpetuate in food manufacturing is that there’s no quick and easy fix. Rather, it takes tweaking at every stage of production. Here are just a few examples of what you can do:

  • Strict climate control: One of the biggest contributors to food waste is that perishable ingredients have their limits. You can’t make them last forever, but you can certainly maximize shelf life just by keeping a close eye on temperatures and ensuring that ingredients and end products are kept cool.
  • Flexibility: Your purchasing plan this year shouldn’t be identical to next year. While you should understand the natural ebbs and flows of the food supply chain, your business model should bake in contract elements that allow you to be nimble. Just as you don’t want to suffer from a shortage of ingredients, you don’t want to be stuck with a surplus you can’t use.
  • Data: Don’t eyeball it. Track the food manufacturing process from start to finish so that you can implement smarter strategies for efficiency.

What’s in It for Me?

The most obvious benefit is financial. Over time, you’ll notice a difference in profit margins. There’s also public perception. Consumers are more attentive than ever when it comes to how brands act behind the scenes. If you can demonstrate that efficiency (or that any surplus is donated rather than tossed), then that’s a powerful marketing tool.

What Can PacMoore Do for Me?

Part of what makes PacMoore the perfect business partner is that we know how to work smartly. We’re able to spot inefficiencies a mile away. We work closely with our customers to limit food waste and shore up the bottom line. To learn more about our food waste reduction measures, and to find out what we can do for you, contact PacMoore today.

Contact Us

Upcycle Food Reduce Food Waste Buy Ugly Vegetables and FruitsRELATED CONTENT: What does it mean to upcycle foods?


Share this on Facebook, Twitter, LinkedIn, Google Plus, or email to a friend.

Click below to share this on social media:

Share on Facebook Share on Twitter Share on LinkedIn Share on Google Plus Email to a Friend


Chris Bekermeier

Vice President, Marketing and Legal Affairs

Chris’ experience with Scott Paper and ConAgra has allowed him to sell and manage leading brands such as Scottissue®, Viva® Towels, Healthy Choice® and Butterball®. He received his B.S. in business management from Eastern Illinois University and his M.B.A. from the University of Chicago. Chris currently leads marketing efforts to grow PacMoore’s food contract manufacturing business in the areas of dry blending, spray drying, extrusion, re-packaging, and consumer packaging.