Reduce, Recover, Recycle
Food Waste Alliance
The Food Waste Alliance (FWRA) is a collaborative initiative of the three leading food industry trade associations: The Food Marketing Institute, The Grocery Manufacturers Association, and The National Restaurant Association. Together, these three associations represent 1,228 food retailers, over 300 food and consumer products companies, and nearly 50,000 restaurant businesses, ranging from independently owned companies to global corporations.
The FWRA official website is currently under development, but for the time being, the different trade association websites may be used to access information on FWRA: www.FMI.org; www.GMAonline.org; www.restaurant.org.
The FWRA has three major goals:
- Reduce food lost within our operations so it never becomes food waste in the first place.
- Recover safe and nutritious food and send it to our partnering food banks.
- Recycle unavoidable food waste by diverting away from landfill and moving it to productive use, including animal feed, compost or food to energy.
Provide new platforms to educate and engage the food retail, food manufacturer and restaurant industries on food waste issues, opportunities, challenges and best practices
- August 13 and December 4, 2013 - Convene the FWRA Leadership Team (30 company executives) to continue progress on strategy, goals, tools and communications underway to lead the industry forward. This includes bringing in experts from inside and outside our industry, including representatives from government agencies, NGO’s, academia and service providers. After each session, goals, strategies and activities will be refined, updated and shared.
- August 13-16 – Provide three special sessions at the FMI-GMA Global Sustainability Summit (attended by up to 400 industry executives) specific to food waste reduction with key experts from all parts of the supply chain presenting opportunities, insights and research, and sharing best practices with attendees.
Communicate the work of the FWRA to outside constituencies and work to engage and collaborate throughout the value chain and with other stakeholders.
- June 2013 – December 2013 – Leadership team of FWRA will participate as invited on platforms within and outside the industry to share our work and engage/learn from others.
- August 13-Launch website (currently being developed) to communicate, educate and engage outside stakeholders in the work of the FWRA.
- August 13-Have first meeting with a NEW FWRA Stakeholder Advisory Group to include representatives from government, NGOs, service providers and other experts.
Release research on food waste generated by food retailers and manufacturers as a starting point for the industry to use in continued efforts to improve accuracy and encourage and track progress in reaching the three key goals of reduction, recovering and recycling food waste.
- July/August 2013 Release of the research report as a resource via the FWRA website.
- August – October 2013 – Three webinars on the “Results” and “Next Steps” from thereport.
Research, identify and report on key barriers that the food industry encounters that inhibit or complicate the industry’s progress in achieving the FWRA’s three goals – to reduce, recover and recycle, and recommend strategies to overcome key barriers.
- December 2013 – February 2014 release report and conduct multi-stakeholders webinars for dialogue and solutions.
Issue initial Food Industry Food Waste Best Practices and Toolkit, which will help individual companies accelerate efforts in reducing food waste. The toolkit will contain examples, guidelines and checklists.
- October 2013 – Toolkit released via FWRA website
- October – December 2013 – Webinars on Best Practices and using the Toolkit
Conduct, gather and share research, which will be the second study quantifying food waste within the retail, manufacturing, and restaurant industries.
- August 2013 – Field the survey to FWRA membership
- December 2013 – March 2014 – Gather information and write report
- April 2014 – Release report to industry