Food supply chains—farms, processors, and distributors, and the web of restaurants and grocery stores that this food is sent out to—have been a casualty of the global coronavirus pandemic that has killed over eight hundred thousand people in the world to date.
In the process of adjusting to the current food distribution framework, farmers left huge piles of produce rotting in the field and were forced to cull hundreds of thousands of livestock animals. Refrigerated warehouse companies have had to find alternative ways to manage a significant portion of their customers’ products that were destined for restaurants, hotels, venues, cafeterias, etc. After surveying various food industry actors, ReFED concluded that “Perishable supply chains are experiencing huge losses, some in the billions of dollars, due to losing restaurant and foodservice outlets.”
All of this poses a very important question, why should businesses stick to their food diversion goals post COVID-19?
Our session will demonstrate that corporate sustainability is even more important post COVID-19 than before it. From the farms that produce the food we put on our plate every day, to the processors, manufacturers, and distributors, and eventually on to the grocery, restaurant, and food service levels, organics diversion is key to ensuring a sustainable future for all.
- Ryan Cooper, Waste Diversion Manager - Organics Recycling Lead, Rubicon
- Rhodes Yepsen, Executive Director, Biodegradable Products Institute
- Kevin Quandt, Vice President of Supply Chain and Sustainability, sweetgreen