Food waste is now a major global issue, at the heart of sustainable development policies. According to the FAO (Food and Agriculture Organisation of the United Nations), nearly a third of global food production is lost or wasted every year.
Food waste: a global challenge
Food waste amounts to several million tonnes of food and therefore a considerable volume of food waste.
This phenomenon, widely documented in international reports, has a direct impact on:
- the environment (waste of water and resources);
- agriculture and production;
- business profitability.
In this regard, many countries are aligning with global targets such as the UN’s goal to halve food waste by 2030, implementing policies and initiatives that typically aim for reductions in the range of 30% or more, alongside improved food management systems.
The cold chain and food waste: a direct link to food loss
In the logistics, food distribution and catering sectors, control of the cold chain is a key factor.
Much of today’s food loss is linked to failures in the cold chain, an issue that Petit Forestier addresses through its expertise.
In practical terms, even a slight temperature deviation can be enough to degrade product quality, rendering certain foods unfit for consumption. But beyond this observation, operational practices can help limit these risks on a daily basis: temperature monitoring, load organisation, limiting door openings, and adapting equipment.
What are the causes of food waste in the cold chain?
Food waste is often caused by a combination of factors. In professional settings, several causes recur regularly.
Capacity ill-suited to needs
Incorrect sizing of refrigeration equipment leads to overloading, poor preservation and increased losses.
Our team can help you adjust your vehicles’ capacity to match actual needs, thereby ensuring safe transport and storage conditions.
Poorly managed flows between production and distribution
From agricultural production to processing and then distribution, every stage is critical. Errors in managing these flows can lead to unsold stock, poor stock rotation and increased food waste.
A lack of data management
Without monitoring tools, it is difficult to identify anomalies, losses at each stage and areas for improvement. The lack of visibility becomes a major obstacle to reducing food waste.
Practical solutions for professionals looking to reduce food waste
Faced with these challenges, businesses must take action at every level to reduce waste.
Adapting resources to actual needs
Adjusting refrigeration capacity according to business activity helps limit overloading and ensures good storage conditions are maintained. A flexible approach, taking into account volumes and fluctuations in activity, helps reduce losses. Thanks to refrigerated vehicles tailored to our customers’ needs.
Better manage unsold stock and supply flows
Better organisation therefore helps to reduce unsold stock, optimise distribution and improve the management of food products.
Using data to anticipate
Tracking tools enable us to:
- analyse transport conditions;
- detect anomalies;
- preserve the integrity and quality of products during transport.
Food waste and the environment: a major impact
Food waste is a global environmental issue.
Every product wasted represents:
- water used unnecessarily;
- resources used for nothing;
- CO2 emissions.
Globally, food waste is one of the main factors contributing to the environmental impact of the food sector.
A regulatory and societal requirement
As a reminder, in response to these challenges, regulations are evolving. In Europe, for instance, several laws (including the Waste Framework Directive) govern the management of unsold stock, the reduction of food waste and the recovery of products.
These ‘food waste’ measures are part of a drive led by international institutions, with targets set for 2030.
Petit Forestier’s support to help you manage your cold chain
At Petit Forestier, we support businesses at every stage of their operations, from transport to distribution and storage.
Through a full-service approach, we help to:
- safeguard foodstuffs;
- reduce losses;
- improve product quality.
Our aim: to help you balance economic performance with environmental responsibility.
Key points
In short, food waste is a major global issue affecting everyone in the food sector, from agriculture to catering. Every year, millions of tonnes of food are lost worldwide, with a direct impact on the environment, resources and business performance.
In many countries, reducing food waste is part of a structured framework, underpinned by laws, codes and sustainable development goals.
From production to processing, then to distribution and consumption, every stage of the food chain is involved.
Controlling the cold chain therefore becomes a key lever for achieving these objectives, limiting losses and sustainably reducing waste.