The foodservice industry faces a huge challenge in becoming environmentally sustainable.
At an estimated market size of more than $1 trillion in the U.S. alone, the foodservice industry has a devastating impact on the environment. It generates huge amounts of plastic waste from packaging, greenhouse gas emissions from transportation, and waste from food that’s thrown away — around 38% of all the food in America. On this episode, we tackle the industry’s imperative to become green, a transformation that’s essential if we are to avoid a global environmental catastrophe. Our guest is Remy Garson, chief executive officer of Remcoda, a global supply partner to the foodservice, janitorial and sanitation, and retail industries. We’ll discuss the industry’s shift to eco-friendly packaging and other alternatives to plastic, ways to cut down on emissions generated by transport and logistics providers, and how to deal with the problem of food waste. Best practices need to be put into action now. But there are economic realities that make that challenging to achieve. Hosted by Bob Bowman, Editor-in-Chief of SupplyChainBrain.
Show notes:
Information about food waste from Feeding America.
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