Reuse in the Food Industry

The food industry is one of the most incredible industries, dedicated to providing people with a balanced and happy life. Given this mission, it is unreasonable to accept that this type of industry could negatively impact the environment that people need to live in. Instead, we need to focus on activities aimed at sustainable development. In this article, we will discuss the topic of food loss and waste reduction, a sustainability activity that is one of the most important in the food industry.

According to the FAO report “The State of Food Security and Nutrition in World”, published in July 2023, it is estimated that between 691 and 783 million people in the world faced hunger in 2022. Considering the average range (around 735 million), 122 million more people were hungry in 2022 compared to 2019, before the pandemic. It is also predicted that almost 600 million people will suffer from chronic malnutrition by 2030, pointing to the immense challenge of achieving the United Nations (UN) SDG (Sustainable Development Goals) target of eradicating hunger.

When we talk about food losses and waste, we can work on two fronts: reducing the generation of losses and promoting the reuse of those that we couldn’t avoid. The first topic is the one that has the highest priority. We know that our processes as a whole are not perfect and are unlikely to ever be perfect, but I would like to trust that the food industry could believe that it is possible to get very close to this.

Losses can be reduced through a management system that aims for operational excellence. There are countless methodologies available on the market, and when we mention Operational Excellence, we are not just talking about manufacturing or support areas but about all areas of the organization. It is clear that reducing losses generated through investment in new technologies and equipment is possible. However, by fostering a culture of improvement to reduce losses generated, investment costs can be lower. 

The loss reduction program is a never-ending journey, so we must admit that we will have to live with the losses we generate without conforming to them. It exists, and it should also be seen as an opportunity. It is unanimous that landfills are the worst destination we can give to the losses we generate. Disposing of waste in landfills means that we have made mistakes at least three times: in the design of processes and products, in their manufacture, and in the possibility of reusing the losses we generate. 

When we talk about food losses and waste, we can work on two fronts: reducing the generation of losses and promoting the reuse of those that we couldn’t avoid. The first topic is the one that has the highest priority.

We start talking about allocating value to our losses when we are talking about reusing our waste to manufacture by-products, transforming it into raw materials for other processes, such as animal feed, or using it for composting.

Here, I would also like to leave a reflection on the food industry. Are we not being too rigid with certain processes and product parameters? Food safety needs to be guaranteed, and this cannot be discussed. But what about sensory parameters? Is color so important for your product? And the granulometry? How can product design help prevent food loss and waste?

We cannot leave out other actors in this chain, such as our regulatory bodies. Do they facilitate the process of safely reusing the losses generated? Can we discuss establishing expiration date rules more? We can use science to our advantage.

Another important point is the importance of waste and conscious consumption on the education agenda. If we train conscious human beings, if this topic is acculturated, then it will no longer be necessary to convince someone that it is essential to work on reducing it. However, until this happens, information and awareness must be massive and constant.

Ajinomoto do Brasil, as part of the Ajinomoto Group, is committed to the United Nations 2030 agenda. Our main environmental goals are reducing greenhouse gases, plastic waste, food losses and waste and creating a sustainable supply chain. In the fight against waste, Ajinomoto aims to reduce more than 50% of its food losses by 2030. Present in Brazil since 1956, Ajinomoto is a Japanese multinational and a global reference in amino acids. The company offers products for consumers and inputs in the food, cosmetics, sports, pharmaceutical, animal nutrition, and agribusiness industries. The Brazilian unit is the third most important of the Ajinomoto Group outside of Japan. Ajinomoto Group is present in 36 countries, has 117 factories and around 34 thousand employees worldwide.

Biography

I am Janaína Adalgiso Padoveze, Gabriel’s mother, a food engineer passionate about Sustainability issues. I have been working at Ajinomoto do Brasil for 16 years. Throughout my career, I have worked for around nine years in the Quality Assurance area, five years in the Manufacturing area and for almost two years, I have been managing the company’s Sustainability area. Working towards the ESG agenda is something that is completely aligned with my professional and personal values.