JULY - AUGUST 20259REUSE IN THE FOOD INDUSTRYlosses 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. 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.BIOGRAPHYI 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. 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
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