BEGIN:VCALENDAR X-WR-TIMEZONE:US/Eastern DTSTART:20191119T130000 DTEND:20191119T143000 VERSION:2.0 LOCATION:OnlinePRODID:-//Training Doyens //EN METHOD:REQUEST BEGIN:VEVENT UID:20191119T000000-510971672-example.com DTSTAMP:20191119T000000 DTSTART;TZID="US/Eastern":20191119T130000 DTEND;TZID="US/Eastern":20191119T143000 SUMMARY: Reducing Food Wastage: The Key to Improving Sustainability and Cost Efficiency DESCRIPTION: Food waste is a well-recognized issue throughout the food supply chain. Loss estimates run anywhere from 30% to 50%. Water, fertilizer, manpower, facility overhead costs, delivery/planting/production/storage and delivery, carbon emissions, environmental pollution and other food production expenses are lost along with the food that cannot be consumed. Food waste, as defined by the U.N.’s Food and Agriculture Organization, refers to the “discarding or alternative (non-food) use of food that is safe and nutritious for human consumption along the entire food supply chain, from primary production to the end household consumer level.”In 2015, the Environmental Protection Agency announced the first-ever domestic goal to reduce food loss and waste by 50 percent by 2030. This webinar will look at food waste reduction strategies and sustainability. When companies target food waste prevention, not only are they in a self-directed cost savings strategy, but the result can often impact sustainability, the environment and food security. The acceptance of small margins throughout the food supply chain is a state of mind that must be overcome through better food waste management system. PRIORITY:3END:VEVENT END:VCALENDAR