Vice President of Sales
TOM LYNCH • 973-920-7782; Fax 973-607-5492
JEFF REINKE • 973-920-7784; Fax: 973-607-5605
LINDSEY JAHN • 973-920-7795; Fax: 973-607-5503
DEBBIE WAWZYANICK • 973-920-7148; Fax: 973-607-5563
KAREN MULRENAN • 973-920-7141
LARRY CORBY • 973-920-7118
Web Production Specialist
MARCELLUS SCHOOLER • 973-920-7025
Customer Service Supervisor
ALYSSA ADAIR • 973-920-7789
GAIL KIRBERGER • 973-920-7482; Fax: 973-267-7542
For subscription related matters contact Omeda
Customer Service: 847-559-7560 or firstname.lastname@example.org.
Infogroup Targeting Solutions
Senior Account Manager, Bart Piccirillo,
Senior Account Manager, Michael Costantino
The YGS Group
ABMReprints@the YGSGroup.com • 800-501-9571, ext.100
3650 West Market Street • York, PA 17404
ANDY JUAREZ, Engineering Manager, Tree Top Inc.
MIKE SCHMID, Managing Partner, Wolfgang Candy Co.
STEVE VAN TASSEL, CEO, Weetabix North America
CRAIG SHIESLEY, General Manager of Silk, White Wave Foods
National Sales Manager
100 Enterprise Drive, Suite 600, Box 912
Rockaway, NJ 07866-0912
973-920-7194; Fax: 973-920-7542
National Sales Manager
199 East Badger Road, Suite 101 • Madison, WI 53713
973-920-7774; Fax: 973-607-5460
100 Enterprise Drive, Suite 600 • Rockaway, NJ 07866-0912
973-920-7000; Fax: 973-920-7531
Chief Operating Officer/Chief Financial Officer
The amount of food waste generated by manufacturing facilities continues to be a concern, but the
industry has shown great initiative in diverting its
waste from the landfills and putting it to better use.
Afirst-ever study of food waste data across the food manufacturing and retail sectors was re- cently issued by the Food Waste Reduction
Alliance (FWRA), a cross-sector industry initiative led
by the Grocery Manufacturers Association, the Food
Marketing Institute and the National Restaurant Association.
According to the report, 4.1 billion pounds of food waste were
sent to landfills in 2011. While this seems like a large number, it
represents only 8. 5 percent of the 48.1 billion pounds of food waste generated across
the manufacturing, retail and wholesale sectors.
The study found that food manufacturers have taken particular interest in finding higher
uses for their food waste, including donation or recycling. In fact, 94.6 percent of food
waste generated by food processors was kept out of landfills. Seventy-three percent of
processors’ food waste was used in animal feed, while another 700 million pounds of
safe food were donated.
A unique challenge faced by food companies is finding use for the large amount of
waste that may not be suited for donation or recycling. But some manufacturers, such
as LifeLine Foods in St. Joseph, Mo., are putting their waste to creative use. In our cover
story on pg. 10, you can read about how LifeLine Foods harnesses the waste leftover
from its corn milling process to make ethanol as a co-product, simultaneously eliminating
its waste and increasing its profits.
Greek yogurt maker Fage also has taken the initiative to put its waste to good use.
Greek yogurt production results in a large amount of the watery byproduct, whey, which
is often shipped to farms for use in feed and fertilizer. But Fage pumps its leftover whey
to a nearby wastewater plant, where the whey enters a 1.5 million-gallon tank filled with
an anaerobic digester. The combination of digestive bacteria and whey results in methane
gas, which becomes a combustible fuel that generates nearly enough electricity to power
the Fage plant.
It is clear that food manufacturers are finding sustainable ways to dispose of their
food waste, with many companies already experiencing success in this area. But there is
always room for improvement. According to the FWRA report, “Food manufacturers have
an opportunity to continue to reduce the amount of food waste they generate and to
move up the food waste hierarchy to increase the percentage they donate.”
The industry must work continually to decrease the amount of food waste sent to land-
fills, in order to reduce the expenditures of waste disposal and help meet corporate sus-
tainability expectations. And when companies are able to find innovative ways to put their
waste to work, manufacturers also have the potential to increase profits and efficiencies. ◆