Measurement of food waste
Baseline strategy · No scoreIt quantifies and classifies what is discarded, and at which point in the process it is discarded, to locate causes and check whether measures work.
How it works
It quantifies and classifies what is discarded, and at which point in the process it is discarded, to locate causes and check whether measures work.
It follows a hierarchy: prevent, keep in use, reuse, repair, recycle and safely treat only what could not be avoided.
When does it make sense?
- Since the purchase and design, not only at the end of the process
- With known quantities, compositions and destinations
- Where traceable responsibilities and managers exist
How to apply it
- 1
Defining what needs resolves "food waste measurement" and establishing a starting situation.
- 2
Compare alternatives and adapt design to climate, use, regulation, affected people and available resources.
- 3
Apply with clear responsibilities, check the actual result and correct unwanted effects.
Potential benefits
Reduced use of resources
Less final waste
Increased value recovery
Limitations and precautions
- Measuring without deciding what to change later adds work without reducing waste.
- Valuation should not conceal opportunities for prevention or reuse.
- Separate materials without a real and traceable destination does not guarantee their recovery.
Keep Exploring
Related strategies
