Food & Beverage Supply Chain
Food and beverage retailers and restaurants, brands, and their suppliers face increasing consumer demand for sustainable products, as designated by a proliferation of ecolabels and certification systems, and public pressure to curb food waste. Food waste is phosphorus waste. Preventing food waste through better choices in packaging, logistics, and refrigeration can not only save money, but can reduce demand on natural resources. Extending food use through food salvage and other programs curbs demand for resource-intensive agriculture. In addition, recyclable nutrients can be obtained from food waste and food processing process waters and byproducts through composting, digestion, and other means. Finally, marketing product options with smaller nutrient footprints can help shape consumer demand for sustainable products.
The Sustainable Phosphorus Alliance has set the following goals for this sector:
- Recycle more nutrients from food and food processing waste back into food production.
- Reduce food waste to curb demand for the phosphorus fertilizers used to produce unused food.
- Offer more/better substitutes for phosphorus-intensive, meat-based meals.
We invite you to watch talks given at our Phosphorus Forum about sustainability in food retail supply chains.
The membership of the Sustainable Phosphorus Alliance invites organizations in the Food and Beverage Supply Chain to participate in our activities to further the sector goals.