Food Industry Giants Join U.S. Food Loss and Waste 2030 Champions

The U.S. Department of Agriculture (USDA) and the Environmental Protection Agency (EPA) recently welcomed seven new U.S. Food Loss and Waste 2030 Champions, food industry leaders that have committed to reducing food loss and waste in their U.S. operations by 50 percent by 2030.

The new 2030 Champions have committed to specific food loss and waste reduction activities: Albertsons Companies is innovating its inventory management practices, recovering food by donating to local organizations, and recycling food waste through compost, animal feed, and other methods.

BJ’s Wholesale Club, through their Feeding Communities program, donates unsold produce, meat, and other products on a weekly basis to local Feeding America member food banks.

Danone North America is working to reduce food waste within their operations and supply chain, in addition to ongoing efforts in its manufacturing facilities.

Smithfield Foods, Inc. is innovating its feed formulations to include byproducts and investing in specialized equipment to facilitate the efficient processing of difficult-to-recycle packaged bakery products.

Starbucks is leveraging its FoodShare program to donate unsold food to food banks and mobile pantries, in addition to continuing to enhance inventory and supply chain management practices, using commercial composting methods and encouraging customers to get involved through its Grounds for Your Garden program.

Sysco is diverting waste from landfills through food donations and contributing food waste to animal feed and composting efforts.

Tyson Foods is improving inventory management and supply planning as well as composting and donating wholesome food.

We encourage more businesses and organizations to become U.S. Food Loss and Waste 2030 Champions and reduce food loss and waste in their operations. To join the U.S. Food Loss and Waste 2030 Champions, organizations may complete and submit the 2030 Champions form (PDF, 472 KB), in which they commit to reduce food loss and waste in their own operations and periodically report their progress on their websites.