Food and beverage manufacturers are under growing pressure to cut food waste and operate more sustainably. Approximately 17% of global food production is wasted at the consumer end, and another 14% is lost before reaching retail.
Such losses represent not only wasted food, but also wasted water, energy, and effort. Robust food safety practices – especially employee training and third-party certifications – can tackle this inefficiency. By strengthening food safety systems and pursuing key certifications, companies can protect consumers while reducing waste and improving sustainability.
Here are four specific ways to achieve this:
Strengthen Food Safety Training to Minimize Waste
One of the most direct sustainability wins from food safety is waste prevention through staff training. When employees are well-trained in hygiene, handling, and storage, fewer mistakes occur that lead to product spoilage or disposal. In fact, a landmark analysis of 700 companies across 17 countries found that nearly every site saw a positive return from investing in food loss prevention – on average, for every $1 companies spent on reducing food waste, they saved $14 in operating costs. These savings came from measures like training staff in waste-reducing practices, better storage and temperature control, and packaging improvements. Clearly, training isn’t just a compliance exercise; it directly translates to less waste and lower costs.
Encouraging an eco-friendly mindset through proper Food Safety Culture Training engages everyone in waste reduction. A great example comes from Bob’s Red Mill, a U.S. food manufacturer that piloted a company-wide waste reduction training program. Through employee education, they achieved a 70% reduction in food waste on one manufacturing line.
In addition, by understanding key principles of HACCP (Hazard Analysis and Critical Control Point) through HACCP Training, staff can better identify inefficiencies and leverage proper inventory management/handling practices to prevent spoilage and waste.
By making waste prevention a core part of your food safety training program, QA leaders can significantly reduce discarded product and contribute to sustainability goals.
[Check out ASI’s Food Safety Culture Training Schedule and available HACCP Courses to see how your team can reduce your carbon footprint.]
Adopt Sustainable Sourcing Standards
Food safety and sustainability extend beyond the factory walls – they start with the responsible sourcing of ingredients. Sourcing certified sustainable ingredients can help prevent environmental degradation and resource waste upstream. A prime example is palm oil, a common ingredient in many food products.
Conventional palm oil production has been linked to deforestation and habitat loss, which is effectively a “waste” of natural resources and biodiversity. The Roundtable on Sustainable Palm Oil (RSPO) certification addresses this by setting strict standards for sustainable palm oil production (e.g., no illegal clearing, wildlife protection, and fair labor practices).
By requiring RSPO-certified palm oil in their supply chain, companies support more efficient, eco-friendly farming that avoids wasteful practices like slash-and-burn clearing. This not only helps the planet but also secures a more stable supply of raw materials for the manufacturer.
The impact of RSPO certification is significant. As of 2022, certified sustainable palm oil (CSPO) accounted for roughly 20% of global palm oil production. Major food manufacturers and retailers have embraced RSPO to ensure their products use palm oil that is produced responsibly. This shift has tangible sustainability benefits – RSPO reports that its members have set aside hundreds of thousands of hectares of forest for conservation rather than conversion to plantations.
By choosing certified sustainable ingredients like RSPO palm oil, QA executives reduce the hidden waste in their products’ lifecycle and demonstrate a commitment to sustainable sourcing. In essence, robust supplier standards become an extension of your food safety and quality program, helping to safeguard both product integrity and the environment.
Leverage Organic Certification to Reduce Waste and Pollution
Another way QA leaders can marry food safety with sustainability is through organic certification, such as the USDA’s National Organic Program (NOP). Organic production standards prohibit synthetic pesticides, fertilizers, and many additives, which has a dual benefit:
Organic farming and handling practices emphasize natural processes – for example, using composted food scraps as fertilizer and implementing crop rotations for soil health, effectively turning would-be waste into resources. Processors of organic foods often find creative methods for reusing byproducts (like composting trimmings or reusing wash water for irrigation) because the organic ethos values a circular approach to resource use. This means less waste sent to landfills and fewer pollutants, aligning perfectly with sustainability goals.
The environmental advantages of organic methods are backed by research. Long-term field trials have shown that organic systems use 45% less energy and release 40% fewer carbon emissions than conventional agriculture. This is largely due to the elimination of energy-intensive synthetic chemicals and a focus on soil regeneration. In practice, strong organic programs can also reduce food waste by avoiding overuse of preservatives and encouraging freshness and quality.
While organic certification is often pursued for market reasons (U.S. organic food sales reached a record $70 billion in 2023), it also serves as a framework for sustainable production. By adhering to NOP Organic standards, companies inherently minimize waste, whether it be from avoiding contamination, since prohibited chemicals can’t cause batches to be scrapped, or by fostering practices like on-site composting. The result is safer food, a cleaner supply chain, and a lighter environmental footprint.
Offer Plant-Based Products with Vegan Verified Labels
Diversifying product lines with plant-based options is another powerful strategy to reduce waste and improve sustainability. In particular, obtaining a Vegan VerifiedTM Certification for suitable products can ensure they meet strict criteria, containing no animal ingredients or byproducts, and having controls in place for preventing cross-contamination. This certification, created by MenuTrinfo and audited by ASI, gives consumers confidence in label integrity.
From a sustainability perspective, plant-based products generally require far fewer resources to produce than animal-based ones, meaning less water waste, land, and energy per unit of food. Numerous studies have highlighted the environmental benefits of shifting toward vegan or plant-forward production. One comprehensive analysis in 2023 found that vegan diets result in 75% less greenhouse gas emissions, water pollution, and land use compared to carnivorous diets.
In other words, producing plant-based foods creates a fraction of the environmental impact. For example, a dairy alternative like soy milk has been shown to use up to 10 times less land and water than cow’s milk for the same quantity produced, with a much smaller carbon footprint. By formulating products that can later be Vegan Verified, companies can tap into these sustainability gains, offering foods that are safe, high-quality, and environmentally friendly.
The market momentum behind vegan certification underscores its value. Consumers increasingly seek out verified vegan products, and brands are responding. Food companies that invest in this certification not only appeal to a growing customer segment, but also often find efficiencies in production. For instance, since plant-based recipes avoid animal ingredients that are quick to spoil, these products can have longer shelf lives and lower refrigeration needs, therefore reducing food waste in distribution.
By becoming Vegan Verified, food and beverage manufacturers ensure rigorous food safety standards are met while contributing to a more sustainable food system.
Overall, food safety and sustainability go hand in hand. By enhancing training, tightening quality processes, and pursuing certifications like RSPO, NOP Organic, and Vegan Verified, food and beverage manufacturers can significantly reduce waste and improve their environmental and social impact.
The statistics make it clear that these efforts pay off – in waste saved, resources conserved, and even dollars earned back. Reducing food waste through safety practices allows companies to protect the plant AND their bottom line. Embracing these certifications and training programs is a proactive win-win strategy to ensure that the food we produce truly nourishes people and doesn’t needlessly end up in the trash.
With a professional, informed approach, QA teams can lead the charge in making food manufacturing more efficient, sustainable, and resilient for the future.