A Recipe for an Efficient, Responsive and Sustainable Food Supply Chain

Nearly 900 million people around the world are malnourished.

Yet every year we waste 1.6 billion tons of food – fully a third of all the food produced globally.

It's estimated to be worth US$1.2 trillion now and may grow to $1.5 trillion by 2030 if nothing is done to stop it.

And if that's not scary enough, food waste is deemed responsible for eight percent of global greenhouse gases – the ones that cause global warming.

Now, if we tell you that this waste is largely avoidable, and as a supply chain operations manager in the food industry you can have a significant impact, would you be interested to learn how? We thought you would.

In this paper, we detail how to maximize your operations and take advantage of current food industry trends such as:

• The growing drive for food safety
• Hyper-local sourcing
• The booming desire for convenience reflected in meal kit sales and the rise of 'grocerants' (hybrid grocery store/restaurants)
• Increasing e-commerce and its effects on inventory control and last-mile delivery
• Sustainability concerns
• Demographic shifts