Processing and manufacturing contribute to 32% of avoidable food waste, while distribution accounts for an additional 13%. Food loss at these stages primarily results from issues related to product storage and inventory management. One major factor is retailer specifications, especially the concept of 'minimal life on receipt' (MLOR). Best Before Dates (BBDs) and expiry dates are often key considerations for MLOR, referring to the remaining shelf life of food upon arrival at a manufacturer, retailer, or distributor. If food arrives too close to its expiry or spoilage date, there may not be sufficient time to process, distribute, sell, or consume it before it becomes unusable. For example, milk delivered with a short remaining shelf life (close to its expiration date) might not sell quickly enough, resulting in significant disposal. Ensuring an adequate shelf life at the point of receipt is therefore crucial to reducing waste, improving efficiency, and maintaining a sustainable food supply chain. Different retailers have varying MLOR requirements; if distributors cannot meet these timelines, products become unsellable, leading to inventory losses and increased food waste.

Transportation and cold chain logistics are another significant source of waste. Shipping delays can cause spoilage, especially for perishable goods. Maintaining the correct temperature during transport is essential—any lapse in the cold chain can quickly degrade food quality. Issues with the availability and reliability of both international and domestic transportation further exacerbate these risks, contributing to even greater food losses.

Additionally, poor-quality inputs used during processing can result in flawed or substandard final products, which may fail to meet quality or safety standards, leading to waste. For instance, overripe or bruised produce used in canned soup can produce an undesirable texture or taste, making the product unsellable and therefore discarded. This underscores the importance of beginning with high-quality ingredients to minimize waste throughout the production process.

Finally, the inability to move products quickly, especially perishables, significantly impacts waste levels. Distribution speed is crucial; if products are not transported promptly, they risk spoiling before reaching consumers. Challenges within both international and domestic transportation routes add complexity, often resulting in further food losses.

Retail stores and grocery chains contribute to 13% of avoidable food waste. Retailers frequently order excess inventory to avoid missing potential sales, but this practice often results in spoilage and waste. Strict visual and grading standards further amplify the problem. Overall, the main drivers of food waste in this sector include excessive inventory, best-before dates (BBDs), consumer judgments based on appearance, and human errors due to inadequate staff training.

This sector encompasses a wide range of establishments, from cafés and fast-food restaurants to institutional buffet services. Collectively, hotels, resorts, restaurants, and institutional food services (HRI) account for 7% of avoidable food waste. Much of this waste stems from inventory management issues, forecasting errors, and inefficiencies particularly common in smaller operations. Pre-consumer losses occur when food is prepared but never served, due to poor forecasting, surplus ingredients, and inadequate storage.

Larger corporate operations tend to benefit from streamlined processes, while smaller independent businesses often struggle with less precise inventory control, limited staff resources, and fluctuating customer demand. Inventory management and forecasting errors are thus among the biggest waste culprits in the HRI sector. Since businesses typically have more control over the volume of food they prepare and serve, there tends to be less waste driven solely by best-before dates. Additionally, there is often a deliberate focus on minimizing waste by creatively utilizing ingredients, such as incorporating leftovers into sauces or soups.

Lastly, some operators concentrate more on reducing waste during food preparation rather than tackling plate waste, as plate waste involves food already sold, which provides less motivation and financial incentive for operators to minimize it.

17% of avoidable food waste occurs at home, influenced by consumer purchasing habits and misunderstandings of best-before dates (BBDs). This waste is driven by misconceptions around freshness and BBDs, spoilage due to improper storage, over-purchasing, and uneaten leftovers. Although more consumers are now being mindful when buying groceries—due in part to food inflation and cost-of-living concerns—they often seek ways to extend shelf life by choosing the best-looking produce or items with the longest BBDs. This emphasis on appearance and extended shelf life has led to more food waste happening upstream than it did five years ago, even as consumers try to reduce their own household waste.

While food charity, rescue, and/or redistribution organizations typically make good use of the food they receive, some waste still occurs—primarily due to poor-quality donations, timing issues (i.e., delays in donating surplus perishable food), and BBDs. One of the main challenges is that donors often hold on to perishable food until the last minute, hoping to sell it first. As a result, by the time it reaches food non-profits and charities, the food may no longer be of ideal quality. Additionally, BBDs can deter businesses from donating, especially if the date is approaching or has already passed. These issues—poor-quality food donations, delays in donation, and concerns about food approaching/past BBDs—all affect the usability of rescued food and contribute to unnecessary waste even in the charitable food sector.

Start with the customer – find out what they want and give it to them.