Food Waste & Upcycling: Trends & Opportunities in Sustainability

Table of Content

CHAPTER 1: EXECUTIVE SUMMARY

• Rising Prices and the Cost of Food Waste Are the Main Driver of Food Waste Concerns
• Sustainability Issues Are Also Key to Increasing Concerns about Food Waste
• Increasing Shelf Life Is One of the Easiest Ways to Reduce Food Waste
• Best By, Best Before, and Sell By Labels Have Limitations
• Upcycled Ingredients Are Also An Important Solution
• Scope

CHAPTER 2: COVID-19 EFFECTS ON CONSUMERS

• HIGHLIGHTS
• RISING PRICES DURING THE PANDEMIC
  • Table 2-1. Consumer Concerns about Rising Food Prices, 2021-2022 (percent of consumers)
  • The Vast Majority of Consumers Have Noticed the Rising Cost of Food Over the Past Year, and Many Are Changing Their Purchasing Decisions
  • Figure 2-1. Noticing the Rising Cost of Food over the Past Year, 2022
  • Figure 2-2. Impact of Rising Costs on Food/Beverage Purchasing, 2022
  • Cutting Back on Household Expenses
  • Table 2-2. Consumers Cutting Back on Household Expenses in the Last 12 Months, 2022 (percent of consumers)
  • Table 2-3. Types of Household Expenses Cut Back on in the Last 12 Months, 2022 (percent of consumers)
• CONCERNS ABOUT FOOD SHORTAGES DURING THE PANDEMIC
  • Table 2-4. Consumer Concerns about Food Shortages, 2021-2022 (percent of consumers)
• INCREASED USE OF FOOD CARRYOUT AND DELIVERY
  • Figure 2-3. Restaurant Habits Continue to Be Affected by the Pandemic, 2021-2022 (percent of consumers)
• CONCERNS ABOUT COVID-19 EXPOSURE REMAIN
  • Most Still Consider the Pandemic a Health Threat Personally or to Family/Friends
  • Table 2-5. Coronavirus Health Concerns: "I am concerned about the…", 2020-2022 (percent of consumers)
  • Figure 2-4. COVID-19 Statistics, March 2020-November 2022 (new cases and deaths)
  • Concerns about COVID-19 Variants
  • Figure 2-5. Concerns about the Delta/Omicron Variant and Future Variants of COVID-19, 2021-2022 (percent of consumers)
• NEGATIVE PERSONAL EFFECTS OF THE PANDEMIC
  • Negative Effects Reported in 2020 and 2021
  • Table 2-6. Coronavirus Concerns: "The coronavirus has negatively affected my…", 2020-2021 (percent of consumers)
  • Continuing Mental and Physical Health Effects
  • Table 2-7. Changes in Mental and Physical Symptoms during the Pandemic, 2022 (percent of consumers)
  • Stress Levels and Changes Made to Reduce Stress
  • Figure 2-6. Stress Levels in the Past Six Months and Areas of Change to Reduce Stress, 2022
  • Figure 2-7. Changes Made to Nutrition or Diet to Manage or Reduce Stress, 2022
• EFFECTS ON WORK HAVE CONTINUED IN 2021 AND 2022
  • Figure 2-8. Coronavirus Changes to Work Patterns, 2021-2022 (percent of consumers)

CHAPTER 3: SUSTAINABILITY AND FOOD WASTE OVERVIEW

• HIGHLIGHTS
• SUSTAINABILITY ISSUES ARE AT THE FOREFRONT OF FOOD WASTE CONCERNS
• LOST MONEY IS ALSO A PRIMARY ISSUE OF FOOD WASTE
• HOW CONSUMERS THINK OF FOOD WASTE AT HOME
• SUSTAINABLE PACKAGING AND ITS RELATION TO FOOD WASTE
• BEST BY, BEST BEFORE, AND SELL BY LABELS CAUSE CONFUSION AND HAVE LIMITATIONS
• CONSUMER VS. COMMERCIAL UPCYCLING
• PLANT-BASED TRENDS
  • Meat and Animal Agriculture Use More Resources than Plant-Based Food
  • Figure 3-2. Plant-Based Meat Production Has a Significantly Reduced Environmental Impact than Conventional Meat
  • Figure 3-3. Carbon Emissions and Land and Water Use Are Significantly Lower for Plant-Based Eggs Compared to Conventional Eggs
  • Figure 3-4. Plant-Based Milk Production Has a Significantly Reduced Environmental Impact than Dairy Milk
  • A "Reducetarian" Mindset is Growing Among Consumers
  • Figure 3-5. Reducetarians Dieters Are People Motivated to Eat Fewer Animal Products

CHAPTER 4: FOOD WASTE AND UPCYCLING TRENDS AND OPPORTUNITIES

• HIGHLIGHTS
• FOOD WASTE POINTS ALONG THE SUPPLY CHAIN
  • Agriculture
  • Source of Waste
  • Opportunities to Reduce Waste
  • Manufacturer/Processor
  • Source of Waste
  • Opportunities to Reduce Waste
  • Transportation
  • Source of Waste
  • Opportunities to Reduce Waste
  • Wholesale/Retail
  • Source of Waste
  • Opportunities to Reduce Waste
  • Foodservice
  • Source of Waste
  • Opportunities to Reduce Waste
  • Consumers
  • Source of Waste
  • Opportunities to Reduce Waste
• IMPROVED TECHNOLOGY TO ESTIMATE RIPENESS/EXPIRATION OR IMPROVE SHELF LIFE
  • Produce Coatings for Increased Shelf Life
  • Figure 4-1. Protective Produce Coatings Increase Shelf Life
  • Imaging to Predict Ripeness
  • Figure 4-2. Imaging Technology Predicts Ripeness to Reduce Food Waste
  • Smart Labels Can Improve Inventory Processes and Track Spoilage
• DISCOUNTING FOODS ABOUT TO EXPIRE
  • Figure 4-3. Visualization Comparing Static vs. Dynamic Pricing Models
  • Figure 4-4. Mobile App for Consumers Can Save Them Money on Groceries
• MEAL KITS REDUCE FOOD WASTE AT HOME
• IMPERFECT OR "UGLY" PRODUCE HAS BECOME AN ATTRACTIVE OPTION FOR CONSUMERS
  • Figure 4-5. Imperfect or "Ugly" Produce Is Marketed as a Way to Fight Food Waste and Save Money
  • Figure 4-6. Exposes on Imperfect Produce Say Farms Aren't Wasting Perfectly Good Produce
• EXAMPLES OF UPCYCLING COMMERCIAL FOOD WASTE
  • Reusing Leftover Production Inputs to Make New Foods
  • Figure 4-7. Food Products Made with Upcycled Production Inputs
  • Upcycling Production Outputs As a Commercial Food Ingredient
  • Figure 4-8. Marketing Video for New Food Waste Product
  • Repurposing Rejected Products to Make New Products
  • Figure 4-9. Rejected Products Made Into New Beverages
  • Figure 4-10. Ugly Produce Upcycled into Dried Fruit Products
  • Transforming Food Waste Into Construction Materials
  • Making Animal Feed from Food Scraps
  • Figure 4-11. Meat Sold with Reduced Carbon Emissions Based on Animal Feed Made from Food Waste
  • Making Prepared Foods from Discarded Ingredients
  • Figure 4-12. Restaurant Touts Itself a "Food Waste Paradise" for Its Prepared Foods That Use Upcycled Ingredients

CHAPTER 5: CONSUMER INSIGHTS

• HIGHLIGHTS
• THOUGHTS ON SUSTAINABILITY
  • Attitudes on the Environment and Ethics
  • Table 5-1. Environmental and Ethical Attitudes, 2022 (percent of consumers who agree completely)
  • Environmental Sustainability Has Increased in Importance for Food Purchasing Decisions
  • Figure 5-1. Drivers of Food Purchase Decisions over the Last 12 Years, 2010-2022
  • Food Production Factors in Decisions to Purchase Food
  • Figure 5-2. Importance of Food Production Factors in Food Purchase Decisions, 2022
  • More Than Half of Consumers Believe Their Food Choices Impact the Environment
  • Figure 5-3. Impact of Food and Beverage Choices on the Environment, 2021-2022
  • Younger Consumers Are More Concerned about the Environment
  • Figure 5-4. Concerns about the Environmental Impact of Food and Beverage Choices, 2022
  • Indications that Products Are Environmentally Sustainable
  • Figure 5-5. Indications that Products Are Environmentally Sustainable, 2022
  • Preferences for Eco-Friendly Products vs. Lower Price
  • Figure 5-6. Preferences for Socially Sustainable Products vs. Lower Price, 2022
  • Preferences for Socially Sustainable Products vs. Lower Price
  • Figure 5-7. Preferences for Socially Sustainable Products vs. Lower Price, 2022
• CONCERNS ABOUT FOOD WASTE
  • Most Consumers Are Concerned about Food Waste
  • Figure 5-8. Levels of Concerns about Food Waste and Reasons for Concern, 2022
  • Table 5-2. Levels of Concern about the Environment and Sources of Food Waste, 2022 (percent of consumers)
  • How Consumers Reduce Food Waste
  • Figure 5-9. Actions Taken to Reduce Food Waste, 2022
  • Food Waste Concerns by Demographic
  • Plant-Forward Diets Followed
  • Table 5-3. Concerns about Food Waste and the Environment by Plant-Forward Diets Followed, 2022 (percent of consumers who report being very concerned and index)
  • Gender
  • Table 5-4. Concerns about Food Waste and the Environment by Gender, 2022 (percent of consumers who report being very concerned and index)
  • Age Bracket
  • Table 5-5. Concerns about Food Waste and the Environment by Age Bracket, 2022 (percent of consumers who report being very concerned and index)
  • Household Income Bracket
  • Table 5-6. Concerns about Food Waste and the Environment by Household Income Bracket, 2022 (percent of consumers who report being very concerned and index)
  • U.S. Region
  • Table 5-7. Concerns about Food Waste and the Environment by U.S. Region, 2022 (percent of consumers who report being very concerned and index)
  • Urban, Suburban, and Rural Consumers
  • Table 5-8. Concerns about Food Waste and the Environment by Urban/Suburban/Rural Living, 2022 (percent of consumers who report being very concerned and index)
  • Educational Attainment
  • Table 5-9. Concerns about Food Waste and the Environment by Educational Attainment, 2022 (percent of consumers who report being very concerned and index)
  • Presence of Children in the Household
  • Table 5-10. Concerns about Food Waste and the Environment by Presence of Children in the Household, 2022 (percent of consumers who report being very concerned and index)
  • Race/Ethnicity
  • Table 5-11. Concerns about Food Waste and the Environment by Race/Ethnicity, 2022 (percent of consumers who report being very concerned and index)
  • Online Grocery Shoppers (Use of Online Food Delivery Services)
  • Table 5-12. Concerns about Food Waste and the Environment by Use of Online Grocery Websites in the Last 30 Days, 2022 (percent of consumers who report being very concerned and index)
• CONSUMER PRIORITIES WHEN SHOPPING FOR FOOD
  • Table 5-13. Consumer Priorities When Shopping for Food, 2022 (percent of consumers)
• FACTORS CONSUMERS USE TO DECIDE WHETHER FOOD IS GOOD OR SAFE TO CONSUME
  • Table 5-14. Consumer Ranking of Factors Used to Decide If Foods Are Good or Safe to Consume, 2022 (percent of consumers)
  • Figure 5-10. Consumer Opinions on the Helpfulness of Sell By/Best By Labels
• MEAL PLANNING AND SHOPPING BEHAVIOR
  • Table 5-15. Consumer Behavior When Meal Planning and Shopping, 2022 (percent of consumers)
• CONSUMER OPINIONS ON FOOD WASTE, UPCYCLED INGREDIENTS, AND PACKAGING DATE LABELS
  • Table 5-16. Consumer Opinions on Food Waste, Upcycled Ingredients, and Packaging Date Labels, 2022 (percent of consumers)
• MINDFUL AND INTUITIVE EATING, AND HOW IT RELATES TO FOOD WASTE
  • Definition
  • Dieting Activity
  • Figure 5-11. Adherence to a Diet/Eating Pattern in the Past Year, 2018-2022
  • Frequency of Feelings and Behaviors Associated with Mindful and Intuitive Eating Patterns
  • Figure 5-12. Frequency of Feelings/Behaviors Involving Food, 2022
  • Consumer Mindfulness Index
  • Figure 5-13. Consumer Mindfulness Index, 2022
• GENERAL CONSUMER ATTITUDES ON FOOD AND HEALTH
  • Cooking Attitudes
  • Table 5-17. Cooking Attitudes by Use of Plant/Nut Milks and Plant-Forward Diets Followed, 2022 (percent of consumers who agree completely)
  • Attitudes on Convenience Foods
  • Table 5-18. Attitudes on Convenience Foods, Being Busy, and Stress by Use of Plant/Nut Milks and Plant-Forward Diets Followed, 2022 (percent of consumers who agree completely)
  • Attitudes on Premium Foods and Paying for Food
  • Table 5-19. Attitudes on Premium Foods and Paying for Food by Use of Plant/Nut Milks and Plant-Forward Diets Followed, 2022 (percent of consumers who agree completely)