Le food waste is a major challenge for the agri-food sector. Every year, tonnes of food are lost throughout the production and distribution chain, resulting in major losses. economic losses and a environmental impact considerable.
To help producers and farmers to better understand and reduce these losses, the CTCPA (Centre Technique de la Conservation des Produits Agricoles), in collaboration with the’ADEPALE (Association des Entreprises de Produits Alimentaires Élaborés), has developed a diagnostic guide to food loss and waste. This practical document provides methodological keys and solutions tailored to companies in the sector.
The CTCPA: a key player in the food industry
Le CTCPA is a technical organisation recognised for its expertise in the field of conservation, of transformation and’process optimisation food industry. It supports producers in improving their performance through studies, training and dedicated tools.
With increasing regulatory and societal demands, reducing food waste has become a priority. The CTCPA helps companies to identify the critical points at which losses occur and to implement concrete actions to limit them.
A practical guide to help producers reduce their losses
Faced with the challenges posed by waste, it is essential to have a diagnostic tool structured. This is the aim of the guide drawn up by the CTCPA and ADEPALE, which proposes a methodical approach to mapping losses throughout the production process. production line, These include analysing the causes of food losses (overproduction, manufacturing faults, storage problems, etc.), implementing corrective actions tailored to the specific characteristics of each company, and better managing surpluses by encouraging the use of more efficient production methods. food donation or the reuse of by-products.
Why is it essential for producers and farmers?
Food waste is not just an ethical or environmental issue: it also represents a major economic challenge. By reducing their losses, producers can :
- Improve their profitability optimising the use of raw materials.
- Reduce production costs minimising unsold stock and waste.
- Complying with regulations in force, in particular the AGEC law, which imposes strict obligations in the fight against food waste.
- Strengthen their brand image with consumers, who are increasingly aware of companies' CSR commitments.
How do you set up a diagnosis to limit losses?
The CTCPA guide proposes a 4-step approach to identifying and reducing food losses:
- Identifying sources of losses Analysing each stage of production to identify where losses are occurring (unused raw materials, discarded non-compliant products, production surpluses, products reaching the end of their life too quickly, etc.).
- Quantifying and analysing losses This analysis will make it possible to compare losses with total production, assess the financial impact of losses and identify the main causes (poor stock management, deformed products, etc.).
- Implementing appropriate solutions The diagnosis can be used to implement actions such as optimising production processes, improving warehousing and logistics, or proposing new solutions. innovative solutions, while adapting to the realities on the ground.
- Raising awareness Reducing food waste also means getting employees involved. The guide recommends that teams be trained to carry out this diagnosis in the field.
The fight against food waste is a key issue for producers, both in terms of economic that’environmental and societal. Thanks to the CTCPA and ADEPALE guide, companies now have a valuable tool for identifying their losses and optimising their production.
By incorporating these best practices, producers can become more competitive, while meeting consumer expectations and regulatory requirements. One more step towards a more responsible agriculture and agri-food industry!
