With up to 40% of the U.S. food supply going to waste each year—worth over $400 billion—inefficiencies in food production aren’t just an environmental issue, they’re a massive business problem. If your waste reduction strategy isn’t fueled by external data, you’re leaving money (and margin) on the table.
Why External Data Makes Waste Reduction Smarter
Relying solely on internal inventory and production data often hides the full picture. By integrating external demand, seasonal, and sales data, food and beverage companies can:
✅ Reduce overproduction and spoilage
✅ Improve resource allocation and operating margins
✅ Boost sustainability scores and brand reputation
✅ Predict demand shifts and adjust operations in real time
How It Works
🔹 Time-series forecasting anticipates product demand using historical and seasonal trends
🔹 Anomaly detection identifies irregular patterns in shelf life, storage conditions, or spoilage
🔹 Optimization algorithms align production with real-time demand and inventory data
🔹 Scenario modeling reveals the impact of different variables on waste outcomes
Real-World Impact
In a joint pilot led by the World Wildlife Fund and the Pacific Coast Food Waste Commitment, AI-powered inventory systems helped two grocery retailers cut food waste by 14.8% per store. Better data led to smarter stocking, less spoilage, and increased operating efficiency.
Still Treating Food Waste as a Fixed Cost?
With external data powering your waste management system, you can eliminate guesswork, reduce waste, and create more efficient, profitable operations.
📩 Want to cut waste and improve margins with better data? Let’s talk.