Arlington, VA — On this International Day of Awareness of Food Loss and Waste, the American Frozen Food Institute (AFFI) released Left on the Line: Maximizing Profitability in Frozen Food Processing – A Practical Guide to Reducing Food Waste. This first-of-its-kind operational resource helps food processors identify, measure, and reduce the amount of raw materials or products that are given away, overpacked, or discarded.
The guide reflects AFFI’s leadership in advancing action-oriented, industry-led solutions to one of the food system’s most visible challenges. As policymakers, consumers, and food companies focus on affordability, supply chain efficiency, and sustainability, AFFI is providing frozen food processors with a clear roadmap to make better use of food already grown, purchased, and processed.
“Frozen foods are already a food waste solution for consumers because freezing naturally extends shelf life and radically reduces the amount of food discarded at home,” said Alison Bodor, President and CEO of AFFI. “To further reduce food waste at the operational level, AFFI members shared their success stories and collaborated in creating this guide. This document encourages companies to unlock the financial, environmental, and community value that comes by reducing food waste in food manufacturing.”
Nearly 30% of food produced in the United States goes unsold or uneaten each year, according to ReFED, a leading food waste non-profit organization. Food processors represent approximately 20% of this total. This guide helps these companies treat that waste as an untapped asset rather than an unavoidable cost. It offers clear explanations about why and how to prevent food from being discarded, low-cost options for quantifying the opportunity, and examples of action being taken in the frozen food sector – from preventing waste to identifying opportunities for donation and innovating to create new products.
A unique feature in Left on the Line is a simple visual that shows how food and byproducts move through a typical food processing facility and how they may be discarded. “Seeing where usable food is graded out, falls off the line, or ends up as unsold inventory is a great starting point for conversations with staff across the company about where to discover untapped value,” said Kai Robertson, an independent international food waste expert and author of the guide.
“There’s not typically one person accountable for food waste prevention nor is data on the total volume of wasted food usually centralized. But whatever data is available can be used to start getting insights on the amount of discarded raw materials, residual byproducts, or surplus bulk and packaged products,” added Robertson. “This guide gives staff involved in product design, production, quality, logistics, and waste management a shared understanding of the potential for improvement and innovation.”
AFFI encourages members and frozen food companies across the supply chain as well as other food processors to use the full report and summary quick reference guide to identify opportunities in their operations, strengthen efficiency, and demonstrate leadership in reducing food waste.
AFFI also extends a special thank you to Lineage for supporting the publication of this guide.
