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Shocking fact: If just one-quarter of the food currently lost or wasted was recovered, it could feed 870 million people and prevent the emission of greenhouse gases associated with food loss and waste.
That said, it’s clear that businesses, governments, and households alike must learn how to reduce food waste to reduce its consequences and create more sustainable food systems.
In the search for a solution, food redistribution has proven to be a valuable approach—bridging the gap between waste and hunger while increasing food diversion.
Keep reading to learn about the importance of reducing excess food waste, how food waste distribution works, and Shapiro’s role in sustainability efforts.
Key Takeaways
- Unlike traditional food donations—often voluntary and occasional contributions made directly to charitable organizations or individuals—food redistribution is a more structured approach that reroutes surplus food through organized networks to reduce waste.
- Today, there are systems available to streamline leftover food collection, typically integrating inventory tracking to automatically identify unsold goods, logistics coordination, and data analytics to monitor waste reduction—making food waste distribution easier for everyone involved.
- Food safety checks help prevent contamination and protect public health, with distributors subject to audits and inspections to ensure compliance.
- No matter which organization receives the surplus food, these programs are key to providing essential nutrition to vulnerable populations while diverting food from landfills—a win-win for the community and the environment.
- Since not all food qualifies for redistribution, upcycling offers a valuable alternative by transforming excess food into new products and easing the strain on natural resources.
What Is Food Redistribution?
Food redistribution is the process of collecting surplus yet safe-to-eat food and redirecting it to people in need.
Unlike traditional food donations—often voluntary and occasional contributions made directly to charitable organizations or individuals—food redistribution is a more structured approach that reroutes surplus food through organized networks to reduce waste.
This system can take various forms, including redistribution centers, tech-enabled platforms that match donors with recipients, and direct-to-pantry delivery models that streamline food access.
Why Food Redistribution Matters in the Fight Against Waste
Food redistribution is a valuable approach that minimizes the environmental, economic, and social consequences of food waste. To fully understand its impact, however, it’s important to explore the benefits of surplus food redistribution in greater depth:
- Addresses food insecurity: 13.5%—or 18 million—U.S. households were food insecure at some time during 2023. By bridging the gap between food waste and hunger, you can help redirect surplus food to those in need, thereby supporting your community.
- Reduces greenhouse gas emissions: An estimated 58% of the fugitive methane emissions from municipal solid waste landfills are from landfilled food waste. By diverting waste from landfills, redistribution companies help combat climate change and promote sustainability.
- Financial incentives: Landfill diversion can lead to lower disposal fees, while donations may qualify for food waste tax deductions—both of which contribute to enhanced profitability.
- Stronger ESG metrics: Having strong Environmental Social Governance (ESG) helps companies attract investors, enhance their reputation, and gain a competitive edge, supporting long-term growth.
The food waste recovery hierarchy—a framework that prioritizes actions to prevent and divert food waste—places source reduction, food donation, and upcycling among the most preferred strategies. This highlights the importance of strategies like food waste redistribution in maximizing the value of surplus food.
How the Food Redistribution Supply Chain Works
Recycling food waste requires multiple steps to ensure it’s safe for consumption, reaches those in need, and is handled efficiently throughout the redistribution process.
Keep reading to explore the 3 main stages of food redistribution.
1. Food Producers and Distributors
To understand how this process works, we have to start at the beginning: where surplus food is produced.
Globally, around 13.2% of food produced is lost between harvest and retail. There are a number of causes that contribute to excess food waste, including overproduction, packaging errors, close-dated products, and poor transportation logistics, among others.
Rather than sending this food to landfills, food redistributors collect it for distribution to people in need. Today, there are systems available to streamline leftover food collection, typically integrating inventory tracking to automatically identify unsold goods, logistics coordination, and data analytics to monitor waste reduction—making food waste distribution easier for everyone involved.
2. Redistribution Centers and Logistics Partners
Food redistribution companies are then in charge of receiving, storing, and routing the food.
To avoid food spoilage and waste during this stage, every detail must be carefully planned and carried out, which includes managing transportation logistics, maintaining proper storage conditions, and ensuring clear communication among all parties involved.
Food safety checks are another important part of food distribution, as they help minimize food contamination and protect public health. Food distributors, just like any other food-related establishment, are subject to inspections and third-party audits to ensure they adhere to safety standards and guidelines.
A great example of a redistribution center is JNS Foods, a company that connects businesses, restaurants, retailers, producers, local charities, and others to reduce hunger and support sustainability.
To ensure compliance and handle the complex logistics of redistribution programs, companies can also partner with third-party providers like Shapiro to oversee transportation and facilitate timely food redistribution.
3. Community Recipients
Food banks, pantries, shelters, and schools then receive the surplus food, thereby redirecting it from landfills and ensuring it reaches those in need.
The way this food is used varies by organization and program—shelters typically incorporate donated meals into their daily offerings, while schools use fresh ingredients to ensure every student has access to a meal.
No matter which organization receives the surplus food, these programs are key to providing essential nutrition to vulnerable populations while diverting food from landfills—a win-win for the community and the environment.
What Happens to Food That Can’t Be Redistributed?
While food redistribution is a valuable waste management strategy, not all surplus food qualifies for it.
However, upcycling food is another valuable approach that can be implemented. This waste management strategy reduces the strain on natural resources by transforming food that would otherwise be discarded into new products.
For instance, turning food waste to energy involves treating organic waste through processes like anaerobic digestion—a method in which bacteria break down organic matter in the absence of oxygen—transforming it into usable forms of energy. By producing biogas from food waste, companies can successfully reuse food waste and lower energy costs.
Two great examples of industrial-scale food-to-energy innovation are the Linden Renewable Energy Project and the Kingsbury Bioenergy Complex. These projects use anaerobic digesters to turn organic waste into renewable natural gas and other valuable products.
Shapiro plays an important role in supporting these initiatives by providing high-quality feedstock for efficient biogas production and contributing to a more sustainable, circular economy.
How Shapiro Supports Sustainable Food Redistribution & Recovery
As a leading commercial food waste collection and destruction company, our team at Shapiro is experienced in helping businesses navigate food redistribution and identify food waste business opportunities.
We’ll work closely with you to separate edible from inedible food waste, offering valuable guidance to ensure your efforts are not only sustainable but also compliant with industry standards.
From there, we’ll explain the various smart ways to recycle food waste—such as composting and anaerobic digestion—and handle the transportation of your non-redistributable food to the appropriate treatment facility.
This takes the stress out of upcycling food, ensuring you stay compliant, achieve your sustainability goals, and reduce your environmental impact.
Conclusion
Food redistribution benefits people, the planet, and businesses.
When restaurants donate leftover food, food producers redirect surplus food, and businesses across the supply chain find ways to repurpose edible excess, it prevents waste, supports food-insecure communities, and contributes to a more sustainable food system.
At Shapiro, we’ll help you collect, transport, and treat waste—without the headache. If you want to explore food redistribution or recovery options, let’s talk.
Contact us today to learn more about our innovative waste management solutions.
Baily Ramsey, an accomplished marketing specialist, brings a unique blend of anthropological insight and marketing finesse to the digital landscape. Specializing in educational content creation, she creates content for various industries, with a particular interest in environmental initiatives.
