An increasing number of companies and others are setting targets, measuring, and reducing their food loss and waste. For some though, measuring food loss and waste can be a big cultural adjustment. As a result, the individuals charged with measuring the amount of food loss and waste at their company (or asking suppliers to do so) may encounter inertia against, or resistance to, measuring.
This guidance summarizes the concerns people may raise about measuring food loss and waste, why they may have those concerns, and provides recommendations for how to respond in a way that inspires them to get on board with your organization’s goals.
You can use these recommendations to help overcome resistance to measuring food loss and waste within your own organization—or to convince clients or companies in your supply chain to do so.