In this session, Professor Lisa Jack highlighted the different approaches academia and industry bodies have taken to estimate the cost of, and the true cost of food waste. The intent of the model is to help retailers make better decisions on prevention, to optimise the exit of surplus food and to support business cases for investing in food waste reduction via a better understanding of the whole cost of food waste.

If you would like to join the working group or learn more about this session, email Colin Peacock at colin@ecrloss.com