– But there's a natural way to remedy the situation. Have a look!
Characterized by high turnover, fragile supply chains and relatively short shelf lives, the consumption of dairy products in developed markets is a significant contributor to global food waste and losses. As an example, up to 17% of all yogurt is wasted every year in the EU, which equals a total of 1.5 million tonnes of yogurt.
Bioprotection, which uses good bacteria to to keep yoghurt fresh for longer, can potentially reduce yogurt waste in the EU with up to 440,000 tonnes, which equals a net saving of €250 million to the European economy and around 520,000 tonnes of CO2. And there are economic incentives for all parts of the value chain, dairy manufacturers, retailers and consumers, according to an impact study carried out by QBIS and external consultants and reviewed by leading consulting experts.
Chr. Hansen is committed to reducing yogurt waste by 700.000 tons by 2020 (2% of global production). This is part of our Sustainability Strategy and is aligned with the UN Sustainable Development Goal number SDG 12.
1/3 of all food produced is wasted
17% of all yogurt waste in Europe is thrown away (1.5 million tonnes)
80% of all yogurt waste is related to expiry date
Yogurt waste in Europe could be reduced with 30% if shelf life was extended with seven days using bioprotection, such as FRESHQ®
€250 million could be saved annually by reducing yogurt waste
520,000 tonnes of CO2 could be saved if yogurt waste was reduced by 30%