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Timely intervention

Bethan Grylls interviews Christina Bauer-Plank, Global Brand Vice President at Hellmann’s, to find out how behaviour and technology can play a major role in the food waste battle.

Nine hundred million tonnes of food waste is disposed of each year, with 60 percent occurring in the home. Estimates suggest that between eight and 10 percent of global greenhouse gas emissions can be attributed to wasted food.1 Unilever has been quite vocal on its commitment to transform the world’s food system as part of its Future Food Strategy and one element of this is a goal to reduce food waste. New Food spoke to Christina Bauer-Plank, Global Brand Vice President at Hellmann’s, a global Unilever brand, to find out how a combination of technology and psychology can help alleviate the issue of food waste.

“One doesn’t necessarily need sophisticated technology to make a real difference,” Bauer-Plank noted, “we find the disciplined application of ‘target’, ‘measure’ and ‘act’ to be much more effective and apply this ethos across our entire operation.”

She explained that this method enables a business to begin to measure and understand where food waste is occurring and subsequently allows one to implement specific targets and plans in these areas.

“Food waste often goes unseen – it’s undervalued and hidden; by bringing it to the fore and making it transparent you have a real springboard for change.”

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