Food Loss and Food Waste Policy

Food Loss and Food Waste Policy

GSD apprehends the importance of food loss and food waste management as an issue of global significance and acknowledges that waste reduction, in all its forms, can intensify food security and sustainability in the future. Fundamental to this belief is the dedication to safeguard its stakeholders, employees, customers, and consumers by operating in a hygienic workplace.

GSD, as a food manufacturer, contributes to the generation of food loss and food waste. In fact, the company believes that waste reduction is a benefit to its business in the form of cost savings and gained efficiencies considering that its operational waste is comprised primarily of packaging from manufacturing inputs and the residues of the manufacturing process.

The company is committed to continuous improvement and to enhance the reputation of its manufactured brands by complying with all relevant legislation, standards, HACCP principles and approved code of practice. To ensure best practice, GSD adopted an Environmental Management System together with a Food Safety Management System supported by operating procedures and a set of behaviours that are practiced at every area of the operation.

To achieve this, the company defined the following guidelines:

1. Assess and analyse food losses within the production and supply chain to identify ways toreduce food loss and food waste at the sources.
2. Validate the effectiveness of the EHS and FSMS management systems through internal and external audit processes.
3. Maximise usage of raw materials in the food production process.
4. Reduce food waste by donating food products that are still good but close to their shelf-life.
5. Seek new technologies and innovations that reduce food loss and food waste from operations along the value chain.
6. Set annual measurable objectives to ensure continuous improvement and compliance with all company standards.
7. Include food loss and food waste in the annual management review meeting.
8. Communicate food waste and food loss values to suppliers and contractors, establishing specifications for ingredients and packaging materials, including product storage guidelines.
9. Communicate food waste and food loss values to customers and consumers by establishing adequate product information, including storage and consumption guidelines.

It is management’s responsibility to sustain continual improvement by providing appropriate resources and ensuring commitment towards communicating, implementing, and maintaining this policy across the operation.