Tetra Pak Leads Global Forum on Food Loss and Waste in Mexico

Tetra Pak, in collaboration with Deloitte, hosted the International Forum on Food Loss and Waste, where participants examined global best practices, challenges in Mexico's agricultural sector, and technology’s role in measuring and preventing food loss across supply chains.

The event convened over 100 leaders from public and private sectors, international organizations, civil society, and academia. Key participants included Ramiro Ortiz, Director, Tetra Pak; Óscar Fernández, Director of Value Addition at Mexico’s Ministry of Agriculture (SADER); Lina Pohl, FAO Representative in Mexico; and Gema Sacristán, Sustainability and Public Sector Lead Partner, Deloitte Latin America. Other notable attendees represented organizations such as The Global Foodbanking Network, WWF, Walmart Foundation, National Agricultural Council, Grupo Bimbo, Cheaf, and Eat Cloud.

The forum marked a significant step toward achieving Sustainable Development Goal 12.3, which aims to halve global food waste by 2030. “We’re here not to restate known issues but to develop new solutions together. This forum is an invitation to create responses that work for and from Mexico,” said Ramiro Ortiz, Director, Tetra Pak.

Global Insights on Food Waste Reduction

Key discussions included effective food waste reduction policies from France and Denmark.

In 2016, France became the first country to outlaw the disposal of unsold but edible food by supermarkets, mandating donations to charities or imposing fines. Subsequent expansions of the law, supported by stricter monitoring, have led to a 10% reduction in food waste between 2016 and 2020, according to Eurostat.

Denmark’s efforts, driven by volunteer networks, businesses, and local supermarkets, have reduced food waste by 25%. Notable initiatives include the Food with Heart foundation, which prepares meals for vulnerable populations using donations, and Wefood stores, which sell mislabeled or nearing-expiry products at reduced prices. Denmark aims for a 50% reduction by 2030.

Spotlight on Latin America and Technology

WWF’s efforts in Latin America’s hospitality sector were highlighted. Through partnerships with hotel chains like Hyatt, Hilton, and Iberostar, WWF promotes sustainable food systems by sourcing seafood from local, sustainable fisheries.

The forum also explored innovations in artificial intelligence to address food loss. Technologies like Winnow AI, a smart waste bin leveraging machine learning to track discarded food, have achieved notable success. IKEA restaurants in the UK reduced food waste by 75% using Winnow AI, while Marriott hotels across the UK, Ireland, and Nordic countries reported a 25% reduction in 1H24, targeting a 50% reduction by 2025.

Challenges in Mexican Agriculture

At the national level, discussions addressed Mexico’s persistent agricultural challenges, including inadequate infrastructure, limited training, and insufficient financing. The Food Waste and Organic Matter Survey (ERAMO) estimates that over 22.7 million metric tons of food are wasted annually—equivalent to 40% of total production.

The Mexican Food Bank Network (BAMX) was showcased as a critical actor. With 59 operational food banks and two more under construction, BAMX recovers 171 million kilograms of food annually, 45% of which are fruits and vegetables. Supporting 2.5 million people, BAMX is the world’s largest food bank network.

The forum concluded with a call for sustained collaboration and the establishment of a national reporting and action platform ahead of the International Day of Awareness of Food Loss and Waste on September 29. “Reducing food loss and waste is not just an environmental necessity—it is a social responsibility and a transformative opportunity for food systems,” said Zerene Kahan, Director of Public Affairs, Tetra Pak Mexico.

The United Nations Environment Programme (UNEP) reported that 1.05 billion tons of food waste were generated globally in 2022, averaging 132 kg per person. Households accounted for 60% of waste, followed by food service providers (28%) and retailers (12%). Food waste contributes 8–10% of global greenhouse gas emissions—nearly five times that of the aviation sector—and occupies one-third of global agricultural land, with an annual economic cost of approximately US$1 trillion.