Identifying Food Waste Hotspots in the Yogurt Supply Chain
Whole Chain: Yogurt
November 18, 2025
The U.S. Food Waste Pact commissioned a study on food waste in the yogurt supply chain to identify waste hotspots. Several companies participated in the research across the supply chain, including processing, distribution, and retail. This initial study explored where and why waste is occurring, with the ultimate goal being to catalyze collaboration among supply chain partners to explore solutions that address the root causes of yogurt waste.
This work determined that:
19% of processor losses were due to product leftover in pipes and flushed out with water in between product changeovers.
40% of distribution center/retail losses were due to expired products.
Redesigning secondary shipment packaging to be more robust, reusable, or handled differently could significantly reduce yogurt waste, specifically at the distribution/retail nodes.
Employee Engagement:
A Key to Success
Engaging employees in food waste reduction initiatives creates a powerful, organization-wide commitment to sustainability. Employees are often closest to the daily operations where waste occurs and can identify inefficiencies or opportunities for improvement. Empowering them to take ownership of solutions transforms food waste reduction from a top-down mandate into a shared mission.