For some companies, measuring food loss and waste can be a big cultural adjustment. As a result, the individuals charged with measuring the amount of food loss and waste at their company (or asking suppliers to do so) may encounter inertia against, or resistance to, measuring. This guidance summarizes the concerns people may raise about measuring food loss and waste, why they may have those concerns, and recommendations for how to respond in a way that inspires them to get on board with your organization’s goals. You can use these recommendations to help overcome resistance to measuring food loss and waste within your own organization—or to convince clients or companies in your supply chain to do so.
Read it here: Overcoming resistance to measurement