Cargill Uses Technology to Reduce Food Waste

Global agribusiness Cargill is implementing new technologies to reduce food waste across its operations. The company reports using computer vision systems to improve meat yield during processing and natural antioxidants to extend the shelf life of its products.

The proprietary CarVe technology utilizes computer vision to measure red meat yield in real-time at processing plants. This provides operations leaders with immediate data, allowing for in-the-moment adjustments to improve efficiency and recover more protein that would otherwise be lost. With U.S. beef supplies at multi-year lows, optimizing yield is a critical focus for the company.

Additionally, Cargill's Natural Flavors, a blend of natural antioxidants, helps slow the oxidation process in ground beef. This allows the meat to retain its fresh red color for up to five additional days, reducing waste at the retail level and ensuring quality products reach consumers. Over 1.5 million pounds of ground beef have reportedly been preserved using this solution.

Cargill has also partnered with Hershey to repurpose surplus chocolate and candy waste into animal feed. At its Chambersburg, Pennsylvania facility, the company transforms this confectionery waste into a nutrient-rich feed ingredient for livestock, diverting approximately 130,000 tons of material from landfills and reducing packaging waste.