Food Waste Reduction Coordinator

Combatting inefficiency and environmental harm in the food supply chain, this role centers on identifying where edible products are lost and implementing strategies to prevent it at every stage—from farm to fork. Coordinating with growers, processors, retailers, and foodservice providers, the food waste reduction coordinator develops data-driven initiatives that minimize surplus, enhance donation systems, and promote smarter inventory and storage practices. Their efforts are often focused on streamlining supply chains, educating stakeholders on portion planning and date labeling, and leveraging technologies that track waste in real time. Success in this position depends on strong collaboration skills, operational insight, and the ability to align sustainability goals with financial incentives for all partners involved.

Public awareness and regulatory interest around waste are growing, making this role more vital than ever in shifting how organizations and communities perceive value in food. A food waste reduction coordinator may lead composting programs, redesign procurement systems to better match demand, or work with chefs to creatively use surplus ingredients. Additionally, they often collaborate with nonprofits and local governments to divert food from landfills and direct it toward food-insecure populations. By bridging environmental responsibility with practical intervention, these professionals help institutions cut costs, meet climate goals, and contribute to building a circular, low-waste food economy.