2024 – Page 74

Butterball’s Togetherness Report Reveals Consumer Behavior Around Shared Meals

The turkey company’s survey highlights how grocery stores can attract shoppers preparing for a meal with family and friends, year-round

GARNER, N.C. – Butterball, the best known and most loved* brand of turkey in the U.S., released the Butterball Togetherness Report: Capitalizing on Consumer Appetite for Shared Meals, uncovering how consumer shopping behavior is impacted when preparing for shared meals beyond the holidays and opportunities for grocery retailers to capitalize on these behaviors.

The report examines shared meals – planned meals prepared and eaten in a home with other people, whether family or friends – to highlight the dynamics of human connection. Shared meals can include immediate family meals, casual meals with family or friends, and special occasion meals.

Conducted among a sample of more than 2,000 grocery shoppers aged 24 and up in the Contiguous United States, the report sheds light on key trends shaping modern dining experiences that can help retailers curate their shopping experience to consumer preferences.

The new Butterball Togetherness Report uncovers the role of shared meals throughout the year as well as the barriers Americans face when planning them. It also illuminates opportunities for grocery retailers to help consumers overcome these obstacles and bring people together through food more frequently.

“For 70 years, Butterball has helped new and seasoned hosts prepare the perfect Thanksgiving centerpiece to foster togetherness through food, however there are numerous opportunities and a strong desire for people to gather over shared meals throughout the year,” says Kyle Lock, Butterball’s VP of Retail and International Marketing. “We examined the changing dynamics in human connection, and by sharing these insights, Butterball hopes to shed light on opportunities for grocery retailers to create a tailored shopping experience for consumers. Butterball believes in the power of food to bring people together and anticipates this trend will continue to grow, bringing additional moments of impact for grocery retailers.”

While Americans want to gather for meals, they find that busy schedules are the top barrier holding them back from doing so as frequently as they would like. However, shoppers aren’t willing to compromise on their shared meal – they are keen to shop in store for shared meals, rather than using time-saving options such as ordering online for pickup or delivery. Additional barriers cited include limited hosting space, insufficient time to plan and prepare meals, limited cooking abilities and lack of new recipe ideas. One item that is not a major consumer concern when shopping for a shared meal: expense. The report found that shoppers typically spend more on groceries for shared meals, with younger generations (Gen Z and Millennials) spending significantly more on meals shared in their home than older generations.

For large grocery retailers, the report highlights opportunities to help consumers solve some of these obstacles to save time planning and shopping for shared meals. Grocery retailers can help time-crunched, shared meal shoppers by providing digital options such as publishing recipes online and in-app ingredient lists. Grocery retailers can adapt to other shopper preferences by making recipe bundle kits or updating store organization to create an easy, in-store shopping experience, where shoppers have a sense of safety, inclusivity, and enjoyment.

Additional key takeaways and trends from the report are found below.

How Grocery Retailers Can Respond to Attract Shared Meal Shoppers and Boost Loyalty:

Help consumers shop for more frequent shared meals and make them more satisfying.
Reduce time and energy spent planning meals through store organization, recipe bundles and friendly customer service.
Provide inspiration, instill confidence, and create a fun shopping experience to attract younger consumers.

Full Tables Lead to Full Hearts

80% of those who have increased shared meals over the last two years say their lives are very rewarding, compared to only 60% of those who have shared meals less often
Younger consumers are willing to spend more money on hosting shared meals compared to Boomers, with Younger Millennials and Older Gen Z spending 55% more and Older Millennials spending 51% more.
69% of all respondents express a desire for increased shared meals, despite busy schedules as the primary barrier.

Unveiling the Shopper’s Palate:

87% of shoppers favor physical grocery stores over online or delivery options when shopping for shared meals.
88% of participants agree that some grocery stores are more preferable than others when shopping for shared meals, citing factors such as ease, convenience and product offerings over price and value.
Local specialty stores (3.25x increase) and wholesale stores (2.5x increase) draw disproportionately more consumers who are shopping for shared meals, compared to regular grocery runs.

For more information, the full Butterball Togetherness Report: Capitalizing on Consumer Appetite for Shared Meals can be found at www.butterball.com/about-us/our-commitment/butterball-togetherness-report.

About the Study

A 15-minute survey was fielded from May 1-14, 2024, in the contiguous United States. The survey reached 2,127 respondents ages 24+ who share or are primary grocery purchasing decision-makers for their household, and who had some type of shared meal more than once in the last year.

About Butterball

Butterball, LLC, headquartered in Garner, North Carolina, is the best known and most loved* brand of turkey in the U.S. Bringing people together over wholesome homemade meals for more than 60 years, the company provides retail and foodservice products to customers in more than 30 countries. Butterball is committed to being an industry leader in quality, food safety and animal care and well-being, and was the first major turkey company to voluntarily achieve certification through American Humane. The company employs over 6,500 team members who work in production facilities, live operations and offices across Arkansas, Illinois, Kansas, Missouri and North Carolina. For consumer questions or information, visit Butterball.com or call the Butterball^® Turkey Talk-Line^®, 1-800-BUTTERBALL (1-800-288-8372).

*Source: 2023 Kantar Brand Tracking Oct 2023 n=351

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Kamala Harris proposes food ‘price-gouging’ ban as part of economic platform

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Dive Brief:

Vice President Kamala Harris promised a federal ban on food price-gouging as part of proposed economic policies she revealed in a Friday speech for her presidential campaign.
Harris said her “first-ever” federal ban would include “new penalties for opportunistic companies that exploit crises and break the rules.” She did not provide further details.
FMI – The Food Industry Association took aim at price-gouging claims while the National Grocers Association called for stronger enforcement of the Robinson-Patman Act, an antitrust law that prohibits price discrimination in commerce.

Dive Insight:

Harris said that a grocery price-gouging ban would help the food industry become more competitive, adding that, if elected president, her administration would support smaller food businesses “that are trying to play by the rules and get ahead.”

“We all know that prices went up during the pandemic when the supply chains shut down and failed, but our supply chains have now improved and prices are still too high. … Many of the big food companies are seeing their highest profits in two decades, and while many grocery chains pass along these savings, others still aren’t,” Harris said.

In July, food-at-home prices rose at a 1.1% annual rate while inflation increased 2.9% — its lowest level on an annual basis since March 2021, according to Consumer Price Index data released Wednesday by the U.S. Bureau of Labor Statistics. Even as grocery inflation has slowed in recent months, consumers have continued to worry about food costs.

Harris pointed to her previous experience as California’s attorney general prosecuting companies for illegal price hikes: “So believe me, as president, I will go after the bad actors.” The grocery price-gouging ban is one of several economic policies, including increased construction of new housing, expanded child tax credits and lowered drug costs, Harris is proposing.

The NGA, which has led a crusade against what the group says are “unfair and discriminatory tactics” by large food retailers and suppliers that hurt independent grocers, criticized Harris’ proposal.

“The proposal calling for a ban on grocery price gouging is a solution in search of a problem,” NGA President and CEO Greg Ferrara said in a statement.

The NGA said that instead of proposing new legislation, the government should more strictly enforce the Robinson-Patman Act, lower swipe fees and “rein in excessive and burdensome regulations.”

Amid numerous news reports last week that Harris would share a proposed grocery price-gouging ban Friday, FMI released a statement Thursday saying there are misconceptions about food price inflation and industry practices.

“It is both inaccurate and irresponsible to conflate an illegal activity like price gouging — a defined legal term in which specific violations of trade practices law occur — with inflation, which is a broad, macroeconomic measure of increases in consumer prices over time,” FMI President and CEO Leslie G. Sarasin said in the statement.

FMI said that food retailers’ profit margins are tight — 1.6% last year — and that the industry has worked to keep prices “as low as possible” while grappling with increased labor costs, volatile energy prices, more severe weather events, more regulations and supply chain issues.

Earlier this year, the Federal Trade Commission released a report claiming that revenues have outpaced costs for food and beverage retailers in recent years, suggesting the grocery industry is using inflation to increase profits at the expense of consumers. The FTC also said that large grocery retailers took steps to shield their market power in the face of supply chain disruptions during the COVID-19 pandemic that put smaller retailers at a competitive disadvantage.

The report used publicly available data and responses the agency ordered in late 2021 from nine grocery companies, including Kroger, Walmart, Amazon and C&S Wholesale Grocers.

A White House analysis published at the start of the year found that grocers have maintained the higher profit margins they saw during the pandemic while other types of retailers, like apparel stores, have seen margins slump.

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Allergen-free formulating brings business benefits

Gluten, eggs and dairy provide bakery formulations an incredible amount of functionality. They are also allergens. About 20 million people in the United States have food allergies, or about 6% of adults and 8% of children, and research has shown that the prevalence of food allergies has increased over the past generation, according to the US Centers for Disease Control. Food manufacturers have experienced an uptick in customers and consumers asking for more allergen-free foods or clear labeling around the safety of food products.

Replacing these ingredients, however, isn’t simple due to their outsized impact on texture, rise, flavor and color of the baked goods that rely on them.

“Removing common allergens such as gluten, eggs or lactose from baked goods and snacks often requires a careful balance of alternative ingredients to maintain both functionality and flavor,” said Jeff Hodges, manager, bakery, snacks and confections applications, ADM. “It’s crucial to understand the role of each ingredient formulators want to replace, which then helps make the proper formulation adjustments to achieve this balance. It takes a holistic approach to reformulation to ensure that the final product meets consumers’ sensory expectations while still addressing dietary requirements.”

While challenging, eliminating allergens can be done, and carries with it some benefits to consumers and the manufacturers. But it takes an all-hands-on-deck approach to formulation.

Taking away highly functional but allergenic ingredients from a bakery formulation is going to be difficult, but it does come with its own rewards. The first is the most obvious.

“The most important benefit is that it offers consumers with allergies more options and can help reduce the risk of fatal allergic reactions among adolescents,” said David Guilfoyle, design manager, bakery, North America, IFF.

While taste is king when it comes to deciding whether a consumer will repeatedly purchase a bakery item or snack, safety is paramount. No amount of taste, texture or marketing will bring a consumer back to the shelf after an allergic reaction. By removing them, bakers and snack manufacturers increase their consumer base and reach those with allergies and dietary restrictions.

“There is a growing demand for specialty foods to meet dietary needs and wellness goals,” Hodges said. “In fact, research shows that 38% of US consumers consider health-oriented criteria when choosing foods and beverages. This includes attributes like nutrient-dense, use of simple, recognizable ingredients and specific claims such as vegan, keto or gluten-free.”

It’s important to note that even though only a small percentage of US adults and children have a food allergy, they don’t exist in a vacuum. Families of individuals with allergies may also be shopping for these products to keep their household safe, depending on the severity of the allergy. And the most common form of food recall: mislabeling of allergens on the product packaging.

“Formulating away from allergens offers additional benefits such as improved food safety due to reduced risk of cross-contamination and the ability to meet stricter regulations regarding allergen labeling and management,” said Sergio Machado, senior director, RD&A, Corbion.

In addition to creating safe alternatives for those with food allergies and their families, bakers can also gain some business benefits when they remove some of these ingredients. Cost is probably the biggest factor. Both dairy and eggs can experience a lot of price volatility.

“Replacing milk protein concentrate with a plant-based protein can in many instances reduce the formulary cost,” Guilfoyle said. “Plus, there is a lot of volatility in using milk proteins, and that is not always the case with plant-based proteins.”

In addition to lowering or stabilizing costs, replacing allergens eases the burden on operations. Troy Boutte, vice president, innovation, AB Mauri North America, pointed out that bakers will be able to reduce cleaning time and the chemicals needed for cleaning, which will ultimately save the equipment from additional wear. They will save on testing costs and optimize production scheduling and warehouse space.

“Allergens have to be segregated in a designated location within the warehouse,” Boutte explained.

“Bakers can gain more flexibility in their production schedules since allergens have to be run at the end of a production run and usually in a certain order.”

The nutritional profile of a baked good can also improve when certain allergens are taken away.

“For example, bakers who remove eggs also remove the saturated fat and cholesterol content associated with eggs,” said Jennifer Stephens, vice president of marketing, Fiberstar. “However, other ingredients with similar functionalities need to be added back.”

Replacing the comprehensive functionality of ingredients like eggs and dairy requires significant knowledge to piece together a solution. In some applications, it can be an uphill battle, but Hodges sees the challenge as something that can create growth in the industry.

“Formulating away from allergens also drives innovation and sustainable growth within the food industry,” he said. “The challenge of creating allergen-free products encourages the development of new ingredients, solutions, processes and products that benefit multiple food categories. By addressing the allergen concerns, companies can foster continuous growth through the introduction of inclusive, allergen-free products that meet evolving market demands.”

Because at the end of the day, safety may be No. 1 but taste reigns supreme.

“Bakers and manufacturers need to be aware that consumers expect free-from baked goods to taste as good, if not better, than their traditional counterpoints, so a functional formulation is key,” said Kathy Lewis, principal scientist, Ardent Mills.

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Kerres USA wins F.W. Witt Supplier of the Year

AAMP has always recognized the important role that suppliers play in the industry’s survival and existence. The F.W. Witt Supplier of the Year Award was established to honor a person and/or supplier member who has been devoted to the meat and poultry industry, particularly small and medium-sized plant operators. The AAMP Board of Directors this year has chosen to present this recognition to Kerres USA. The award was presented during the opening ceremony of the AAMP Convention, which took place in Omaha on Aug. 1-3, 2024.

Kerres USA has been an active member of AAMP for many years. Each year Kerres USA is active in supporting not only AAMP but also its state affiliates, always willing to help with seminars and other activities to support the organization and its members. Kerres USA has also been generous in its sponsorships of AAMP, its affiliates and other special programs designed to support small processors.

“Because of their ongoing commitment to our industry and AAMP and its members, it is with great honor and appreciation that I present on behalf of the members of the American Association of Meat Processors and its Board of Directors, the 2024 F.W. Witt Supplier of the Year Award to Kerres USA,” said AAMP Executive Director Chris Young during the presentation.

The F.W. Witt Supplier of the Year Award is named after Frank Witt, the former owner of a spice company in Yorkville, Ill. Witt was a person who believed in helping and working with the smallest processors in the industry.

Source: American Association of Meat Processors

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Tide Rock Acquires Glenn Wayne Wholesale Bakery

Tide Rock, an unlevered buyout firm with a portfolio of B2B businesses, has acquired Glenn Wayne Wholesale Bakery, a family owned and operated full-line bakery manufacturer.

Founded in 1990, Glenn Wayne Wholesale Bakery has built a reputation for producing high-volume, high-quality baked goods, including donuts, muffins, Danish pastries, cookies, brownies and others from its full-line manufacturing facility, strategically located in Bohemia, N.Y. The company’s commitment to efficient operations and quality has enabled it to expand its reach and distribution nationally.

“We are excited to add Glenn Wayne Bakery to the Tide Rock portfolio and help this successful company reach the next stage of growth,” says Brooks Kincaid, president of Tide Rock. “Glenn Wayne has tremendous opportunity to broaden its customer base and explore additional opportunities for expansion. The bakery market has proven to be one of the most resilient categories within the food industry, and their newly obtained gluten-free certification opens several new markets.”

Glenn Wayne’s 40,000-sq.-ft. facility and 6,000-sq.-ft. warehouse location provide expansion opportunities and are strategically located near priority distributors and customers. The facilities are certified by the NYS Department of Agriculture & Markets Food Processor License (Article 20-C), FDA Facility Registration, BRCGS Gluten Free Certification, SQF Food Manufacturing Certification (Level 2), Kosher Certification (Kof-K), and Ethical Kosher Certification.

“From our humble beginnings in a 1,000-sq.-ft. building, we have always prioritized innovation and quality,” says Glenn Alessi, one of the founders of Glenn Wayne. “Over the years, we’ve invested heavily in building a strong business with high quality products, operationally efficient processes and well-run facilities. Today, we are proud of our automated production processes, inventory management and ordering systems, as well as our clean facilities and warehouse and our incredible employees. We look forward to working with Tide Rock to continue this legacy and achieve greater growth.”

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Benchmark Genetics reports drop in quarterly profit, revenue

The aquaculture genetics company said a strategic review, including a potential sale of the company, is ongoing.

“Our Advanced Nutrition business remains resilient to the continuing soft conditions in the shrimp markets and is well positioned for market recovery,” Benchmark Genetics CEO Trond Williksen said.Photo: Anders Furuset

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Hardy Process Solutions Introduces HIDS Drum Scales

Hardy Process Solutions is introducing a line of accurate, rugged and reliable drum scales that provide flexibility in size and capacity for use in a range of drum weighing applications.

HIDS Drum Scales are built to perform and last in heavy industrial environments, yet they are easy to use and install with the latest advancements in weighing technology.

Hardy Drum Scales are available in painted steel with alkyd enamel paint with a tread deck or smooth deck in two sizes: 30 by 30 in. and 36 by 36 in. Each size comes in 500, 1,500 and 3,000 lb. capacities. They feature access holes in the decks for load cell servicing and cleaning. With a deck height of 1.5 in., they are easy to load and unload with an optional 12-in. ramp.

Purpose-built accessories such as indicator columns, ramps and Hardy swivel mount weighing instruments extend ease of use and compatibility for a range of applications. Weight processors can be mounted on the indicator column or mounted on a wall nearby for easy reading.

HIDS Drum scales are engineered for low maintenance and greater reliability in heavy-use applications. They include Hardy Process Toolbox features, including C2 automatic calibration, which saves time and the cost of a scale technician for calibration. A built-in HI6011 Junction box with Integrated Technician saves on the cost of using a service for diagnostics and troubleshooting. Users just level the deck, attach the included 20-ft. cable to the weighing instrument, calibrate (if users are operating a C2 compatible instrument, they only need to set a reference), verify and begin weighing. This saves hours over leveling and balancing the scale with unmatched load cells.

“Hardy has built its C2 weight-free calibration technology into every scale, delivering the lowest total cost of ownership on the market,” says Jeff Moen, product manager. “C2 calibration saves time during commissioning and replacement, removes extra personnel from processing areas, and keeps your manufacturing process cleaner by eliminating the need for potentially contaminated test weights.”

The heart of any scale is the load sensors. All HIDS Scales come standard with four matched stainless steel, IP67 HISLB load cells calibrated for mV/V and mV/V/ohm. This eliminates the need for corner adjustment and potentiometers in the junction box, allowing a sensor to be replaced without calibration. With a threaded hole into which the load cell foot is attached, the load is applied at a precise location to provide an accurate reading, weighment after weighment.

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Assessment shows PIC genetics deliver more sustainable pig production

Leading global pig genetics company PIC has highlighted how improve genetics can deliver a major contribution to making pork production more sustainable.

As pressure mounts for Europe to improve sustainability in agriculture, PIC said it has ‘rigorously validated that its genetics are a credible pathway to achieving environmental goals’.

It worked with global environmental modeling expert Dr Greg Thoma to complete a composite Life Cycle Assessment (LCA) in Europe, which confirmed that a ‘full programme PIC pig’ (sire + dam) delivers a 7.7% reduction in greenhouse gas (GHG) emissions compared to the industry average.

It showed that continued genetic improvement will lead to an additional reduction of 0.66% per year. The LCA received ISO Conformance (standards 14040, 14044, and 14067), further validating its findings and the potential of Genetic Carbon – greenhouse gas emissions mitigated by genetic improvement, according to PIC, which intends to submit the study for peer review.

“This LCA is among the first studies to quantify the specific contribution of genetic breeding programs on the sustainability metrics of the European pork supply chain and illustrates the positive impact genetics can have on land, feed and water usage and carbon emissions,” said Dr Thoma.

“We’ve performed this study with the highest rigor, utilising years’ of production data across multiple countries from a large number of sows in diverse environments to ensure the study conclusions are credible and defensible. The methodology used can be extended to quantify genetic contributions in other livestock and crop systems.”

Genetic opportunity

A 2023 Food and Agriculture Organization of the United Nations (FAO) report identified improved genetics as the number one opportunity for sustainably increasing productivity and decreasing GHG emissions in the livestock sector.

“Genetics have historically been underutilized as a tool for reducing emissions. At a time when agriculture is under pressure to meet ambitious GHG reduction targets, we need to identify solutions that are supported by data,” said Banks Baker, global director of product sustainability at PIC.

“When it comes to animal agriculture, one of the most important things that can be done to improve sustainability is to choose the right animal, one that is healthy, robust and efficient.”

The genetics industry believes the environmental benefits of these genetic improvements extend beyond the farm and create shared value across the pork supply chain, consumers and society.

“European animal breeders have a long history of innovating to increase all the pillars of sustainability in their operations,” said Ana Granados Chapatte, Director of the European Forum of Farm Animal Breeders.

“LCA exercises made by our members, like this one, quantify this much-needed opportunity and prove that genetics are a critical tool in making agriculture more sustainable from an environmental perspective.”

Next step

PIC’s next step is to put the LCA results to action to prove genetics can be claimed as emissions reductions for stakeholders throughout the supply chain across different countries and regions.

It conducted an LCA in North America, which yielded similar results, showing PIC genetics offer a 7.5% reduction in GHG emissions compared to the industry average.

PIC and the US National Pork Board have now partnered to develop a carbon claiming framework and a forthcoming pilot. The framework creates an opportunity for US producers to generate environmental value and potentially tap into additional revenue streams by participating in voluntary carbon markets.

It also aims to empowers meat packers and processors, CPGs and food retailers with pork in their supply chains to measure and claim Genetic Carbon reductions as progress toward their climate commitments.

“We look forward to replicating and tailoring the framework and pilots within Europe, and we welcome members of the full pork value chain who are interested in claiming GHG reductions through genetics to join us,” said Mr Baker.

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Milkadamia Launches First 2D-Printed Flat Pack Oat Milk on US Market – vegconomist

milkadamia is set to introduce the first flat-pack plant-based milk to the US market. The official launch of its Flat Pack Organic Oat Milk is scheduled for early next week at the Newtopia Now trade show in Denver, Colorado.

The Flat Pack Organic Oat Milk is produced through a proprietary 2D-printing process that transforms oat milk paste into ultra-light sheets. This approach substantially reduces packaging waste by 94% and a decrease in product weight by 85%.

“We’re redefining industry innovation”

Each pack contains eight sheets, which can be used to produce a total of half a gallon of oat milk (8oz per sheet). Consumers can prepare fresh oat milk by blending the sheets with water for 30 seconds or soaking them overnight, allowing for customizable portions and a longer shelf life.

Jim Richards, CEO of milkadamia, stated, “Our ethos at milkadamia, deeply rooted in regenerative farming and sustainability, originates from our humble beginnings as a small, family-owned macadamia farm, guiding us over the past decade in shaping a more sustainable trajectory for our
planet.”

The company says the Flat Pack design is part of the pre-cycling movement, prioritizing waste reduction at the manufacturing stage rather than relying solely on post-consumer recycling efforts. By minimizing transportation bulk and packaging, milkadamia’s new product offers a proactive approach to reducing ecological costs.

Oat milk going flat

While milkadamia is the first flat-pack plant-based milk to be available in the US, it’s not the first company globally to venture into 2D-printed oat milk. In Germany, Veganz began production of similar oat milk sheets in July 2023, with the first significant distribution milestones achieved earlier this year. Veganz has since expanded its production capacity and secured additional financing to support further growth.

The Flat Pack Organic Oat Milk will be available for retail distribution, with an anticipated roll-out in stores and online in January 2025. milkadamia’s existing range of macadamia nut milk is currently available at major retailers, including Whole Foods Market, Sprouts, and Target, as well as on Amazon.

Richards continued, “With the launch of our Flat Pack line, we’re redefining industry innovation by significantly cutting packaging waste and carbon emissions, aligning with our commitment to responsible eco-stewardship.”

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What lessons can the packaging industry learn from the Kiteezi dumpsite tragedy? | Article

Earlier this month, a massive rubbish dump in the Ugandan capital of Kampala collapsed, killing 26 people. In this article Ceris Turner-Bailes, Chief Executive of WasteAid, tells us about her experience of visiting the dumpsite prior to this tragedy, and the steps that need to be taken to prevent anything like this from happening again.

The tragic deaths of 26 people, including children at the Kiteezi dumpsite in a suburb of Kampala this month brought home the terrible dangers of unmanaged waste.

The accident was caused when a section of the dumpsite collapsed onto houses that were perilously close to the edge of this vast area, killing those trapped underneath – many of whom likely relied on the site to eke out a living waste picking for items to sell.

I visited the Kiteezi dumpsite earlier this year when WasteAid opened its first-ever programme in Uganda. It was a visceral reminder of the scale of the challenge we face and also the risks faced by informal waste workers every day. Poverty forces these people to comb through the mounds of rubbish and make their homes in flimsy structures within touching distance of the mountains of waste.

There are 2,500 tonnes of waste generated daily in Kampala and around 1,500 tonnes of that waste finds its way to the Kiteezi dumpsite. As with many countries where WasteAid works, there is no formal waste management system and large, dangerous dumpsites within sprawling cities are a common sight.

Waste management is underfunded, there are few formal collection systems and scarce government resources mean there is little investment in infrastructure, and critical services such as dumpsite management.

This situation is exacerbated by population growth and significant internal migration into cities across Africa, putting a strain on infrastructure still further and contributing to the growth of the informal sector as population rises outstrip formal employment opportunities.

We’ve found that there is a general lack of expertise and focus on waste management practices at local and national levels, but there is a desire to do more and our approaches and programmes are welcomed and embraced. However, more is needed.

For the most part, it is the private sector and particularly informal waste workers who fill the gap that is left by a lack of waste management services. It is highly likely that those killed and injured in this terrible tragedy were themselves informal waste workers, living close to the dumpsite in makeshift structures that were also the only places to store their collected waste before it was sold on.

Informal waste workers face enormous challenges in their day-to-day lives, yet they fulfil a critical role. They are exposed to numerous health and safety risks while collecting and sorting waste, including exposure to hazardous materials, sharp objects and unsanitary and unsafe conditions.

They often lack access to personal protective equipment and proper training to mitigate these risks and they lack access to social protections. This leaves them vulnerable to health risks, economic insecurity and social exclusion. Informal waste pickers work in precarious conditions and earn low wages, making them economically vulnerable and socially marginalised.

It is with this knowledge that WasteAid implements programmes focused in equal measure on supporting local councils, communities and the informal sector to move the dial on waste management.

In Gambia we are linking experts from within the Chartered Institution of Wastes Management with local authorities in the capital of Banjul to tackle technical waste management problems. Our flagship Wastepreneur programme has just started in Uganda and within this programme we deliver health and safety training alongside business and life skills training and mentoring for those on the first rung of the waste recovery ladder.

Trainees have the opportunity to pitch for small injections of investment that can be life changing for them and their microbusiness. It can support them in moving away from risky and dangerous practices.

It is imperative that there is more focus on and support for waste management systems in Africa and that circular economy approaches are embraced, equally more knowledge transfer and support to policy makers and local authorities can hopefully avoid tragedies such as this one in the future.

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