Food Loss & Waste

Employee-powered solutions for tackling food waste and lowering emissions

Food loss and waste is the top driver of climate change—and the biggest opportunity for action. Our approach empowers teams to effect meaningful change—turning workplace insights into measurable, long-term reductions. Through pioneering pilots with the Pacific Coast Food Waste Commitment, the U.S. Food Waste Pact, ReFED, and WWF, we’ve developed proven, data-backed strategies that accelerate progress while bringing a host of business benefits—top-line revenue growth, cost savings, community impact, and a more engaged workforce.

Data Modeling

We develop custom emissions modeling tools that help businesses quantify and compare climate impacts from different technology investment scenarios. Our WWET Model, for example, strengthened a client’s business case for anaerobic digesters—demonstrating the technology’s environmental and financial benefits and helping the client secure a major contract with a food and beverage company.

Reduction Tools

We develop custom tools that engage employees to identify waste reduction ideas and put them into action. These hands-on methods help teams spot waste in daily operations, track opportunities for improvement, test solutions with real data and make implementation easy—turning employee insights into real business wins. >> Learn More

Employee Engagement

We design custom competitions and challenges that empower workforces to take action on food loss and waste. Tailored with your branding assets, these programs inspire participation, build excitement and foster a culture of sustainability at scale—turning employee engagement into waste reductions with quantifiable business impact. >> Learn More

Training Videos

We custom-produce engaging training videos for workforces to quickly understand sustainability topics important to their organizations. Our video series on food loss and waste, developed through our long-standing partnership with the U.S. Food Waste Pact, empowers employees with sector-specific, impactful, and action-oriented insights.

Courses & Course Development

We create off-the-shelf and custom courses to enhance employee training on sustainability. Our off-the-shelf course Mitigate helps organizations across the food value chain tackle food loss and waste by equipping employees with practical reduction strategies. Based on expert interviews and in-depth research, this course helps drive measurable waste reductions through engaging, action-oriented learning.

Competitions / Challenges

We are creative thinkers who like to customize our interactive experiences to our clients’ delight. One of the best ways we know how to engage employees in sustainability action-taking is to develop competitions deployed at the workplace.

"The quality and efficiency of TripleWin's work were top-notch, and we appreciated how well they tailored their approach to fit the specific needs of our facility. Their dedication to understanding our goals and delivering measurable results truly made TripleWin a valuable partner in this project."

—Ana Cueva, Manager, Global Sustainability Program, Fresh Del Monte

Case Studies

If You Want to Reduce Operational Waste Quickly and Cheaply, Engage Employees

Through partnership with the Pacific Coast Food Waste Commitment and the World Wildlife Fund, we developed a pilot for Bob's Red Mill. We engaged employees in identifying measures to prevent food waste in the company’s operations. Learn More >>

Kickstart a Waste Reduction Culture by Engaging Employees the Right Way

Land O’Lakes is committed to reducing food waste across its value chain, from food loss at the farm and distribution levels to loss of organic ingredients during the manufacturing stage. TripleWin developed an employee engagement program to educate and empower all employees to contribute meaningfully to the company’s waste reduction targets over the short and long terms.Learn More >>

Unlocking Circular Opportunities: Fresh Del Monte’s Employee-Driven Waste Reduction Initiative

Employees achieved a 53% reduction in organic waste from a single idea and suggested 30 ways to upcycle byproducts. Learn More >>