"Huge amounts of food are being wasted throughout the industry. A proportion of this waste is inevitable, but a large part of it can be eliminated and lead to increased profit, not only through cutting losses but also through increasing efficiency," said Dr Jones, an anthropologist at the University of Arizona's Bureau for Applied Research in Anthropology.
Dr Jones said discussions with some industry leaders are already underway to examine possible programmes that can be initiated to reduce losses and increase profitability.
He has proposed a Food Loss Center, a concept, he claims, supported by the United States Department of Agriculture (USDA), which would act as an information body for the industry, providing meetings and educational publications on how to reduce loss.
"The Center would coordinate educational programmes given by representatives of the most efficient sectors of the industry- such as supermarkets- to the least efficient groups- such as fast food restaurants," Dr Jones told BakeryAndSnacks.com.
"This would have long-term benefits for the entire industry. For example, if supermarkets help fast food restaurants-which use more than half of all meat in the U.S. --- to reduce beef losses, the beef industry will become more efficient, and supermarkets will get more efficient beef," he added.