We work with fresh produce, and some of it always gets discarded: fruit that failed inspection, trimmings, produce that expired before it shipped. That cannot be driven to zero. What can be done is measuring it every day and deciding where it goes.
That as much as possible of what we discard becomes useful again — compost for the soil, feed for animals, a donation while the produce is still good — and that the genuinely avoidable loss falls year over year. We publish the figures even when they are not flattering: a sustainability page that only shows good news says nothing.
We are measuring. We will publish the indicators once we have enough months on record for the percentages to mean something. We would rather wait than publish a figure built on two weeks of data.