Food Waste

Stakeholder mapping

A strategic management tool used to identify and analyze individuals, groups, or organizations that can affect or be affected by a project, decision, or organization.

Internal stakeholders

Individuals or groups within an organization who have an interest or influence in a project or decision.

External stakeholders

Individuals or groups outside of an organization who have an interest or influence in a project or decision.

Stakeholder analysis

The process of evaluating the characteristics of stakeholders, such as their level of influence, power, attitude, and potential impact on a project or organization.

Relationship mapping

Visual representations, such as diagrams, used to identify alliances, conflicts, and dependencies among stakeholders.

Categorization

The process of grouping stakeholders based on their level of influence and interest using a matrix.

Engagement strategies

Tailored communication and engagement strategies used to effectively involve stakeholders, with high-influence stakeholders requiring more direct involvement and communication.

Food waste

The decrease in quantity and quality of food intended for human consumption that is ultimately not eaten by people.

Food loss

A decrease in quantity and quality of agricultural, forestry, and fishery products intended for human consumption that are ultimately not eaten by people, occurring along the supply chain.

Food surplus

Food that is redistributed for consumption by people, used for animal feed, or used for bio-based materials/biochemical processing.

Food wastage

The combination of food waste and food loss.

Edible parts

The parts of food that are intended for human consumption.

Inedible parts

Components associated with food that are not intended to be consumed by humans.

Use by date

The date indicating that food can be eaten up until the end of this date, but not after.

Best before date

The date indicating that food may no longer be at its best quality, but can still be eaten after this date.

Packaging waste

The waste generated from packaging materials, which is the second biggest contributor to waste after food and green waste.

Plastic packaging

Packaging made from various types of plastic, which often contributes to greenhouse gas emissions and is not widely recycled.

Metal packaging

Packaging made from metal, such as aluminum cans, which can provide long-term food storage but may require additional plastic coatings.

Paper/fiber packaging

Packaging made from paper or fiber materials, which are easier to recycle but may require plastic coatings or additives for liquid barrier properties.

Intelligent packaging

Packaging that incorporates smart indicators or technologies to provide information about food safety, storage, and shelf life.

Circular economy

An economic model that aims to eliminate waste and pollution, circulate products and materials, and regenerate nature by promoting material resilience and closing loops in production and consumption.

Food Waste

The loss or wastage of food at various stages of the food supply chain, including production, processing, distribution, and consumption.

TooGoodToGo

A certified B Corp company that operates a marketplace app to reduce food waste by connecting consumers with surplus food from restaurants, cafes, and grocery stores at discounted prices.

Food Loss

The loss of food that occurs before it reaches retailers, including during production, post-harvest, and processing stages.

Circular Economy for Food

A concept that promotes the idea of reducing waste and maximizing the value of resources in the food system through strategies such as reducing food loss, repurposing food waste, and promoting sustainable production and consumption practices.

Snack or Pasta Craft Beer

A circular economy example where surplus bread or pasta is used as an ingredient in the production of craft beer, reducing food waste and environmental impact.

Black Soldier Flies

Insects that can consume large amounts of food waste and convert it into fertilizer and animal feed, offering a low-cost and environmentally friendly solution for food waste management.

(Re)Belle Jam

A project that collects unsold fruits and vegetables from supermarkets and transforms them into jam, reducing food waste and raising consumer awareness about the value of "ugly" produce.

Vegan Leather

A sustainable alternative to traditional leather made from mushrooms or other plant-based materials, reducing the environmental impact of the leather industry.

Vertical Farming

A method of growing crops in vertically stacked layers, often using hydroponic or aeroponic systems, to maximize space and resource efficiency in challenging environments.

Operation costs

The expenses associated with running a business, including energy costs, human labor, and logistical complexities.

Energy costs

The expenses related to the use of energy, with LED lighting being a significant factor in the hospitality industry.

Human labor

The costs associated with employing and managing staff, including monitoring and system maintenance.

Logistical complexities

Challenges in distribution and transportation, especially when dealing with shipping containers or difficult-to-reach environments.

Location

The strategic placement of a business, considering factors such as proximity to food distribution centers for higher efficiency.

Marketing tone

The messaging and approach used to promote a product, including emphasizing freshness, extended shelf life, and setting the right price for better quality.

Food waste perception gaps

Misunderstandings and mismanagement related to food waste in the hospitality industry.

Poor cold room management

Inadequate maintenance and cleaning of cold rooms, leading to faster food spoilage.

Poor menu management

Inefficient use of ingredients, resulting in excess waste.

Excess stocking

Overstocking of food, particularly in all-you-can-eat establishments.

Portion sizes

The need to reduce portion sizes to minimize food waste.

Insufficient tracking and measuring

Lack of proper monitoring and measurement of food waste.

Key Performance Indicators (KPIs)

Metrics used to measure and track performance in reducing food waste in the hospitality industry.

General manager

The role responsible for connecting food waste objectives with overall company performance and ensuring employees reach KPIs.

Chef

The role responsible for leading food waste reduction in the kitchen while maintaining food hygiene standards and guest satisfaction.

F&B (Food and Beverage)

The role responsible for ensuring non-contamination of plate waste bins and collecting feedback on guest behavior and food popularity.

Finance

The role responsible for tracking the financial impact of food waste reduction programs and allocating savings towards incentives and rewards.

Human Resources

The role responsible for encouraging the implementation of food waste prevention programs through incentives, rewards, and integrating it into the company's culture.

Public relations

The role responsible for building and sharing the story of food waste prevention efforts to the public.

Cross-departmental approach

Collaborative efforts between different departments, such as kitchen and finance, to link food waste data with purchasing decisions.

Mapping of food waste solution providers

Identifying service, hardware/software, mobile apps, certification/reporting systems, and other solution providers in the fight against food waste.

Tech-monitoring solution providers

Providers of fully automated, AI-driven solutions for monitoring and managing food waste.

Improved storage/inventory

Solutions that help save time on delivery control, data check, and stock count to reduce food waste.

Fridge cooling system and AI

Technologies that use AI to optimize fridge cooling and preserve food better.

App with recipes

Mobile applications that provide recipes and guide users in cooking, reducing food waste by utilizing leftovers effectively.