Food Waste

Lecture 1 -

Intro

Stakeholder mapping is a strategic management tool used to identify and analyze the various individuals, groups, or organizations (stakeholders) that can affect or be affected by a project, decision or organization; useful to understand relationships, interests and influence levels.

Steps:

Identification of stakeholders. They can be internal or external.
Analysis of stakeholders characteristics. Like level of influence, interns, power, attitude and potential impact on the project or organization. It’s useful for prioritization.
Mapping relationships. Visual representations like diagrams. Useful to identify alliances, conflicts, dependencies.
Categorization. Based on influence and interest. Matrix.
Engagement strategies. Tailored communication and engagement strategies. Es high-influence stakeholders may require more direct involvement and communication.

The global state of waste

In 2000 there were 8 goals, in 2015 17 (no hunger, good health, climate action…). Food connects everything.

Today the world generate 2.01 billion tonnes of municipal solid waste annually, it will grow by 3.4 by 2050 (+70%). They highest is in east Asia & the pacific, the lowest is in Middle East & North Africa.

Only a minimum amount of waste is recovered through recycling and composting: 33% in high-income countries, 4% in low-income ones.

1/3 of solid waste is openly dumped or burned; more than 90% of waste is mismanaged in low-income countries. Solid waste management contributes to 5% of global emissions (excluding transportation).

Why is waste management rising in demand? Increasing waste generation, environmental issues, depleting natural resources, economic benefits, climate change.

Main types of waste generated: food and green, paper, plastic..

Why is food waste such an issue?

1/3 of food produced for human consumption is wasted. (1.3 billion tons).

40% of the entire US food supply is wasted.

Food: “any substance - whether processed, semi-processed or raw - that is intended to human consumption”. “Food includes drinks, and any substance that has been used in the manufacture, preparation or treatment of food.

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. It occurs along the supply chain (from production, to transportation; it doesn’t include the retail level “ugly fruits and vegetables”).

Food waste = food appropriate for human consumption: decrease in the quantity and quality of food resulting from decisions and actions by retailers, food service providers and consumers.

Ways of wasting: some characteristics that deviate from what is considered optimal (shape, size, color); foods close or beyond e the “best-before” date are often discarded; large quantities are often unused or left over and discarded.

Food waste includes:

Edible parts: intended for human consumption

Inedible parts: components associated with a food that are not intended to be consumed by humans. In some cultures they are edible (maybe) -> no uniform among the leading authorities.

Food wastage: food waste + food loss.

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

The majority of food loss is in the consumption part; more than 30% of all food produced is not eaten.

Facts:

Agriculture and related land-use generate 26% of annual GHG emissions, 24% due to food loss and waste; 2/£ of 24% are because of poor storage and handling techniques, spoilage in transport and processing.

Food production accounts for the usage of 70% of all fresh water.

Currently cities consume 75% of the world’s natural resources.

Estimated economic cost of global food waste: $1 trillion (3rd largest greenhouse gas (GHG) emitter after China and USA.Cities can be leverage to change the global food system through 3 ambitions: <ol><li>Sourcing food grown regeneratively, and locally where appropriate.</li><li>Designing and marketing healthier food products. </li><li>Making the most of food. </li></ol> Food waste un the final stage comes from: households (60%), food service (26%), retails (14%).What do we waste? Salads, fruit, vegetables and bread (es on the table, you have to throw it if clients don’t eat it); 11.8% emissions (?), 173 billion cubic meters of water, 1 billion of avoidable food waste, 70% of food waste is edible, stock products in a proper space (es vegetables should have their own space in the fridge). Presentation: Laura Castellazzo Who should think about it? Governments worldwide, multinational corporations, small to medium enterprise, individuals. Business tip: before trying to solve the problem, story the problem and cut it into pieces. Where does food waste come from? Farming, distribution, production, consumption. Food chain in restaurants Farming: of food doesn’t meet the standard it won’t be sold, bad harvest timing (harvest inefficiencies), over-cultivation. Distribution: inadequate transportation, over-ordering and excess inventory, other supply chain inefficiencies (es packaging).Production: spoilage (rotten fruit, expiration…), trimmings (wastes from preparation, like the peel of an apple that you throw, the middle of the apple, bones…), cooking errors (you put salt instead of sugar), overproduction (i thought there would be 2000 clients, but there’s only 1000). It’s in the kitchen. Consumption: plate waste (right production, wrong order or unwillingness to finish), leftovers (something that is produced and served but not eaten, like buffet). It’s outside of the . Over-production didn’t leave the kitchen, leftovers did. We could use data also for food waste, to understand what and why we are wasting. In cruises trimmings are the highest (?), second is plate waste, then leftovers (bread), lastly overproduction (only 2% because what is not served can be reused). Retail (3.5 step): display and shelf management issues, date labeling control, consumer demand fluctuation. Solutions: too good to go, “plate of the day” for visibility, almost zero-storage approach, pre-order. How can I be part of the solution as an individual? What is the ultimate goal of a sustainability? Reduce the misusage of limited resources. The food that consumes more water is meat. Food waste paper I could: take more sustainable packaging, reducing meat (once a week), cooking more, buying food with less preservatives, buy a “caraffa” for water. Lecture 2 - Packaging waste: the second biggest contributor to waste (food/green 44%, paper/cardboard 17%)Recycling plastic in countries: Netherlands (57%) is first, Malta (10%) is the last one.Recycling efforts are not enough to solve plastic waste problems, it will probably triple by 2060.Australia is the first single-use plastic waste per person, because it’s really spread. Even though it’s the 2nd contributor to waste, plastic packaging is still an afterthought for most (in India 34% of grocery shoppers base their purchase decision on whether the packaging is recyclable, and it’s the highest).Role of packaging for food products and waste production: protect, promote, provide info, health and safety, disposal, transportation, allow utilization of the product through the supply chain, support sufficient handling of the product, more efficient portion control, marketing that encourages food sales.Types of FB packaging: glass, metal, composite, paper, plastic (biggest part), water. Most food packaging can be broken down into 4 major types: Plastic packaging.This includes a wide array of plastic types. The raw materials used to make plastic packaging may be harmful to our health, or they may have chemicals added. 40% of the demand of plastic is generated by single-use plastic products. 80/90% of plastic is not recycled. Plastic contributes to greenhouse gas emissions at evert stage of its lifecycle. There are a lot of health issues: heating food in plastic should be avoided. In Europe 40% of the plastic waste comes from food. France banned plastic packaging for fruit, and Spain is following France. In the Netherlands and the UK measures are voluntary.Study from Portugal: still a lack of awareness and actions behind (only 30% of people knows the impact of plastic packaging and decides to look for alternatives).MetalIt includes aluminum and other metal cans (often lined with anti-corrosive substances). Advantage: long-term food storage. But often they need an additional plastic coating. Paper/fiber Easier to recycle. Usually though the “tetra” packs cartons. Often coated with other substances that can be harmful and make it harder to recycle.Paper and cardboard are inexpensive and they can be made of recycled paper-pulp. The problem is that it’s not a good barrier for liquids on its own, so it requires plastic coatings or other additives. Effects on packaging design on food waste and loss.Opening of a package may be difficult, especially for older people, spilling food.Yogurt and sour milk in liquid packaging contributes 75% to the “difficult-to-empty” waste. Also inadequate packaging sizes are a key factor.20 to 25% of household food waste is directly or indirectly related to packaging issues. Packaging design can make it difficult to use all contents, and best-before dater can confuse consumers. Also food recalls. A 2022 study in UK found that selling just five products without packaging would save more than 10’300 thinners of plastic and 100’000 tones of food from being wasted annually. In the EU only 40% got the definition of “use by” date and 47% for the “best before” date correct. Up to 10% of food waste generated annually in the EU is linked to date marketing.The “use by” indicates that food can be eaten up until the end of this date, but not after. The “best before” can be eaten after this date, but may no longer be at its best quality. (Non lo studiare non le piace). Plastic packaging increases fresh food waste. Because it often forces people to buy more than what they need; it doesn’t even necessarily prolong the life of uncut fresh produce.Packaging is part of the solution (non farlo bene). Security and tamper evidence. Shelf stable food packaging.57% of consumers want resealable packages: portioning and storage convenience. Storing food in the fridge at below 5 degrees is better. Establishing best practices in the 3Rs: reduce, reuse, recycle. Ellen MacArthur Foundation’s New Plastic Economy Initiative: 100% reusable, recyclable or compostable plastic packaging by 2025.Packaging solutions to help minimize food waste: <ol><li>Active packaging. To help storage at correct temperatures, delaying maturation of fruit and vegetables.</li><li>Barrier films. They have a small amount of barrier materials or coatings to protect against oxygen and moisture; but they may prevent the multilayer film from being recyclable.</li><li>Nanotechnology. To help extend shelf life. For sample using smart packaging as a tracking device for food safety.</li></ol>Intelligent packagings offers promise for reducing food waste, with smart indicators letting consumers know whether their fridge contents are still safe to eat.Radio-frequency identification (RFID) tags are one of the intelligent packagings: tell you how to storage your food in the fridge basically, at what temperature… they use radio-frequency waves to identity an object. For example, some apps allow customers to be reminded of nearly expired best-before dates, or even forecast the remaining shelf life.Intelligent packaging cover all 4 roles: protection, communication, convenience and containment; while standard packagings not all.Some top bio plastic and eco packaging startups are: origin materials,m tipa, polytag.Nestle will reduce its use of virgin plastic to food-grade recycled plastic.Water bottle producers will also collaborate with the recycling industry. Also Coca-Cola avoided 430’000 metric tones of CO2 on a global level, having the ambition to use 50% recycled or renewable materials by 2030.From linear economy to circular economy. The foundation of the circular economy rests upon 3 guiding principles primarily propelled by thoughtful design:<ul><li>Eliminate waste and pollution.</li><li>Circulate products and materials. </li><li>Regenerate nature. </li></ul>Definition: “Circular Economy (CE) is an activity, a set of processes for reducing the material used in production and consumption, promoting material resilience, closing loops and exchange sustainability offering in such a way that maximizes the ecological system. The CE articulates the capacity to extend the productive life of resources as a means to create value and reduce value destruction”. Italian Pasta around the world: PastaYourWayTotal consumption of dry pasta (?) has doubled in 10 years, from 9 to around 17 million tones with 5.5 million tones in Europe; 33% consumption in Europe. Now 54 countries consume at least 1 kg of pasta per person per year. Italy is one of the main producers and exporters of pasta in the world. Countries to look at: china, Brazil, Japan (a lot from Italy, the fifth), France… SLIDE. Berruto 1881- Premium: premium and super premium; al dente; the most authentic and traditional. They’re perfect fit daily consumption. Lines: trofie, orecchiette, cavateli, strascinati, strozzapreti. Replicating grandma’s pasta. - They also have BIO: whole grain, no artificial color, no preservatives. Trend especially in France and Germany. <ul><li>Also Healthy (gluten free). Special disease, diet…</li><li>Pots of Italy. Consumer insight: I need some quick to cook and tasty product because of my fast rhythm, but high quality. They made it because then of noodles is increasing. Pros: pasta made in Italy, convenience, easy, shelf-stable, choice, fast, high quality ingredients, healthy. </li></ul>They have premium, classic and vegan. Pasta in general is sustainable, but also in 10 years we have -22% CO2 emissions and -20% water consumption. Packaging: 100% recyclable. 1% average waste (of pasta berruto production). Pasta circular production: regrinding (semolina), up-cycled beer, feed animals (the part that can’t be regrinded). 300’000 kg of barely malt saved. Lecture 3 -TooGoodToGoBeatrice de Grandi. Facts about food wasteMore than 1/3 of all food is being wasted. How much of the total CO2 emissions is due to food waste? 10%. Environmental, social, and economic problem (the cost is 1 trillion dollar). Home is where there is the highest food waste in eu value chain: production 11%, processing 19%, wholesale and retail 5%, food services 12%, households 53%. Food waste reduction is the #1 solution to fight climate change. Their business modelVision: we dream of a planet with no food waste. Mission: inspire and empower everyone to fight food waste together. They are a certified B corp (they operate in a sustainable way, also for employees work-life balance…). (Committed, collaborating, supporting, integrating). Working with other B Corp can increase your score. They grew a lot since 2016 (from thousands of meals saved, to millions). It’s not in the interest of the store to give bad food (that makes people sick), because they have the legal responsibility. In 5 countries they are also doing delivery but for big brands (like Ferrero…). They don’t have competitors basically, they have small local competitors, but they are too small compared to them. Marginal revenue is of 1.20€ (per meal). 3 components in the business model: <ol><li>The marketplace.</li><li>The parcels </li><li>The platform </li></ol>The market place You have an app, it’s based on the customer experience.The surprise bags used to be the only product (they still are basically). They are trying to balance surprise and the creation of category (personalization). France is the most penetrated country, it’s the country with most users, but it’s not the one where it’s used the most. The highest is in Netherlands: 97% of the bags on the app are based. In Italy 52%. The store office: login to my store; set supply; prepare the bags; get ready for pickup. It’s a win-win system: users are paying less and stores are getting paid for something that would be lost. 7th most downloaded foos & drink app. The world’s largest B2C marketplace for surplus food. They charge 1€ to customers who don’t bring their own bag. Parcels From manufacturers to consumers. Targets: students and large families (single moms or moms with so many kids). 5 countries, +5 million products saved, +250k parcels saved. They have higher margins (still fixed and not percentage). Platform It’s helping supermarkets to optimize expire date management. It gives recommendations. It integrates the TooGoodToGo app with the software of the supermarket. Digitize expiring dates to reduce human error. 3 things that surprised her about TooGoodToGo<ol><li>There are almost no competitors (their competitor is the bin). Some companies tried to imitate it, but they could not reach the scale. The downside is that they can be slow. </li><li>The simple yet brilliant idea behind the business model. Only one product model, fixed fees, operations-only model (the only cost is people, there is no production cost, they don’t produce anything, it’s just operations; also marketing cost is a little, they should do more). </li><li>Mission and profit go hand in hand in hand for TooGoodToGo (TGTG) success. They are a profit company. </li></ol>The future of TooGoodToGoBoosting the existing: personalized offers, dynamic pricing, key account packages, loyalty program..Offer new things: platform, expand parcels Surf the scale up momentum: expanding in new countries, invest in our leadership teams, professionalize. Circular economy Food systems currently consume 30% of the world’s available energy. 70% of the energy consumed by food systems occurs afters food leaves farms. 75% of 5 animals (cows, pigs.. species that we eat) and 12 plants (we could eat 250’000). The complex food supply chain: primary production, storage, processing, transport, food service/retail, consumer, disposal/recycling. What resources are needed for corn to end up in our plate? Corn: water, fertilizer, soil, seeds, pesticides, labor, sun, space, infrastructure, storage, machines, electric energy, transportation, gas and oil, raw materials for cans and packaging, heating, investments, marketing, sales, money, rubber, ink for labels. Food loss is everything before retailers (production, post-harvest, processing stages, distribution), and what’s after it’s food waste (retrial, restaurants & catering, domestic consumption). Production Food loss causes: <ul><li>Bruising during picking, </li><li>Quality or cosmetic standards,</li><li>Poor mechanical harvesting, </li><li>Drops in prices (market), </li><li>Bycatch (fish discarded during fishing production), </li><li>Climate change. </li></ul>Solutions: <ul><li>Donate, </li><li>Improve availability of agricultural extension services, </li><li>Improve market access, </li><li>Improve harvesting techniques. </li></ul>Storage and transportation (and handling) Causes: <ul><li>pests</li><li>Fungus or diseases</li><li>Livestock death during transportation</li><li>Fish spilled or degraded after landing</li></ul>Solutions: <ul><li>Improve access to low-cost handling and storage technologies </li><li>Improve ethylene and microbial management of food storage</li><li>Introduce low-carbon refrigeration </li><li>Improve infrastructure (es roads)</li></ul>Processing (and packaging)Causes:<ul><li>milk spilled during pasteurization and processing</li><li>Edible fruit or grain sorted out as not suitable for processing </li><li>Livestock trimming during slaughtering and industrial processing </li><li>Fish spilled or damaged during canning or smoking </li></ul>Solutions: <ul><li>re-engineer manufacturing processes</li><li>Improve supply chain management </li><li>Improve packaging to keep food fresher for longer</li></ul>Distribution (markets)Causes:<ul><li>Quality standards. You can’t sell each type of banana; for example, they need to be curved and have their peel. </li><li>Past sell-by-date before being purchased. </li><li>Food spilled or damaged in market.</li></ul>Solutions: <ul><li>Donate unsold products </li><li>Change food labeling practices </li><li>Change in-store promotions </li><li>Provide guidance on food storage and preparation to consumers </li><li>Improve inventory systems </li></ul>Consumption (clients, at home or not)Causes:<ul><li>Food sorted out due to quality </li><li>Food purchased but not eaten </li><li>Food cooked but not eaten </li><li>Confusion around labeling (best before). </li></ul>Solutions: <ul><li>Facilitate increased donation of unsold goods from restaurants and caterers </li><li>Conduct customer education campaign</li><li>Reduce portion sizes </li><li>Ensure home economics taught in schools, colleagues and communities. </li></ul>The food waste pyramid & the circular economy Reduce, feed people, feed animals, transformation and the last is landfill.To educate people, first you need to educate producers, retailers and then schools.Circular economy for food <ol><li>Realizing true cost of the current approach to food production. For every dollar spent on food, society pays two dollars in health, environmental and economic costs. </li><li>Take the measure of the catalytic role of cities. Half of the world lives in cities, it will reach 68% in 2050; cities consume 75% of the world’s natural resources; cities consume 80% of the world’s energy supply. </li><li>Leverage cities’ opportunity to change the global system through 3 ambitions: source food grown regeneratively. And locally where appropriate; make to most of food; design and market healthier food products. 80% of food will be consumed by cities by 2050. </li></ol>Benefits of food circularity: <ul><li>Environmental. Saving 15 million hectares of arable lands per year and 450 trillion liters of fresh water. </li><li>Health. Lowering health cost by 550$ billion.

Opportunities:

Economic. Upwards 700$ billion opportunity by tackling food waste.
Business. New high growth sectors (plant based…). 7

Assignment

Choose 1 food product and identify 3 ways to integrate it into a circular model.

Lecture 4 -

Examples of circular economy

Snack or pasta craft beer (beer from pasta, bread…).

Toast craft beer. The challenge: 100 million tons of bread produced globally per year and 100 tons are wasted. Surplus bakery products and freshly baked lines account for around 1/3 of the UK’s total retail food waste (WRAP). The project is by Toast Ale.

Benefits: less energy intensive production process; reducing indirect environmental footprint.

Downside: packaging is responsible for 57.6% of the carbon footprint (especially glass bottles & steel crown caps 28%).

Black soldier flies

1.3 billion tons of food waste per year. Project: BSF larvae can eat 4 times its weight a day (100kg of BSFL can convert 400kg f food waste to create fertilizer and also to transform it into animal feed and even biodiesel.

Benefits: low-cost; limited environmental impact; creates economic value.

Downside: source of food waste needs to be quite homogenous; microplastics in food waste treatment might be transferred through animal feed.

(Re)Belle Jam

Challenge: 1 in 5 fruits and vegetables thrown out for cosmetic reasons (in France 45% of locally fruit and vegetables locally produced are wasted yearly).

Project: by Rebelle in collaboration with Monoprix (collecting unsold products from supermarkets). Process them into jam and sell them. They have 3 product lines: fruits/fruit and vegetables (chutneys)/fruit and spices.

Benefits: valorizing ugly fruit with economic benefits; raising consumer’s awareness with story behind each jar.

Downside: more focus on fruit than vegetables.

Vegan leather

Challenge: 2 billion cows, buffaloes, pigs, goats, reptiles killed for their skin. Leather industries require about 57’000 liters of water per ton of hides and produce 1 ton of chromium waste from tannery.

Project: by MycoWorks, it’s fungal-based biomaterial that can replace leather. They raised 45$ million to commercialize its technology.

Benefits: mushrooms need no light, they feed off of cellulosic biomass & the waste stream is actually a valuable byproduct (prodotto secondario).

Downside: biodegradability conditions to be assessed.

Example of circular economy: coffee set to power London buses in green initiatives.

Benefits: 20% less CO2 SLIDE

Vertical farming

4 ways local vertical farming and hydroponics can save our broken food system

Vertical farming is the practice of growing production in vertically stacked layers.

The practice can use soil, hydroponic or aeroponic growing methods. Vertical farms attempt to produce food in challenging environments. The method helps mountainside towns, deserts and cities grow different types of fruit and vegetables by using skyscraper-like design and precise agriculture methods.

Putting technology and innovation at the service of sustainable agriculture to free up agricultural land and fight deforestation; producing plants in a reduced space in an more ecological and sustainable way, limiting the use of energy, water and chemicals. In this way plants can be harvested 15 times a year instead of 2.

Vertical farming market size will increase from $3.3 to 31.15$ (2020-2030). Market is expected to register a CAGR of 23% (especially in Asia 37%); it was values 4.3 billion $; the shipping container segment has the largest market share (50% in 2021).

It doesn’t need that much water (it needs 95% less water and provides 20 to 30times crops yields than the conventional agriculture) and saves a large amount for soil and space, it’s very useful in difficult conditions.

What is hydroponic farming? (Un tipo di cultura fuori suolo in cui la terra viene sostituita da altro)

Hydroponic farming is when farmers grow plants in water instead of soil (an aqueous solution filled with nutrients); farmers grow plants in trays (vaschette) in towers to maximize space.

It can use up to 98% less water (because once it’s in the system it’s recycled and reused). In general, agriculture makes up 70% of the globe’s freshwater withdrawals (prelievi)

But it also saves land, using 99% less land than outdoor soil-based farms.

It finally saves energy, in fact, agriculture uses about 21% of food production energy

Hydroponic farming is the perfect solution to combat the food shortage crisis in many of these struggling countries. Market size will increase a lot (2016-2027).

What are the main challenges vertical farming faces?

Operation costs. Energy costs (the largest, especially if they use only LEDs for lightening); human labor (monitoring and system maintenance); greater logistical complexities (due to inside shipping containers or difficult environments to reach).
Location. Logistical challenges in distribution; having a farm next to the consumer may be less ideal than choosing a location near food distribution centers for higher efficiency.
Hitting the right marketing tone. Freshness and extended shelf life of the product; setting the right price for better quality and premium product; unknown and sounds artificial (especially in US and Europe they are skeptical)

The majority of products they make are: strawberries, lettuce, herbs…

The State of Food waste in restaurants

From to 4% to 10% of food purchased by restaurants never gets to customers, while 30/40% of the food served to customers never gets consumed.

What are the main perception gaps?

“It doesn’t look like we have much food waste”. Food business with no food waste monitoring tends to underestimate quantity wasted and financial impact associated by a factor of 3 to 10.
“We control the buffet well, we control food waste”. Lack of knowledge about food waste leads to misunderstanding and mismanagement.
“I have a good FC% (food cost), I shouldn’t have much food waste”.
“The cost of food waste is marginal compared to revenue”. It represents 6 to 14% of food revenue.

5 reasons behind food waste in hospitality industry

Poor cold room management: lack of proper coldroom management and coldroom cleaning (storage). It means that bacteria, mound ecc are allowed to grow on or near food (it goes bad faster).
Poor menu management. Ensure that ingredients are used for different dishes, not only one.
Excess stocking. Especially all you can eat.
Portion sizes. They should be reduced.
Not sufficient tracking and measuring.

KPIs applied to change management, example of hospitality (sni)

Defining clear roles and responsibilities to ensure team’s success: general manager, HR, finance, MarCom (marketing and communication), kitchen, FnB.

General manager

Role: give the initial push from the top, connecting the objectives in terms of food waste performance with overall company’s performance.

Success factors: leadership to ensure employees are reaching KPIs,; empower employees; focus on food waste prevention.

KPIs to track:

Food waste per cover reduction
Food cost per cover reduction
Number of employees reaching their KPIs

Chef

Role: lead food waste reduction in the kitchen while maintaining food hygiene standards and guest satisfaction

Success factors: reduce FW by 10% over 4 months; weekly food waste briefings with kitchen staff; identify and test minimum 2 new wats to cut on food waste.

KPIs:

Specific food waste indicators 8es plate waste)
# of employees trained on FW
# of employees sharing ideas to reduce FW

F&B

Role: ensure non contamination of plate waste bins and nurture feedback loops to kitchen

Success factors: share ongoing updates on projected covers vs covers served; collect info on guest behavior and food popularity; collaborate with chef (forecasts, popularity…).

KPIs:

Plate waste reduction
Number of feedback on food popularity
Impact on guest satisfaction

Finance

Role: track the financial impact of the programs and allocate a share of the saving towards incentives and rewards.

Success factors:calculate financial history; update KPIs monthly; review yearly inflation for food; calculate the program’s savings; allocate 30/50% of savings towards staff incentives and rewards.

KPIs:

Cost per cover reduction
Total monthly savings
Number of decisions made with the Chef to adjust purchasing practices.

Human Resources

Role: encourage the implementation of the program through incentives/rewards and integrating food waste prevention in company’s culture.

Success factors: increase awareness with training; co-design incentives and rewards; design weekly internal communication on food waste prevention using internal channels.

KPIs:

# of employees trained on food waste monitoring process
# of awareness raising campaigns langue’s (and # participants)
# of incentives/rewards distributed

Public relations

Role: build and share the story to get the company’s efforts recognized and worthwhile to the public.

Success factors: build engagement with customers regarding food waste prevention; strategic publicity; set target of social media PIs; collaborate with the influencers.

KPIs:

# of posts on social media
# of people reached/engaged
# of articles published

Cross-departmental approach (kitchen + finance: how can food waste data be linked with purchasing decisions?; HR+PR).

Key success factors (not only kitchen)

Adapt operations. Monitor food waste; implement best practices at critical points
Engage internally. Train your staff; set up a policy, target & action plan; transversal approach
Engage externally. Guests + suppliers + owners; local ecosystem of food waste solution providers to move down the pyramid.

Mapping of food waste solution providers: service, hardware/software, mobile apps, certification/reporting system, other solution providers.

Tech-monitoring solution providers. Key characteristics: fully automated, “AI” driven.

Improved storage/inventory. Helps to save time on delivery control, data check and stock count.

Fridge cooling system and AI to preserve food better

Specific drawers/spaces in fridge to preserve food better

Steam oven makes left-overs taste like freshly made

App with recipes, partners app-in-app, guiding ad transferring setting automatically to your oven.