Reduce food waste in food manufacturing & packing processes
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7 Things Food Manufacturers Can Do to Reduce Food Waste
Food waste occurs when a food that could be consumed but isn’t—whether due to spoilage, premature discarding, loss in transit, improper storage, or buying practices. Some examples of food waste might include tomatoes that fall off the tomato truck in transit, a carton of tomatoes that spoils because of improper storage or overbuying, and excess food purchased and discarded by consumers.
American consumers waste more than $150 billion, or 35 million tons, of food each year, according to the United States Department of Agriculture (USDA). However, it isn't just consumers that are responsible for the billion-dollar food waste problem. The Natural Resources Defense Council (NRDC) estimates that 52 percent of produce grown in this country is wasted because it never gets harvested, is never sold to consumers, or is lost or spoiled during storage or transit.
By taking steps to reduce food waste, manufacturers can not only promote sustainability but can also boost their profits. It's a win-win. Here are seven food waste reduction strategies that can help do just that.
Educate consumers through tips and educational messages printed on food packaging. Teaching consumers about shopping and meal planning, best practices for storing food, donating unwanted food, and composting can help them buy what they can use and use what they buy.
Package products in a range of portion sizes, using resealable packaging or individually sealed compartments. In addition, consider developing more innovative packaging solutions, such as embedding silver nanoparticles into plastic milk storage bottles to double the length of time before milk spoils, or use packaging that can detect when the product inside has gone bad.
Standardize Date Labels
Product date labels can be confusing to consumers. Instead of using a range of date labels that include terms like "sell by", "best before", "use by", "expires on", and so on, use standardized date labels that make it clear to the consumer whether the date indicates spoilage or just that the product is outside the window of peak quality.
Develop natural, sustainable solutions to the problem of food spoilage, such as an invisible, edible barrier—made from unused parts of the produce such as leaves and stems—that protects from mold, water loss, oxidation, and bugs. Sustainable solutions like this may double the shelf life of certain food products.
Innovations to Extend Shelf Life
Explore product innovations that can extend the shelf life of foods and beverages, such as mold inhibitors for yeast raised products or natural preservatives.
Just because produce doesn't look perfect doesn't mean it's inedible. Source “ugly produce” that might otherwise be discarded due to imperfections that don’t negatively affect the taste or quality of the product.
Optimize Supply Chain
Use software solutions to optimize supply chains so your products ship and reach store shelves more quickly. Reducing the time it takes to get your products on store shelves can help to reduce food waste.
Taking these and other steps to reduce food waste is a win-win proposition for food manufacturers. It not only makes your business more sustainable, but also boosts profits, builds shareholders' confidence, and highlights your company’s commitment to sustainability.
Watson is a leader in developing innovative products and sustainable solutions that help address the food waste problem. Visit the Watson website to learn more about our mold inhibitors for yeast raised products and view our complete Bakery Ingredient product line.
MINIMIZE FRESH PRODUCE WASTE
For handlers of perishable goods, reduce waste during packing, processing, cold store, order picking and dispatch phases. Enforce GMP and best practices, FIFO (when practical), inventory expiry monitoring, and easy stock takes to help minimize waste and maximise profit. Receive detailed alerts when waste is encountered through quality issues, or possible human error.
• A framework to reduce food waste is developed for food manufacturing.
• Multiple options to reuse and redistribute unsold products are presented.
• Dynamic criteria to choose among surplus food management options are identified.
• Measurement, planning and inter-function coordination are shown to be crucial.
• Managing partnerships with food aid organizations is a critical success factor.
Putting unsold food at good use is clearly a high-priority option according to the Food Waste Hierarchy, but we still know relatively little about the antecedents, strategies, and processes that make it possible within companies. This paper aims at explaining how food manufacturers can prevent the degradation of generated surplus food into waste. Based on an extensive literature review and 4 exploratory case studies, research questions are formulated about (i) available avenues for managing surplus food, and (ii) internal drivers that make these avenues viable and efficient. In order to adapt, refine and corroborate the conceptual framework, the research conducts 10 descriptive case studies of Italian food manufacturers. Results from the cross-case analysis highlight the multiplicity of reuse and redistribution options, and their viability over the product shelf life. The analysis also shows that a structured surplus food control system and partnerships with food aid organizations are necessary to reduce food waste.
Keeping cool while cutting waste
The global population is set to grow by 30% by 2050, and it is thought that 68% of people will be living in urban areas. In other words, many of us will be moving away from our food sources, which presents additional logistics and storage challenges when trying to maintain an unbroken cold chain.
After fruits and vegetables, meat and dairy are the most wasted edible products. Keeping food cold is important to ensure its safety and quality, as well as to extend its shelf life. Failure to provide the necessary temperature conditions for a food item has a direct influence on the product, which can be hazardous to consumers. For example, inadequate chilling of cooked meat or failure to maintain the cold chain can lead to microbiological growth, making the product no longer safe for consumption.
Additionally, more food is wasted as a result of inefficient refrigeration in developing countries than in developed ones. As the journey of food from the factory to fork changes, it is vital that manufacturers adapt and ensure effective refrigeration throughout a product’s lifecycle, while acting to provide an effective cold chain in all parts of the world.
Make the right predications
From sudden snow blizzards and blazing heatwaves, to social media campaigns encouraging plant-based lifestyles and national holidays, a plethora of factors influence consumer purchases. Manufacturers need to be aware of such impacts, as they affect forecasting and inventory.
Stocking more turkeys at Christmas and Thanksgiving is obviously a smart move. However, if margins are miscalculated and too much of a perishable ingredient is ordered, manufacturers are left with substantial amounts of unused product.
With better and more accurate forecasting models, food manufacturers can spend less time guessing and more time maximizing the potential of the ingredients they already have.
Picking to perfection
Despite recent supermarket campaigns that promote misshapen and imperfect vegetables, if products don’t match up with aesthetic ideals, or are damaged during picking and palletizing, they are often thrown away.
In the past, delicate products, such as fruits and pastries, have been difficult for robots to handle without causing damage. Today, advances in automation have meant that robots, such as ABB’s FlexPicker, are able to handle goods with the same degree of care as human hands, but with greater efficiency and the ability to manage several picking and packaging tasks simultaneously.
In addition, the average household no longer fits the typical two adults, two children mold. In fact, the United Kingdom Office of National Statistics found that 28% of U.K. households have only one inhabitant, while the number of single person households in the U.S. has been increasing since the 1920s. This shift in dynamics places a higher demand for single-portion servings.
To reduce unnecessary waste, packaging needs to reflect the change in demand. The introduction of snap-pack packaging means only a certain amount of a food product needs to be opened at once, while the rest can maintain freshness for longer by remaining sealed. But the risk of food waste can happen long before the product sits on supermarket shelves.
Fixing power quality
Food production is delicate. Therefore, even slight power disruptions from the grid, which interrupt production processes can lead to a lot of food wastage. Disruption of machines in food production and refrigeration can mean large quantities of food being burnt, spoiled or contaminated, meaning that, due to stringent health and safety regulations, they must be discarded. This can escalate fast in a continuous production system because if even one piece of equipment goes out of sync and is not caught quickly, a large quantity of products will go to waste.
Disruptions from low power quality can cause machinery to shut down in an unsafe manner. Low power quality is when power supplies are disrupted and no longer power machinery properly, such as drops in voltage. These are sudden increases in current that cause voltage to drop over the impedance of a supply network, causing the voltage to vary. Voltage drops can result in damage to machinery that may require parts to be replaced or can lead to severe health and safety issues.
Food manufacturers understand that reducing food waste is a key method for creating a strong operation. The main way to reduce food waste is to have good control over processes. However, improper shutdowns for smart machines can damage internal systems, scrambling the data and leading to faults and loss of precision.
Modern methods of increasing control through software and improved monitoring cannot have the desired effect if they are damaged through grid disruptions. As a result, plant power quality should be closely monitored to prevent any unexpected interruptions.
With an ever-increasing number of mouths to feed and growing pressure to improve sustainability, there really is no time, or food, to waste. As consumers, we all need to act to reduce the amount of food we buy and fail to use. However, there is also a greater responsibility for manufacturers to review and optimize their processes in order to help make the most out of our resources.
LESS WASTE. Reduce food waste in food manufacturing & packing processes.
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Simple, yet feature packed
INVENTORY & COLD STORE
Full bar-code inventory & pallet management, stock take (mobile & PC), pallet control, inventory labels (raw & finished), cold store, 3D storage, shipping container management, manage pallets & tote rental for full perishable inventory management.
Manage & monitor orders, contracts, dispatch process. Analyze customer orders to create batch work orders. Managed dispatch process guides teams to dispatch correct goods with correct invoices & documentation...
Re-pack, sort, grade, wash, manufacture, and pack with maximum traceability . Monitor cost & waste. Recursive traceability over multiple batches for value adding. Easy batch-lot traceability. Monitor production progress with the Production Dashboard. Import packing machine data.
Perform quality control from phone, tablet or PC. Configure internal tests, customer quality control, supplier quality control, QMS, Walmart, USDA, Loblaw, Tesco, Woolworths, Aldi, Coles, and other tests...
Make recalls super easy! Perform instant recalls using any of these recall methods: invoice number, inventory number, order number, pallet number, delivery date, customer name, storage location, pack date and more... Print export documents, SENASA, organic certificates and more...
WE HIDE ANY FEATURES YOU DON'T NEED
OPTIONAL CLOUD ENABLED
No hardware, no administration, low implementation costs & fast.
INSTALL FARMSOFT IN YOUR OFFICE
For larger businesses, a locally installed solution can ensure maximum reliability in locations where the internet can be axed or unreliable.
EXTREME TRAINING & SUPPORT
choose from managed services from experienced solution consultants, on-site and remote options available. Dedicated support consultants, and central support services. Years of providing real world solutions has refined farmsofts deployment process to make it fast, and minimize disruption to the business.
YOUR VERY OWN ROCKET
Ok, we don't really build rockets. But we can tailor farmsoft to match your exact businesses requirements. No two businesses have the same goals and operating processes. We understand this, and have a team of talented young rocket scientists to deliver an outstanding solution with 100% fit.
flexible food handling processes
You choose which features you want from farmsoft food traceability software to bring maximum benefits to your business. Here are some various proceses used by farmsoft clients:
* Receive & label inventory
* Sort, grade, wash, pack, and label finished goods
* Sell fresh produce by invoice
- SMALL BUSINESS
- VALUE ADD
- YOU DECIDE
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How farmsoft will benefit your fresh produce business...
Accurate fresh produce inventory management reduces waste through better FIFO stock rotation, stock-takes, and inventory alerts. RFID pallet control (optional) for precision inventory tracking.
Increase the efficiency of fresh produce inventory using options like scanning incoming bar-codes to reduce data entry & errors, integrate with scales for automatic weighing, ore RFID for automatic fresh produce inventory tracking.
Better quality control
Guarantee the quality of your fresh produce packing with flexible quality control testing systems from your phone or tablet. Customer feedback management, supplier quality control and more...
Project required inventory (and shortages), schedule orders to be packed in batches , automatic alerts to production line managers, inventory teams telling them which inventory needs to be moved to which production line; guarantees the correct product and quantity is packed on time.
Orders dispatched accurately, on time
Shipping teams are guided through the dispatch process from picking using a phone or tablet (optional bar-code scanning), automatic picking, thru bill of lading, invoice, and automatic shipping notifications for customers, transport, and sales teams.
Reduce admin costs
Automatic generation of fresh produce labels, bill of lading, invoice, picking documents and more; reduces administrative burden. Easy audit & recall systems reduces compliance costs.
farmsoft fresh produce business management features:
Accurate fresh produce inventory management delivers reduced waste and increased employee productivity. Manage FIFO, improve stock-take accuracy, scan harvester data, and keep a watchful eye on your inventory... Easy stock-takes identify shrinkage and help reduce waste from ageing. Track fresh produce inventory over multiple sites and warehouses (state wide, country wide, world wide). Optional RFID and bar-code features.
Maintain strict fresh produce traceability and high food safety standards always. Perform recalls based on lot/batch, pack date, invoice #, inventory #, pallet #, delivery date, purchase order #, or perform a recall on your own user defined data. Perform instant recalls both up and down the supply chain. Makes audits easy and instant. COVID19 food safety & auditing available.
Consistent and accurate quality control ensures higher customer satisfaction and adherence to industry, de-facto, and in-house quality control standards. Track supplier quality performance, customer feedback & complaints, create QC tests for any part of the fresh produce & food manufacturing process (incoming goods, raw materials, finished goods, expiry test, export/shipping tests).
Manage orders, pack to order, picking, and the entire dispatch process. Generate invoices, bill of lading, pick slips, export documentation and other sales documents... Dispatch teams are guided through the dispatch process ensuring every order is filled perfectly, and on time. Paperwork such as BOL, freight documents, export documents are automatically generated based on the customer and destination to guarantee no rejected shipments or issues at borders.
Labeling & documents
Generate fresh produce SSCC pallet labels, GS1 case & PTI labels, bin labels, batch labels, traded unit labels, harvest labels and more. Use the built in industry standard labels for Walmart, Woolworths, Aldi, Tesco, Loblaw etc - or design your own with the built in label & report designer. Our team can design all of your fresh produce documents to ensure farmsoft matches your requirements perfectly.
Sales, Quality, Profit, Dispatch, Pack, Farm...... Dashboards for sales teams provide instant impressions of customer orders and current inventory levels. The dispatch dashboard helps plan shipments, order of loading, and transport companies & drivers... The Profit analysis dashboard shows margins per unit and most profitable customers. Use our API to access your data however you like.
Tools tell you how much raw material are needed to pack your orders, schedule multiple orders to be packed in batches on selected production lines with a few clicks and even automatically send alerts to line managers and fresh produce inventory managers. Project required fresh produce ingredients, potential shortages, and easily schedule production for each order. Use the fresh produce customer portal to get instant access to fresh produce orders.
Automatic alert for shipments can be sent to customers, transport providers, or even team members. Alerts can include simple shipment notifications, or even invoices and original order details. Other alerts include order changes/modifications, and low inventory alerts...
Optional farm management
Implement the farmsoft Farm Management suite to provide a comprehensive integrated business management solution from seed to plate. Includes automatic task management, best practices, budgeting, farm inventory and more... [Watch farm video] [Download farm brochure]
Customer feedback management
Measure customer complaints, their severity, frequency, track back to supplier, and measure overall performance at filling customer orders, instant recall of customer incidents during sales, feedback sent to all relevant team members...
Supplier quality management
Suppliers must know that your business is measuring and tracking their performance. Any trends that effect the quality of fresh produce can be quickly detected, traced back to the supplier, and management automatically alerted...
Share data with your Xero finance solution. This is an optional module, please ask your consultant for additional details.
The fresh produce customer portal allows your customers to create new fresh produce orders, update existing orders, cancel orders, and leave quality feedback on prior purchases.
Fresh produce RFID for pallet control
Automatic tracking of each pallet’s exact location. Makes loading orders accurate and easy, stops errors during shipping. Very low costs to setup your hardware using farmsoft’s innovative RFID for fresh produce solution.
Your farmsoft solution can be used from unlimited sties, across the state, country, or globe. Each site has unlimited warehouses; a live balance of inventory maintained at all site warehouses, at all times. Set permissions for each employee to control who can see inventory, orders, invoices etc at each site.
Increase profit & reduce waste today!
FRESH PRODUCE BUSINESS MANAGEMENT
Why you will benefit from farmsoft fresh produce business management
Reduce fresh produce waste
Better handling of FIFO, monitoring of expiry dates, and accurate fresh produce inventory control & labeling help to reduce waste in packing, processing and storage. Further waste reduction can be achieved with other handy farmsoft features like Quality Control that ensures ‘waste’ is actually waste, waste reports that automatically calculate waste from a batch based on inputs and outputs – allowing you to identify potential areas of shrinkage, incorrect categorization, or mishandling.
Improve dispatch accuracy
Let Producepak improve the accuracy of your dispatch processes by managing orders, allowing assignment of inventory to orders and invoices from phone or tablet (directly from the forklift) or by PC/Mac. Documentation required for each specific customer can be automatically generated based on each customers requirements. Ensuring correct documents accompany every shipment reduces the possibility of a shipment rejection.
Reduce compliance costs
Easily enforce best practices and food safety in your fresh produce business with farmsoft. Best practice enforcing processes are built into every part of farmsoft to ensure the correct compliance data is captured at every critical point, and employees are being guided through the process. Use the farmsoft ‘self audit traceability checklist’ to make sure your compliance is always up to date.
Pass audits with ease
You know that feeling you get in the pit of your stomach when you know the auditors are coming the next day? Forget about about it. Using farmsoft, you have the confidence that you can do an instant recall both up and down your supply chain in a matter of seconds. Make a fresh produce recall based on the pallet, inventory, sales order, dispatch date, batch, supplier data, supplier name, supply date, storage location, invoice, customer reference, transport company, transport reference, packaging material supplier, packaging material supplier reference, and more.
Consistent quality control
Quality officers are guided through the quality control process, presented with images and instructions for each test, ensuring they know what to look for at all times, corrective actions are presented if a quality issue is detected. This makes training new fresh produce quality control officers fast, and ensures consistency in the quality control management processes for incoming fresh produce, post pack/post processing, storage, and dispatch.
Make administration easy
The never ending list of documents, paperwork, and records you have to keep can be overwhelming. Allow farmsoft to take care of your documentation for you. With farmsofts built in choice of industry document generation tools, and handy practical reporting that means your will never have to crunch numbers in a spreadsheet again- farmsoft reduces time spent on admin for administrative and management team members.
Improve production planning
Efficient management customer orders, and the ability to analyze orders gives you new production planning tolls in farmsoft. Ensure each order is filled to exact specifications, on time, every time. Increase customer satisfaction and retention, and reduce stress in the packhouse with confident production planning using work orders/batch orders, sales contracts, sales orders, and sales order items. Are you manufacturing or processing chili products? Try farmsoft for chili processing.
Easy and accurate traceability
Automatic capture of traceability throughout all fresh produce and packaging material handling processes makes traceability easy – something you don’t have to constantly worry about since farmsoft is doing it for you at every critical point throughout the life-cycle of inventory. Choose from over 45 different fresh produce traceability labels to show off your traceability at pallet, trade unit, and even consumer unit level.
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Catalonia approves first anti-food waste law in Spain
On Wednesday, March 4, Catalonia approved a law that aims to reduce food waste throughout the entire value chain, from the primary sector to the final consumer. It is the first Spanish autonomous region to do so.
As highlighted by the Association of Manufacturers and Distributors (Aecoc), it is necessary that this standard be accompanied by the "commitment of administrations," so that companies can be supported and advised when enforcing plans against waste. "It is essential that companies are aware of the importance of reducing food waste. They should be taking on this challenge as their own and feel supported, so that the law can work efficiently," said David Esteller, head of the project "La alimentación no tiene desperdicio" ("There is no waste in food").
To help companies implement the waste prevention plans required by the new regulation, Aecoc will collaborate with the Department of Agriculture, Livestock and Fisheries of the Catalan government to organize training workshops.
"There is no waste in food" is bringing more than 500 companies together and seeks to raise awareness about the importance of reducing food waste, as well as providing tools and training so that companies can effectively carry out plans against it.
Currently, the highest percentage of waste corresponds to Spanish households (42%), which is why the entity is working in awareness campaigns with that target in mind.
Every year, Aecoc also organizes the Meeting Point against Food Waste in order to facilitate the sharing of information about good practices and actions being implemented by companies in order to prevent food waste.
Food waste in Poland relatively high compared to other EU countries
Preventing food waste was historically a way to make ends meet. Already from 1861, the cookbooks of the famous English Mrs. Beeton mentioned food waste, such as in her 1899 cookbook, which already cautioned: “Never waste or throw away anything that can be turned to account!”.
Quantities of food waste
In 2018, prevention of food waste is high on the agenda of the European Commission. Not only because CO2-emissions precede food waste, but equally to meet UN sustainable development goal 12 (responsible consumption and production). To reach the goal, European Commission supports various initiatives, e.g. the establishment of a common methodology to measure food waste in the Member States. This is especially necessary, because data is currently collected in divergent ways by the Member States, which makes data often incomplete and not fit for comparisons. Also in Poland the topic food waste has gained an attention.
Most recent extensive data on food waste (which still should be interpreted with caution) is from 2006 and covered in the 2010 BIOIS report. This report estimates that Europeans waste 89.3 million tonnes of food annually. Poles contribute 9 million tonnes to this total. Polish households waste 2 million tonnes of food per year, meaning an estimated 54 kg per Polish citizen per year (the European average is estimated at 76 kg per person per year). Because of this, an average Polish family of four loses 2500 Polish złoty annually according to the Polish Ministry of Environment.
Poland scores relatively high on total food waste. Poland ranks 5th among European Member States (figure underneath). The large food production industry in Poland might also contribute to this ranking.
Total food waste arising per Member State based on best available data (tonnes per year)
Image: ©BIOIS / BIOIS, European Commission (DG ENV). Preparatory Study on Food Waste Across EU 27. October 2010
Cause & behaviour towards food waste in Poland
Food waste is thought to be caused by multiple factors. Emphasized is lack of understanding of date markings. According to Eurobarometer 2015, the “best before date” (daty minimalnej trwałości) is understood by 24% of Polish people (European average being 47%). The “use by date” (przydatności do spożycia) is said to be understood by 57% of Polish people (European average being 40%). However, this might also suggest that Polish people interpret any date printed on food packaging as ultimate consumption date. When asked who is responsible to prevent food waste, the most elected answer was consumers (65% of Polish respondents, as opposed to 76% as European average).
Other causes of food waste include poor planning of shopping, standardized portion sizes in dining places, stock management operation, overproduction of food, packaging damage at production level and inadequate storing conditions in the food chain.
Polish consumer behaviour towards wasting food was tested in a 2018 survey commissioned by Tesco. Self-reported food waste happened for 62.7% of people at least once a month. The intervals of throwing out food was for 20% (of the respondents) monthly, for 32.1% weekly and for 10.4% daily. Tesco also published its own annual food waste numbers. In 2017-2018, the company did not sell 1.12% tonnes of its food. Of this food, 36% still was fit for human consumption. Of this surplus, 51% was donated or ended up as animal feed.
Responses to food waste
The attention for the topic food waste is growing in Poland. The 2018 Economic Forum in Krynica saw a panel discussion on food waste. From this discussion, it emerged that Polish industry cares about food waste, but mostly still from economic perspective. In addition, it is also signalled that sometimes produce is not harvested so as not to negatively affect market prices. Also in 2018, the third Central Europe Food Waste Conference was organized in Warsaw by Tesco.
In addition, there are various local initiatives in Poland that combat food waste. Most known are perhaps the 32 Polish food banks (Banki Żywności) which reach out to 2 million people per year. Other small initiatives are Outlet Spożywczy, an online platform selling foods near the end of their shelf life, Café Kryzys in Warsaw and others. The topic of food waste is being taken up faster by non-governmental organizations and private sector which results in launching promotion campaigns and events for society, like this year zero waste fair 2018 (first time in Warsaw), public event on how to reduce food waste while cooking (during circular economy week 2018 in Warsaw), food sharing (societal campaign), save the last banana campaign (campaign of food banks and Lidl supermarket chain).
Political and legal responses
There are a few legislative initiatives aimed at food waste. First being a 2011 amendment of article 43 of the Act of 11 March 2011. This had the effect that donated food became exempt from VAT.
A few years later in 2016, a Polish law proposal on food waste was presented to Sejm (lower house of Polish Parliament). Larger retailers (>250 m2) (adhering to a few other requirements) would face new obligations under the new law. The retailers would need to conclude contracts with NGO’s or food organizations to donate food. They should also organize an annual educational campaign on food waste in collaboration with the NGO. If found non-compliant, a fine per non-donated kg of food waste is stipulated as well as a fine for the lack of contract with an NGO. The explanatory memorandum mentions the law is initiated since retail is accountable for approximately 5-10% of Polish food waste. This also shows the weaker point of the proposal, as it focuses too much on preventing food waste at the level of retailers whereas most of the food waste occurs at consumer level. As of 2018 the law is still awaiting action by Sejm.
Other legislative instruments that are of influence for food waste are the Polish National Waste Management Plan 2022, the National Programme for the Prevention of Waste 2014 (both a.o. aimed at the reduction of (food) waste). Furthermore, food waste of households is mentioned in the city of Warsaw’s Environmental Sustainability Programme 2017-202, and the city of Wrocław promotes composters to households.
More data about the scope of the problem might become available soon. In March 2018, the Polish Ministry of Environment announced a 3-year project to research food waste in Poland and organize consumer information campaigns, financed with 11 million Polish złoty. Investigated will be where waste occurs in the food chain and how to deal with it. The project is led by the federation of Polish food Banks, the Institute of Environmental Protection (PIB), the Warsaw University of Life Sciences (SGGW), the National Center for Agricultural Support and the Polish Society of Food Technologists.
All goes to show that Mrs. Beeton’s advice still holds true, perhaps even more so in 2018. In Poland this becomes even more apparent from Polish cookbooks with names like “Cook, don’t waste!”- the advice even makes it to the front cover nowadays.
How digitalisation of the supply chain will reduce global food waste
To combat the global food waste crisis, the supply chain must look towards adopting a digitalized approach.
Dr Felix Flemming from TOMRA Food, has investigated why a digital transformation can help reduce food waste and loss.
The scale of the global food waste problem is staggering. According to reports, 1.6 billion tons of food are lost or wasted every year, equating to a total value of $1.2 trillion being wiped from the supply chain. With one-third of the total amount of food produced globally being misused, the industry needs to look towards innovation and digitalization to combat this ever-growing trend.
Through embracing technology and digitalizing the food supply chain, a move can be made towards reducing the amount of food waste and loss within the industry. Not only that, but it can also help ensure there’s enough resource to sustainably support the future global population.
With the UN’s Sustainable Development Goals setting a target of halving food loss and waste by 2030, I’ve looked at how the digitalization of the supply chain could help decrease global food waste.
Main topics of investigation:
The need for innovation to reduce waste
Utilizing IoT in the supply chain
Using innovation to improve current infrastructure
Going digital to fight food waste
Do promotions contribute to food waste?
With global supply chains being threatened by a combination of extreme climate events and transport restrictions, it is increasingly important to tackle the global problem of wasted food. Most of this waste occurs in our homes. People buy food, presumably with the intention of eating it, but end up throwing much of it away.
We can only change this behaviour if we first understand its causes. There is a popular assumption that retailers encourage over-purchasing through discounts and multi-buy deals such as the famous "buy-one-get-one-free".
Esade researchers Marco Bertini and Julia von Schuckmann partnered with Netherlands-based university associates Arjen van Lin (Tilburg University), Aylin Aydinli (Vrije Universiteit Amsterdam), and Erica van Herpen (Wageningen University), to test this question in a systematic way.
In the research, households reported how the products they bought were ultimately used, including whether any portion was thrown away. The findings highlight that many intuitive ideas about why people buy and eat things might be wrong.
This fieldwork took place in 2019, and so does not consider the impact of the coronavirus pandemic on consumer behaviours. However, it still reflects a wide range of factors that influence whether we buy more or less of something. Such factors include our anticipated consumption and our attitude towards value and good deals.
Food waste occurs as a consequence of a complex pattern of household behaviours. However, after matching samples to control for factors such as household size, income, and age, as well as declared attitudes to waste and frugality, the researchers concluded that discounted and multibuy purchases did not contribute to increased food wastage. In fact, households that purchased under multibuys wasted less than households that purchased at regular prices.
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Producepak food manufacturing app
Food Traceability App
Food Traceability Bar-code for improved inventory management
Food inventory traceability app for reduced food waste
Food traceability app for food manufacture
Reduce food waste in food manufacturing & packing processes
Food export traceability & compliance
Reduce food waste
Producepak provides a simple solution for food manufacturers, processors, food packers, fresh produce packers, pack-houses, fruit & vegetable packers, and food packers. Producepak concentrates on food safety, food inventory control, food expiry management, first in first out stock rotation, food order management, food production management in batches, food shipping & sales, food export / import. Use the Producepak Quality Control module to improve food safety, or turn on a simple food safety checklist to ensure consistent quality food packing and production.
Producepak food manufacturing app is a simple to use solution for buying, and selling food inventory, fresh produce, seafood, meats, and flowers. The traceability built into Producepak provides instant recalls, accurate food traceability, and easy to produce audits, and mock audits. Producepak provides tools to pack food, fresh produce, flowers, and hops. You can use Producepak for food manufacturing, configure the bill of materials for each food product line you manufacture, and manage the food manufacturing process by projecting required raw ingredients requirements and scheduling batches and purchase orders for raw food manufacturing processes. Accurate fresh produce inventory management reduces waste through better FIFO stock rotation, stock-takes, and inventory alerts.
Increase the efficiency of food inventory using options like scanning incoming bar-codes to reduce data entry & errors. Guarantee food quality with quality control testing systems. Customer feedback management, supplier quality, customer qulity standards.
Producepak food manufacturing app can project required inventory (and shortages), schedule orders to be packed in batches , automatic alerts to production line managers, inventory teams telling them which inventory needs to be moved to which production line; guarantees the correct product and quantity is packed on time. Shipping teams are guided through the dispatch process from picking using a phone or tablet (optional bar-code scanning), automatic picking, thru bill of lading, invoice, and automatic shipping notifications for customers, transport, and sales teams. Automatic generation of food labels, bill of lading, invoice, picking documents and more; reduces administrative burden. Easy audit & recall systems reduces compliance costs.