Food Waste Introduction
Food for Thoughts – Food Waste The Quality approach
Ruedi Bachmann
Food Waste Introduction
Airline Catering Experience Learn from Hotel Industry Win - Win Profile your company as an outlier Food Waste sensible Ethical label for EPCAS
Food Waste Introduction
Span of responsibility and Scope of influence for PC Process steps of the Value Chain (Food for Party Caterer) Purchasing
Storing
Preparing
Storing
1
2
3
Possible points where Food Waste occur!
Delivering
Returning
4
Food Waste Introduction
Do you measure? Do you have an idea of cost for the different points? You only can improve what you measure!
Food Waste Introduction
Points of Food Waste Root Cause
Possible remedies / actions
1
- Too much, wrong material
- Better Organization and information flow - Order and delivery frequencies
2
- Faulty and defective preparation
- Not followed recipes (SOP)
3
- Overproduction
4
- Leftovers
- No proper production planning & scheduling - Same as point 1 - No shows and to high security margins
Food Waste Introduction
Action Points/To Do’s • Start to measure • Improve and minimize waste at the different process steps with the before mentioned ideas • Collaborate with local food bank organization • Communicate, communicate...
Food Waste Introduction
What are you waiting for?