"Food for thought" Food Waste - The Quality Approach

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?