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Food waste: a process approach

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About a third of global food production is wasted. …

About a third of global food production is wasted.
This amounts to 1.3 billion tons per year. This report was presented to FEVIA, the Belgian food industry federation, during a study day on lowering food waste.

Published in: Technology, Business

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  • 1. Food waste A process approach This  Slidedeck  was  presented  to  FEVIA,  the  Belgian  food   industry  federaAon,  during  a  study  day  on  lowering  food   waste.   Jan  -­‐  2014   @creaxnv  
  • 2. About  a  third  of  global  food   producAon  is  wasted.   This  amounts  to  1.3  billion  tons   per  year.  
  • 3. GeMng  food  from  field  to  fork   requires  a  supply  chain   approach.  Using  the  innovaAon   cross,  we  can  split  up  this   process  in  Ame,  thereby  noAng   each  step  in  the  chain.   ZOOM OUT SUPER-SYSTEM AFTER BEFORE THE BOX SPACE ZOOM IN SUB-SYSTEM TIME
  • 4. In  every  step  of  the  chain,  food   losses  occur.  By  zooming  in  &   out  of  every  step  in  the  chain,  a   soluAon  to  each  of  these   problems  can  be  found.   ZOOM OUT SUPER-SYSTEM FARMING POST-HARVEST & PROCESSING PACKING DISTRIBUTION ZOOM IN SUB-SYSTEM RETAIL FOOD SERVICE HOUSEHOLDS
  • 5. In  every  step  of  the  chain,  food   losses  occur.  By  zooming  in  &   out  of  every  step  in  the  chain,  a   soluAon  to  each  of  these   problems  can  be  found.   ZOOM OUT SUPER-SYSTEM FARMING POST-HARVEST & PROCESSING PACKING For  example,  by  zooming   in  on  the  farming  level,  we   can  lower  food  losses  by   improving  machine   harvesAng  efficiency.   DISTRIBUTION ZOOM IN SUB-SYSTEM RETAIL FOOD SERVICE HOUSEHOLDS
  • 6. In  every  step  of  the  chain,  food   losses  occur.  By  zooming  in  &   out  of  every  step  in  the  chain,  a   soluAon  to  each  of  these   problems  can  be  found.   ZOOM OUT SUPER-SYSTEM FARMING POST-HARVEST & PROCESSING PACKING DISTRIBUTION ZOOM IN SUB-SYSTEM On  the  other  hand,  by   zooming  out  of  the   distribuAon  level,  we  could   lower  food  losses  by  bringing   the  households  closer  to  the   farm.     RETAIL FOOD SERVICE HOUSEHOLDS
  • 7. FARMING  &  POST-­‐HARVEST     In  the  late  80’s,  Mike  Yurosek,  California,  USA,   was  Ared  of  seeing  large  porAons  of  his  carrot   harvest   go   to   waste   because   they   did   not   match   the   high-­‐quality   appearance   of   a   full-­‐ grown  carrot  that  we  all  know.     At  first,  he  tried  feeding  his  rejected  carrots  to   his   pigs,   but   they   can   only   eat   a   certain   amount   of   carrots   before   their   fat   turns   orange.     Finally,   he   came   up   with   the   idea   of   cuMng   the   carrots   into   small,   5   cm   long,   pieces.   He   called   them   ‘baby   carrots’   and   sold   them   for   50  cents  per  pound.     Compare   that   to   the   17   cents   he   got   for   one   pound  of  regular  carrots.  
  • 8. PROCESSING     In   order   to   lower   food   waste,   General   Mills   slightly  heats  their  pizzas  before  they  go  into   the   freezer.   This   melts   the   cheese   a   lible,   thereby   acAng   as   a   glue   to   keep   other   ingredients  stuck  to  the  pizza.  
  • 9. RETAIL     Willem-­‐Jan   Stam   owns   the   Dutch   food   outlet.   He   only   sells   food   products   that   are   rejected   by   other  supermarkets:  overstock,  bad  labeling  and   food  that  is  close  to  its  expiraAon  date.     His   outlet   is   a   true   success.   He’s   even   thinking   about   expanding   to   other   countries.   But   right   now,  he’s  too  busy.  
  • 10. RETAILER     The   famous   retailer   Tesco   uses   an   alternaAve   to   the   ‘buy   one,   get   one   free’   promoAon.   Instead   of   that,   they   coined   ‘buy   one,   get   one   free   later’.   Imagine   walking   home   with   2   breads   while  you  can  only  eat  one.  Instead,  you   purchase   your   bread   now,   and   pick   up   your  free  one  later.  
  • 11. Why  no  Trays?   In   order   to   reduce   our   carbon   footprint,   we   are   taking   a   closer   look  at  our  environmental  impact.     Food  Waste   When   students   use   plates   without   trays   the   amount   of   food   waste   decreases  by  one  ounce  per  plate.     Water  Usage   Research  also  shows  less  energy  is   consumed,   and   it   reduces   the   amount   of   water   and   detergents   used.   It   takes   1/4   gallon   of   water   to   wash   a   tray.   For   20   meals   in   a   week,   that’s   4   gallons,   or   skipping   one  shower  a  week.  
  • 12. Using   the   innovaAon   cross,   each   step  in  the  way  from  field  to  fork   is  mapped.     It  is  clear  that  we  have  to  work  on   each   step   of   the   supply   chain   to   solve  this  global  problem.   FARMING POST-HARVEST & PROCESSING PACKING ZOOM OUT SUPER-SYSTEM DISTRIBUTION ZOOM IN SUB-SYSTEM RETAIL FOOD SERVICE HOUSEHOLDS
  • 13. Inspired?   We  help  companies  with  their  innovaAon  challenges.   problem  solving  –  product  innovaAon  –  process  innovaAon   technology  transfer  –  new  applicaAons  and  markets     www.creax.com   contact@creax.com   t    +32  (0)  56  23  94  94            

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