Food wastage - Expired Products
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This document summarizes research on the market potential for a product that tracks food expiration dates. Key findings from interviews and an online survey of 82 people include: 1) Fruits and vegetables are most often wasted foods; 2) 58% of respondents were willing to buy the product, below the 70% benchmark; 3) Higher food waste and income levels did not correlate with greater purchase interest. The conclusion is that there is not sufficient market interest in such a product based on the research findings. Limitations and areas for improvement in future studies are also discussed.
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inspection, evaluation and sampling. It is imperative that canned food products with visual
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Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
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Food Processing Management, Food Processing, Management in Food Processing Industry, Managing Food Processing Industry Waste, Industrial Food Processing Waste, Managing Food Processing Industry in India, Managing Food Processing Unit, Food Production Management, Waste Management in Food Processing Industry, Treatment and Disposal of Food Processing Waste, Waste Management in Food Industry, Waste Treatment in Food Processing Industry, Waste Management and Utilization, Food Waste Disposal, Industrial Food Waste Management, Food Waste Disposal and Handling, Food Wastes Disposal Methods, Waste Management Opportunities in Food Processing Industry, Management and Utilization of Food Processing Wastes, Solid Waste Management in Food Processing Industry, Disposal of Food Processing Wastes, Waste Management and Methods of Waste Disposal, Reducing and Managing Food Waste, Treatment of Food Processing Wastes, Food Processing Waste Management, Industrial Wastes Food Processing, Food Industry Waste Management, Waste Treatment Plants, Processing of Food Wastes, Waste Management and Utilization in Food Production, Managing Food Industry Waste, Food Waste Management, Management of Food Processing Waste, Food Waste Recycling, Waste Management in Food Manufacturing, Food Waste Collection, Food Waste Collection, Disposal & Recycling, Waste Management Plan, Food Waste Recovery, Fruit Waste Utilization, Waste Utilization of Fruits and Vegetables, Fruit and Vegetable Waste Management, Waste Utilization in Food Industry, Method for Quantitative Recovery of Protein, Recovery of Protein, Fat Extraction, Treatment of Fatty Effluent, Recovery of Utilization of Protein
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can has not been jeopardized, these products are generally considered safe and when
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According to the document, there are three main hazards that can make people sick from food: physical, biological, and chemical. Bacteria, viruses, and parasites are biological hazards that are the most common causes of foodborne illness. Each year in the US, there are 76 million cases of foodborne illness resulting in 325,000 hospitalizations and 5,000 deaths. Proper food handling and prevention of cross-contamination are essential to ensure safe food.
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See more: http://bit.ly/2HRTkRO
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The Food Industry is a complex, global collective of diverse businesses that supplies most of the food consumed by the world population. Only subsistence farmers, those who survive on what they grow, and hunter-gatherers can be considered outside of the scope of the modern food industry.
Food industry produces large volumes of wastes, both solids and liquid, resulting from the production, preparation and consumption of food. These wastes pose increasing disposal and can pose severe pollution problems and represent a loss of valuable biomass and nutrients.
See more
https://goo.gl/fUuMSR
https://goo.gl/tTnsQY
https://goo.gl/l1Osna
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Food Processing Management, Food Processing, Management in Food Processing Industry, Managing Food Processing Industry Waste, Industrial Food Processing Waste, Managing Food Processing Industry in India, Managing Food Processing Unit, Food Production Management, Waste Management in Food Processing Industry, Treatment and Disposal of Food Processing Waste, Waste Management in Food Industry, Waste Treatment in Food Processing Industry, Waste Management and Utilization, Food Waste Disposal, Industrial Food Waste Management, Food Waste Disposal and Handling, Food Wastes Disposal Methods, Waste Management Opportunities in Food Processing Industry, Management and Utilization of Food Processing Wastes, Solid Waste Management in Food Processing Industry, Disposal of Food Processing Wastes, Waste Management and Methods of Waste Disposal, Reducing and Managing Food Waste, Treatment of Food Processing Wastes, Food Processing Waste Management, Industrial Wastes Food Processing, Food Industry Waste Management, Waste Treatment Plants, Processing of Food Wastes, Waste Management and Utilization in Food Production, Managing Food Industry Waste, Food Waste Management, Management of Food Processing Waste, Food Waste Recycling, Waste Management in Food Manufacturing, Food Waste Collection, Food Waste Collection, Disposal & Recycling, Waste Management Plan, Food Waste Recovery, Fruit Waste Utilization, Waste Utilization of Fruits and Vegetables, Fruit and Vegetable Waste Management, Waste Utilization in Food Industry, Method for Quantitative Recovery of Protein, Recovery of Protein, Fat Extraction, Treatment of Fatty Effluent, Recovery of Utilization of Protein
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Many scholars have indicated that many factors, dimensions, environment, time, etc. are useful to design jobs in organizations. This review explores with the variety of literature support the relationship of variables with respect to job design. To extend and facilitate further studies contextually and empirically, a mind-map is presented to show how these relationship variables relate to job design. This would enhance the studies related to job design in particular.
Wastage of Food Around the World!
Here's a presentation I made last year about the wastage of food around the world. I made this with my group members for a competition which unfortunately, we lost :p
Garbage And Recycling
The document discusses where garbage goes and the problems caused by landfills and incinerators. Landfills can run out of space and chemicals from trash can leak into the ground. Incinerators pollute the air when burning trash. The document then discusses how recycling can help by reusing paper products and reducing the amount of trash. Recycling paper can turn it into new newspaper, magazines, boxes and more. The UPA wants to help by encouraging more paper recycling.
Food waste
This document discusses the issue of global food waste, noting that half of all food produced in 2013 was wasted. It outlines the topic which includes facts about food waste worldwide, the types of waste from industrial and individual sources, common causes like overproduction and poor storage, and potential solutions such as reducing production and managing purchases. The conclusion emphasizes that too much food is thrown away while hunger remains a problem, and calls for buying less, using all, and wasting nothing to help address this issue.
Food wastage
Food waste occurs at multiple stages and for various reasons. Too much food is often cooked or ordered than what can be consumed, leading to leftovers being wasted. Limitations in food preservation technology and damage during transportation and storage also contribute to wastage. Improper training of sales staff and lack of proper stock rotation procedures in stores further increase wastage. Control of pests and proper storage of foods can help reduce wastage. People should only buy and cook the amount of food that can be safely consumed or kept to avoid wasting food, especially at large functions.
Food Waste Presentation
Food waste is a growing problem globally. A presentation on reducing food waste will be given on Wednesday, January 30th, 2008 by Mandy Nottage. The presentation will discuss the amount of food that is wasted and provide strategies for reducing food waste.
FLL "trash trek" project presentation - Wasted Food to Plan Fuel
This is a presentation created by the Daring Dolphins (FLL team # 4627) to present their project as part of the FLL 2015-16 competition. The project theme was "trash trek" and the team has come up with an innovative solution to enhance the accessibility and reach of composting.
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A Review On The Relationship Variables To Job Design
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Evolution Insights split this project into two sections and we questioned two sets of respondents:
Adult Section – Primary Shoppers who work full time, and take food/drink items to work (556 = sample size)
In this section we look at who takes lunch to work, when and what they take. We look at any extra items that they ‘top-up’ their lunch with, what and where from. We also identify who buys the items, who prepares the lunch and when. We ask the shoppers what was the main reasons for choosing the items for the lunchbox. We also look at changes to lunchtime habits. Children Section – Primary Shoppers who have children under 16, and regularly give them a packed lunch for school (492 = sample size)
In this section we look at who buys the items for the lunchbox, who prepares the lunch and when. We look at who chooses the items for the lunchbox and the variety of lunches provided for children. We also identify the main reasons for choosing the items for the lunchbox. We look at the restrictions imposed by schools and pressure parents feel to provide certain lunches and why are lunchboxes chosen over school dinners?
Consumer Buying behaviour by the Purchase of Organic-PPT.pptx
Consumer buying behaviour towards organic food products was studied in Delhi-NCR region. 166 consumers participated in the survey. Key findings were:
1) Health consciousness and trendiness positively influenced organic food purchases, while higher costs and limited availability negatively impacted purchases.
2) Females, low-income groups and less educated consumers had lower organic awareness.
3) Lack of trust in organic authenticity and higher prices prevented many from purchasing organic.
It was recommended to increase awareness through campaigns, reduce prices through innovation and economies of scale, and improve packaging to build trust. The study provided insights but could be improved by obtaining more responses and directly measuring intention versus behavior relationships.
Simple Tricks to Reduce Waste and Increase Veggie & Fruit Consumption in the ...
David Just, an associate professor from Cornell University, presented on using behavioral economics to improve school lunch choices and reduce waste. He discussed how nudges like moving healthier options like salad bars closer to cash registers and using social norms increased veggie and fruit consumption. A study found that schools using Smarter Lunchrooms nudges reduced waste by 40% compared to controls. Small, inexpensive changes to lunch lines can subtly influence kids to form healthier habits by making better choices seem like their own decision.
neuromarketing_postertemplateBen
This study examined how hunger affects physiological responses and bidding decisions for healthy and unhealthy snacks that would be consumed in the future. Twenty-one participants viewed images of snacks and bid on how much they would be willing to pay to consume each snack either immediately or in one week. Results found that hungry participants bid higher for all snacks when choosing in advance, and fixated faster on larger snack images, compared to satiated participants. Hungry participants also bid higher for healthy snacks in advance, whereas bidding did not differ between hungry and satiated groups for unhealthy snacks when choosing immediately. The results suggest hunger influences future-oriented food decisions and valuations.
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The document summarizes the Minneapolis Healthy Corner Store Program, which aims to improve access to healthy foods in corner stores. It discusses how corner stores play an important role in food access but often lack healthy options. The program works with stores to increase healthy foods through procuring affordable produce, improving displays, marketing, and training owners. It outlines the process of selecting 10 stores, assessing needs through interviews and surveys, finding a produce supplier, and providing a sales training to help stores increase healthy food sales and affordability in the community.
Market of Choice Research
This is a marketing research project I was involved in on a small team of 5 for Market of Choice regarding local foods. I conducted in-person interviews regarding shopping habits and opinions on local foods in grocery stores. For secondary research, I helped find outside information on local foods from trustworthy sources. With the collected information, we suggested some marketing ideas and provided valuable information to their marketing team.
Larsen_Massey_Can food hubs catalyse health and resilient peri-urban Food sys...
This document summarizes the progress made in developing a food hub in the City of Casey in Victoria, Australia. It began with a scoping study in 2011 and a VicHealth Innovation Grant in 2012 to further the project. Work included mapping local producers, businesses, and community services to understand supply and demand issues. Producers were concerned with urban growth, prices, and distribution while buyers wanted affordable, local options. Two assumptions that a wholesale model and demonstrating cost/ease would attract businesses were tested. Co-design with stakeholders led to a core group to trial local sourcing. Demand was to be tested through branding, pop-up markets, and meals. The Australian Food Hubs Network was also established to collaboratively develop
Cest sain slideshare
Organic food is food produced by methods that comply with the standards of organic farming. Standards vary worldwide, but organic farming, in general, features practices that cycle resources, promote ecological balance, and conserve biodiversity. Organizations regulating organic products may restrict the use of certain pesticides and fertilizers in the farming methods used to produce such products.
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Andy Larson - Why Eat Local? Science-based answers to a not-so-simple question
What does Local mean? Why are people buying local? What does "certified organic" mean? What is genetic engineering and more! by Andy Larson - Local Foods Educator with University of Illinois Extension
Food Insecurity as a Catalyst for Medical Mistrust in Appalachia
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Natureview farm
Natureview Farm is an organic yogurt manufacturer founded in 1989 known for its natural ingredients, long shelf life, and high quality taste. It has experienced strong growth through guerrilla marketing and national distribution in natural food stores. The organic foods market is predicted to grow significantly in coming years. Natureview's challenge is to increase revenue by 50% in two years to attract new investors. Its options are to expand its 8oz or 32oz product lines into supermarkets or launch children's multi-packs in natural food stores. Financial projections show the children's multi-pack option has the highest margins and lowest costs.
Menu Trends from the Experts
The document discusses trends in American eating habits and consumer preferences. It notes that food has become more than fuel and is now a vehicle for self-expression, identity, and political or social statements. Health is also a concern for many consumers but what is perceived as "healthy" can contradict nutritional facts. Restaurants are recognizing that customization, transparency about ingredients, and offering both indulgent and healthier options can attract consumers. Brands must be engaged on social media and responsive to feedback to build loyalty.
Ayush Srivastava NatureView Farm Case Study
Natureview Farm is a yogurt manufacturer seeking to grow revenues by over 50% in the next 23 months. They are considering three options: 1) Expanding their 8oz product line into selected supermarket regions, 2) Expanding their 32oz line nationally in natural food stores, or 3) Expanding their children's multi-pack into natural food stores. Option 1 has the highest financial potential but also the highest risks due to competition in supermarkets. Option 2 has steady growth through natural food stores but misses the supermarket opportunity. The recommendation is Option 1 to gain visibility in supermarkets and take market share before competitors.
psychology of Eating ptt.pptx
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Pesticide id Final Presentation
The document outlines the journey of a startup called Pesticide.ID in developing a product to provide consumers transparency about pesticide residues in food. It describes 5 phases of customer research conducted with over 100 interviews. Phase 1 involved interviews with health conscious consumers. Phase 2 involved retailers. Phase 3 involved farmers, distributors and suppliers. Phase 4 scouted other market opportunities. Phase 5 pivoted the focus to new parents based on research findings. The journey continues to test and validate the business model through an MVP and generating social media traction.
Determinants of consumer’ purchasing behaviour for Ready to Eat Food in Delhi...
India is the world’s second largest producer of food next to China and has the potential of being biggest industry with food and agricultural sector. “Ready-to-eat food is food offered or exposed for sale without additional cooking or preparation, which is packed on the premises where sold and is ready for consumption” The paper aimed to examine the “Determinants of consumer’ purchasing behaviour for Ready to Eat Food in Delhi”.RTE will grow around 22% during 2014-19
Risk
This document summarizes 3 studies on the risks of fast food consumption among young adults. The first study found that young adults who eat fast food 2-3 times per week are at higher risk of overweight, obesity, and poor diet quality. The second study linked eating on the go to higher intake of unhealthy foods and lower intake of healthy options. The third study showed that the specific fast food chain chosen can impact the nutritional content, with certain chains associated with higher fat, sugar, and calorie meals. The document concludes by providing suggestions to help individuals and families make healthier eating and activity choices.
Product Transparency: Shoppers Talk Label & Package Information
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Food wastage - Expired Products
- 1. Food Expiration Marketing Research Project Aditya Thakur – Manasi Somalwar – Brendan Koeniger – Melanie Michelangeli
- 2. 2 Exploratory Research Method: - In-depth one on one interviews Key Findings -Food wasted the most are fruits and vegetables. -People seemed interested in buying a product that will help track expiration. -People are more willing to consume goods that will expire soon. -Reframed managerial problem
- 3. 3 Management and Research Problem Is there a market for a product which tracks food expiration? - People busy lifestyles lead to buying in bulk, and stocking food items. - Tracking expiration on different products is rather difficult. Overall goal of research: 1.Analyze grocery buying and usage patterns of families. 2.Gauge the concern among households on food wastage.
- 4. 4 Research Question Explored: • Bulk buying -> Higher foood wastage • Higher income -> Greater food wastage • Higher income -> Higher willigness to purchase the product • Lower Income -> Higher willigness to consume food which will expire soon.
- 5. 5 Sample & Collection Design • Online survey • Non-Probability random sampling – Snowball method (age: 18+) • Reason: Did not want to make an hypothesis about any segment earlier on. • Sample Size: 82 • The sample is representative of the USA population. • Test used: Non-parametric chi- square test for known proportions.
- 7. 7 Less than 70% people willing to buy the product • Observed willingness to buy the product is 58% (Benchmark: 70%) • 58% is different from benchmark of 70% • Test: One sample test for proportion
- 8. 8 Higher food wastage did not show higher willingness to buy the product Initial Hypothesis: •Higher wastage -> greater willingness to purchase the product Survey Findings: •Willingness to purchase the product and wastage are independent of each other. •Test: Cross Tab-Chi square •P-Value: 0.428
- 9. 9 Higher willingness to go out of way to consume food does not imply higher intention to purchase our product Initial Hypothesis: •Higher willingness to go out of way to consume food -> greater intent to purchase the product Survey Findings: •Willingness to consume food product and wastage are independent of each other. •Test: Cross Tab-Chi square •P-Value: 0.431
- 10. 10 Larger household size did not correlate to higher food wastage Initial Hypothesis: •Wastage patterns proportional to Family size. Survey Findings: •No correlation between both the parameters •Test: Bivariate Correlation •P-Value: 0.143
- 12. 12 Income level and food wastage are indepentent Initial Hypothesis: •People with higher income level waste more food. Survey Findings: •Test shows people with higher income levels do not waste more food than those with low income. •Test: Cross Tabs Chi-Squared •P-Value: 0.622
- 13. 13 Tracking expiration dates does not increase the willingness to purchase the product Initial Hypothesis: •People who track expiration on a regular basis would be willing to buy a product that would assist to track expiration Survey Findings: •Parameters are independent •Test: Cross Tabs Chi-Squared •P-Value: 0.160
- 14. 14 Conclusion: The product is a No-Go for households • Less than 70% people have the intent to purchase the product. • Higher waste disposal does not increase the interest in the product. • People who go out of the way to consume food do not show much interest to buy the product. • Higher income does not increase the interest in buying the product.
- 15. 15 Limitations & Lessons Learned • Lack of product prototype • Conclusions and findings based on perceptions and not actual observations • Lack of significant sample for few test parameters Next Time • Have a larger sample of people • See what specific foods are wasted • Determine whether or not this is a problem that affects larger businesses like restaurants