Food waste A process approach @creaxnv This Slidedeck was presented to FEVIA, the Belgian food industry federaAon, during a study day on lowering food waste. Jan 2014
Food waste: a process approach
Jan 27, 2015
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.
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.
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Food waste A process approach
@creaxnv
This Slidedeck was presented to FEVIA, the Belgian food industry federaAon, during a study day on lowering food waste. Jan -‐ 2014
About a third of global food producAon is wasted. This amounts to 1.3 billion tons per year.
BEFORE
THE BOX
AFTER
ZOOM IN
ZOOM OUT
SUB-SYSTEM
SUPER-SYSTEM
SPAC
E
TIME
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.
POST-HARVEST &
PACKING
ZOOM IN
ZOOM OUT
SUB-SYSTEM
SUPER-SYSTEM
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.
RETAIL DISTRIBUTION FARMING PROCESSING FOOD SERVICE HOUSEHOLDS
POST-HARVEST &
PACKING
ZOOM IN
ZOOM OUT
SUB-SYSTEM
SUPER-SYSTEM
RETAIL DISTRIBUTION FARMING PROCESSING FOOD SERVICE HOUSEHOLDS
For example, by zooming in on the farming level, we can lower food losses by improving machine harvesAng efficiency.
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.
POST-HARVEST &
PACKING
ZOOM IN
ZOOM OUT
SUB-SYSTEM
SUPER-SYSTEM
RETAIL DISTRIBUTION FARMING PROCESSING FOOD SERVICE HOUSEHOLDS
On the other hand, by zooming out of the distribuAon level, we could lower food losses by bringing the households closer to the farm.
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.
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.
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.
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.
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.
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.
POST-HARVEST &
PACKING
ZOOM IN
ZOOM OUT
SUB-SYSTEM
SUPER-SYSTEM
RETAIL DISTRIBUTION FARMING PROCESSING FOOD SERVICE HOUSEHOLDS
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.
Inspired? We help companies with their innovaAon challenges. problem solving – product innovaAon – process innovaAon technology transfer – new applicaAons and markets www.creax.com [email protected] t +32 (0) 56 23 94 94
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