Different perspectives to reduce food waste. Tommi Kumpulainen

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Howard Scott Price
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1 Different perspectives to reduce food waste Tommi Kumpulainen

2 Preface About 20 % of food waste originates from restaurants This makes catering/food service sector a very important stakeholder in the battle against food waste There are various factors impacting the amount of food waste and more emphasis are needed to recognize the sources to be able tackle the challenge By providing simple innovations for the catering sector, it may have a significant impact on the reduction of food waste

3 Simple solution to reduce waste: to improve food quality When meal production is planned from the efficiency perspective and using raw materials with less than optimal quality, there is a tendency for the sensory quality to be impaired It is rather self-evident that improving the quality of food, the acceptability increases leading to reduced amount of waste Yet the quality of food is not necessarily at a satisfactory level

Case study from South Ostrobothnia A pilot study was done in collaboration with city of Seinäjoki to develop local food supply chains (providing 11000 meals/day, majority students) The meals are

4 Case study from South Ostrobothnia A pilot study was done in collaboration with city of Seinäjoki to develop local food supply chains (providing meals/day, majority students) The meals are provided as a public service so the expenditure is funded by tax-payers There were several focus points (cost, logistics, functionality), but one important aspect was the response at the consumer side The focal point was to study, if there was any possibility to either provide better food or to have more satisfied customer

Test protocol in case study Three local producers supplied all vegetables and bread products to the selected public shools (7th-12th grades) Three different test points were used: current product,

5 Test protocol in case study Three local producers supplied all vegetables and bread products to the selected public shools (7th-12th grades) Three different test points were used: current product, local product, and local product with attached information about the producer/origin The consumption was measured as well students evaluated the properties of vegetables (taste, appearance, texture)

6 Example of results (school) At the same time the perceived quality (taste, texture, appearance) showed significant increase Similar study show 15 % increase in vegetable consumption with local food among university students

7 Summary As this is rather simplified, but the purpose is to show that there is possibility to change the consumption patterns when there are more appealing choices on the table Multiple studies show that people eat more when the food is perceived as pleasant Another consumer study independent from the physical product showed that local origin of food is perceived significantly better as foreign or domestic Information about food origin raises expectations towards the food product which reflects also on the acceptability

Freshness as a tool to reduce food waste Yet another example seeming rather obvious is freshness as a tool to reduce waste People have a biological/evolutionary capability to recognize fresh products

8 Freshness as a tool to reduce food waste Yet another example seeming rather obvious is freshness as a tool to reduce waste People have a biological/evolutionary capability to recognize fresh products from a larger assortment Fresher perception induces customer satisfaction, higher perceived quality and lesser waste To be able to streamline the process and avoid an increase in labor cost, more pre-processed components are used. With this type of operational practice, the amount of fresh ingredients being used is now in the minority or even non-existent

Case examples of using freshness Two different pilot studies were performed with a commercial food service company: vegetables and complete dish (fish soup) By replacing the main component of a

9 Case examples of using freshness Two different pilot studies were performed with a commercial food service company: vegetables and complete dish (fish soup) By replacing the main component of a single dish with a fresh one, a decrease in food waste from initial 5.5 % to 2.7 % was perceived Freshly prepared vegetables showed significantly higher quality (color, texture, overall pleasantness) comparing to processed product By challenging the current focus on efficiency and putting customer preferences into centre, a great deal could be achieved

food on their plate leading to increase in food waste Self-service lunch lines will provide

10 Smart lunch line People tend to be more health-conscious and knowledgeable about the required calories when composing a meal, but people tend to under-estimate the amount of food on their plate leading to increase in food waste Self-service lunch lines will provide customers with individualized real-time information on the amount and nutritional value of their meal

And the output The scales are placed at each dish position and the service immediately indicates the amount of the food on the plate and the total amount of calories contained in the serving.

11 And the output The scales are placed at each dish position and the service immediately indicates the amount of the food on the plate and the total amount of calories contained in the serving. After putting together a meal, the customer can print out a detailed summary of the nutrients contained in the meal and a comparison with meal recommendations, or receive them by . They indicate, for example, the amount of energy, fibre, fats, carbohydrates and protein contained in the meal.

12 THANK YOU!

Nutrients The substances in food that promote normal growth, maintenance, and repair in your body are called nutrients.

Lesson 1 Nutrition and Your Health What Is Nutrition? Nutrients The substances in food that promote normal growth, maintenance, and repair in your body are called nutrients. Nutrition Nutrition is the