Minimising Consumer Food Waste

Transcription

1 Aicha Jellil Manufacturing Food Futures 30 th 31 st March 2017, Loughborough University

2 Contents Overview of consumer food waste Grime scene investigation Reasons for consumer food waste generation Proposed solution to reduce consumer food waste Methodology and future work 2

3 Why focus on consumer food waste Manufacturing Wholesale Retail Hospitality & Food Service Household 1.7 Mt 0.9 Mt 7.3 Mt 0.04 Mt 0.25 Mt 1.6 Mt 1.3 Mt 4.4 Mt 78% can be avoided Data Source: Waste and Resources Action Programme (WRAP),

4 Grime scene investigation Case study results Edible Inedible 19% 26% 25% 22% 25% 14% 81% 74% 75% 78% 75% 86% 88% 84% 12% 16% Falkner Eggington William Morris Butler Court David Collett Elvyn Richards Robert Bakewell Wolfson School Pilkington Library food preparation food inventory management food consumption food consumption 4

5 Reasons for consumer food waste generation Marketing Promotions Social influence and culture Price Packaging Retail environment Individual perception and habits Household demographics Purchasing Food Storing Food Preparing Food Consuming Food 5

6 Reasons for consumer food waste Analysis Consumer food waste is a symptom not the problem symptom of a bigger societal problem shaped by a food system that overproduces, encourages consumerism and competition on low prices 6

7 Proposed approach Build stronger food providers-consumers relationships Gain knowledge about consumers Consumer lifestyle Demographics Households size/mix What food products do consumers waste Why do consumers waste food Environmental impact of CFW Integrate consumption process with manufacturing process/ Be present after purchase Change business offering Product Service System (PSS) Continuously communicate with consumers Create right offering, for the right customer, with lowest environmental impact Minimise consumer food waste Based on Day, G., Managing Market Relationships. Journal of the Academy of Marketing Science, 28(1), pp

8 Improving the existing food provisioning system 1. Strategic analysis 2. Exploring opportunities 3. Designing PSS 4. Evaluating PSS Current UK food provisioning system characteristics Converting the food provisioning system Design the most promising PSS Environmental, economic and social evaluation Reduction of consumer food waste PSS that could lead to reduction of consumer food waste Economic, environmental, social sustainability+ reduction of consumer food waste Continuous improvement Methodology: Methodology for System Design for Sustainability (MSDS), Vezzoli et al.,

9 Strategic analysis SWOT analysis Strengths Flexible manufacturing, Versatility of products, ICT, Big data analysis, Connectivity, Efficient delivery, Omni channel retail, etc. Weaknesses No personalisation, Standardised portioning, Packaging preserving food until first use, Inaccurate forecasting capability, etc. Opportunities Smart factories, Just-in-time processing, Better service level, Increased variety of retail channels, Rise in food to go, etc. Threats/ challenges Increase in urbanisation/ prosperity, Price war, Consumers chaotic/busy lifestyle, Cost of online sales, Data privacy, etc. 9

10 Strategic analysis Customer needs analysis Reduce environmental impact Save money Support high self esteem Support food security Food consumption (with less waste) Purchasing Replenishment Remote access to inventory Consumer inventory mngt Date labelling Portioning/nutr ition/delivery personalisation Storage Food quality preservation Suitability for freezing Clear storage Adequate packaging Preparation Cooking Portioning Adequate tooling Recipe by ingredient Consumption Meals personalisation / household Portion serving Postconsumption Waste analysis Environmental + economic waste impact Qty. waste / product - meal Feedback acceptance of meal Understand consumer need Consumer data analysis 10

11 Strategic analysis Customer needs analysis Reduce environmental impact Save money Support high self esteem Support food security Food consumption (with less waste) Purchasing Replenishment Remote access to inventory Consumer inventory mngt Date labelling Portioning/nutr ition/delivery personalisation Storage Food quality preservation Suitability for freezing Clear storage Adequate packaging Preparation Cooking Portioning Adequate tooling Recipe by ingredient Consumption Meals personalisation / household Portion serving Postconsumption Waste analysis Environmental + economic waste impact Qty. waste / product - meal Feedback acceptance of meal Understand consumer need Consumer data analysis 11

12 Future work 1. Strategic analysis 2. Exploring opportunities 3. Designing PSS 4. Evaluating PSS Current UK food provisioning system characteristics Cases of excellence analysis Design the most promising PSS environmental, economic and social evaluation Reduction of consumer food waste Stimulate generation of innovative ideas Economic, environmental, social sustainability+ reduction of consumer food waste Continuous improvement 12

13 Summary 1. Consumer food waste is a symptom not the problem 2. A proposed approach to minimise consumer food waste is to improve the existing provisioning system through designing a new PSS that creates collaborative providers-consumers relationships 3. This approach is a result of findings from an ongoing research project A.Jellil@lboro.ac.uk 13