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(PDF) Food waste management innovations

   

Added on  2021-01-01

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Table of ContentsPART 1............................................................................................................................................1INTRODUCTION...........................................................................................................................1Methodology...............................................................................................................................1Definition of food waste management in information technology innovation ..........................1Case study ..................................................................................................................................2Latest Future directions...............................................................................................................3Conclusion ..................................................................................................................................4PART 2............................................................................................................................................4Introduction.................................................................................................................................4Search methodology ...................................................................................................................5Presentations of results and critical analysis ..............................................................................5REFERENCES................................................................................................................................8

PART 1INTRODUCTIONThe food waste management is an important task in which company manages how towork upon food waste. In food industries, certain process are made for enhancing profitabilityand saving food which is produced. Different companies can enhance brand awareness in marketby performing CSR activities like dissemination of waste food to needy people. In the followingreport, innovation on food waste is explained. It contains two business cases related to this foodwaste strategy through information technology. Several recommendation for the food industrywhich operates food management is discussed in this report (Alina, 2015). MethodologyThe process which is used to collect information and data for making decisions ofbusiness is research methodology. This includes surveys, interviews, publication research,historical information , etc. There are basically two kinds of research methodology i.e.qualitative and quantitative analysis. Qualitative analysis is obtained from descriptions based onlanguages or images and quantitative analysis takes data in numeric form. Quantitative method is research method in which quantifiable information is used forstatistical analysis. This is useful for making real life decisions based on derivations. This helpsin estimating particular frequency of characteristics and traits.This helps researcher to form parameters for observing larger data sets. Qualitative data helpssolving issues and problems of people, focusing on research topic, etc. On the other hand,Qualitative data is defined as data which characterizes and approximates. This data is recordedand observed. This is a non numeric form of data and collected through methods of observations,interviews, surveys, focus groups, etc. This includes statistics of the data. This methodology isused to collect data on food management (Bhowmik and et. al., 2017). A qualitative research isconducted and a survey is done and views of people about need of food management arecollected. Definition of food waste management in information technology innovation Green information technology or green software is the manufacturing, or reducing use ofproducts that harm environment. Green software is used to reduce energy consumption anddisposing. A food waste management through information technology is a practice in which1

reduction of food waste is considered. Green software is used for minimising the harm toenvironment. In the given project of food waste management, it has been analysed that companyis launching business in which all restaurants and hotels will be connected simultaneouslythrough green software that works on block chain technology. By applying this, hotels andrestaurants will be notified about supply of food and using AI places will be allottedautomatically. Vehicle which emits less carbon are used for transferring food (Chiumenti, 2015).Case study The given case is based upon Lake Chalet Seafood and Grill situated in Lake Merritt inOakland. This is a destination for fine dining. This restaurant offers a variety of fresh seafooddishes and it has a gorgeous lakeside seating. Lake Chalet has focused on reduction of theamount of waste that is sent to landfills by implementing a recycling and organic waste diversionprogram. This restaurant faced challenges during implementing this initiative for setting up aneffective and sanitary system for the collection and sending of food scraps to compost facility.This company requires a strong and robust compostable bag which contains odors and maintain aclean environment in kitchen. This restaurant evaluated different compostable bags which canfulfil their requirements. These bags were tested by an unconventional method called as “Thefish Test”. This unique test was done by filling a bag of fish scrap and swinging this bag aroundfor measuring it's strength. If there is no mess, bag is used otherwise it is rejected. Natur-Bagpassed this Fish test and it is durable. Hence, Lake Chalet has chosen Natur-Bag to handle foodscraps. By using this Natur-Bag, Lake Chalet has saved money as well as time. They are able tokeep collection bins clean and odor free. Lake Chalet waste is sent to compost facility and not tolandfill. Another case study discussed in this report includes requirement of food waste managementsystem. According to the US Environmental Protection Agency, demonstrates economic benefitsof resource efficiency and waste reduction (Ferreira and et. al., 2019). This suggests thatresource utilisation must be minimised and waste and other emissions should also be minimisedand these emissions have the potential to yield cost savings, identifying new business fields andincreasing employment and competitiveness. This case shows three main streams like foodsurplus and food waste, avoidable and unavoidable food waste, waste prevention and wastemanagement. Food surplus, food security an waste2

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