Food Waste Management: Think Big Food Bank Business Report Analysis

This report presents the 'Think Big Food Bank' business concept, designed to address food waste and alleviate hunger, primarily within the Australian context. The report provides a comprehensive overview, beginning with the background of global food waste issues and the high percentage of waste in Australia, emphasizing the need for innovative solutions. It then details the business idea, modeled after blood banks, where surplus food is collected and redistributed to those in need, particularly those suffering from poverty in regions like South Wales. The report outlines the benefits, including improved lives for the poor, job creation, and environmental safety by reducing waste and pollution. It further elaborates on the business model, including key partners (government, food groups, corporations), activities, value propositions, customer relations, segments, resources, channels, cost and revenue structures, and critical success factors. The report also assesses the feasibility of the food bank idea, emphasizing its alignment with social causes and potential government support. The conclusion reiterates the food bank's role in addressing hunger, waste, and environmental sustainability, proposing a practical model for food collection, quality control, and distribution. References to supporting research and data sources are provided, including ABC news, SPRC, and various academic publications.

Running Head: THINK BIG
fOOD WASTE CONTROL BANK
Think big
Report
Student Name
[Pick the date]

THINK BIG 1
Background
Food wastage is considered as one of the most important issues on the global platform. It has
been found that there are some sections of people who are struggling for food and at the same
time there are some sections which are wasting food. The percentage of food waste in Australia
is high as compared to other developed countries (Quested et al., 2013). Food wastage is also
considered as the main factor of rise in diseases on the global level. In addition to this, it is very
difficult to reduce food wastage because of its perishable nature. Therefore it is important to keep
focusing on this important issue and try to find out some innovative idea which will offer profit
with serving a social cause.
(Source: ABC news, 2013)
Idea generation
The idea of Food bank is completely based on the idea of blood bank where people deposit their
blood so that it can help the person who is in need of blood. This concept is very innovative in
the business market and there are not many organizations which are working on this concept. In
addition to this, this business idea is also based on the concept of donating things to poor people
who are in need of things or which are not capable enough to buy basic product due to their
poverty.

THINK BIG 2
(Source)
(Source: SPRC, 2016)
(Source: SPRC, 2016)

THINK BIG 3
Business idea
As per the study, it has been found out that almost third portion of the food preparation in
Australia is never been consumed. There are some states in Australia like South Wales which are
still suffering from poverty and are very much need for food in order to fulfill their hunger
(Parfitt, Barthel & Macnaughton, 2010). In this situation, Foodbank will emerge as one of the
most innovative business ideas of controlling food wastage with the help of food deposit and
then provide this food to those sections of individuals which are suffering from hunger. In
addition to this, this business idea keeps the city clean from waste wastage and will provide
additional support to the government of Australia which spends billions in cleaning dumping this
waste every year. Also, it will help in improving the lifestyle of the people who are living below
the poverty line and are struggling for searching for food (Dorward, 2012). This business idea
will also offer new opportunities for employment for these sections of people who are
unemployed. This business will offer their service with the help of small food trucks which will
travel to the place in which people are still deprived of their basic needs like food, shelter, and
clothes. This business idea will form a strategic partnership with government, local food
community center and food group in order to gain support from all the section of the society for
this social cause (Kummu et al., 2012).

THINK BIG 4
Benefits
Improved life of poor people
This Foodbank will offer food to the poor people in order to fulfill their hunger which will help
in improving their health life in the community. These people now do not have to struggle for
reaching food which will make them less dependent on the blessing of others (Alderman, 2010).
Offer employment
This business idea will help in providing job opportunities to the people who are struggling with
unemployment. This will offer a stable position to the family of the individual in terms of
financial conditions.
Offer environment safety
Environment issue is also considered very important on the global platform. This business idea
will help in controlling the wastage of the food and will prevent dumping of food. This will
reduce the chances of pollution related to land, air, and water from the green gases which emerge
from the decomposition of waste food (Watson & Meah, 2012).
Model and components
Key partners
Key partners of this business will be state government, local food community, Food groups like
restaurants, hotel and cafes, Food storekeeper, corporates and transport facilitators which will
offer collection and deliver service to this Foodbank.
Key activities
This business will serve food to those people who are in suffering from hunger and poverty. This
business will form a strategic partnership with the state government in order to generate funds. In
addition to this, a strategic collaboration will be done with food groups in order to receive the
extra food and then store them in their quality condition to the Foodbank (Kindström &
Ottosson, 2016).
Value proportions
This business will aid in enhancing the life of poor people in terms of health. In addition to this,
this service will help in improving the present environment condition of the country. Also, this
business will help in generating employment for unemployed youths living in remote areas
(Eggert et al., 2018).

THINK BIG 5
Customer relation
Food bank will help in developing a strong relation of community with this poor section of the
population in terms of Trust and emotions.
Customer segment
Customer segment will be based on the need of the people and their financial family situation.
Key resources
For Foodbank, the key resource will be the support from Food group for supplying food material
and financial support from government. In addition to this, storage and transport support from
warehouse also act as key resources for this business.
Channels
For this business, government will act as a promotional agent for this business. In addition to his
Food group- restaurants, cafes, and hotels will act as promotional modes for this business idea.
Cost structure
Food bank will involve direct cost. Direct cost will include the salary of the employees, storage
and transportation cost. In addition to this, it will also include cost related to packing and food
quality test. It will also involve cost related to warehouse rent (Franceschelli, Santoro &
Candelo, 2018).).
Revenue structure
Food bank will generate its revenue from Food group and government which otherwise to have
to pay an extra amount to dumb their waste food. In addition to this, food bank will also generate
income by serving this food to the local food community which operates in the society within a
reasonable price.
Critical successful factors
The most important factor which will decide the success of this business idea is support from the
state government because they will act as a promotional tool for this business. Another critical
factor which will decide the success of this business will be supported from food group which
will provide these food sources (Nam, Tuan, & Van Minh, 2017). Another critical factor which
will decide the success of this business will be supported from warehouse which will offer
storage and transport facilities for this business idea.

THINK BIG 6
Feasibility
Foodbank idea is feasible because there are few companies which are working to control the
food wastage in the country. In addition to this, Foodbank idea is based on the social cause
which offers this idea very strong benefit both in terms of finance and support from the
communities because it is indirectly working on the environment pollution control (Pomeranz et
al., 2018). This will force the government to offer its full support to this business idea in order to
reduce hunger and unemployment. In addition to this, Food group has also one option to control
wastage of their extra food which is this Food bank (Aprilia, Syah & Anindita, 2018). Food bank
will help in reducing expenditure on dumbing waste food which increases the chances of Food
bank idea to become a reality in this world.
Conclusion
The world is suffering from food waste and Australia is one of the countries which has impacted
the most from this issue. Therefore food banks idea provide the necessary solution to this
important issue in terms of hunger, wastage of food and environment sustainability. Food bank
will collect the extra food from the Food group and then conduct food quality check on the
product. After finding satisfied result then this collected food will be sent for storage from where
the food will be transported to the area which is suffering from hunger and poverty. This idea
will reform the present situation of the people who are living their life below the poverty line. In
addition to this, this idea will also help in reducing the cost which is being spent in dumping the
wastage food which results in environmental damage. This business idea will offer a clear and
free environment from the people of Australia.

THINK BIG 7
Reference
ABC news. (2013) Do Australians waste $8 billion worth of edible food each year? [online].
Retrieved from: https://www.abc.net.au/news/2013-10-08/food-waste-value-australia/
4993930
Alderman, H. (2010). The economic cost of a poor start to life. Journal of Developmental
Origins of Health and disease, 1(1), 19-25.
Aprilia, D. N., Syah, T. Y. R., & Anindita, R. (2018). Investment feasibility analysis in planning
the establishment of healthy food restaurant and catering business" healthy kitchen" of
PT Dapur Kuliner Sehat. Russian Journal of Agricultural and Socio-Economic
Sciences, 12(84), 198-204.
Dorward, L. J. (2012). Where are the best opportunities for reducing greenhouse gas emissions in
the food system (including the food chain)? A comment. Food Policy, 37(4), 463-466.
Eggert, A., Ulaga, W., Frow, P., & Payne, A. (2018). Conceptualizing and communicating value
in business markets: From value in exchange to value in use. Industrial Marketing
Management, 69, 80-90.
Franceschelli, M. V., Santoro, G., & Candelo, E. (2018). Business model innovation for
sustainability: a food start-up case study. British Food Journal, 120(10), 2483-2494.
Kindström, D., & Ottosson, M. (2016). Local and regional energy companies offering energy
services: Key activities and implications for the business model. Applied energy, 171,
491-500.
Kummu, M., De Moel, H., Porkka, M., Siebert, S., Varis, O., & Ward, P. J. (2012). Lost food,
wasted resources: Global food supply chain losses and their impacts on freshwater,
cropland, and fertiliser use. Science of the total environment, 438, 477-489.
Nam, T. H., Tuan, N. P., & Van Minh, N. (2017). Critical successful factors for innovation in
vietnamese firms. Journal of Industrial Engineering and Management, 10(3), 522-544.
Parfitt, J., Barthel, M., & Macnaughton, S. (2010). Food waste within food supply chains:
quantification and potential for change to 2050. Philosophical transactions of the royal
society B: biological sciences, 365(1554), 3065-3081.
Pomeranz, J. L., Wilde, P., Huang, Y., Micha, R., & Mozaffarian, D. (2018). Legal and
administrative feasibility of a federal junk food and sugar-sweetened beverage tax to
improve diet. American journal of public health, 108(2), 203-209.
Quested, T. E., Marsh, E., Stunell, D., & Parry, A. D. (2013). Spaghetti soup: The complex
world of food waste behaviours. Resources, Conservation and Recycling, 79, 43-51.

THINK BIG 8
SPRC. ( 2016) Poverty in Australia [online].Retrieved from: https://www.acoss.org.au/wp-
content/uploads/2016/10/Poverty-in-Australia-2016.pdf
Watson, M., & Meah, A. (2012). Food, waste and safety: negotiating conflicting social anxieties
into the practices of domestic provisioning. The Sociological Review, 60, 102-120.

THINK BIG 9
Appendix
Business canvas model
Key Partners Key activities Value
Proposition
Customer
relations
Customer
segments
State government
Food group-
restaurants, hotels,
cafes
Corporates
Local food
community
Serve food to
poor people
Involve state
government as
strategic partner
Develop relation
with Food group
Improve health
life of poor
Generate
employment
Improve present
environment
condition
Generating trust
and emotion
relation of poor
people with the
community.
Segment based on
financial condition
and need of
people.
Key Resources Channels
Food support
from food group
Financial support
from government
Storage and
transportation
support from
warehouse.
State government
promotion
Promotion by
Food group-
Cafes, restaurants
and hotels
Cost Structure Revenue Structure

THINK BIG 10
Fixed cost
Salaries of employee
Warehouse rent expenditure
Storing and transportation cost
Food quality check cost
Generate revenue from government and food group by
collecting their extra prepared food which would have gone
waste and make it in useful for hunger people.