Two years ago, Unilever Food Solutions, the question whether the food waste can be reduced to the foodservice market and developed the food waste service. Here potentials are shown which everyone can assess for themselves within the framework of their own process management.
The waste can be along the paths of the food in the kitchen is divided into four areas:
● Damaged goods from the warehouse: Are optimally chosen the order cycles? If goods due to incorrect storage unsightly or damaged? Have food stored properly or simply forgotten?
● peelings and other waste from the production / preparation: Proper production process? Too many interfaces / preparation leftovers? Failure of the courts?
● waste of overproduction: If in the production incorrectly calculated / planned too much?
● leftovers and buffet radicals: Become portions misjudged or not individualized?
The input and evaluation is now fully possible in one app. It shows the user to the area in which he could have potential for optimization, while providing appropriate tips and tools to prevent food waste.
The app is simple: The chef raises the accumulated food debris at the various stages of the manufacturing process. If desired, separated after meals (lunch, dinner), the date, the number of food and the amount of waste (kg) per area (storage, preparation, overproduction, plates residues).
The service evaluates after five, seven or 30 days from the amount of waste per day, per meal and per area. The graphical representation of the evaluation data facilitate the overview. In order to measure their own success after the optimization measures, of course it is also possible to repeat the evaluation at any time.
Let "United Against Waste" Follow us together 2 goals:
Avoid food waste and save money!
The waste can be along the paths of the food in the kitchen is divided into four areas:
● Damaged goods from the warehouse: Are optimally chosen the order cycles? If goods due to incorrect storage unsightly or damaged? Have food stored properly or simply forgotten?
● peelings and other waste from the production / preparation: Proper production process? Too many interfaces / preparation leftovers? Failure of the courts?
● waste of overproduction: If in the production incorrectly calculated / planned too much?
● leftovers and buffet radicals: Become portions misjudged or not individualized?
The input and evaluation is now fully possible in one app. It shows the user to the area in which he could have potential for optimization, while providing appropriate tips and tools to prevent food waste.
The app is simple: The chef raises the accumulated food debris at the various stages of the manufacturing process. If desired, separated after meals (lunch, dinner), the date, the number of food and the amount of waste (kg) per area (storage, preparation, overproduction, plates residues).
The service evaluates after five, seven or 30 days from the amount of waste per day, per meal and per area. The graphical representation of the evaluation data facilitate the overview. In order to measure their own success after the optimization measures, of course it is also possible to repeat the evaluation at any time.
Let "United Against Waste" Follow us together 2 goals:
Avoid food waste and save money!
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