A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers

Abstract

Abstract:Based on their experiences gained in 15 companies in the catering sector and the bakery industry, the authors present a participatory concept to reduce food waste in the food industry. This five-phase concept, adapted to the PDCA (Plan-Do-Check-Act) cycle applied in the Total Quality Management, involves a participatory approach where employees are integrated into the process of developing and implementing measures to counteract food waste. The authors describe how the participatory approach can be used to raise awareness of the topic of food waste to improve employee commitment and responsibility. As a result, the authors further offer a Manual for Managers wishing to reduce food waste in their respective organizations. This manual includes information on the methodologies applied in each step of the improvement cycle. It also describes why the steps are necessary, and how results can be documented. The participatory concept and the Manual for Managers contribute to reducing food waste and to enhancing resource efficiency in the food industry.

Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities

“…In the participatory approach, interdisciplinary teams were engaged in the development and implementation of measures [16]. The case studies comprise: first, food provision to hospitalized patients in a hospital; second, the catering service of a hospital cafeteria; and third, food provision in a residential home.…”

“…Residents state their preferences for breakfast and dinner once on arrival, after which changes are made regularly. The aim of the participatory concept [16] applied in the case studies was to increase employee commitment and assumption of responsibility. It analyzed the process of food supply and aimed to develop measures of improvement in collaboration with the different groups of employees involved by making use of their knowledge and experience.…”

Compaction Process as a Concept of Press-Cake Production from Organic Waste

“…Therefore, they should be used as an intermediate for further processing. In general, around the world waste management is carried out to convert into useful components as much waste products as possible without endangering the natural environment [1][2][3][4][5].…”

Design of Green Cold Chain Networks for Imported Fresh Agri-Products in Belt and Road Development

“…Gwanpua et al [25] assessed the carbon footprint of a fresh chestnut supply chain based on the product quality, energy use, and global warming. Strotmann et al [26] proposed a participatory concept and provided measures of resource efficiency along the food value chain. Finally, the third aspect is models from strategic-and tactical-level decisions.…”