Innovations in the Food System Exploring the Future of Food: Proceedings of a Workshop (2020) / Chapter Skim
Currently Skimming:
8 Innovations in Food Data and Analytics and Implications for Food Systems
8 Innovations in Food Data and Analytics and Implications for Food Systems
Pages 67-76
The Chapter Skim interface presents what we've algorithmically identified as the most significant single chunk of text within every page in the chapter.
Select key terms on the right to highlight them within pages of the chapter.
From page 67... ...
He also suggested that with respect to food waste reduction, "behavior change is everything." And he asserted that scaling of food waste prevention programs is possible. Global Burden of Food Waste According to Finn, it is unsustainable from both social and environmental perspectives for the world to waste between 30 and 50 percent of the global food supply annually.
|
From page 68... ...
Focusing on food waste prevention, Finn explained, allows the company to achieve maximum social and environmental impact across the food supply chain by preventing unnecessary resource consumption and avoiding the emissions impact of food that would otherwise go to waste. Finn suggested that to achieve the 50 percent global reduction in food waste outlined in SDG Target 12.3, it is important to shift attention to preventing the occurrence of food waste (i.e., source reduction)
|
From page 69... ...
He pointed out that automation is three times as effective as manual tracking, saving organizations time and money. Finn explained that the process of tracking with Leanpath's integrated hardware and software tools creates a cloud-based database that allows organizations to analyze the causes of food waste and take action to reduce it in the short term while preventing its recurrence in the future. At the same time, the process allows organizations to drive behavior change among staff, connecting front-line food service workers to the food waste challenge and creating a culture focused on food waste prevention. Business Case for Food Waste Prevention According to Finn, food waste reduction has become a basic expectation for food service organizations, and regulatory, environmental, and social trends highlight the need for prevention to be a key component of a reduction strategy.
|
From page 70... ...
The process is augmented by additional features, such as goal setting to target specific items and realtime alerts that allow for immediate intervention on specific food waste transactions. According to Finn, data motivate action and inspire measurable improvement. Finn also described Leanpath Spark, a postconsumer product that allows food service organizations to engage consumers in the food waste reduction process.
|
From page 71... ...
food supply chain from a 2015 Institute of Medicine and National Research Council report to highlight points along the supply chain where loss and waste occur, as well as innovations to mitigate some of the loss. He began by discussing farm production.
|
From page 72... ...
He acknowledged, however, that this flow of information does not always take place. Date Labels Wilson pointed out that on the consumer end of the supply chain, package size and date labels impact food waste.
|
From page 73... ...
information and industry initiatives, such as the impact of behavioral nudges designed to help people reduce their food waste across food products and categories and messaging, such as date labels; (3) determination of the optimal level of food waste, given the costs involved in getting food waste close to zero; and (4)
|
From page 74... ...
They surveyed consumers to assess how different date labels, including date only, "use by" date, "best by" date, "sell by" date, and "best if used by" date would affect their likelihood of discarding 15 different products from nine food groups 1 day past the date. They also assessed the impact of a green circle smart label identifying the freshness of a product using a biosensor in combination with the "use by" and "best if used by" date labels.
|
From page 75... ...
In response to a question from an audience member, Rickard responded that overall, the "best if used by" label plus biosensor led to a 10 percent reduction in food waste compared with the date label only. In conclusion, Rickard stated that overall, date labels work, and consumers do respond to them.
|
From page 76... ...
76 INNOVATIONS IN THE FOOD SYSTEM also noted that the store committed to hiring workers from the community. Johnson added that it is important for such initiatives to be purposeful and community-driven.
|
Key Terms
This material may be derived from roughly machine-read images, and so is provided only to facilitate research.
More
information on Chapter Skim is available.