Food for Thoughts – Food Waste The Quality approach

Ruedi Bachmann

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Airline Catering Experience

Learn from Hotel Industry Win - Win

Profile your company as an outlier Food Waste sensible

Ethical label for EPCAS

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Span of responsibility and Scope of influence for PC

Process steps of the Value Chain (Food for Party Caterer)

Storing Preparing Delivering Returning

1 2 3 4

Possible points where Food Waste occur! Fo

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Purchasing Storing

Do you measure?

Do you have an idea of cost for the different points?

You only can improve what you measure!

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Points of Food Waste

1

2

3

4

Root Cause - Too much, wrong material

- Faulty and defective preparation

- Overproduction

- Leftovers

Possible remedies / actions - Better Organization and

information flow - Order and delivery frequencies

- Not followed recipes (SOP)

- No proper production planning & scheduling

- Same as point 1

- No shows and to high security margins

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Action Points/To Do’s

• Start to measure • Improve and minimize waste at the

different process steps with the before mentioned ideas

• Collaborate with local food bank organization

• Communicate, communicate...

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What are you waiting for?

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