How To Tackle Food Wastages Challenges In Commercial Kitchens

Commercial kitchens have become much more socially conscious over the past ten years due to consumers growing more skeptical of corporate procedures and practices.

Fremont, CA: Commercial kitchens have become much more socially conscious over the past ten years, perhaps due to consumers growing more skeptical of corporate procedures and practices.

Food waste is a prime illustration of how commercial kitchens may become more accountable. Each year, food waste costs the world's economy 1 trillion dollars and accounts for 8 percent of carbon emissions.

It seems that in reaction to laws, governmental rules, and their corporate ethical vision, hotels, cruise lines, event venues, stores, and other businesses would wish to look into ways to eliminate food waste.

However, there may be several challenges when seeking solutions like artificial intelligence. Let's see how organizations may overcome the top challenges of decreasing food waste.

• Human error 

Human mistake is an unavoidable feature of daily life. Still, in the corporate world, it may significantly impact a variety of business issues (depending on the error level).

Human errors may have various effects, some of which may result in unnecessary food waste. For instance, spreadsheets may get used to organizing orders, but they are error-prone. Likewise, a simple arithmetic error might result in excess food that needs to get thrown out.

However, overproduction is the leading cause of food waste, and kitchens that use spreadsheets to record data are also prone to mistakes.

• Lack of time 

Particularly in big, busy kitchens, chefs are sometimes too busy managing demanding commercial kitchens to devote much attention to recording precisely what is getting thrown out.

Therefore, tracking food waste in this manner can be challenging, primarily if one relies on recollection and "guesstimates."

• Lack of efficiency

While many companies, including supermarkets, are making some efforts to decrease food waste, they still aren't fully utilizing the technology available to address problems like efficiency.

To raise the effectiveness and precision of its food-picking system, retailer Coop Norway used technology to improve its logistical structure. They were able to choose items "error-free and store-friendly."

Businesses may use AI technology to estimate their needs, discover gaps between expected and actual sales, and work to close those gaps so that food waste can get avoided early in the process.

• Not investing in the right initiatives.

Even though there are numerous programs to combat food waste, these usually focus on dealing with the leftovers rather than addressing the problem early so that food waste may be prevented from the start.