# Develop an intelligent supply chain framework for food sector to re use, recycle and redistribute the waste food from consumer Introduction

Nikhat W

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Nikhat W. Develop an intelligent supply chain framework for food sector to re use, recycle and redistribute the waste food from consumer Introduction: Food waste management supply chain. [Research Report] Sant Longowal institute of technology and science. 2020. halshs-02501917

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# Develop an intelligent supply chain framework for food sector to re use, recycle and redistribute the waste food from consumer

Nikhat Waseem
Assistant Professor
Sant Longowal Institute of Engineering and Technology, Longowal, Punjab

## Introduction:

This research aims to develop an intelligent software application for waste management in food sector. Numerous researches are conducted on waste management but these works remain in the database of the journals. Realistic implementations of these propositions and theories need tools for management to record, retrieve, transfer, process the data and measure and optimize the processes(waste management).
A U.K. study put the amount of household food loss at 33%. According to a 2005 study at the University of Arizona, food waste as a percentage of the total food used is 9.55% in fast food establishments and 3.11% in full service restaurants in the United States. That may not seem concerning, but, to put the statistics in perspective, the same study estimated that the total food loss per day amounted to 49,296,540 lbs in all full service restaurants and 85,063,390 lbs in all fast food restaurants. While this is a projected value based on collected data, it gives an idea of the sheer amount of food that is wasted on a daily basis in foodservice. Table 1.1 and 1.2 summarizes the waste and causes of food waste.

<table><caption>**Table 1.1 Survey report on food waste (Relevance of research)**</caption><tr><td>Roughly one third of the food produced in the world for human consumption every year — <span style="color:red;">approximately 1.3 billion tons — gets lost or wasted</span> (Food and Agriculture Organization)</td><td>Every year, consumers in rich countries <span style="color:red;">waste almost as much food (222 million tons)</span> as the entire net food production of sub-Saharan Africa (230 million tons). (Food and Agriculture Organization)</td></tr><tr><td><span style="color:red;">Over 97% of food waste</span> generated ends up in the landfill. (Environmental Protection Agency)</td><td>33 million tons of food makes its way to landfills each year. (Environmental Protection Agency)</td></tr><tr><td>In 2008, the EPA estimated that <span style="color:red;">food waste cost roughly $1.3 billion</span> to dispose of in landfills. (Journal of Consumer Affairs)</td><td>Food waste that goes to the landfill breaks down an aerobically and produces methane; <span style="color:red;">methane is 21 times more potent than CO2 as a greenhouse gas</span>. (Environmental Protection Agency)</td></tr><tr><td>The aggregate food supply in 2000 provided 3,800 calories per person per day...of that 3,800, <span style="color:red;">an estimate 1,100 calories were lost to spoilage, plate waste, cooking, and other losses</span>, putting dietary intake of calories in 2000 at 2,700 calories per person per day. USDA Economic Research Service</td><td>Consumer and foodservice food waste is the largest source of food loss in the marketing chain(Economic Research Services)</td></tr><tr><td>On average, diners leave 17 percent of meals uneaten and 55 percent of these potential leftovers are not taken home. Natural Resources Defense Council. <span style="color:red;">Reducing food waste by 20 percent would provide enough food to feed 25 million people</span>. Natural Resources Defense Council</td><td>Every ton of <span style="color:red;">food wasted results in 3.8 tons of greenhouse gas emissions</span>. Waste &amp; Resources Action Programmed (WRAP)</td></tr></table>

<table><caption>**Table 1.2 Causes of consumer waste**</caption><tr><td>No pre-planning.</td><td>oversized portions to eat</td><td>Calorie counting</td></tr><tr><td>Too much food.</td><td>abundance of buffets and cafeteria-style eating</td><td>"green guilt"</td></tr><tr><td>Cooking too much</td><td>Forgetfulness.</td><td>Busy lifestyle.</td></tr><tr><td>Unknown Amount of ingredient needed.</td><td>Impulse buying.</td><td>Over shopping</td></tr><tr><td></td><td>Not knowing when food has gone bad</td><td>Frequency of shopping.</td></tr></table>

## Literature survey:

Carlos Mena et²⁴ al has investigated UK food supply networks to identify the dominant causes of food waste across 15 networks and identified the management practices that lead to the food waste. Sven Lundiea et al²⁵ proposed that home composting is more environment friendly and best food waste management option. M. Feh et al²⁶ tested a separate collection of food waste and this resulted in a diversion potential of 100% for biodegradables alone and 77 wt.% for all collected household waste. Karen Refsgaard et al²⁷ studied the peoples attitude on food recycle and found that people's recycling behaviour does not only depend on technical and organisational aspects, but also on institutions. Katherine Hyde et al²⁸,²⁹ discussed challenge of waste minimisation in the food and drink industry and minimizing waste in the food and drink sector using the business club approach: a demonstration project in East Anglia, UK. R. Darlington et al³⁰ discussed analytical methods for food waste minimization. Gerald Reiner et al. suggests that universally valid statements based on the behavior of specific supply chains can be quite doubtful, e.g., in our simulation environment the bullwhip effect cannot
always be reduced by a shorter supply chain. Philip Beske et al. concluded that eight capabilities for efficient dynamic control of food supply chain. These are:(1)Knowledge Assessment, (2)Knowledge Acquisition,(3)Ability Development, (4) Search, Selection and Integration of Partners,(5)Supply Chain Link Foundation,(6) Product and Process Development,(7)Relationship Management, and (8)Reflexive Control. Dimitris Folinasa et. al. proposed the lean thinking ,the Value-Stream Mapping (VSM) tool is proposed for determining waste. There are numerous methodologies for food consumer waste, household weighing, kitchen diary or studying behavioral study(WRAP 2008, 2009a). Contemporary archaeological excavations of landfill sites are also used to determine historical levels of food waste (Jones 2006); estimated household food waste indirectly from loss coefficients based upon existing research (Sibrián et al. 2006); or estimated wastage using statistical models relating population metabolism and body weight (Hall et al. 2009).Some studies have measured household food waste as a percentage of total consumed calories, others as a percentage of the total weight of consumed food or of the consumed food items. Some studies have sought to estimate the environmental impact of food waste, including the embodied greenhouse gas emissions (WRAP 2008, 2009a) or water (Lundqvist et al. 2008). Since then, technological progress resulting in fast changes in markets, distribution systems and household storage facilities have rendered these estimates outdated (Kantor 1998; Naska et al. 2001). Increased consumer choice and a decrease in the proportion of disposable income spent on food have tended to increase wasteful behaviour. As such, any study where waste was measured over time as a constant proportion of food consumed is in danger of being inaccurate (Sibrián et al. 2006).In many studies, food scraps fed to domestic animals and sink disposals were not included, thus yielding inaccurate estimates for total food waste (Harrison et al. 1975; Wenlock & Buss 1977; T. Jones 2003, unpublished data). In some cases, the wastage owing to feeding to pets reached 30 per cent of the total food wastage in dietary energy terms (Mercado-Villavieja 1976; Wenlock et al. 1980; Osner 1982)

Performance measures in supply chain modeling

<table><tbody><tr><td rowspan="3">Cost</td><td>Minimize cost</td><td>Camm et al. Lee et al. Lee and Feitzinger Tzafestas and Kapsiotis Pyke and Cohen Pyke and Cohen Lee et al. Svoronos and Zipkin Cohen and Moon Cohen and Lee, Ishii et al. Williams</td></tr><tr><td>Minimize average inventory levels</td><td>Altiok and Ranjan, Towill and Del Vecchio</td></tr><tr><td>Maximize profit<br>Minimize amount of obsolete inventory</td><td>Cohen and Lee<br>Ishii et al.</td></tr><tr><td>Customer</td><td>Achieve target service level</td><td>Lee and Billington, Lee et al. Towill and Del Vecchio</td></tr><tr><td>Responsiveness</td><td>Minimize stockout probability</td><td>Altiok and Ranjan, Ishii et al.</td></tr><tr><td>Cost and customer responsiveness</td><td>Minimize product demand variance or demand amplification</td><td>Newhart et al., Towill et al., Wikner et al.</td></tr><tr><td rowspan="2">Cost and activity time</td><td>Maximize buyer-supplier benefit</td><td>Christy and Grout</td></tr><tr><td>Minimize the number of activity days</td><td>Arntzen et al.</td></tr></tbody></table>
EXISTING FOOD WASTE QUANTIFICATION LITERATURE

<table><tr><td><u>Mary Griffin</u>, et al. (2009) - Publications and personal interviews<br/><u>Schneider</u> et. al. 2011- findings from the literature are analysed and the approach and results of a composition analysis of residual waste of a stratified sample (urban, rural area) are presented.</td><td><u>Nahman</u> et. al 2012 - cost is quantified based on estimates of the financial and external costs associated with landfilling(SA)</td></tr><tr><td><u>Sonesson</u> et. al - by questionnaire, diary, and interviews(Switzerland)</td><td>Hall et. al 2009 - calculate the energy content of nationwide food waste from the difference between the US food supply and the food consumed by the population.</td></tr><tr><td><u>Suzan</u> et. al (2013)- available food supply data for South Africa and on estimates of average food waste generation</td><td>Claudio Beretta et. al. 2013- energy balance</td></tr></table>
FOOD SUPPLY CHAIN REVIEW

Planning of Logistics Operations Fleet management, vehicle routing
planning
and scheduling

Ahumada and Villalobos (2011); Berruto and Busato (2008); Bochtis and Sørensen (2009); Bochtis and Sørensen (2010); Bochtis and Vougioukas (2007); Jensen et al. (2012); Busato et al. (2007); Grunow et al. (2007); Guan et al. (2008); Han and Murphy (2012); Hansen et al. (2001); Higgins and Davies (2005); Higgins (2006); Higgins et al. (2004); Milan et al. (2006); Ravula et al. (2008a); Ravula et al. (2008b); Sigurd et al. (2004); Sørensen and Bochtis (2010); Tarantilis and Kiranoudis (2001); Zanoni and Zavanella (2007)

Determination of key-performance indicators (KPIs) Aramyan et al. (2006); Aramyan et al. (2007)

Development of data handling processes and mechanisms Neely et al. (2005);
Sørensen, Fountas et al. (2010); Sørensen, Pesonen et al. (2010);

Selection and development of measuring methods Neely et al. (2005)

Establishment of stakeholders' collaboration structures Van der Vorst (2006)

Design of transportation networks Akkerman et al. (2010); Higgins et al. (2004)

Design of the retailers' networks -Higgins et al. (2004)

Selection of markets Burch and Goss (1999); Ulaga et al. (2002)

Ensuring Sustainability Adoption of
CSR business practices

Klerkx et al. (2012); Maloni and
Brown (2006); Mariani (2007);
Marsden and Smith (2005); Marsden
et al. (1999); Stonehouse (2003);
Vorley (2001)

Fostering Supply Chain Partnering
Relationships Determination of
partners' roles

Beulens et al. (2005); Burch and Goss (1999); Cechin and Bijman (2009); Hobbs and Young (2000); Matopoulos et al. (2007); Wever et al. (2009)

Identification of inventory
management and control systems

Akkerman et al. (2010); Bakker et al. (2012); Karaesmen et al. (2011); Van Beek et al. (2003); Van der Vorst et al. (2011); Yu et al. (2012)

Selection of packaging conditions
and techniques

Appendini and Hotchkiss (2002);
Hertog et al. (1999); Restuccia et al.
(2010); Sothornvit and
Kiatchanapaibul (2009); Van Beek et
al. (2003); Vitner et al. (2006); Zhang
et al. 2006

Development of waste management
policies

Ajila et al. (2012); Bernstad and Jansen (2012); Briassoulis et al. (2012); Di Blasi et al. (1997); EA-UK (2001); El-Haggar (2007); Hall and Howe (2012); Iakovou et al. (2010); Kosseva (2011); Nagendran (2011); Polprasert (2007); Schaub and Leonard (1996); Thanarak (2012); US Department of Agriculture (2012); Van Donselaar et al. (2006)

Assessment of system's
sustainability

Akkerman et al. (2010); Hellweg
et al. (2005); Mintcheva (2005);
Neto et al. (2008); Neto et al.
(2009); Saunders et al. (2006); Sim
et al. (2007); Van der Vorst et al.
(2009); Zhu (1996)

Development of efficient
procurement channels Boudahri
et al. (2011)

Supporting Food Safety via
Transparency and Traceability

Akkerman et al. (2010); Beulens et al. (2005); Hoogland et al. (2005); Sperber (2005); Stor et al. (2012); Trienekens et al. (2012); Van der Vorst et al. (2011); Wilson and Clarke (1998); Zhang and Li (2012)

Allocation of intermediate
warehouses Demirel et al. (2010)

Adoption of innovative tracking
and tracing technologies

Bollen et al. (2007); Piramuthu et al. (2013); Riden and Bollen (2007); Trienekens et al. (2012); Wang and Li (2012); Wognum et al. (2011); Zhang and Li (2012)

Allocation of processing/ production facilities -Bhatnagar and Sohal (2005); Ulaga et al. (2002) Determination of integration level Karantinis et al. (2010); Mintcheva (2005); Netland et al. (2008); Shepherd et al. (2006); Van der Vorst et al. (2009) Establishment of collaborative schemes and contract types Da Silva (2005); Fischer and Hartman (2010); Higgins et al. (2004); Hovelaque et al. (2009); Ligon (2003); Zanoni and Zavanella (2007)

biosystems engineering 120 (2014) 47e64

Food Recovery

City Harvest has been redistributing food waste from restaurants to hungry and food-insecure New Yorkers for over three decades and is the world's first food rescue organization. To date they have recovered over 300 million pounds of food (42 million.

Feeding Empty Bellies is a group of Sarah Lawrence College students who rescue food from Bronxville food establishments and donate it to Part of the Solution (POTS), a Bronx soup kitchen feeding 350 people a day.

Feeding America is dedicated to feeding America's hungry through a nationwide network of food banks and actively works to engage Americans to help end hunger. Feeding America's network feeds over 37 millions American every year.

Faith Feeds of Kentucky is an organization that seeks to alleviate hunger in Lexington, KY. They teach people how to glean crops, grow food, preserve harvests, and donate the produce and preserved food to agencies and institutions involved in feeding the hungry.

Campus Kitchens partners with 31 high schools, colleges, and universities across the country to engage students in food recovery and redistribution.

The 3000 Club is an Arizona-based food rescue program that partners with local food banks to distribute rejected and excess produce to food-insecure individuals and families.

Second Helpings rescues 1.9 million pounds of food each year, transforming would-be waste into nutritious meals that it redistributes to food pantries to feed thousands of individuals in Central Indiana. Those meals are prepared by students in the organization's Culinary Job Training Program, from which over 480 disadvantaged adults have graduated.

Second Helping was created to collect
perishables and non-perishables from
departing vacationers in Holden Beach, NC.
They collect from June until Labor Day.

Foodshare is a member of Feeding America's food bank network and is working to fight food waste and enable self-sufficiency for the hungry and food-insecure in Hartford, Connecticut
# FOOD WASTE UTILIZATION

EcoScraps collects expired produce from grocery stores and restaurants and makes organic compost, potting mix, and soil enhancement products.

California Safe Soil sells fertilizer they've made from unsold supermarket produce via anaerobic digestion and vermicomposting.

CompostNow.org provides low-cost organic waste pickup to Raleigh, NC, residents and converts those food scraps into compost. Members can choose to reclaim compost or have their share donated to a local urban garden or farm.

Garbage to Garden is a volunteer- and donation-based community initiative in the Portland, Maine, area providing free curbside food scrap pickup and compost.

Growing Power, Inc. is a leader in urban farming. Growing Power composts organic waste from its own farms as well as local breweries and other businesses.

Bokashicycle is a machine designed to pulverize food waste and turn it into bio pulp in just 10 days (which can be tilled into soil as a fertilizer) allowing restaurants and other food businesses to reduce the waste they send to landfills.

Compost Cab is a Washington, D.C.-based company that picks up food scraps from homes and businesses and takes them to local farms to be turned into compost.

Excess NYC investigates the large amount of food going to waste in urban centers and works to divert food from landfills back to people or to compost. They plan to work with small businesses to change their food waste disposal practices.

Food Cowboy is a for-profit company that uses location-based technology to offer food rescue and disposal services to all pre-consumer points in the food chain throughout the country.

LeanPath is a for-profit company that supplies food waste tracking systems and services for foodservice operators, enabling them to save money and reduce their impact on the environment.

NatureMill is a for-profit company that manufacturers under-the-sink home composting bins that convert food scraps into a rich fertilizer. company that manufacturers under-the-sink home composting bins that convert food scraps into a rich fertilizer.

Fenugreen is a social enterprise working towards reducing global food waste, starting at home with FreshPaper. FreshPaper is a 5" x 5" biodegradable sheet infused with organic ingredients that keeps fruits and vegetables fresh 2-4 times longer.

## Proposed research objective

Module 1: Consumer waste quantification and categorization.

Module 2: Modelling and simulation of the process and optimizing the food consumed by customer. (edible food to food bank, semi edible to animal feed and waste to methane as fuel for company use)

Module 3: Integrate this network of customers and food companies and test the framework in a particular town. Develop an expert system for food waste real time management.

### Module 1:

Consumer waste quantification will be done by creating separate bin for food waste in a small locality. Container will have three sections 1. Edible waste (used for animal feed) 2. Stale waste (compost). At the end of the day first weighing and followed by collection of food waste. This process will provide the collective weight of food waste in a particular locality. From this average weight of waste generated by each household calculated. Recycle workers will categorize the food waste. Daily a record of food waste generated in each area will be recorded. From this using collaborative forecasting method (Can Eksoz et. al. 2014) an estimate of food waste will be made, which required for further planning. Each company will create food bank for needy and animals. This will boost the brand value. At the community centres or at parks, people will be encouraged to donate edible food waste, which will be collected by volunteers or retired senior citizen. Orphanage and old age homes will also be linked to this program.

### Module 2:

Then a transportation, storage and disposal network for this waste is designed. Numerous supply chain models for recycle of products have been proposed. Most optimum and efficient model will be implemented for food supply chain. Dwi Agustina et al. 2014 proposed the vehicle scheduling and routing framework for food supply chain. Sahar et al. 2014 used the GA based optimizers to propose a distribution system which minimized the CO2 emissions. An integrated framework will be developed for planning, distribution and control of this waste management supply chain. Using MATLAB this model will be simulated and GUI will be developed further use by food manufacturers.
<figure><img src="image_2.png" /></figure>

## Module 3

<figure><img src="image_3.png" /></figure>
References:

1. Beddington, J., Asaduzzaman, M., Fernandez, A., Clark, M., Guillou, M., Jahn, M., Erda, L., Mamo, T., Bo, N. Van, Nobre, C.A., Scholes, R., Sharma, R. and Wakhungu, J. 2011. "Achieving food security in the face of climate change: Summary for policy makers from the Commission on Sustainable Agriculture and Climate Change". Copenhagen, Denmark: CCAFS.

2. Buzby, Jean C., Hodan F. Wells, Bruce Axtman, and Jana Mickey. "Supermarket Loss Estimates for Fresh Fruit, Vegetables, Meat, Poultry, and Seafood and Their Use in the ERS Loss-Adjusted Food Availability Data", Economic Information Bulletin 44. Washington, DC: USDA Economic Research Service, 2009.

3. Buzby J, Hyman J, Stewart H, Hodan WF. "The Value of Retail-and Consumer-Level Fruit and Vegetable Losses in the United States," Journal of Consumer Affairs, Vol. 45: 492-515. Fall 2011.

4. California Association of Food Banks. "Utilizing New Methods of Crop Harvesting to Introduce Nutrient-Dense Specialty Crops to Low Income Consumers," California Association of Food Banks, 2009.

5. City of Hillsboro, Oregon Department of Environmental Quality "Food Waste Prevention Case Study: Intel Corporation's Cafes," August 2010.

6. Coleman-Jensen A, Nord M, Andrews M, Carlson S. "Household Food Security in the United States in 2010," The Economic Research Services, 2010.

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8. da Silva, José Graziano. "Towards the Future We Want: End hunger and make the transition to sustainable agricultural food systems," Food and Agriculture Organization of the United Nations, 2012.

9. Greater London Authority. "London's Food Sector – Greenhouse Gas Emissions," November 2008.

10. Gunders, Dana. "Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill" – NRDC Issue Paper

11. Gustavsson J, Cederberg C, Sonesson U, van Otterdijk R, Meybeck A. "Global Food Losses and Food Waste," Rome: Food and Agriculture Organization of the United Nations, 2011.

12. Hall KD, Guo J, Dore M, Chow CC. "The Progressive Increase of Food Waste in America and Its Environmental Impact," National Institute of Diabetes and Digestive and Kidney Diseases, 4, Iss. 11, 2009.

13. Hall, Kevin D., Juen Guo, Michael Dore, Carson C. Chow. "The Progressive Increase of Food Waste in America and Its Environmental Impact," PLoS ONE, 2009.

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16. Jones T, "Using Contemporary Archaeology and Anthropology to Understand Food Loss in the American Food System," University of Arizona, 2005 — Scroll to the bottom of the page for a link to the paper.

17. LeanPath. "A Short Guide to Food Waste Management Best Practices," 2008.

18. Muth M, Kosa K, Nielsen S, Karns S. "Exploratory Research on Estimation of Consumer-Level Food Loss Conversion Factors", U.S. Department of Agriculture Economic Research Service, 2007 – There's a link to this paper under section 3, titled "Losses at the Consumer Level."

19. National Marine Fisheries Service, 2011. "U.S. National Bycatch Report" [W.A. Karp, L.L. Desfosse, S.G. Brooke, Editors]. U.S. Dep. Commer., NOAA Tech. Memo. NMFS-F/SPO-117E, 508p.

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