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Supported the client in identifying sectoral best practices to reduce food waste and modify the production process
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Developed several KPIs to track and monitor food wastage and other social parameters
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Reduced food wastage by around 20%
CLIENT CHALLENGES
- The client – a leading food and beverages company – engaged Acuity Knowledge Partners for two core purposes:
- Examine the food production value chain (B2B and B2C) and key factors that led to food wastage and devise possible solutions
- Create a list of key metrics used by leading players on food safety/wastage, workplace safety and other social parameters.
OUR APPROACH
- Peer benchmarking and sectoral best practices
The Project Delivery team identified and benchmarked key players in the segment. The team examined the KPIs used to monitor food waste through metrics such as recordable food incidents, number of recalls and food safety audits. Additionally, it explored and evaluated key processes in the production stage and identified sectoral best practices to reduce food wastage.
Some food-waste-mitigation strategies included orientation towards more plant-based menu, as well as IT solutions to track and reduce surplus food. A report with the core findings was presented to the client’s senior management.
IMPACT DELIVERED
- Acuity Knowledge Partners’ team assisted the client in integrating food safety/security metrics that best fit its operations into its annual report to enhance transparency on client sustainability efforts.
- The implementation of the team’s recommended IT solution and best production process in the client’s central kitchen resulted in 18-20% reduction in food wastage.
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