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FOOD WASTAGE - Coggle Diagram
FOOD WASTAGE
S - SCAMPER
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Replace large portion sizes in restaurants with customizable or smaller portions to reduce uneaten food.
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E - ELIMINATE
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Eliminate overproduction in buffets, restaurants, and grocery stores.
Reduce or eliminate aesthetic standards for produce (e.g., misshapen fruits).
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R - REVERSE
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Reverse the way menus are designed – base them on available surplus ingredients instead of fixed ingredients.
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P - PUT TO ANOTHER USE
Convert leftover food into animal feed, compost, or biofuel.
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Transform restaurant scraps into ingredients for soups, broths, or sauces.
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M - MODIFY
Modify expiry labeling (e.g., “best before” vs. “use by”) to reduce confusion that leads to premature disposal.
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C - COMBINE
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Combine efforts of restaurants, supermarkets, and food banks to redistribute surplus food.
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A - ADAPT
Adapt inventory management systems from manufacturing to manage food stock more efficiently in restaurants and households.
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Adapt ride-sharing models for food delivery, helping collect and redistribute leftover meals
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