We also wanted to capture how much food is wasted at each stage, including from excess shopping, ingredients discarded during cooking, and the amount of food left over after meals. Together with HelloFresh, leading food waste researchers of the world developed a study which examined the amount of food customers wasted when they cooked with HelloFresh compared to conventional home cooking and provisioning. In order to fully understand the amount of food waste from a HelloFresh meal, we needed to better understand our customers’ cooking and shopping behaviour. Only 2.2 grams of food per every meal we sell is wasted in our facilities and our operations generated 82%* less food waste than traditional food retailers. These systems integrate procurement with menu planning, order fulfillment, and customer care feedback, in order to maximize efficiency throughout the supply chain. Our weekly dynamic forecasting system minimizes overordering by applying modern machine-learning techniques that continuously improve forecasting accuracy and minimize food waste. In our production facilities in 2020, less than 1% of all purchased ingredients go to waste. Our approach is in line with the third target of the UN Sustainable Development Goal 12: “By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.”Īt HelloFresh, we measure and fight food waste on two different levels: Putting a halt to food waste by making food supply and consumption more sustainable is an integral part of our business model. On this special day, we would like to take the opportunity to speak out on a matter of global importance. This is a significant waste of resources that contributes to food insecurity around the world. Did you know that, according to the UN Environment Programme, approximately 1.3 billion tonnes of food get lost or wasted every year.
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