Overview
Food loss is a worldwide phenomenon that is also found in the Israeli economy. According to UN estimates, over a third of all food produced in the world is lost.
When it comes to food loss, meaning food that is produced and not consumed, the full negative environmental effects associated with its disposal and treatment as waste apply, without anyone benefiting from the positive effects of its consumption. In addition, loss of food constitutes net damage to the environment, as well as affects the cost of living and increases it.
In this research, I chose to focus on the loss of food in the institutional arena.
role
Product Designer, Visual Designer
skills
Research, Interviews, User Experience, Visual Design, Photography
year
2022
Problem
Food loss (thrown food) in marketing stores and catering places; restaurants, hotels, banquet halls, restaurants, containers, bars, etc.
Why is this actually happening?
Uncertainty - In institutional kitchens, food loss is an inevitable part of the economic activity of feeding a large number of diners, while ensuring a supply and variety that matches their preferences and taking into account factors of uncertainty.
Safety margin - The caterers must take a safety margin to deal with the risk arising from the variation, and not be based only on the statistical average.
Lack of legislation - The government bodies do not take control of the loss of food, which means that anyone could produce as much as they want and in the end throw away what they want.
Goal & Value
The wasted food will be put to its "highest and best use" - that is, eaten by people. increasing the sense of security related to nutrition and protecting the environment.
Research
It is customary to divide the loss of the lots into two main stages in the value chain:
Food loss in the production process
Food loss in the consumption process
According to the findings, it seems that most of the loss in the value chain is the consumption process, which is why I chose to focus on it in my research.
The economic-environmental hierarchy for the treatment of food lose
Within the hierarchy, there is a clear priority for using lost food as food for disadvantaged populations. The reason for this is that these ways of treating food waste have the most environmental, economic, and social benefits and are therefore the most effective.
The research led me to also check the rate of food shortages in the underprivileged population.
What do food business owners think of this?
"The scenario in which the food intended for disposal or part of it will reach people who need it is a 'Win-Win Situation".
Eli, Owner of a fish shop
"Every month I throw away a lot of unsold and expired products. Poultry, vegetables, and fruits mainly. There are some people who are aware of this but establishing contact with them is complex".
Soni, Owner of an Asian restaurant
"There is difficulty with passing the food from hand to hand. Most of the remaining food is thrown away at the end of the day".
Izik, Owner of a hotel dining room
Conclusions
The effective solution to saving food would be to transfer food from the multitude of institutional bodies to disadvantaged communities.
Saving food and transferring it for consumption by disadvantaged populations both increase productivity in the economy and decrease inequality.
Donors and those in need should make direct contact quickly and comfortably without the help of a third party.
Solution
An application that creates a direct interaction between food businesses that strive to save lost food and those in need.
