Food waste in the baking industry

Thesis Proposal: Food Waste in the Baking Industry Student's Name Institution Course # and Name Professor's Name Submission Date Introduction and Problem Statement The production of waste is increasing rapidly in the 21st century. Food waste and its associated issues are a specific focus within food legislation, extending beyond the European context. Waste at every stage of the food chain has significant ramifications for numerous sectors. The problem of food waste has far-reaching global implications, including detrimental effects on the environment and the economy. Regrettably, the food baking sector plays a substantial role in contributing to this problem. Bread and bakery products constitute roughly fifty percent of food waste (Wojciechowska-Solis & Magdalena, 2020). Food waste is prevalent in both affluent and underdeveloped countries. Multiple variables contribute to it. Currently, it has become commonplace, even in developing nations. Food waste is not only a humanitarian or social concern but also an environmental concern (Wetherby & District Foodbank, 2021). The food cycle does not terminate solely at the garbage bin. When food waste is thrown into landfills and breaks down, it produces a large amount of methane, which is a greenhouse gas that is more powerful than carbon dioxide. Background Food waste is inefficient management practices in the food service industry and households. According to Pandey's (2021) data, people discard 1.3 billion metric tons of food yearly. Approximately thirty-three percent of the food produced is wasted, while up to 850 million people worldwide suffer from hunger. Annually, Poland wastes 9 million tons of food. The European Union produces 88 million tonnes of food waste, which is estimated at EUR 143 billion (Ślusarczyk & Machowska, 2019). The situation is significantly impacted due to the substantial amount of garbage being deposited in landfills and incinerated, releasing toxic gases into the environment. Individuals working in the baking sector bear responsibility for food waste, whether through direct or indirect means. Acknowledging the pressing need to tackle food waste in the baking business is crucial. Food security and environmental protection are moral obligations with significant business potential. Equipment maintenance, accurate measuring, inventory management, and digital technologies help bakeries reduce waste and increase revenue. These strategies reduce food waste and encourage donations. Thesis Statement Food waste in the baking sector is a problem that has gone unnoticed. Assuring the effectiveness of successful food waste reduction programs is desirable, given the necessity of reducing food waste from an environmental and societal standpoint, as well as the resources invested in establishing food waste initiatives. This study focuses on the bakery sector because it is one of the sources of food waste. There are a lot of cases going on due to food waste at bakery organizations affecting individuals and families. Through leveraging strategies such as equipment maintenance, donation and distribution of excess food to food banks, production of new products from surplus food products, improved storage, and proper planning this proposal aims to address the food wastage problem. Objective Food waste management is often neglected in the daily operations of food bakeries. On a global scale, reducing food waste has been identified as crucial in attaining a sustainable future for our food system. The main objective of this proposal is to effectively propose strategies to decrease food waste in bakeries by introducing proactive measures and promoting a culture of sustainability. Food Waste and Management Equipment Maintenance Over time, numerous scholars and corporations have endeavored to discover more effective methods for minimizing waste. Typically, the majority of uneaten bread is discarded as food waste. The equipment is a crucial component of every bakery enterprise, and its performance directly depends on the level of maintenance it receives. Effective maintenance of bakery equipment is essential in the dynamic commercial baking sector to ensure consistent product quality, reduce waste, and achieve high levels of efficiency (Aljohani, 2023). Equipment malfunctions result in time loss and generate waste for the bakery. For instance, ovens that are not accurately calibrated can result in either undercooked or charred food. Adhering to the maintenance procedures outlined by the equipment manufacturer for cleaning, storage, and preparation are crucial components of the bakery's daily production schedule. Regular maintenance of all bakery machinery is essential to optimize their performance and uphold the quality standards of bakery products. To lessen the risk of equipment failures and minimize excessive food wastage due to malfunctioning machinery, bakeries can follow the maintenance schedules specified by the manufacturer and ensure that their staff receives sufficient training. The responsibility of developing maintenance guidelines and maintaining worker compliance lies with bakery owners and management teams. Quality managers can promote collaboration between the bakery and equipment manufacturers or employ maintenance professionals to assist with the maintenance process. This method involves staff training and maintenance planning. Bakeries can easily include maintenance into their routines with supervision. Equipment maintenance improves efficiency and reduces food waste, according to White (2024). The industry must manage complex food safety regulations while maintaining efficiency. Upgraded equipment reduces losses, improves reliability, and reduces waste, boosting their brand and attracting eco-conscious customers. Donations and Distribution to Food Banks Bakeries can allocate substantial amounts of time, resources, and energy to the development of strategies aimed at reducing food waste. It is crucial to take into account the significant aspects that impact the success of a new initiative or change in practice. Considering the urgent necessity to decrease food waste for environmental and societal purposes, together with the resources allocated to implementing food waste measures, bakery companies gain advantages by assuring the success of efficient food waste reduction programs. Organizations can successfully reduce food waste by establishing direct interactions with end users. By establishing relationships with neighborhood organizations or putting in place donation programs to give extra food to those in need, bakeries can contribute to waste reduction efforts and community welfare initiatives (Thorsen et al., 2022). Working in conjunction with food banks,...