By Marius Wessels Manager, professional services for SYSPRO Africa
Food waste
The Food and Agriculture Organisation of the United Nations (FAO) reports that we waste just over a third of the food we produce yearly, which is unsustainable in a world where around 870 million people need additional food. Additionally, food waste in landfills generates approximately 10% of total greenhouse gas emissions, making it bad for the environment. When we waste food, we also waste all the electricity and water used to grow, harvest, transport, and package that food.
Food waste occurs at every stage of food manufacturing and distribution, from farming and production to packaging, storage, distribution, retail, and consumption. Fortunately, the industry is increasingly turning to technology to make its operations less wasteful and more sustainable. Food technologies streamline the production, distribution, and supply of food products, improving how people sell, produce, and distribute food.
Precision agriculture
Precision agriculture can mitigate waste at the source. Food waste starts at the first stage of the supply chain: on farms. As much as 1.2 billion tonnes of food produced globally is lost before leaving the farm due to various factors such as pests, diseases, extreme weather events, and water scarcity. Poor planning, inadequate use of harvesting technology, and poor temperature management during harvest also increase the risk of waste. Precision agriculture empowers modern farmers to mitigate these challenges using intelligent sensors and data analytics tools. By improving crop yields and making smarter decisions, precision farming promotes more sustainable agriculture. For example, drones can be deployed to perform aerial inspections, allowing farmers to monitor crop health and put preventative measures in place to mitigate issues before they get out of hand.
Prioritising sustainability
Manufacturers are under constant pressure to increase efficiency and productivity while reducing costs. In addition, food and beverage manufacturers must be transparent about everything that happens as they transform fresh produce into edible products while prioritising sustainability. The right food ERP software provides visibility for modern food manufacturers to manage their operations, curb waste, and increase profitability effectively and efficiently.
Most food waste or damage occurs due to inadequate storage conditions and poor handling during the distribution process. To mitigate this, distributors can leverage IoT sensors that track real-time location and monitor critical variables like temperature and humidity. This way, operators can quickly respond to any problems. Distributors can also use AI to check products for damage, reducing the need for human inspections and increasing overall delivery efficiency.
Overstocking of perishable products
Retailers commonly attribute waste to overstocking perishable products like fruits and vegetables. However, apps now list goods available at shops nearing their expiration date so users can buy them at lower prices. This way, consumers get a bargain, and retailers can recover money otherwise written off. Some stores use robots to check for missing labels, out-of-stock, or misplaced items. AI has been deployed to improve ordering efficiency so retailers can limit oversupply and waste.
Digital tools and technologies can also help consumers reduce waste from improper storage, a lack of visibility in fridges, and misjudged food needs. New technologies offer several ways to reduce wastage, from appliances that help you keep track of the items in your fridge or pantry to fridge cams that send expiration date reminders.
Creating sustainable food systems requires all stakeholders along the food production supply chain to develop innovative approaches and interventions to reduce waste. Improved monitoring for farmers and manufacturers, balancing supply and demand for retailers, and increased efficiency across operations will boost food businesses’ budgets and ensure that the 870 million undernourished people worldwide are fed. Sustainable food production is one of the United Nations’ 17 Sustainable Development Goals (SDGs) adopted in 2015, aiming to promote sustainable consumption and production patterns by cutting food waste and loss in half by 2030.
