Page 750 - Emerging Trends and Innovations in Web-Based Applications and Technologies

International Journal of Trend in Scientific Research and Development (IJTSRD)
Special Issue on Emerging Trends and Innovations in Web-Based Applications and Technologies
Available Online: www.ijtsrd.com e-ISSN: 2456 – 6470

EcoFood is a Sustainable Food Management System

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Soumya Sengar , Prof. Monika Choudhary , Kunal Patil , Prof. Usha Kosarkar
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1,2,3,4 Department of Science and Technology,
1,2,3 G H Raisoni Institute of Engineering and Technology, Nagpur, Maharashtra, India
4 G H Raisoni College of Engineering and Management, Nagpur, Maharashtra, India

ABSTRACT waste throughout the food supply chain. Studies by the
The global food industry generates substantial waste, United Nations Environment Programme (UNEP) and the
causing environmental harm and economic losses. This case Food and Agriculture Organization (FAO) have highlighted
study explores EcoFood, a mid-sized food production the importance of reducing food loss at every stage, from
company, and its implementation of sustainable food production to consumption.
management practices to minimize waste. EcoFood adopted
Technological advancements, such as AI-based forecasting
innovative approaches such as AI-powered inventory
tools and blockchain for supply chain transparency, have
management, upcycling food byproducts, and forming proven effective in reducing inefficiencies. For instance, AI
partnerships with suppliers to streamline processes. models used in inventory management have demonstrated
Additionally, the company launched consumer education significant improvements in demand prediction and waste
campaigns and donation programs to address surplus food reduction. Similarly, blockchain technology enables better
responsibly. Despite challenges like high initial investment tracking of food products, ensuring quality and reducing
and resistance from some stakeholders, EcoFood achieved spoilage.
remarkable outcomes, including a 42% reduction in food
waste and enhanced community support. The study Several organizations have also explored the upcycling of
highlights the importance of integrating technology, food byproducts as a viable solution to waste minimization.
fostering collaboration, and promoting consumer Companies like Toast Ale, which transforms surplus bread
awareness in achieving sustainability goals. EcoFood’s into beer, and Rubies in the Rubble, which creates
journey serves as a valuable blueprint for other condiments from rejected fruits and vegetables, showcase
organizations seeking to address food waste effectively and how innovative product development can turn waste into
build a more sustainable food system. value-added goods. These initiatives align with EcoFood’s

approach to leveraging byproducts for new revenue streams.
KEYWORDS: Food waste, sustainability, resource
Collaboration within the supply chain has been a recurring
optimization, artificial intelligence, Internet of Things, food
theme in related studies. Researchers have stressed the
redistribution, demand forecasting, circular economy, food
importance of partnerships between producers, distributors,
insecurity, environmental impact
and retailers to optimize logistics and minimize waste. The
I. INTRODUCTION "Farm-to-Fork" strategy advocated by the European Union
further underscores the need for collective action across the
Food waste is a critical global challenge, with approximately
supply chain to achieve sustainability goals.
one-third of all food produced being wasted annually,
according to the Food and Agriculture Organization (FAO). Consumer behavior is another critical aspect addressed in
This waste represents a significant loss of resources— the literature. Educational campaigns and awareness
including water, energy, and labor—while contributing to programs aimed at reducing household food waste have
environmental degradation through the generation of been shown to yield measurable benefits. For example, Love
greenhouse gases. As nations and industries aim to achieve Food Hate Waste, a campaign initiated in the UK, successfully
sustainability targets, reducing food waste has become a key reduced food waste by promoting portion planning and
priority. creative use of leftovers
EcoFood, a Copenhagen-based company specializing in III. PROPOSED WORK
ready-to-eat meals and packaged food products, identified Based on the success of EcoFood’s initial steps toward waste
food waste reduction as both an environmental minimization and sustainability, the following proposed
responsibility and a business opportunity. The company’s work outlines key next steps and strategies to further
decision to act was motivated by growing consumer demand strengthen the company’s commitment to sustainable food
for sustainable products, increasing regulatory pressure, and management. These efforts will help EcoFood maintain
the need to remain competitive in an evolving market. In momentum, expand its positive impact, and continue its
2020, EcoFood launched an ambitious waste minimization leadership role in waste minimization across the food
program designed to address food waste across its supply industry.
chain and operations
1. Enhance Data-Driven Waste Management
II. RELATED WORK Objective: Improve waste reduction efforts through better
The issue of food waste has been extensively studied across data analysis and predictive technologies.
various sectors, with numerous frameworks and strategies
proposed to address it. Previous research emphasizes the Proposed Actions:
critical role of technology and innovation in minimizing  Advanced Analytics and AI: Implement artificial
intelligence and machine learning to predict food

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