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Where to look
To help manufacturers pinpoint their reducible waste, our Manufacturing Waste Map 7 finds that there are six key moments when food waste occurs. That could be recovered Waste
25% 37% of waste 20% 39% of waste 30% 13% of waste
1. Largest opportunity: Preparation When there is excess due to the preparation method, for instance cut offs from pastry. 2. Operations Losses or discarded materials caused by routine production inefficiencies or errors in equipment operation, handling or process execution. 3. Quality control When waste is superficially flawed (such as misshapen biscuits or carrots that are too wonky) but perfectly safe for consumption. 4. Giveaway Excess product included beyond the declared or required weight/ volume due to overfilling. 5. Changeover Product loss generated when switching between different products, recipes or packaging formats, including flushing, cleaning and recalibrating production lines. 6. Planning Losses caused by scheduling errors, poor forecasting, or incorrect documentation that leads to overproduction, wrong product runs or idle production capacity, e.g. having cooked too much rice to go with the amount of chicken available to make a curry.
of that could be recovered
of that could be recovered
of that could be recovered
10% 3% 10% 4% 25% 4%
of waste
of that could be recovered
of waste
of that could be recovered
of waste
of that could be recovered
5%
15%
35%
45%
25%
7 See ‘About the research’ to find out more about how the Manufacturing Waste Map was developed.
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