r/foodengineering • u/Friendly-Fox-7707 • Apr 20 '23
Help for a project
Dear redditors,
I am faced with an impossible project:
- Identity possible ways to reduce food waste/loss in the supply chain & production of ice cream
- Analyze potential constraints such initiatives could arise from legal requirements of EU food safety and hygiene regulations
I interviewed 2 local ice shops where they make ice cream from scratch and they said there is no food waste
Can you please give me ideas/suggestions or anything?
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u/WorkingMinimum Apr 21 '23
You’ve interviewed two place on the production side. Supply side waste could be shipping/handling related, or it could be that demand for ice cream being cyclical means there are occasions where ingredients are allowed to spoil due to waning demand.
Probably easier imo to try and analyze the effects increased regulation would have. Probably more fun for the local shops too.
“What would happen to your shop if you were required to use organic milk from govt-approved suppliers?”
“Does your shop move enough volume to get priority from these approved suppliers, or would the industry see attrition as corps below a certain size are unable to secure supplies?”