PANAMANIACSRandall Riedel, Eliya Lee, Chase Lassos

VALUE PROPOSITION

• In just USC Residential dining halls alone, $8,496 could be saved per week if you cut in half the number of food waste that NEVER touches the plate.• 159,300 lbs of Food Wasted every

year by Residential Dining Halls Students. • $254,880 wasted every year from

USC Residential Dining Halls.

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Source: Recycle Works MA

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AGENDA

1.Background2.Current Problem3.Our Solution4.Implementation5.Stakeholder Analysis

Background Problem Solution Implementati

on Benefits

BACKGROUND

● World Wildlife Fund: ○ Stop Degradation of the Earth○ Build Sustainable Environment○ Work with corporate partners to create waste management solutions

● Sodexo○ 32,000 sites serving 75 million customers daily○ 88.9% of sites have already committed to waste management strategies○ Trayless cafeterias have been implemented in 300 colleges, resulting in

30% less food waste (Gunders 2012)

Background Problem Solution Implementati

on Benefits

CURRENT PROBLEM

• Currently, food service kitchens overstock the food in dining areas. • Approximately 6 Billion Pounds of Fruit and Vegetables in the US are wasted

each year due to cosmetic reasons. (UC Press)• College Campuses - 35 Million Tons per year• 40% of Food (14 Million Tons) NEVER makes it to the plate (NPR)• Reduce the selection that people have, they will focus less on the cosmetics

and more on what food they desire.

Background Problem Solution Implementati

on Benefits

SOLUTION

1.Not just a button, but a systema. Adopt a fully technologically

integrated kitchen via a button. i. With a simple “click” of a button

next to each entree, chefs are notified when food is low and ready for fresh preparation.

2.Smaller portions, same presentationa. Smaller serving sizes ensure less food

waste and also guarantees fresh ingredients for consumers (Huffington Post). Backgrou

nd Problem Solution Implementation Benefits

IMPLEMENTATION

• Utilize an algorithm to analyze which foods are most popular, what foods to cut down on to maximize profit and minimize waste.

• University of California Berkeley identified their waste sources and reduced pre-consumer waste by 43%,

• In just residential dining halls, $8,496 could be saved per week if you half the number of food waste that never touches the plate.

• 5,310 lbs of waste could be saved per week just on residential students. Backgrou

nd Problem Solution Implementation Benefits

ls

*Natural Resources Defense Council: 1,000 pounds of food loss amounts to around $1,600 which equals $1.6 per pound (Grunders 2012)

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STAKEHOLDER ANALYSIS

1.World Wildlife Funda. Will help decrease the 3.3 Gigatons of CO2 emissions from food every year (Forbes 2015).

2.Sodexoa. Value of fresh and healthy food service kitchens estimated to reach $1

trillion by 2017 (Forbes 2015).b. Growing trend towards healthy, fresh food will be profitable in the future

3. Consumersa. Well Established Service Kitchen + Consumer Relationshipb. Consumer’s increased incentive to return, bringing in revenue and

ultimately increasing in profit. Background Problem Solution Implementati

on Benefits

WORKS CITED

• http://vcm-international.com/wp-content/uploads/2013/05/Cut-Waste-Grow-Profit-FINAL-DOCUMENT-Oct-3-12.pdf

• http://www.forbes.com/sites/nancygagliardi/2015/02/18/consumers-want-healthy-foods-and-will-pay-more-for-them/#316cb588144f https://www.universityofcalifornia.edu/news/college-campuses-take-food-waste

• http://recyclingworksma.com/food-waste-estimation-guide/#Jump01• http://www.sodexo.com/home/corporate-responsibility/sustainable-development/

environment/materials-and-waste/organic-waste.html• http://foodpsychology.cornell.edu/discoveries/large-plate-mistake