Reducing Food Waste through Efficient Logistics : A case study

Abstract

This thesis investigates food waste management practices at Fat Ramen, a small-scale restaurant in Helsinki, Finland, in the context of global efforts to reduce food waste. The aim is to understand the operational processes and procurement strategies contributing to food waste generation and to propose effective strategies for waste reduction. Through qualitative research methods including structured interviews and participatory observations, the study examines various stages of Fat Ramen's supply chain, focusing on areas such as food preparation, portion control, waste segregation, and procurement practices. The findings reveal that innovative techniques, such as repurposing ingredients and adjusting portion sizes based on customer demand, are effective in minimizing waste during food preparation. Collaborative relationships with suppliers, efficient inventory management, and flexible ordering practices also play significant roles in waste reduction. Based on the results, recommendations are provided to optimize existing strategies and explore new approaches for further waste reduction. The study contributes to the broader understanding of sustainable practices in the restaurant industry and provides actionable insights for businesses like Fat Ramen to enhance their sustainability and economic efficiency.