No Time To Waste – EyeOn Idealab

Jelmer Meijer   |   December 01, 2014   |   FMCG   |  

On Thursday 13th October EyeOn organized an idealab on the topic of waste in the food supply chain. An important topic, as considerable amounts of our food are wasted. The numbers are still alarming. According to the Global Food Report, 30 to 50% of all food produced in the world ‘never reaches a human stomach’.

Wasting food is not only unethical, it is also a major cost driver in the food supply chain. Along with the attendees we reviewed all facets of waste in the food supply chain. The introduction slides of the topics identified are available.

Having insight in all non-value added (= waste) activities is key to know how much money is lost in your value chain. Especially since supply chain managers and directors are under constant pressure to improve their supply chain results. However, not all of them seize the opportunity to reduce their waste activities. Do you?

Market circumstances remain challenging. Hence, there is no time to waste. We have to start eliminating waste now. Efficient planning, forecasting and collaboration can do the necessary in the supply chain in order to reduce the amount of waste in terms of inventory levels, rush orders and products that are spoiled.

This idealab was attended by participants from both retailers and producers in the FMCG industry. The mixed crowd allowed fruitful discussions on how collaboration in the chain can provide reductions of waste in the food supply chain.

The academic speaker of the day, dr. ir. Rob Broekmeulen, shared his insights and concepts on the topic of waste reduction in supply chains of FMCG. Questions he reveals in his academic studies are ‘which supply chain concepts improve the trade-off between waste and availability?’ and ‘how to match supply with demand as it comes to perishables?’. Take a look at his presentation slides and find out more information about the results of his work on replenishment logic for perishables. 

Additionally all attendees shared their views on how waste can be reduced in various business processes. Although the concept of reducing waste is more approached from a cost perspective rather than from ideological motives, organizations are quite busy implementing initiatives in order to reduce waste within the supply chain. However, they all agreed, the reduction of waste in the supply chain is associated with the availability to and understanding of data. So in the case of collaboration within the chain, the key issue is the willingness of partners in the chain to share information.

It was an interesting event full of network opportunities. We would like to thank all participants for their attendance and contribution during the idealab. We look forward to contribute to future improvements of the food supply chain.

Jelmer Meijer

Jelmer Meijer

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