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dc.contributor.advisorMoffit, Timothy E.
dc.contributor.authorBryant, Thomas
dc.date.accessioned2018-06-09T14:38:21Z
dc.date.available2018-06-09T14:38:21Z
dc.date.issued2017
dc.identifier.urihttp://hdl.handle.net/10920/35884
dc.description29 p.en_US
dc.description.abstractFood waste occurs all along the supply chain and amounts to over a billion tons per year worldwide. This loss represents inefficient processing and negligent attitudes towards conservation and providing for those in need. It is such a serious problem thatwe need to evaluate every step of the supply chain to determine how improvements can be made. This paper has identified three factors that can be addressed to make substantial reductions in food waste. Manufacturers need to harness new technologies so that forecasting demand is more accurate. Improved forecasts will result in more accurate supply management and less waste. Second, quality control needs to be reassessed to ensure products that are rejected due to cosmetic reasons are still made available for those in need. Third, consumers need to be provided with understandable expiry dates, and educated on the problems of food waste so that they can make an informed decision on selecting and storing food.en_US
dc.format.mimetypeapplication/pdf
dc.language.isoen_USen_US
dc.relation.ispartofKalamazoo College Economics and Business Senior Individualized Projects Collection
dc.rightsU.S. copyright laws protect this material. Commercial use or distribution of this material is not permitted without prior written permission of the copyright holder.
dc.titleThe Economic and Environmental Catastrophe of Food Waste and How It Can Be Mitigateden_US
dc.typeThesisen_US
KCollege.Access.ContactIf you are not a current Kalamazoo College student, faculty, or staff member, email dspace@kzoo.edu to request access to this thesis.


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  • Economics and Business Senior Integrated Projects [1198]
    This collection includes Senior Integrated Projects (SIP's) completed in the Economics and Business Department. Abstracts are generally available to the public, but PDF files are available only to current Kalamazoo College students, faculty, and staff.

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