Araştırma Makalesi
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THE ROLE OF TECHNOLOGY COMPANIES IN REDUCING AND DISPOSING FOOD WASTE

Yıl 2023, Cilt: 10 Sayı: 4, 288 - 307, 18.10.2023

Öz

This study aims to identify what innovative technological solutions companies offer to reduce avoidable and unavoidable food waste and how successful these solutions are. The data in the study were obtained through document analysis, a qualitative research method. Within the study's scope, case studies and information from the websites of sixteen firms providing technological solutions for minimising avoidable food waste and nine firms providing technical solutions for unavoidable food waste disposal, alongside news articles and academic research about these firms, were analysed. Companies offer technological solutions to prevent food waste by tracking, analysing, and reporting it directly. Companies also have indirect technological solutions to prevent food waste, such as accurate sales forecasting, production planning, menu analysis, inventory management, production enhancement, temperature monitoring, and risk analysis. Technological solutions for directly reducing food waste can achieve a 30-70% reduction. Companies that utilize production planning technology based on sales demand forecasting reduce food waste by 52-82%, while other innovative solutions can achieve a 35-50% reduction. Furthermore, the companies' technological solutions offer reductions of up to 24% in food costs and up to 20% in labour costs. By using tech solutions, companies can improve sales forecasting and production planning by 50% and operational processes by 40%. Companies have different ways to deal with unavoidable food waste, such as turning it into energy, making new products, finding new ways to sell it, and using new composting methods.

Etik Beyan

In this research, where the articles were reviewed through document analysis, no ethics committee approval or legal/special permission was required.

Kaynakça

  • Apicbase. (2023). Customer Stories: Learn how food service companies across the globe rely on Apicbase to manage their back-of-house. Retrieved from: https://get.apicbase.com/cases/
  • Berkowitz, S., Marquart, L., Mykerezi, E., Degeneffe, D. and Reicks, M. (2016). Reduced-portion entrées in a worksite and restaurant setting: Impact on food consumption and waste. Public Health Nutrition, 19(16), 3048–3054.
  • Betz, A., Buchli, J., Göbel, C. and Müller, C. (2015). Food waste in the Swiss food service industry – Magnitude and potential for reduction. Waste Management(35), 218-226.
  • Booking.com. (2021). Booking.com’s 2021 Sustainable Travel Report Affirms Potential Watershed Moment for Industry and Consumers. Retrieved from: https://globalnews.booking.com/bookingcoms-2021-sustainable-travel-report-affirms-potential-watershed-moment-for-industry-and-consumers/
  • Copia. (2023). Waste Less. Feed More. Retrieved from: https://gocopia.com/
  • Çavuş, O. (2021). Gıda israfının önlenmesinde teknolojinin gücü: dijital uygulamalar. Journal Of New Tourism Trends, 2(1), 83-96.
  • Clearcogs. (2023). Replace spreadsheets & guesswork with AI-automated prep sheets, built for your restaurant's needs. Retrieved from: https://www.clearcogs.com/
  • Delicious Data. (2023). Increase turnover through automated planning. Retrieved from: https://en.delicious-data.com/systemgastronomie
  • Dolnicar, S., Juvan, E., & Grün, B. (2020). Reducing the plate waste of families at hotel buffets – A quasi-experimental field study. Tourism Management, 80(104103), 1-12.
  • Dougherty, P. (2023). Reducing Food Waste: How Restaurants Can Use Technology To Implement Sustainable Practices. Retrieved from: https://restauranttechnologynews.com/2023/06/reducing-food-waste-how-restaurants-can-use-technology-to-implement-sustainable-practices/
  • Dölekoğlu, C. Ö. and Var, I. (2016). Tabakta kalan yemekler: üniversite yemekhanesinden örnek. XII.Tarım Ekonomi Kongresi Bilgisi Kitabı (s. 2067-2074). Isparta: 25-27 Mayıs 2016.
  • Engelsen, I. (2021). How restaurants can reduce food waste and save money. Retrieved from: https://totalctrl.com/case-studies
  • Erik, U. and Pekerşen, Y. (2019). Restoran işletmelerinde gıda israfının önlenmesi ve ihtiyaç fazlası yemeğin değerlendirilmesine yönelik bir mobil uygulama modelinin geliştirilmesi: LUSE. Seyahat ve Otel İşletmeciliği Dergisi, 16(3), 418-436.
  • Eriksson, M., Malefors, C., Callewaert, P., Hartikainen, H., Pietiläinen, O. and Strid, I. (2019). What gets measured gets managed – or does it? Connection between food waste quantification and food waste reduction in the hospitality sector. Resources, Conservation & Recycling: X(4), 1-8.
  • Eriksson, M., Osowski, C. P., Malefors, C., Björkman, J. and Eriksson, E. (2017). Quantification of food waste in public catering services – A case study from A Swedish Municipality. Waste Management(61), 415-422.
  • Esmiley. (2023). Digital Egenkontrol og Mål Madspild. Retrieved from: https://www.esmiley.dk/ Esposito, C. (2021). Innovative Waste Reduction Technologies For The Hospitality Sector. Retrieved from: https://www.nationalwaste.com/blog/innovative-waste-reduction-technologies-for-the-hospitality-sector/
  • FAO. (2018). Food loss and waste and the right to adequate food: making the connection. Rome: Food and Agriculture Organization of the United Nations Publications.
  • Faezirad, M., Pooya, A., Naci-Azimi, Z. and Haeri, M. E. (2021). Preventing food waste in subsidy-based university dining systems: An artificial neural network-aided model under uncertainty. Waste Management & Research: The Journal For A Sustainable Circular Economy, 39(8), 1027-1038.
  • Filimonau, V., Nghiem, V. N. ve Wang, L. (2021). “Food Waste Management in Ethnic Food Restaurants”, International Journal of Hospitality Management 92, 1-11.
  • Food Cloud. (2023). Rescuing good food to help people and planet. Retrieved from: https://food.cloud/
  • Hegnsholt, E., Unnikrishnan, S., Pollmann-Larsen, M., Askelsdottir, B. and Gerard, M. (2018). Tackling The 1.6-Billion-Ton Food Loss And Waste Crisis. Retrieved from: https://www.bcg.com/publications/2018/tackling-1.6-billion-ton-food-loss-and-waste-crisis
  • Hurtig, K. (2022). Ultrafast Online Grocer Getir Partners With Copia to Reduce Food Waste. Retrieved from: https://www.winsightgrocerybusiness.com/retailers/ultrafast-online-grocer-getir-partners-copia-reduce-food-waste
  • Kaffe Bueno. (2023). 7-Eleven Launches Mocca Buns With KAFFIBRE™ Across Denmark. Retrieved from: https://www.kaffebueno.com/post/sustainable-mocca-buns-with-kaffibre-now-available-at-7-eleven-stores-across-denmark
  • Kallbekken, S. and Sælen, H. (2013). ‘Nudging’ hotel guests to reduce food waste as a win–win environmental measure. Economics Letters(119), 325-327.
  • Karataş, Z. (2015). Sosyal bilimlerde nitel araştırma yöntemleri. Manevi Temelli Sosyal Hizmet Araştırmaları Dergisi, 1(1), 62-80.
  • Kitro. (2023). Reduce waste, save money. Retrieved from: https://www.kitro.ch/
  • Kumar, I., Rawat, J., Mohd, N. and Husain, S. (2021). Opportunities of artificial ıntelligence and machine learning in the food ındustry. Journal Of Food Quality, 1-10.
  • Leanpath. (2023). Prevent food waste and cut food purchase costs, reduce carbon emissions, be more efficient, inspire kitchen teams. Retrieved from: https://www.leanpath.com/
  • Leverenz, D., Hafner, G., Moussawel, S., Kranert, M., Goossens, Y. and Schmidt, T. (2021). Reducing food waste in hotel kitchens based on self-reported data. Industrial Marketing Management(93), 617-627.
  • Li, L., Jiang, J. and Wan, P. (2022). Smart AI Technology to Help Reduce Food Waste in The Hotel Industry . Instituto De Formaçao Touristica De Macao: Macao Institute For Tourism Studies: Retrieved from: https://www.macaubusiness.com/smart-ai-technology-to-help-reduce-food-waste-in-the-hotel-industry/
  • Light Blue. (2023). Food Waste Hackers, Our Impact. Retrieved from: https://www.lightblueconsulting.com/ Lightspeed . (2023). Serve better with one fast, flexible platform. Retrieved from: https://www.lightspeedhq.com/pos/restaurant/
  • Lipinski, B., Hanson, C., Lomax, J., Kitinoja, L., Waite, R. and Searchinger, T. (2013). Reducing food loss and waste. Working Paper, Installment 2 of Creating a Sustainable Food Future (s. 1-36). Washington, DC: World Resouces Institute. Retrieved from: http://www.worldresourcesreport.org
  • Lumitics. (2023). Seamless Food Waste Solution: Track, Control, Save. Retrieved from: https://lumitics.com/
  • Maeko. (2023). Today's food waste, tomorrow's food fuel. Retrieved from: https://www.maeko.com.my/impact.php
  • Mansel, T. (2023). How this NHS hospital prevented over 3.5 tonnes of food from going to waste. Retrieved from: https://blog.leanpath.com/how-this-nhs-hospital-prevented-over-3.5-tonnes-of-food-from-going-to-waste
  • Matzembacher, D. E., Brancoli P., Maia L. M. ve Eriksson, M. (2020). “Consumer’s Food Waste in Different Restaurants Configuration: A Comparison between Different Levels of Incentive and Interaction”, Waste Management, 114, 263–273.
  • Martin-Rios, C., Demen-Meier, C., Gössling, S. and Cornuz, C. (2018). Food waste management innovations in the foodservice industry. Waste Management(79), 196-206.
  • Martin-Rios, C., Hofmann, A. and Mackenzie, N. (2021). Sustainability-oriented ınnovations in food waste management technology. Sustainability, 13(210), 1-12.
  • Martin-Rios, C., Zizka, L., Varga, P. and Pasamar, S. (2020). Kitro: Technology solutions to reduce food waste in asia-pacific hospitality and restaurants. Asıa Pacıfıc Journal Of Tourısm Research, 25(10), 1128–1135.
  • Matomatic. (2023). Reducıng Food Waste Wıth The Latest Technologıes In Food Tech. Retrieved from: https://base10.com/members/matomatic/.
  • Monnit. (2023). Remote Monitoring Solutions for Food Services and Production. Retrieved from: https://www.monnit.com/applications/food-service-monitoring/
  • Mouysset, C. (2023). 15 Emerging Technologies Helping Reduce Food Waste. Retrieved from: https://www.lightspeedhq.com/blog/food-waste-emerging-technologies/
  • Oklin. (2023). Efficient, small-scale, easy, scalable, sustainable. Retrieved from: http://oklininternational.com/
  • Orca. (2023). Orca is an innovative food waste solution. Retrieved from: https://www.feedtheorca.com/
  • Orbisk. (2023). Reduce Your Food Waste And Save On Average €55.000,- Annually. Retrieved from: https://orbisk.com/
  • Papargyropoulou, E., Wright, N., Lozano, R., Steinberger, J., Padfield, R. and Ujang, Z. (2016). Conceptual framework for the study of food waste generation and prevention in the hospitality sector. Waste Management(49), 326-336.
  • Pardo, P. (2021). Innovating to Reduce Food Waste in The Hospitality Industry. Retrieved from: https://www.plugandplaytechcenter.com/resources/food-waste-hospitality-industry-innovation/
  • Parfitt, J., Barthel, M. and Macnaughton, S. (2010). Food waste within food supply chains: quantification and potential for change to 2050. Philosophical Transactions of The Royal Society(365), 3065-3081.
  • Perfect Company. (2023). Save Money, Reduce Waste & Increase Speed of Service. Retrieved from: https://www.perfect.tech/
  • Principato, L., Pratesi, C. A. and Secondi, L. (2018). Towards zero waste: An exploratory study on restaurant managers. International Journal of Hospitality Management(74), 130-137.
  • Sak, R., Sak, İ. T., Şendil, Ç. Ö. and Nas, E. (2021). Bir araştırma yöntemi olarak doküman analizi. Kocaeli Üniversitesi Eğitim Dergisi, 4(1), 227-250.
  • SEaB Energy. (2016). Usıng Flexibuster™ in a Commercial Bakery. Retrieved from: https://seabenergy.com/case-studies/using-flexibuster-in-a-commerical-bakery/
  • Smith, A. (2021). Solving the World’s Dumbest Problem: How Copia Helps Restaurants Waste Less, and People in Need Find Food. Retrieved from: https://nationswell.com/solving-the-worlds-dumbest-problem-how-copia-helps-restaurants-waste-less-and-people-in-need-find-food/
  • Solo Resource Recovery. (2023). Reducing Food Waste in the Hospitality Industry. Retrieved from: https://www.solo.com.au/reducing-food-waste-in-the-hospitality-industry/
  • Stouthamer, J. and Singh, V. (2023). Tackling Food Waste Through AI-Technology. Retrieved from: https://aim2flourish.com/innovations/tackling-food-waste-through-ai-technology-2
  • Stroumpoulis, A., Kopanaki, E. and Oikonomou, M. (2021). The impact of blockchain technology on food waste management in the hospitality ındustry. Entrenova -Enterprise Research Innovation, 7(1), 419-428.
  • Suri, M., and Helfand, A. (2019). How Technology Can Help Hotels Avoid Food Waste, Safety Risks. Retrieved from: https://www.hotelmanagement.net/tech/how-technology-can-help-hotels-avoid-food-waste
  • Tenzo. (2023). See firsthand how Tenzo has supercharged performance for our customers. Retrieved from: https://www.gotenzo.com/resources/case-studies/
  • Too Good To Go. (2023). Everyone Deserves a Seat at the Table. https://www.toogoodtogo.com/en/careers/diversity-equity-inclusion adresinden alındı
  • TotalCtrl. (2023). Case Studies. Retrieved from: https://totalctrl.com/case-studies
  • Winnow. (2023). Case Studies. Retrieved from: https://www.winnowsolutions.com/en/case-studies
  • World Food Programme (WFP). (2020). 5 Facts About Food Waste And Hunger . Retrieved from: https://www.wfp.org/stories/5-facts-about-food-waste-and-hunger
  • Wundermart. (2023). Staff-free hotel shop experience that sells. Retrieved from: https://wundermart.com/
  • Zrnić, M., Gajić, T., Vukolić, D., & Čavić, S. (2022). Managing and minimizing food waste in the hospıtalıty industry. E-Hotel Link.(2), 73-79.
Yıl 2023, Cilt: 10 Sayı: 4, 288 - 307, 18.10.2023

Öz

Kaynakça

  • Apicbase. (2023). Customer Stories: Learn how food service companies across the globe rely on Apicbase to manage their back-of-house. Retrieved from: https://get.apicbase.com/cases/
  • Berkowitz, S., Marquart, L., Mykerezi, E., Degeneffe, D. and Reicks, M. (2016). Reduced-portion entrées in a worksite and restaurant setting: Impact on food consumption and waste. Public Health Nutrition, 19(16), 3048–3054.
  • Betz, A., Buchli, J., Göbel, C. and Müller, C. (2015). Food waste in the Swiss food service industry – Magnitude and potential for reduction. Waste Management(35), 218-226.
  • Booking.com. (2021). Booking.com’s 2021 Sustainable Travel Report Affirms Potential Watershed Moment for Industry and Consumers. Retrieved from: https://globalnews.booking.com/bookingcoms-2021-sustainable-travel-report-affirms-potential-watershed-moment-for-industry-and-consumers/
  • Copia. (2023). Waste Less. Feed More. Retrieved from: https://gocopia.com/
  • Çavuş, O. (2021). Gıda israfının önlenmesinde teknolojinin gücü: dijital uygulamalar. Journal Of New Tourism Trends, 2(1), 83-96.
  • Clearcogs. (2023). Replace spreadsheets & guesswork with AI-automated prep sheets, built for your restaurant's needs. Retrieved from: https://www.clearcogs.com/
  • Delicious Data. (2023). Increase turnover through automated planning. Retrieved from: https://en.delicious-data.com/systemgastronomie
  • Dolnicar, S., Juvan, E., & Grün, B. (2020). Reducing the plate waste of families at hotel buffets – A quasi-experimental field study. Tourism Management, 80(104103), 1-12.
  • Dougherty, P. (2023). Reducing Food Waste: How Restaurants Can Use Technology To Implement Sustainable Practices. Retrieved from: https://restauranttechnologynews.com/2023/06/reducing-food-waste-how-restaurants-can-use-technology-to-implement-sustainable-practices/
  • Dölekoğlu, C. Ö. and Var, I. (2016). Tabakta kalan yemekler: üniversite yemekhanesinden örnek. XII.Tarım Ekonomi Kongresi Bilgisi Kitabı (s. 2067-2074). Isparta: 25-27 Mayıs 2016.
  • Engelsen, I. (2021). How restaurants can reduce food waste and save money. Retrieved from: https://totalctrl.com/case-studies
  • Erik, U. and Pekerşen, Y. (2019). Restoran işletmelerinde gıda israfının önlenmesi ve ihtiyaç fazlası yemeğin değerlendirilmesine yönelik bir mobil uygulama modelinin geliştirilmesi: LUSE. Seyahat ve Otel İşletmeciliği Dergisi, 16(3), 418-436.
  • Eriksson, M., Malefors, C., Callewaert, P., Hartikainen, H., Pietiläinen, O. and Strid, I. (2019). What gets measured gets managed – or does it? Connection between food waste quantification and food waste reduction in the hospitality sector. Resources, Conservation & Recycling: X(4), 1-8.
  • Eriksson, M., Osowski, C. P., Malefors, C., Björkman, J. and Eriksson, E. (2017). Quantification of food waste in public catering services – A case study from A Swedish Municipality. Waste Management(61), 415-422.
  • Esmiley. (2023). Digital Egenkontrol og Mål Madspild. Retrieved from: https://www.esmiley.dk/ Esposito, C. (2021). Innovative Waste Reduction Technologies For The Hospitality Sector. Retrieved from: https://www.nationalwaste.com/blog/innovative-waste-reduction-technologies-for-the-hospitality-sector/
  • FAO. (2018). Food loss and waste and the right to adequate food: making the connection. Rome: Food and Agriculture Organization of the United Nations Publications.
  • Faezirad, M., Pooya, A., Naci-Azimi, Z. and Haeri, M. E. (2021). Preventing food waste in subsidy-based university dining systems: An artificial neural network-aided model under uncertainty. Waste Management & Research: The Journal For A Sustainable Circular Economy, 39(8), 1027-1038.
  • Filimonau, V., Nghiem, V. N. ve Wang, L. (2021). “Food Waste Management in Ethnic Food Restaurants”, International Journal of Hospitality Management 92, 1-11.
  • Food Cloud. (2023). Rescuing good food to help people and planet. Retrieved from: https://food.cloud/
  • Hegnsholt, E., Unnikrishnan, S., Pollmann-Larsen, M., Askelsdottir, B. and Gerard, M. (2018). Tackling The 1.6-Billion-Ton Food Loss And Waste Crisis. Retrieved from: https://www.bcg.com/publications/2018/tackling-1.6-billion-ton-food-loss-and-waste-crisis
  • Hurtig, K. (2022). Ultrafast Online Grocer Getir Partners With Copia to Reduce Food Waste. Retrieved from: https://www.winsightgrocerybusiness.com/retailers/ultrafast-online-grocer-getir-partners-copia-reduce-food-waste
  • Kaffe Bueno. (2023). 7-Eleven Launches Mocca Buns With KAFFIBRE™ Across Denmark. Retrieved from: https://www.kaffebueno.com/post/sustainable-mocca-buns-with-kaffibre-now-available-at-7-eleven-stores-across-denmark
  • Kallbekken, S. and Sælen, H. (2013). ‘Nudging’ hotel guests to reduce food waste as a win–win environmental measure. Economics Letters(119), 325-327.
  • Karataş, Z. (2015). Sosyal bilimlerde nitel araştırma yöntemleri. Manevi Temelli Sosyal Hizmet Araştırmaları Dergisi, 1(1), 62-80.
  • Kitro. (2023). Reduce waste, save money. Retrieved from: https://www.kitro.ch/
  • Kumar, I., Rawat, J., Mohd, N. and Husain, S. (2021). Opportunities of artificial ıntelligence and machine learning in the food ındustry. Journal Of Food Quality, 1-10.
  • Leanpath. (2023). Prevent food waste and cut food purchase costs, reduce carbon emissions, be more efficient, inspire kitchen teams. Retrieved from: https://www.leanpath.com/
  • Leverenz, D., Hafner, G., Moussawel, S., Kranert, M., Goossens, Y. and Schmidt, T. (2021). Reducing food waste in hotel kitchens based on self-reported data. Industrial Marketing Management(93), 617-627.
  • Li, L., Jiang, J. and Wan, P. (2022). Smart AI Technology to Help Reduce Food Waste in The Hotel Industry . Instituto De Formaçao Touristica De Macao: Macao Institute For Tourism Studies: Retrieved from: https://www.macaubusiness.com/smart-ai-technology-to-help-reduce-food-waste-in-the-hotel-industry/
  • Light Blue. (2023). Food Waste Hackers, Our Impact. Retrieved from: https://www.lightblueconsulting.com/ Lightspeed . (2023). Serve better with one fast, flexible platform. Retrieved from: https://www.lightspeedhq.com/pos/restaurant/
  • Lipinski, B., Hanson, C., Lomax, J., Kitinoja, L., Waite, R. and Searchinger, T. (2013). Reducing food loss and waste. Working Paper, Installment 2 of Creating a Sustainable Food Future (s. 1-36). Washington, DC: World Resouces Institute. Retrieved from: http://www.worldresourcesreport.org
  • Lumitics. (2023). Seamless Food Waste Solution: Track, Control, Save. Retrieved from: https://lumitics.com/
  • Maeko. (2023). Today's food waste, tomorrow's food fuel. Retrieved from: https://www.maeko.com.my/impact.php
  • Mansel, T. (2023). How this NHS hospital prevented over 3.5 tonnes of food from going to waste. Retrieved from: https://blog.leanpath.com/how-this-nhs-hospital-prevented-over-3.5-tonnes-of-food-from-going-to-waste
  • Matzembacher, D. E., Brancoli P., Maia L. M. ve Eriksson, M. (2020). “Consumer’s Food Waste in Different Restaurants Configuration: A Comparison between Different Levels of Incentive and Interaction”, Waste Management, 114, 263–273.
  • Martin-Rios, C., Demen-Meier, C., Gössling, S. and Cornuz, C. (2018). Food waste management innovations in the foodservice industry. Waste Management(79), 196-206.
  • Martin-Rios, C., Hofmann, A. and Mackenzie, N. (2021). Sustainability-oriented ınnovations in food waste management technology. Sustainability, 13(210), 1-12.
  • Martin-Rios, C., Zizka, L., Varga, P. and Pasamar, S. (2020). Kitro: Technology solutions to reduce food waste in asia-pacific hospitality and restaurants. Asıa Pacıfıc Journal Of Tourısm Research, 25(10), 1128–1135.
  • Matomatic. (2023). Reducıng Food Waste Wıth The Latest Technologıes In Food Tech. Retrieved from: https://base10.com/members/matomatic/.
  • Monnit. (2023). Remote Monitoring Solutions for Food Services and Production. Retrieved from: https://www.monnit.com/applications/food-service-monitoring/
  • Mouysset, C. (2023). 15 Emerging Technologies Helping Reduce Food Waste. Retrieved from: https://www.lightspeedhq.com/blog/food-waste-emerging-technologies/
  • Oklin. (2023). Efficient, small-scale, easy, scalable, sustainable. Retrieved from: http://oklininternational.com/
  • Orca. (2023). Orca is an innovative food waste solution. Retrieved from: https://www.feedtheorca.com/
  • Orbisk. (2023). Reduce Your Food Waste And Save On Average €55.000,- Annually. Retrieved from: https://orbisk.com/
  • Papargyropoulou, E., Wright, N., Lozano, R., Steinberger, J., Padfield, R. and Ujang, Z. (2016). Conceptual framework for the study of food waste generation and prevention in the hospitality sector. Waste Management(49), 326-336.
  • Pardo, P. (2021). Innovating to Reduce Food Waste in The Hospitality Industry. Retrieved from: https://www.plugandplaytechcenter.com/resources/food-waste-hospitality-industry-innovation/
  • Parfitt, J., Barthel, M. and Macnaughton, S. (2010). Food waste within food supply chains: quantification and potential for change to 2050. Philosophical Transactions of The Royal Society(365), 3065-3081.
  • Perfect Company. (2023). Save Money, Reduce Waste & Increase Speed of Service. Retrieved from: https://www.perfect.tech/
  • Principato, L., Pratesi, C. A. and Secondi, L. (2018). Towards zero waste: An exploratory study on restaurant managers. International Journal of Hospitality Management(74), 130-137.
  • Sak, R., Sak, İ. T., Şendil, Ç. Ö. and Nas, E. (2021). Bir araştırma yöntemi olarak doküman analizi. Kocaeli Üniversitesi Eğitim Dergisi, 4(1), 227-250.
  • SEaB Energy. (2016). Usıng Flexibuster™ in a Commercial Bakery. Retrieved from: https://seabenergy.com/case-studies/using-flexibuster-in-a-commerical-bakery/
  • Smith, A. (2021). Solving the World’s Dumbest Problem: How Copia Helps Restaurants Waste Less, and People in Need Find Food. Retrieved from: https://nationswell.com/solving-the-worlds-dumbest-problem-how-copia-helps-restaurants-waste-less-and-people-in-need-find-food/
  • Solo Resource Recovery. (2023). Reducing Food Waste in the Hospitality Industry. Retrieved from: https://www.solo.com.au/reducing-food-waste-in-the-hospitality-industry/
  • Stouthamer, J. and Singh, V. (2023). Tackling Food Waste Through AI-Technology. Retrieved from: https://aim2flourish.com/innovations/tackling-food-waste-through-ai-technology-2
  • Stroumpoulis, A., Kopanaki, E. and Oikonomou, M. (2021). The impact of blockchain technology on food waste management in the hospitality ındustry. Entrenova -Enterprise Research Innovation, 7(1), 419-428.
  • Suri, M., and Helfand, A. (2019). How Technology Can Help Hotels Avoid Food Waste, Safety Risks. Retrieved from: https://www.hotelmanagement.net/tech/how-technology-can-help-hotels-avoid-food-waste
  • Tenzo. (2023). See firsthand how Tenzo has supercharged performance for our customers. Retrieved from: https://www.gotenzo.com/resources/case-studies/
  • Too Good To Go. (2023). Everyone Deserves a Seat at the Table. https://www.toogoodtogo.com/en/careers/diversity-equity-inclusion adresinden alındı
  • TotalCtrl. (2023). Case Studies. Retrieved from: https://totalctrl.com/case-studies
  • Winnow. (2023). Case Studies. Retrieved from: https://www.winnowsolutions.com/en/case-studies
  • World Food Programme (WFP). (2020). 5 Facts About Food Waste And Hunger . Retrieved from: https://www.wfp.org/stories/5-facts-about-food-waste-and-hunger
  • Wundermart. (2023). Staff-free hotel shop experience that sells. Retrieved from: https://wundermart.com/
  • Zrnić, M., Gajić, T., Vukolić, D., & Čavić, S. (2022). Managing and minimizing food waste in the hospıtalıty industry. E-Hotel Link.(2), 73-79.
Toplam 64 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular İşletme
Bölüm Research Article
Yazarlar

Okan Çolak 0000-0001-7104-5853

Yayımlanma Tarihi 18 Ekim 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 10 Sayı: 4

Kaynak Göster

APA Çolak, O. (2023). THE ROLE OF TECHNOLOGY COMPANIES IN REDUCING AND DISPOSING FOOD WASTE. Avrasya Sosyal Ve Ekonomi Araştırmaları Dergisi, 10(4), 288-307.