EURO 2024 Copenhagen
Abstract Submission

EURO-Online login

3694. Menu planning for food services: reducing food waste by the use of leftovers under consideration of demand uncertainty

Invited abstract in session WD-13: Reducing Food Waste, stream Secure & Sustainable Food Supply.

Wednesday, 14:30-16:00
Room: 15 (building: 116)

Authors (first author is the speaker)

1. Marjolein Buisman
Production Management, WHU – Otto Beisheim School of Management
2. Marloes Remijnse
Industrial Engineering and Innovation Science, Eindhoven University of Technology
3. Ahmadreza Marandi
Industrial Engineering, Eindhoven University of Technology
4. Sonja Rohmer
Department of Logistics and Operations Management, HEC Montreal

Abstract

Food waste levels in the food service sector can be up to 30%, mainly caused by overproduction, as food is produced upfront rather than on demand. Therefore, there is a significant risk of meals or meal components to be left uneaten. Leftover meal components might be used in other dishes; however, due to the short shelf life of these products, time is a limiting factor. Adequate and flexible meal planning might increase the reuse of these leftover products and, therefore, reduce the environmental impact of the food sector. In this study, we propose an innovative menu planning model for the food service sector. The model incorporates the common meal planning decisions on which ingredients to purchase and which meals to offer on a day, but also allows storing excess meal components and using them in the following days. This model aims to provide a menu with the least environmental impact but also aligns with the requirements of the customers and the budgetary constraints of the food service. Using Adjustable Robust Optimization, the model incorporates the uncertainties inherent in food service operations, such as fluctuating customer demand.

Keywords

Status: accepted

Back to the list of papers