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STORAGE, HANDLING & LOGISTICS

IKEA of Sweden announces the above policy, temperature is under controlled at the standard level to maintain good quality of raw
while adding that the reduction of the food waste materials.
will be able to produce up to 1 million. • Kitchenware and tools are well managed to reduce time for picking up food and
The shocking information from the World Food storage.
Program is that one third of food produces in the 5. The food that customers do not eat. These losses can be reduced by encouraging
world has become waste or garbage. The waste customers’ awareness. There should be a communication to tell about food waste
has been produced at every stage since harvesting, throughout various media to inform customers whether they realize on the problem? And
transporting, processing, distributing, and through tell how to solve the problem?
the end consumer. There are also other losses, which can be considered such as Energy loss from the
According to the 17 goals of a sustainable use of inappropriate using of cooking gas, electricity using in kitchen appliances and air
development by the United Nations (SDG- conditioners, Loss of water during cooking and washing dishes as over spending of water,
Sustainable Development Goal) the number #2 is Loss of inefficient processes, inefficiency management of sequence and inappropriate
to eliminate hunger among the world’s population. job dividing in the kitchen.
I expect the above policy to be in line with the We will see that the losses are not accounted only tangible losses, but also included
Sustainability vision. “Inefficient or unprofessional activities”, which is a key concept in the Lean system.
To reduce food waste, “Efficient Kitchen To reduce all the losses as mentioned above, the first and most important step is to
Management” is one of the key factors, I try to think create acknowledgement until it has become an awareness to realize that these losses,
further and consider on the waste, which are can be reduced. Then put the awareness into action, until it has been developed into a
กฤชชัย อนรรฆมณี resulted from ineffective management. mindset for each person as part of a way to reduce the amount of Food Waste in finally.
1. Expire of raw materials, or deteriorate in
Kritchai Anakamanee quality. In the kitchen, there are a lot of raw
Lean and Productivity Consultant / Trainer materials storage. It is like a warehouse, which is
kritchai.a@gmail.com needed to be managed to avoid the shortage of
goods or overstocking or poor storage, which could
affect on the quality of raw materials.
• How is stock management and purchasing
management methods? For example, how to set
the Reorder Point, the appropriate volume of
purchase (Lot Size)
• How storage space is organized? Both outside
and inside the refrigerator? To ensure that all
involves will acknowledge on the raw materials
stocking in hands.
• The clear expiration date is issued for both
open and unopened raw materials? It needs to have
a responsible persons for examination to ensure
raw materials were used in accordance to “First In
First Out” principle.
2. Prepare food more than customer’s
demand. For some menu, the kitchen has to
prepare in advance, while also expect the amount
that customer needs, such as the self-service menu
like salad bar, breakfast at hotel’s restaurant or other
buffets.
• How to determine the amount and quantity of
food, which should be prepared in advance? Have
a systematic data analysis to anticipate the
customer’s demand effectively?
• Can food left by the customers, which has
been cooked each day, used in the next day? Or
can food be able to adapt to become others menu?
3. Food scraps, raw materials from trimming
and cutting. Unwanted parts of raw materials will
be cut to select only the demanded parts for cooking
and create attractiveness and good look for the
food. Therefore, it is necessary to take care of this
food waste.
• Is there a consideration and verified whether
the unwanted parts can be used for other proposes?
• Is there a management system to ensure that
chef has knowledge and skills to cut and decorate
food with resulting in minimum waste?
4. Inefficiency of kitchenware and appliances.
Kitchenware and appliances such as refrigerators,
freezers, ovens, electric stoves, and vacuum etc.
must always be checked and ensure that it is always
be able to use, while other tools such as knives,
pots and pans must be kept neatly.
• There is a standard setting and responsible
person for cleaning frequency. And must know how
to maintain the kitchen appliances to ensure every
equipment are working efficiently.
• Are the temperature of the refrigerator and
freezer regularly measured? To ensure that the

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