Food is a crucial commodity, but its journey from production to plate is full of
challenges. School cafeterias face bureaucracy, logistical difficulties, and fluctuating
costs, which affect the quality of meals. Staff shortages, poor kitchen optimization, and
inefficient planning increase the amount of wasted food, which burdens both the
environment and the budget. With better management from procurement to portions,
these losses could be reduced.
involved in preparing large quantities of food in schools and how crucial it is to In this
thesis, we will focus on the problem of food waste in public institutions, specifically
examining the case of an elementary school, and present numerous factors and
challenges optimize the nutrition process to reduce excess food and optimize kitchen
processes. The goal is also to design a user-friendly information system that would
include data on detailed analysis of consumed food, trends on which foods are more
popular or not, and a predictive model that would, based on historical data and food
consumption trends, formulate a forecast containing exact data on how many
kilograms of food need to be prepared.
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