Business Analysis Report on Food Waste Reduction in YammyMart’s Fresh Food Section

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Table of Contents

Section 1: Scoping the Problem Using the Analytical Toolbox. 3

Problem Background. 3

Selection of Two Ws: What and Where. 4

Q-formulation and Identification of Evidence. 4

Breaking YammyMart Using a Logic Tree. 6

Section 2: Data Analysis Using the Statistical Toolbox. 8

Summary Statistics. 8

Monthly Analysis. 8

Investigate logic Issues and Shelf Item.. 9

Creating New Variables. 9

Summary Statistics. 9

Section 3: Ethical Dilemmas with the Ethics Toolbox. 10

Ethical Dilemma. 10

Ethical Analysis. 10

Conclusion. 11

References. 12

Appendix. 13

Appendix A: Summary Statistics. 13

Appendix B & C: Monthly Analysis. 14

Appendix D: Creating New Variable. 15

Section 1: Scoping the Problem Using the Analytical Toolbox

Problem Background

Food wastage at YammyMart is increasing, especially fresh foods: fruits, vegetables, dairy, meat, seafood, and bakery. Possible reasons for this include:

• Food nearing its expiry date.
• Physical damage due to handling.
• Inappropriate storage conditions.

The severe problem of increased food wastage at YammyMart to its operational efficiency increases operational costs and supply chain inefficiencies. Economically, that waste translates to good profits not made from unsold but perishable products and extra disposal costs that hurt profitability (Mou et al., 2023). Environmentally, food wastes are contributing to greenhouse gases and using resources—opal water, land, and energy used in their production—thus running contrary to YammyMart’s commitment to sustainability (Islam et al., 2023). By understanding what is at the core of these and using effective waste reduction strategies, YammyMart will be better positioned to drive operational performance, improve profitability, and reaffirm its commitment to the environment. Specifically, this report is going to define and scope out the problem by applying analytical tools that dig out key drivers of food waste at YammyMart to come up with actionable recommendations for mitigating the waste and contributing to a more sustainable and efficient operation.

With the use of the 5Ws framework, we will be able to thoroughly examine the “What” and “Where” of the food waste problem at YammyMart.

Selection of Two Ws: What and Where

Q-formulation and Identification of Evidence

What:

1. What food products are most wasted?

We will review sales and waste records to identify the most wasteful items. This quantitative data will offer some insight into which items have consistently driven the waste so that the proper focus can be placed on areas of improvement.

2. What are some common reasons for food wastage in fresh foods?

The reasons for the food wastage must be gauged by inspecting the inventory reports and interviewing staff members. This qualitative data will then reveal repetition patterns and point towards common problems like perishing, breakage, or items not meeting the quality standard.

3. What is the frequency of food waste incidents?

Food waste occurs as frequently as can be quantified by reviewing the waste logs and incident reports. The quantitative information gathered here will help pinpoint trends and peak periods of wastage, allowing interventions to be targeted effectively.

Where:

1. Where in the supply chain is most of your waste occurring?

It will then pinpoint where the most waste is produced in the supply chain, be it during transport, storage, or shelving. Quantitative process data provided by supply chain analysis frequently pinpoints bottlenecks and inefficiencies manifesting as waste.

2. Where fresh food categories are the most waste likely to occur? For example, meat, vegetables, etc. A detailed waste analysis based on these categories would show us which subcategory tends toward the maximum waste generation, whether in meat or vegetable ledgers. This quantitative data will enable us to channel our efforts into those that deserve the most attention.
3. Where are the inefficiencies of the wastes (logistics, handling, etc.)?

Logistics reports, as well as staff feedback, will highlight where the inefficiencies in handling and logistics lie. In conjunction with the staff’s feedback, such qualitative data will point toward certain operational practices that need improvement.

Summary Table

The “What” and “Where” in the 5Ws framework allow us to span a comprehensive knowledge base about the food waste problem at YammyMart. It identifies what foodstuffs are wasted most, common reasons that cause the loss, and how frequently these incidents occur to provide a detailed picture of the problem. At the same time, knowing where waste is happening in the supply chain, which sections are more waste-prone, and where inefficiencies originate can point to some areas as focal points for intervention. Structuring an approach this way lets YammyMart understand the natural origins of food waste and how to take necessary measures against it.

Breaking YammyMart Using a Logic Tree

We will build a reasoning tree to dissect the food waste problem at YammyMart methodically. This tree will divide the problem into four main categories: quality standards, damage, expiration, and storage errors. Some subcategories under expiration include logistical delays, imprecise demand forecasting, and inadequate inventory management. Subcategories for damage address faults in handling, transportation incidents, and packaging flaws. We will examine supplier problems, poor product choices, and inconsistent quality assurance procedures under quality standards. Subcategories include inadequate storage facilities, personnel training problems, and poor temperature control for mishaps.

It is also necessary to set priorities for branches so that analysis is targeted and focused. The branch expiration should be the top priority because it creates high quantities of waste and is invariably linked the most to monetary loss. Indeed, among the most common causes of waste, it is a large portion of this environmental concern. The other most highly prioritized source has to be node storage mishaps because its primary concern is to stop waste in multiple product types. By targeting such high-impact areas, YammyMart could support the most significant improvements toward reducing food waste and thus improving sustainability. This approach ensures concentration of resourcefulness on only the most critical contributing factors, maximizing the interventions’ effectiveness.

Section 2: Data Analysis Using the Statistical Toolbox

Summary Statistics

We determined the mean and standard deviation for the “Quantited Wasted” in meat and vegetables to examine food waste at YammyMart. With a standard deviation of 3.48 and a mean quantity wasted of 18.86 for beef, the waste percentage is 9.43%. This surpasses YammyMart’s 8% waste allowance goal. Regarding vegetables, the waste percentage is 14.11%, exceeding the objective of 12%, based on a mean quantity wasted of 28.21 and a standard deviation of 6.2. These figures demonstrate that the company’s acceptable meat and vegetable waste standards must be met at increased rates. According to the data, specific interventions are required to lower waste levels. To align absolute waste percentages with YammyMart’s operational requirements and sustainability goals, inventory management and shelf-life optimization should receive special attention.

Monthly Analysis

Appendix B and C

Over time, trends in meat and vegetable waste at YammyMart were analyzed using PivotTables on a month-to-month basis. The “Order_Arrival_Date” field was used to sort the data into PivotTables, totaling the monthly quantity wasted for meat and vegetables. These monthly changes were then translated into visual diagrams, specifically line graphs. Line graphs depict fluctuations in waste levels, which include the possible seasonal patterns in food waste. Visualizing these trends can make it easier to see specific months where waste levels spike to appropriately and effectively target inventory management and strategic planning. The monthly review gives nuanced insights into how the patterns of refuse change so that YammyMart can take appropriate actions ahead of time to reduce food waste, thereby assuring compliance with its targets on the issue of excess waste and increasing overall efficiency in its operations.

Investigate logic Issues and Shelf Item

Creating New Variables

Appendix D

A new variable was created to check logistic issues connected with shelf time: “Shelf-Lasting Time,” which is the period that items last before reaching their expiration date. This is computed using the following formula:

It can also be assessed for how long items are still on sale before their expiration date by calculating “Shelf-lasting time.” This analyzes the restocking delays, inefficiencies in storage, and so on that contribute to food waste by shortening shelf life.

Summary Statistics

Summary statistics were computed to analyze “Shelf_Lasting_Time.” The mean for shelf-lasting time concerning meat is 8.6 days with a standard deviation of 3.5 days, while in the case of vegetable categories, it becomes 4.3 days with a standard deviation of 2.23 days. A monthly analysis was done to assess the changes over time and track any trends or variations in shelf life. These trends were represented through line graphs, showing the fluctuations in shelf-lasting time from month to month and pointing out periods with significant delays or improvements in restocking and stored procedures. This helps to identify at specific points logistically what may be occurring that relates to food waste.

Section 3: Ethical Dilemmas with the Ethics Toolbox

Ethical Dilemma

The local community is one of the major stakeholders affected by YammyMart’s increased food wastage in the whole value chain. They will be exposed to environmental and socio-economic consequences that result from excessive food wastage. Food wastage contributed to environmental degradation due to increased greenhouse gas emissions from decomposition processes in landfills. This environmental harm affects community health and quality of life. Contrasted to this is the ethical concern arising from the fact that such wastage is paralleled with food insecurity within the community (Roy et al., 2023). The same discarded, consumable food would otherwise save many local food banks in service delivery to needy families. They present a moral case for YammyMart to change toward sustainable operations models that minimize generator waste and instigate initiatives for surplus-food redistribution. Consequently, addressing this issue contributes to or furthers the dimension of environmental sustainability and enhances social equity through alleviating hunger, thereby illustrating some broader implications for ethical corporate responsibility and community welfare.

Ethical Analysis

Several ethical considerations regarding food wastage at YammyMart have to do with the environment and society. Too much food wastage can destroy the environment, as this is mainly associated with overflowing landfills and rising greenhouse gas emissions (Wani et al., 2024). Proper inventory management, enhanced storage conditions, and partnering up with food banks to give unsold food could be YammyMart’s ethical way of handling this issue. Finally, a culture of sustainability will be fostered by raising consumer and staff awareness about food waste. Besides mitigating the environmental impact, this serves the community’s welfare by donating nutritious food to others who need it, therefore living up to YammyMart’s corporate social responsibility goal.

Conclusion

Our investigation concluded that YammyMart produces more meat and vegetable waste than is reasonable, with typical waste percentages of 9.43% and 14.11%, respectively. Expiration, improper storage, and logistical delays are essential issues. We advise streamlining shelf replenishment procedures, boosting storage conditions, and streamlining inventory management to minimize waste. Furthermore, distributing extra food in collaboration with neighborhood food banks can improve community welfare and lessen environmental adverse effects. Future research should concentrate on implementing continuous improvement ideas and monitoring data in real-time to guarantee long-term sustainability and operational efficiency.

References

Islam, J. U., Nazir, O., & Rahman, Z. (2023). Sustainably engaging employees in food wastage reduction: A conscious capitalism perspective. Journal of Cleaner Production, 389, 136091.

Mou, J. H., Qin, Z. H., Yang, Y. F., Liu, S. F., Yan, W., Zheng, L., … & Wang, X. (2023). Navigating practical applications of food waste valorisation based on the effects of food waste origins and storage conditions. Chemical Engineering Journal, 468, 143625.

Roy, P., Mohanty, A. K., Dick, P., & Misra, M. (2023). A review on the challenges and choices for food waste valorization: Environmental and economic impacts. ACS environmental Au, 3(2), 58-75.

Wani, N. R., Rather, R. A., Farooq, A., Padder, S. A., Baba, T. R., Sharma, S., … & Ara, S. (2024). New insights in food security and environmental sustainability through waste food management. Environmental Science and Pollution Research, 31(12), 17835-17857.

Appendix

Appendix A: Summary Statistics

Appendix B & C: Monthly Analysis

Appendix D: Creating New Variable