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Food waste is a global problem that affects all countries, including those in Latin America. In this region, it is estimated that around million tons of food are wasted annually, representing of total production. Food industry franchises are one of the main actors in this problem. According to a study carried out by the Food and Agriculture Organization of the United Nations (FAO), restaurant franchises in Latin America waste around 1.8 million tons of food per year. This waste occurs due to a number of factors, including: The lack of planning and forecasting of demand. Franchises often prepare more food than they can sell, leading to waste of food that is not consumed.
The lack of adequate storage and conservation systems. Food that is not sold on time can spoil or deteriorate, making it unsafe for consumption. Regulatory restrictions. In some countries, franchises are required to Phone Number Data throw away food that cannot be sold, even if it is still in good condition. The consequences of food waste in franchises are significant. On the one hand, it represents an economic cost for companies, which have to pay for food that they cannot sell. On the other hand, it has a negative impact on the environment, since it contributes to the emission of greenhouse gases and the use of natural resources.
These measures include: Improve demand planning and forecasting. Franchises are using technological tools to predict food demand and adjust production accordingly. Improve storage and conservation systems. Franchises are investing in refrigeration and freezing equipment and systems to keep food in good condition for longer. Donate food to charities. Franchises are donating unsellable food to charities that distribute it to people in need. These measures are helping to reduce food waste in franchises, but there is still more to do. It is necessary that franchises continue working to find new solutions to this problem.
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