Thesis Title: FOOD WASTE PREVENTION IN DENMARK

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Thesis Title: FOOD WASTE PREVENTION IN DENMARK
Master in Agricultural Economics
Case Study: Data (average food consume per day)
Analysis of the case study data:

Miekle & Hurtigkar restaurant are used different types of high technologies that are improving to make food.
It has a Paco Jet, Teddy (Bjrn Mixer), Treezer , a Chef Prep Food Cutter, A Wire Cheese Slicer, Electric Meat Slicer, The Thermomix food processor, Convection Oven,
green cooler for vegetable storage and Japanese Grill etc. Food stores management is very good. Write more information about high technology device of smart kitchen
and food store system.

Scandic Webers don’t have Paco jet, Japanese Grill, Teddy, A Wire Cheese Slicer. It has a Normal Meat Slicer.

Quality Hotel don’t have Paco Jet, Teddy. It has a Normal Meat Slicer.

– Calculate the percentage every item, and you also need to put that relation to the total amount of gross waste that uses.
– Also you have to compare within three restaurants. You have to find out the main reason for less food waste than you will compare each other.

1.Explain this chart.
2.Why Mielcke Hurtigkarl had thrown less food waste? What is the main reason for less food waste?
3. Which types of technology are they used to make food?
4. Which process are the perfect to save food waste in the restaurant?
Note :I want to add this point ( Analysis of the case study data) in my thesis at Chapter 4.