Reduction and Optimization of Food Waste in Supermarkets using B2B and Technology
Author
Byrgesen, Marc
Term
4. Term
Publication year
2017
Submitted on
2017-06-30
Pages
52
Abstract
This thesis examines how B2B partnerships and digital technologies can reduce food waste in supermarkets, and identifies the key drivers and barriers shaping companies’ digital transformation. Using a business model and environment analysis (market, industry, key trends, and macroeconomic forces) grounded in the Business Model Canvas, the study maps stakeholders, market dynamics, and technological opportunities as well as implementation obstacles. Based on these insights, it outlines an initial business model and a design phase that applies effectuation logic, empathy mapping, recent approaches in Business Process Management, scenario work, and Blue Ocean Strategy to develop four prototypes tailored to different technological and organizational contexts (Doorstep and Handover, Browse and Remove, Doorstep and Tracking, Locate and Remove). The analysis finds that actors across the food supply chain are interested in digital solutions and in reducing waste, that digital initiatives can help lower food waste, but that significant barriers hinder firms from realizing this potential. The report highlights an underserved market around near-expiry refrigerated goods (second chance food) typically discounted in-store without third-party management, and proposes a B2B model in which a partner receives and resells such items as a service to the supermarket. Across the prototypes, it observes methodological commonalities between effectuation and new BPM logics. The work is conceptual and provides a foundation for further development and testing of digital solutions to reduce supermarket food waste.
Denne afhandling undersøger, hvordan B2B-samarbejder og digitale teknologier kan reducere madspild i supermarkeder, og hvilke drivere og barrierer der præger virksomhedernes digitale omstilling. Med udgangspunkt i en forretningsmodel- og miljøanalyse (marked, industri, nøgletrends og makroøkonomi) baseret på Business Model Canvas identificeres interessenter, markedskræfter og teknologiske muligheder samt hindringer for implementering. På den baggrund skitseres en indledende forretningsmodel og en designfase, der anvender effectuation-logik, empatikort, nyere tilgange inden for Business Process Management, scenariearbejde og Blue Ocean Strategy til at udvikle fire prototyper, hver tilpasset forskellige teknologiske og organisatoriske kontekster (Doorstep and Handover, Browse and Remove, Doorstep and Tracking, Locate and Remove). Analysen peger på, at hele fødevareforsyningskæden har interesse i digitale løsninger og i at reducere spild, at digitale tiltag kan bidrage til mindre madspild, men at væsentlige barrierer hæmmer virksomhedernes evne til at realisere potentialet. Rapporten identificerer et ubetjent marked omkring kølevarer tæt på udløb (second chance food), som typisk nedprises i butikken uden tredjepartsstyring, og foreslår en B2B-model hvor en partner modtager og videresælger disse varer som en service for supermarkedet. På tværs af prototyperne fremhæves metodiske ligheder mellem effectuation og nye BPM-logikker. Arbejdet er konceptuelt og retter sig mod at danne et grundlag for videre udvikling og afprøvning af digitale løsninger til reduktion af madspild i supermarkeder.
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