Problem: Restaurants and hotels generate large amounts of food waste, increasing costs and harming sustainability.
Outcome: Develop a strategic framework for reducing food waste through AI-based demand forecasting and efficient inventory management.
Week 1-2: Research & Data Collection
Analyze food waste trends in hospitality businesses.
Gather inventory and consumption data.
Week 3-4: Identifying Key Waste Sources & AI Forecasting Model
Use AI to analyze historical data for demand forecasting.
Identify major sources of food waste.
Week 5-6: Strategy Development & Technology Integration
Design smart inventory management solutions.
Implement IoT-based monitoring for tracking food spoilage.
Week 7-8: Waste Reduction Implementation Plan
Develop guidelines for portion control and waste tracking.
Introduce donation or recycling strategies.
Week 9-10: Pilot Testing & Performance Monitoring
Test the strategy in a restaurant/hotel setup.
Measure waste reduction effectiveness.
Week 11-12: Final Report & Business Case for Adoption
Present a business case for adopting the waste reduction strategy.
Document findings and cost savings impact.
