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Lean Procurement Practices for Reducing Food Waste

Lean procurement practices are often viewed as how to enhance the procurement process and workflows, reducing time and eliminating waste, lower costs while improving the standard of products and services, improve the performance and responsiveness of suppliers, increase the main target on those activities that add value to the firm and enhance procurement’s strategic instead of transactional focus.

What Causes Food Waste

Food waste could happen at anywhere and anytime. Some foods are even losing before they leave the farms. During production stage garbage might be thanks to insufficient skills, over order, natural calamities, lack of proper infrastructure, transportation and over-production. It also occurs when edible food is intentionally discarded by consumers once they over purchase what they have, improper storage or goes past the expiry date. Retailers will tend to reject foods which don’t meet their requirement like quality, packaging and cosmetic defect.


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Yvonne Ong Hwee Ping, DPSM
Yvonne Ong Hwee Ping has substantive years of experience in the field of inventory management, and specifically in the Food & Beverage industry. She is a member of the Singapore Institute of Purchasing and Materials Management (SIPMM). Yvonne completed the Diploma in Procurement and Supply Management (DPSM) on September 2020 at SIPMM Institute.
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