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How to manage food losses and waste with FoodMeUp?

Learn how to use the gross/net weight feature of the FoodMeUp tool article.

Hind Andaloussi02/02/2020

Learn how to use the gross/net weight feature of the FoodMeUp tool article.

ome foods undergo a first transformation necessary for their integration into a recipe. This is the case with many fruits and vegetables (we peel the potato, we seed the grapes, we remove the carrots, etc ...)

At item level, taking these material losses into account creates the distinction between gross weight and net weight. This is important for calculating the right quantities of supply necessary for the realization of a recipe and for determining the fair cost of an item.

You can fill in this information in FoodMeUp in the "Net weight of the article in production" block, located under the photo of the article.

To apply a weight variation:

1. Click on “ Indicate a weight variation ”

2. Enter the type of variation (loss or gain), then the value in%.

If you do not know the average weight variation: the application allows you to calculate it by entering the gross weight and the net weight of the item in the corresponding fields. Click on Claculate.

3. Validate

This parameter allows:

To adjust the supplies of this article according to its net weight

Example: I need 5kg of apples to make a compote recipe. We then speak in net weight. If the mention of 20% material loss has been correctly entered in the tool, it will automatically calculate that a minimum supply of 6kg is required to make the recipe for the compote.

To refine the calculation of the cost and profitability of the item when it is incorporated into a recipe

Example: we buy apples by 10kg crate at € 12.80 per crate. To make applesauce, you need 5kg of apples. This weight refers to a net worth *. The quantity of apples to buy is therefore equal to:

 5 x (1 + 20%) = 6 kg (calculated automatically by the tool)

The cost of these 6kg of apples is equal:

6.00 x (10.00 / 12.80) = 7.68 €

The profitability of the article is reduced in proportion to its gross weight> net weight yield.

* Item weight and volume units are always net when used in a recipe. Piece units, on the other hand, refer to gross weight. The tool automatically applies the percentage of loss or gain on them.

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To help you understand the material losses, you will find below a summary table of the percentages of waste to be taken into account for common ingredients:

The vegetables

  • 40% waste:  Asparagus, Cauliflower, Pumpkin, Leek, Radish, Salsify
  • 30% waste:  Celeriac, Courgette, Turnip
  • 20% waste:  Eggplant, Chard, Beetroot, Carrot, Mushrooms, Cucumbers, Endives, Spinach, Lamb's lettuce, Raw peeled potatoes
  • 10% waste:  Garlic, Shallots, Onions, Green beans, Tomatoes, Baked potatoes

The fruits

  • 40% waste:  Lemon, Grapefruit, Melon, Watermelon, Rhubarb, Pineapple
  • 30% waste:  Banana, Mandarin, Clementine, Orange
  • 20% waste:  Apple, Pear, Apricot
  • 10% waste:  Strawberry, Kiwi
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