Optimizing food service production planning to minimize food waste (without leaving everyone hungry!)

Food service operations in an all-you-care-to-eat environment need to consider two conflicting objectives: a desire to reduce overproduction food waste (and its corresponding environmental impacts), and an aversion to shortfalls (in which some customer demands go unsatisfied). We’ll show how operations research concepts can be used to help decision makers address the efficient allocation of scarce resources to achieve stated objectives (i.e., how to operationalize the basic economic question of life). Part of the Saturday Morning Science Series

Saturday, December 9 at 10:30am to 12:00pm

Bond Life Sciences Center, Monsanto Auditorium
Columbia, MO 65211

Event Type

Lectures

Departmental Categories

Science

Sponsors

Bond Life Sciences Center

Website

https://bondlsc.missouri.edu/saturday...

Cost

Free

Department

Bond Life Sciences Center

Contact Name

Karla Carter

Contact Phone

573-882-7957

Contact Email

carterka@missouri.edu

Speaker(s) Information

Dr. Ronald McGarvey, Assistant Professor, Industrial & Manufacturing Systems Engineering, and Truman School of Public Affair, University of Missouri

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