Foodligence – Predicting Expiry Date of Perishable Foods to Reduce Loss and Waste

Abstract

“Food loss and waste” is a growing issue for the environment, the economy, and society worldwide. It has an adverse effect on social, environmental, and economic issues. Poor planning, excessive production, and customer perception are the main causes of food loss and waste. Inefficient use of perishables before to expiration is another significant contributor to food loss and waste. The study primarily concentrates on Sri Lanka's hotels and restaurants, one of the two main sub-sectors of the hospitality and food services business. To reduce food loss and waste during the processes of the food supply chain of hotels and restaurants, the research suggests an expiry predictor for perishable food items using artificial intelligence. It also suggests a donation platform to distribute any surplus or unconsumed perishables to the needy/beneficiaries. The predictor enables hotels and restaurants to be aware of the best dates to use the perishables they have purchased, while if any are left over or spoil, they can be listed using the freshness index so that people in need can request them and make purchases for a price range the hotels and restaurants have specified. The solution aims to reduce waste in the food supply chain and control it to the greatest extent feasible.