The stats behind food and energy waste.
- Local kitchens spend approximately 70% of their cooking time using the oven, stove, or grill.
- Many leftover ingredients accumulate at the end of each day, contributing to food waste.
- Gas payments can rise up to 10% during holiday months
- We posed the question: How can we help them sustain their mission while minimizing these challenges?
Energy Efficiency
- Graphing heat conduction of foods like salmon can determine the most energy-efficient cooking time and method (e.g., roasting vs. steaming)
- 3D heat conduction equations are used to optimize power consumption while maintaining food quality.
- In refrigeration, small reductions in temperature fluctuations extend food shelf life and reduce spoilage.
- Optimized refrigeration processes help kitchens reduce the time and frequency of opening cooling units.
Food Waste Reduction
- We model 3D ingredient shapes (e.g., shrimp) using polar graphs and surface integration.
- This helps determine the exact amount of batter needed for frying.
- We used linear equations to find precise ratios for ingredients like onions, peppers, and celery.
- A Diophantine equation was applied to get accurate integer solutions for ingredient amounts.
Join us in the fight against food waste! Learn how our models can benefit your kitchen.
