Contents

Introduction...........................................................................................................................................1
Objectives..............................................................................................................................................1
Statistical analysis.................................................................................................................................1
The steps involved:................................................................................................................................1
Result:...................................................................................................................................................1
b) Quantities wasted in different segments...............................................................................1
d) order price and outliers.............................................................................................................3
References.............................................................................................................................................8
Appendices:...........................................................................................................................................9
Introduction
Food disposal (Greenfield, Robin , October 6, 2014).has become an increasing concern for
consumers as well as merchants as the world's hunger crisis worsens. Food that is wasted in
GreenLeaf Grocery's healthy food aisle is substantially expanding. GreenLeaf is recognized
for its attention to environmentalism and purity. This growth creates serious ethical questions
about the use of resources and their effects on the surroundings in addition to the financial
ones. This preliminary company study document's purpose is to give an in-depth analysis of
all the variables—such as logistical behavior, how customers behave, and organizational
inefficiencies—that are causing inefficiency to increase. Researchers ( Jenny Gustavsson.
2011 ) will find significant tendencies that could guide potential approaches by examining
specific information trends. We will also discuss various ethical puzzles raised by waste from
food, highlighting the responsibility involved
Objectives:
This report's main goal is to provide an in-depth review (Aitken, Alexander Craig , 1957) of
the increasing volume of food wasted in GreenLeaf Grocery's healthy food subsection, with
an additional focus on baking and pure dairy foods. The goal of the paper is to establish the
main causes and aggravating variables surrounding that issue, including difficulties in the
supply chain, client spending themes, and operational inefficiency. We will then perform a
statistical study using the information that is accessible to identify conclusions and trends in
the disposal of food, allowing us to present insightful advice.
We will also evaluate the moral ramifications of food waste, taking into account GreenLeaf
Grocery's corporate duty and the influence on the environment in addressing this issue. The
results of this research will serve as the basis for creating focused suggestions that
complement GreenLeaf's sustainability goals.
In the final analysis, the goal is to give those who are interested an in-depth knowledge of the
issue of waste of food and to advise ways to cut debris, boost revenue, and sustain ethical
principles in the retail grocery store sector. In addition to being an invaluable asset for
GreenLeaf Groceries, the report will be an invaluable source of information for those seeking
a career related to company consultation.

Statistical analysis

The steps involved:

1) Data collection.
2) Data categorization
3) Use of statistical operations such as histograms , descriptive analysis , correleation fo
find important trends and their projections towards food wasted.
4) Use of excel software that is easy to comprehend.

Result:
a) Median Wasted Volume by Ordering Class
 ● Bakery Deliveries: 26.65 is the typical amount squandered for bakery purchases.

● Dairy Deliveries: 15.96 is the typical amount squandered for milk deliveries.

Final Thoughts and Perspectives

● Notable Distinction: The median amount of wastage incurred by Bakery and Milk
orders differs considerably, with Bakery orders exhibiting a greater typical wastage.

● The implications: In comparison with dairy requests, this implies that bakery sales
could need enhanced waste elimination measures.

b) Quantities wasted in different segments.

Examination of the Mean Amount Unproductive

● Bakery Deliveries: a mean of over 26.65 items go unused when it comes to bakery
deliveries.

● Dairy Purchases: 15.96 units are thrown away on average each month when it comes to
dairy supplies.

● Total Indicate: The median quantities squandered between the two order types is 21.31
pieces on aggregate.

Illustration of Unproductive Amounts

● Bar Chart Representations: It is apparent from the bar chart that, in comparison to dairy
requests, bakery supplies squander more on aggregate.

Final Reflections and Opinions

● Greater Garbage in Bakery: ones assigned to breads produce 10.69 units of waste greater
than the ones placed in dairies.

Possibility of Waste reduction: Regarding the greater mean debris, methods to cut down on
wastage within bakery deliveries might be helpful.

c) varying types of orders, such dairy and a bakery, have varying correlations across the
price and the amount squandered.

Findings of Association

● Dairy Purchase Category: For this purchase type, there is a 0.48 correlation among
the cost and the amount squandered. This shows a somewhat significant association,
indicating that garbage seems to rise along with the cost, albeit not significantly.

● Bakery Order Category: There is a high positive association of 0.75 between this
and the Baking order category. This implies a stronger correlation whereby higher
costs are linked to larger amounts of wastage.

Final Thoughts as well as Perspectives

● Variance in Connection: For both bakery and milking kinds of orders, there is a
discernible distinction in the connection across quantity squandered and value. There
is a higher association with the Bakery purchase category..
● Benefits for the Control of Inventory: In comparison with dairy items, pricing
modifications for bakery products might have a greater effect on methods for reducing
waste because of the larger affiliation. With this knowledge, methods for pricing
might be optimized for decreasing wastage.

d) order price and outliers.

Analytical Statistics

● Average Transaction Value: 25.85 is the mean order price.

●The median Value: A significantly distorted distribution is shown by the mean order rate of
24.03.

● Standardized Variation: The purchased prices exhibit important swings, which is

demonstrated by an average variance of 7.13.

● Interquartile range (IQR): Taking into account Q1 (20.10) and Q3 (32.45), the median of
the IQR is 12.36.

Finding Outliers

● Outliers Count: The IQR methodology generated 0 outliers, indicating a steady dispersion
devoid of unacceptable values.

Display

● Box Plot: Demonstrating no obvious anomalies the rectangular box plot graphically
demonstrates the purchase's pricing dispersion. Approximately homogeneous statistics
surrounds the average value.
Final Thoughts and Perspectives

● Reliable Spread: Both statistical tests and visualizations verify that the purchased amounts
are spread out repeatedly, devoid of anomalies.

● Reasonable Fluctuation: There is some variation nonetheless not sufficiently to point to any
noteworthy anomalies or discrepancies, according to the medium mean deviation with IQR.

d) relation between food arrval and food wasted.

Preparing Information

● Information Transformation: To promote the analysis of trends, the 'Order_Arrival_Date'

was transformed into a date and time structure.

● Samples were sorted according to the 'Order_Arrival_Date' in order to determine the

overall 'Quantity Wasted' for every period.

Illustration of Trends

● Interpretation of Line Graphs: The line diagram displays differences regarding the "Total
Quantity Wasted" throughout a period of timeframe.

● observed Structures Variance in wastes volumes is shown by observable spikes and falls.

Conclusions and Opinions

● Changes in Patterns: as time passes, there are noticeable variations in the quantity that is
discarded, as opposed to an ongoing pattern.

● Possible Effects: Seasons consumer demand, problems with the manufacturing supply
chain, or inadequacies in operations might each have an impact on these modifications.

e) The connection among the mean length of interval among the order's arrival day and
its last day and the category of order—bakery or milking. Is there a variation in the
median timeframe between the two types?

Differences in Time on Median by Ordering Category

● Bakery Purchases: An average turnaround variation of 8.0 days is seen for these
purchases.

● Dairy Purchases: There is a mean delay in transit of 12.0 days for milk deliveries.

Final Reflections and Thoughts

● Extended Standard Time Discrepancy: Having a median time differential of four

days, dairy sales take more to complete than bakery deliveries.

Possible consequences: This implies (Dowdy, S. and Wearden, S., 1983) suggested
milk and cheese may be handled differentially when it comes to holdings
management, which could be having an effect on selling and warehousing tactics and
food wasted.

f) .How does the quantity wasted change with respect to the order expiration date?
Structure of Knowledge

● According to the collection encompasses 173 pieces containing two columns, which were
'Average_Quantity_Wasted' as well as 'Expiration_Date'.

● Data: the median quantity squandered varies from 8.00 to 41.00, with an overall mean of
20.63 as well as an expected variance of 6.36.

Imagination Viewpoint

● Trending Evaluation: as time passes, variations in the typical amount squandered are
depicted in the vertical axis chart. Rubbish levels noticeably rise into the middle of the
calendar year, then begins to reduce.

● Maximum as well as Troughs: At the halfway point of the the highest average amount
squandered takes place with figures reaching an elevated point exceeding 35. The start and
finish of a given year have the greatest declines.

Final Reflections and Opinions

● yearly Variations: There tends to be a yearly trend to the amount that is discarded, with an
increase in the second half of the period and a decrease in the final months.

● Possible Causes include: Modifications in consumer demand shelf life, or inadequacies in

the supply network at certain moments could all have an impact on this tendency. More
studies investigating these elements may yield more knowledge.

variation in waste % across the order of groupings labeled as "Dairy" versus "Bakery."
h) What valuable lessons may be extracted from this analogy?

Evaluation of Waste Proportion Information

● Bakery Wastage Proportion: 13.33% is the standard wastage proportion for shipments
categorized under "Bakery."

● Dairy Wastage Proportion: 7.98% is the standard wasted proportion for shipments
classified as "Dairy."
Final Thoughts as well as Perspectives

● Greater Trash in Bakery: While juxtaposed with 'Dairy' order types, the mean waste rate for
'Bakery' purchases is much greater. This implies (Dowdy, S. and Wearden, S., 1983) that
baked goods may be especially vulnerable to spoilage or overordering, culminating in
increased loss.

Opportunities for Enhancement: In order to minimize debris, there is a chance to enhance

management of inventories or forecasting demand for food products, as seen by the
substantial variance in disposal ratios.

conclusion:
The examination shows that there are substantial variations in waste generation for dairy and
bakery directives ( Francis, DP; Coats AJ; Gibson D , 1999)., especially bread delivery
showing a significantly greater median waste. In bakery directives, there is a greater
association among order price and trash, indicating pricing tactics may be essential to
reducing wastage. Furthermore, this information highlights its uniform distribution by
showing no purchase prices extremes. Figures demonstrate how garbage varies over the
years, impacted by variables like distribution system challenges and shifts in demand from
customers. In summary, findings show that, in order to efficiently minimize debris, changes
in forecasting of demand and focused management of stocks are required, particularly
regarding items used in baking.

References
1. Croxton, Frederick Emory; Cowden, Dudley Johnstone; Klein, Sidney
(1968) Applied General Statistics, Pitman. ISBN 9780273403159 (page 625)
2. Dietrich, Cornelius Frank (1991) Uncertainty, Calibration and Probability: The
Statistics of Scientific and Industrial Measurement 2nd Edition, A.
Higler. ISBN 9780750300605 (Page 331)
 3. Aitken, Alexander Craig (1957) Statistical Mathematics 8th Edition. Oliver &
Boyd. ISBN 9780050013007 (Page 95)
4. Rodgers, J. L.; Nicewander, W. A. (1988). "Thirteen ways to look at the correlation
coefficient". The American Statistician. 42 (1): 59–
66. doi:10.1080/00031305.1988.10475524. JSTOR 2685263.
5. Dowdy, S. and Wearden, S. (1983). "Statistics for Research", Wiley. ISBN 0-471-
08602-9 pp 230
6. Francis, DP; Coats AJ; Gibson D (1999). "How high can a correlation coefficient
be?". Int J Cardiol. 69 (2): 185–199. doi:10.1016/S0167-5273(99)00028-
5. PMID 10549842.
7. "The Food Waste Fiasco: You Have to See it to Believe
it!". www.robingreenfield.org.
8. Jenny Gustavsson. Global food losses and food waste : extent, causes and
prevention : study conducted for the International Congress "Save Food!" at
Interpack 2011 Düsseldorf, Germany. OCLC 1126211917.

Appendices:
order arrival and food waasted
03-07-2024
28-09-2024
23-07-2024
09-02-2024
20-06-2024
02-07-2024
22-05-2024
23-04-2024
15-04-2024
06-07-2024
02-08-2024
30-12-2023
01-11-2024
31-01-2024
Order_Arrival_Date
0 5 10 15 20 25 30 35 40 45

Series3 Series2 Series1

 Histogram
60 120.00%

50 100.00%

40 80.00%
Frequency

Frequency
30 60.00%
Cumulative %
20 40.00%

10 20.00%

0 0.00%
2228121214141416161617181819202122222529303336
Quantity_Wasted

food wasted

20.5671
Mean 3
0.32732
Standard Error 2
Median 18
Mode 16
Standard
Deviation 7.31183
53.4628
Sample Variance 5
Kurtosis -0.0952
0.86506
Skewness 7
Range 36
Minimum 6
Maximum 42
Sum 10263
Count 499
Largest(1) 42
Smallest(1) 6
Confidence 0.64310
Level(95.0%) 3

Price vs food wasted anova result:

 food wasted

20.5671
Mean 3
0.32732
Standard Error 2
Median 18
Mode 16
Standard
Deviation 7.31183
53.4628
Sample Variance 5
Kurtosis -0.0952
0.86506
Skewness 7
Range 36
Minimum 6
Maximum 42
Sum 10263
Count 499
Largest(1) 42
Smallest(1) 6
Confidence 0.64310
Level(95.0%) 3
 shelf life and food wsted
08-07-2024
02-10-2024
30-07-2024
14-02-2024
24-06-2024
07-07-2024
30-05-2024
28-04-2024
23-04-2024
06-07-2024
04-08-2024
01-01-2024
03-11-2024
07-02-2024
Shelf_Display_Date
0 5 10 15 20 25 30 35 40 45

Series4 Series3 Series2 Series1