هدر الطعام قراءة ٤ دقائق ١ أبريل ٢٠٢٦

The public conversation about food waste tends to imply negligence. Inside a kitchen it looks nothing like that. It looks like a manager choosing, at four in the afternoon, how much to prep for a night they cannot see.

Both errors cost money, but they do not feel equal. Running out is visible and embarrassing; over-prepping is quiet and absorbed. Rational operators therefore over-prep, and the surplus is structural rather than sloppy.

You cannot fix a forecasting problem with a poster about waste. You fix it by giving the error somewhere to go.

That is the whole mechanism. Forsa does not ask kitchens to predict better. It gives the inevitable margin of error a market, an hour before it becomes a loss.

هدر الطعام توقّع الطلب التجهيز الزائد تجهيز المطبخ فائض بنيوي

بقلم فريق فرصة، عمّان. المقال التالي→