Food Preservation

American families lose up to 255 of the food and beverages they buy. (Endhunder.org.2012)

Zucchini Testing After 14 days

Approximately up to 10% of food purchased by restaurants becomes kitchen lose due to spoilage (Restaurant.org, 202)

Asparagus Test – Taken After 14 days

 

REMARKS:

  • Approximately 4 to 10% of food purchased by restaurants becomes kitchen waste.
  • American families throw out approximately 25% of food and beverages they buy.
  • A certain amount of food in supermarkets is deemed unusable (“food loss”) because of moisture loss, spoilage, and other causes.
  • Food losses can also be qualitative, such as reduced nutritional value and undesirable changes to taste, texture, or color, or quantitative as measured by decreased weight or volume.

SUPPORTING INFORMATION:

At the retail and end-consumer stages of the supply chain, perishables make up the majority of food losses, due to the high volume of consumption and the food’s tendency to spoil. In terms of total mass, fresh fruits and vegetables account for the largest losses, followed closely by dairy, and then meat/poultry/fish.

American families throw out approximately 25% of the food and beverages they buy. The cost estimate for the average family of four is $1,200 to $2,275 annually.

The USDA estimates that supermarkets waste $15 billion annually in unsold fruits and vegetables alone. In-store food waste in the United States totaled an estimated 43 billion pounds in 2008, equivalent to 10% of the total food supply at the retail level. Unfortunately, the retail model views waste as a part of doing business.

According to the USDA, households and food service operations (restaurants, cafeterias, fast food, and caterers) together lost 86 billion pounds of food in 2008, or 19% of the total U.S. retail-level food supply. Approximately 4 to 10% of food purchased by restaurants becomes kitchen waste, both edible and inedible, before reaching the consumer.

There are 980,000 restaurant locations is the United States with 93% having fewer than 50 employees. This industry generates $660 billion in sales for 2013. The restaurant industry represents 4% of U.S. GNP or $1.8 billion in a single day. Restaurants take 47% of the food dollar.

PROJECT DESCRIPTION:

 

The von Hoffmann & Partner Solution:

von Hoffmann & Partner Technologies, after years of research and development, created a new technology called Energetic Quanta Cymatic Communication Technology (EQCCT). Von Hoffmann & Partner is introducing a new application which has been tested and validated in both our lab and in commercial kitchens to help keep produce and milk products fresher, longer.

FUNDEMENTAL BUSINESS GOALS AND PRODUCT CHARACTERISTICS:

  • Reduce food cost in restaurants and homes due to spoilage.
  • Marketing products to both commercial and consumer food markets (Worldwide.)
  • Product size designed to fit and work with both commercial and consumer kitchens and is simply either cut to the size needed. Or product is placed on top of counter for non-refrigerated fruits and vegetables or inserted onto shelf of refrigerator. (Note: Product designed to fit into any refrigerator.)
  • Product designed to be waterproof and durable. 

 

 

MARKET BENEFITS:

In 2011, The American consumer spent 11.2% of their annual income on food. In 2012 the average income of US households was $45,018 per annum and American families are wasting approximately $1,260.50 per year on food.

  • Average Annual Dollars Spent on Food: $5,042.01 ($45, 018 x 0.112)
  • Average Annual Dollars Lost on Spoilage: $1,260.50 ($5,042.01 x .25)

EQCCT Food Technology will reduce the food cost to families by allowing them to keep food fresher longer.

SUMMARY:

Besides the great benefit of being able to truly help people, when reviewing the potential revenue from just 1% of two of the United States food markets (restaurants and consumer kitchens), we are looking at generating revenues of approximately $326,957,768 in the first two years of operations. Not to mention other segments that could be served as well, like military kitchens, supermarkets, cafeterias, schools, hospitals, etc.