Reducing fresh fish waste while ensuring availability: Demand forecast using censored data and machine learning

• Type: Article in International Scientific Journal
• Date: 2022

Authors

Vera L. Miguéis (Author) FEUP; Pereira, A (Author) Other; Pereira, J (Author) Other; figueira, g (Author) FEUP

Journal

Title: Journal of Cleaner Production

Vol. 359

ISSN: 0959-6526

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 6 Citations

Scopus

Other information

Authenticus ID: P-00W-F0B

DOI: 10.1016/j.jclepro.2022.131852

Abstract (EN): Food waste reduction represents a potential opportunity to enhance environmental sustainability. This is especially important in fresh products such as fresh seafood, where waste levels are substantially higher than those of other food products. In this particular case, reducing waste is also vital to meet demand while conserving fisheries. This paper aims to promote more sustainable supply chains by proposing daily fresh fish demand forecasting models that can be used by grocery retailers to align supply and demand, and hence prevent the production of food waste. To accomplish this goal, we explored the potential of different machine learning models, namely Long Short-Term Memory networks, Feedforward neural networks, Support Vector Regression, and Random Forests, as well as a Holt-Winters statistical model. Demand censorship was considered to capture real demand. To validate the proposed methodology, we estimated the demand for fresh fish in a representative store of a large European retailing company used as a case study. The results revealed that the machine learning models provided accurate forecasts in comparison to the baseline models and the statistical model, with the Long Short-Term Memory networks model yielding, in general, the best results in terms of root mean squared error (27.82), mean absolute error (20.63) and mean positive error (17.86). Thus, the implementation of these types of models can thus have a positive impact on the sustainability of fresh fish species and customer satisfaction.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 11