Application of Multiple Criteria Decision Making (MCDM) in Bakery Industry. Study Case: Wastes and By-Products

Abstract

Food waste and food loss is a global issue that became the focal point at many FAO Conferences. Increasing the use of food by-products and wastes is the key to improving the economy, increasing the consumers’ incomes, and improving food security. The article aim is to use the MCDM method for the case of the bakery industry, taking into consideration 6 criteria (1 - Availability, 2 - Market price, 3 - Valuable substances, 4 – Resistance, 5 – Organoleptic characteristics, 6 – Shelf life) applied for 3 possible by-products (winemaking, apple, hemp). Results indicate that the most appropriate waste and by-products suitable to be used in the bakery industry are those from the wine industry (39.6), followed by the apple processing industry (36.91p), respectively hemp industry (27.04p).