...‘Wasting our Food’ 1) The Problem with Wasting Food • Families are wasting £680 a year on throwing away foods we can still eat • We are throwing away 8.3 million tonnes of food from our homes every year • On average £50 of food is wasted per average family every month • All of the wasted foods are dumped in landfill sites • The rotting food releases methane & Co2 into the air • Half of the food wasted could have been eaten if only we followed the out-of-date on packaging 2) Why do we throw away so much food? • We are using too much food to make meals for families, food may still remain in pans or bowls for self-serving • Not keeping fruits in fridges, so they become more soft or gone off quicker • Not freezing foods which you are not going to eat for a while • Not following the ‘use by date’ • Putting new foods in front of older foods in the fridge or cupboard • Overestimating our shopping • Throwing away leftovers which can be used for something else 3) The Benefits of ‘Not Wasting Foods’ • If everyone stopped wasting food, it would have the same Carbon Impact as taking of 1 in 4 cars off the road in the UK • It will save you money 4) What are Groceries & Food brands doing about this? • Most of the major supermarket retailers in the UK welcome the campaign and have committed to work with WRAP to identify ways they can help us, their customers, to reduce the amount of food thrown away...
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...Out of all the food produced in America, we let up to 40 percent of it go to waste and a big part of that problem is the stores selling it. Grocery stores throw out an outrageous amount of edible food each year that fills our landfills instead of hungry bellies, wastes resources used for harvesting and transporting food, and wastes retailers’ money. There are ways retailers can reduce food waste and wasting of resources by donating food, composting, and marking down foods not up to standards. Most food you see in the supermarket does end up being purchased but a large amount of that food is actually thrown out. NRDC author Dana Gunders states, “In-store food losses in the United States totaled an estimated 43 billion pounds in 2008, equivalent to 10 percent of the total food supply at the retail level” (Gunders, pg. 10). So what are some of the reasons all this food goes to waste? Supermarkets keep such high food standards for their consumers resulting in unnecessary food waste such as a whole carton of eggs being thrown away simply because one is cracked or a bag of oranges being tossed because one orange had a spot on it. Customers often buy produce from stores that they know have high quality foods. Retailers can attract more people to buy these foods if they look appealing so they must be the same size, shape, and color. Retailers must also order enough food so they don’t...
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...Reduction of food waste in the Dutch catering sector | Author: Han Soethoudt [ Auteur: Han Soethoudt ] | Report no. 1335 | Title | Reduction of food waste in the catering sector | Author | Han Soethoudt | Number | Food and Biobased Research number 1335 | ISBN-number | ISBN no. 978-94-6173-336-8 | Date of publication | Date of publication August 2012 | Confidential | No | OPD-code | 6239021000 | Approved by | Toine Timmermans | | Wageningen UR Food & Biobased Research | P.O. Box 17 | NL-6700 AA Wageningen | Tel: +31 (0)317 480 084 | E-mail: info.fbr@wur.nl | Internet: www.wur.nl | | © Wageningen UR Food & Biobased Research, institute within the corporation Stichting Dienst Landbouwkundig Onderzoek (Foundation Service Agricultural Investigation) | Alle rechten voorbehouden. Niets uit deze uitgave mag worden verveelvoudigd, opgeslagen in een geautomatiseerd gegevensbestand of openbaar gemaakt in enige vorm of op enige wijze, hetzij elektronisch, hetzij mechanisch, door fotokopieën, opnamen of enige andere manier, zonder voorafgaande schriftelijke toestemming van de uitgever. De uitgever aanvaardt geen aansprakelijkheid voor eventuele fouten of onvolkomenheden.All rights reserved. No part of this publication may be reproduced, stored in a retrieval system of any nature, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publisher. The...
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...has an immense food waste problem, about fifty percent of all produce in the United States is thrown away and some sixty million tons every day. Almost all of the uneaten food from grocery stores, businesses and restaurants go to landfills, even though a large percentage of the food is edible and unexpired. Americans and businesses waste a great deal of food due to strict standards for food appearance, and the inconsistent food labeling system. If the federal government implements laws on the food labeling system, and educate the public about when food expires, food waste can dramatically decrease. Food that gets spilled or spoiled before reaching its final product or retail stage is called food loss. The U.S is wasting...
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...Consumers and food waste – a review of research approaches and findings on point of purchase and in-household consumer behaviour Aschemann-Witzel, Jessica1; de Hooge, Ilona2; Amani, Pegah3; Bech-Larsen, Tino1; Jenny, Gustavsson3 1 MAPP - Centre for Research on Customer Relations in the Food Sector, Aarhus University, Bartholins Allé 10, DK-8000 Aarhus C, Denmark. 2 Wageningen University, Hollandseweg 1, 6706 KN Wageningen, Then Netherlands. 3 SP Technical Research Institute of Sweden - Food and Bioscience, Box 5401, SE-402 29, Göteborg, Sweden. Paper prepared for presentation at the EAAE-AAEA Joint Seminar ‘Consumer Behavior in a Changing World: Food, Culture, Society” March 25 to 27, 2015 Naples, Italy Consumers and food waste – a review of research approaches and findings on point of purchase and in-household consumer behaviour Introduction Around a third of the world´s food is wasted at various steps of the supply chain (FAO, 2011). In Europe, the largest and increasing share is wasted at the consumer level (EPRS, 2014). The issue has gained considerable public attention in the past years, with a large number of initiatives developed by different stakeholders such as policy makers, retailers (e.g. France, Intermarché, 2014) and NGOs (e.g. Denmark, Stop spild af mad, 2014), and research projects that have and are exploring the issue (CONANX; FUSIONS). Furthermore, the European Parliament has called for 2014 to be the ‘year against food waste’ (EP,...
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...one-third of the food produced goes to waste every year, with most of it ending up in the environment. The food waste is equal to 320,000 jumbo jets worth of food thrown into our environment every year (Cicatiello, 101). Recycling, reusing and reducing wasted food and creation of infrastructures that support these actions through the supply chain can help in feeding the Americans who are food insecure approximated to be 49 million (Cicatiello, 101). Decrease in agricultural stress on the surroundings, and increase in business efficiencies for those either producing or selling food. This essay shows areas in food supply chain where food wasting can occur and economic and environmental effect of wasted food, and the occasions when registered dietitian and nutritionists can assist reduce food wastage in an infrastructure where we have consumer and...
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...Ethanol Production From Food Waste A PROJECT REPORT Submitted in partial fulfillment of the requirements for the Award of the Degree of Bachelor of Technology (Biotechnology) Under the Guidance of Dr. S.M. Bhatt (Associate Professor) Department of Biosciences By Abhishek Agarwal Registration No. 10809065 Roll No. RB18B2A07 Department of Biotechnology Engineering Lovely Professional University Phagwara –144401 November 2011 CERTIFICATE This is to certify that Abhishek Agarwal bearing Registration no. 10809065 has completed minor project titled, “Ethanol Production from Food Waste” under my guidance and supervision. To the best of my knowledge, the present work is the result of her original investigation and study. No part of the dissertation has ever been submitted for any other degree at any University. The dissertation is fit for submission and the partial fulfillment of the conditions for the award of degree of Bachelor of Technology. Date Dr. S.M. Bhatt Assistant Professor Biometric Id 14722 Lovely School Of Bio Sciences Lovely Professional University Phagwara, Punjab. DECLARATION I,Abhishek Agarwal , student of Btech Biotech+M.B.A., under Department of Biotechnology Engineering of Lovely Professional University, Punjab, hereby declare that all the information furnished in this minor project report is based on my...
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...Waste Food By Cayden Dale Did you know that 80% plus people in America waste there food and leave it so it will ruin the environment seconds and dads at a time, people don't understand why you shouldn't waste food, because it affects the air we breathe to the landfills being made for all the thrown away food we have plus every day we fill a stadium up with wasted food sometimes even more, it makes our water dirty and cost more money. People all around the world waste food and everytime they do they make the environment worse every day. and this keeps happening everyday with 80% of the population of america to do this, always finish your food or an to give it away. About 165 billion Dollars of food is thrown away every year, and 33 million...
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...Huge Difference between amount of food waste produced and amount recycled: % of recycled food waste: <1% From the view of restaurant and Property management company of housing estate: * High Cost of handling food waste Extra operational costs to hire company for classification of waste, and transportation of waste to waste management company * Difficulties in handling the waste Storage problem: Bad and stinky smell due to decay of food. Special container and good ventilation system can solve this problem, but those items are self financed which increases the restaurants' operational costs. Timing for collection: Food waste is only collected by recycling company in specific dates and time, implying that restaurant bear the responsibility to for storage of the food waste. It occupies space, hinder normal business operations and create hygienic problem. Transportation problem: Special Container and bad odor problem mentioned above, besides, if trucks are rented, it may involve hygienic problem and clean-up fee because of the bad odor remained in the trucks. Also, as water occupies about 80%1 of food waste, heavy weight becomes a booster for transportation cost. * Economies of Scale The cost for waste management company follows the economies of scale, which greater recycling amount implies a cheaper handling cost per unit. Under the circumstances of insufficient amount of food waste supplied, operation cost increase which leads to lower of profitability...
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...Most people don’t realize how much food they throw away every day from uneaten leftovers to spoiled produce. About 95 percent of the food we throw away ends up in the landfills or combustion facilities. In 2014, we disposed of more than 38 million tons of food waste. Once in landfills, food breaks down to produce methane, a potent greenhouse gas which contributes to climate change. "When we waste food, we waste all of the resources it takes to bring it to our plates—from money to farmland, energy and water," said Dana Gunders. Food waste is not a new problem, and our habits are only getting worse. We have the power to feed the hungry but we decide to throw our food out. Food waste is also bad for our community. Americans throw out $165 billion worth of food each year. Reducing our food waste will not only save money because we'll buy less food to waste, but it will also help the community. But as big as the problem is, you can do something about it....
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...themselves at the crossroad of so many issues – one of them, food waste. It can cost retailers up to 4% of their business revenue (Weber et al., 2011). Given the need to be profitable and competitive throughout the future, this matter cannot continue to be ignored. According Gustavsson et al. (2011), food waste is a global predicament of stunning proportion underlying reasons differs between countries. The author stress out that food waste in industrialized countries is dominated by retail and consumer waste whereby high losses at the post-harvest and processing stage due to spoilage in warm and humid climates resulting from the lack of modern transport and storage infrastructure. Kaye (2011) in his writing states that, despite the rising prices of the commodity, the problem of food waste is not about the supply, but of distribution channel and efficiency. Various factors contribute to food waste. Kaye (2011) comments that American restaurant portions are only proper for a buffet but not a sensible meal; confusing labeling on food products that lead many consumers to dispose food products that are still edible; government regulations that get in the way of donating food to charities; and marketing schemes that encourage the purchase of large quantities that even the most famished households cannot consume before the food spoils. Statistics of Global Food Waste If this problem persist without any measures to be taken, food inflation is going to reach severe high by 2030 and many...
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...about was the food.”We lived like hobbits for a week… Breakfast, second breakfast, Elevenses, Luncheon, afternoon tea, dinner, and of course supper.” They expressed how sick of eating they were, but they didn't stop. Why? Well, why not? Why would you pass up food on every level of a cruise ship? Or 24 hour room service? It is clear two teenage girls are never going to finish all of the food they are presented. No human is capable of eating that amount of food.So why do we use time resources and energy to produce large portions of food just to dump every wasted plate down the garbage chute? Americans struggle immensely with food waste, and it’s not just food. When you think of all the food being wasted don’t think so shallow; someone's unfinished plate being dumped into the trash. Think resources, time, energy, and the obvious-- food. Consumers have more to think about when it comes to the waste they cause when they are dealing with our food sources. Think of a that apple that you put on your plate, and later decided you didn’t want so you tossed it. You didn’t just waste an apple. You wasted soil. You wasted a seed. You wasted...
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...the mud, as if he thought it would provide a sensation of being full, as if it would help him. Disconsalte, for I knew I couldn’t do anything to help this poor child, for I was one to… in a moving vehicle never to see him again. Ever since then I have never been the same person, Now that I can help children and millions of people around the world, it is a chance to finally honor that little boy, who is now probably deceased due to lack of nutrition and clean water. Disease and starvation are plaguing third world countries, we can’t just sit around and expect everything to change on its own. We can’t just waste food as if it is a simple luxury, every time you throw away food that you could’ve easily finished think about a child who has nothing to throw away, a child who would kill just for single grain of rice. There is a countless amount of ways to prevent food waste, as easy as writing a shopping list before you go to the grocery store, yes it can be that easy. It is simply planning, if...
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...Experiment on Biogas production for Lovely University Hostel mess using food wastage (starch and sugar) along with Algi from nearby marshy area. 2 ABSTRACT There has been many successful efforts in the past to produce biogas from cow dung slurry. Thousands of biogas plants have been installed in India and possibly abroad to say no to conventional energy resources. Afterwards there were experiments to mix cow slurry with food waste, paper waste and leaves poultry farm waste. We are going to use existing knowledge to make hostel messes energy efficient and moreover check the performance of the plant adding Algi from nearby marshy lands(easily located in village areas in India). This will help save lot LPG needed and also reduce environment hazards of land filling organic waste available in huge quantity in LPU. INTRODUCTION All over the world efforts are at their maximum level to decrease the dependency on conventional fuels giving way to green energy based upon renewable energy resources. Though LPG is used in all the hostels in Lovely Professional University (LPU) but we thought of utilizing the huge quantity of food waste coming out of hostel mess on daily basis. There are around more than 12,000 students staying in the hostels and every hostel have their own mess. Making biogas out of this would not make the messes energy efficient but also reduce the environment hazards as a result of decomposition of organic waste. Biogas production requires anaerobic digestion. Project aimed to...
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...aim to address the problem of needless food waste that occurs all around the world. Much of this waste can be attributed to the inefficiencies of the grocery shopping itself. For any number of reasons, shoppers purchase food in excess, or without a specific plan for how they will use a given item. A simplified example: suppose a shopper purchases a ripe tomato because it is being sold for a fair price, he enjoys tomatoes, and assumes he will use it in a dish soon. Over the course of the following week, however, the individual fails to consume the tomato. He dines out with friends, chooses to prepare meals that do not require tomatoes, or simply forgets he had purchased the tomato at all. The tomato spoils and he throws it out. He has not only misused his money, but he has disallowed the possibility for any other person consuming the tomato. Our customer feels upset at this waste. We hope to provide a solution for our customers that will reduce grocery buying inefficiencies and make our customers’ lives better. Our customer is the socially conscious grocery shopper. They are adults with middle to high income, and middle to high education level. Our product is best suited to individuals who do want to prepare food at home. Our customer is willing to change his grocery shopping habits in an effort to waste less food. The solution is Mela. Mela is a subscription service that makes the grocery buying more efficient and reducing food waste is its primary objective. Mela uses an algorithm...
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