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WASTE DISPOSAL
“Food waste is part of food loss and is refers
to discarding or alternative (non-food) use of
safe and nutritious for human consumption all
along the entire food supply chain”
Food waste represents a large percentage of
the biodegradable organic matter of both
liquid and solid nature from many industries
such as restaurants, food manufacturing, and
processing facilities as well as other locations
like supermarkets, schools, prisons, hotels,
corporate offices, catering halls, food courts,
etc.
The waste may be accidental or intentional but
ultimately leads to less food available for all.
FOLLOWING PRACTICES TO BE PRACTICED:-
1. PERISHABLE FOOD DONATIONS
The products which are likely to be
unmarketable or returned or the processed
food that have short shelf live from date of
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manufacturing are to be distributed in
advance so that it can be consumed instead of
getting wasted.
2. FOOD REDISTRIBUTON
Companies, charities, and individuals can all
benefit from the redistribution of surplus food
to those who need it as it is a win-win solution
for food waste.
3. WASTE REDUCTION AT FOOD
SERVICE ESTABLISHMENTS
REDUCE PRE- SALE FOOD WASTE
This is the kitchen waste that is generated
before the sales to customers. Following are
the suggestions :-
a) Be aware of quantity and timing of food
that is ordered.
b) Check out possibilities for donating any
excess prep waste to local food shelters.
c) Order for a recipe from menu which
doesn’t have much waste during its any
stage of production.
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Perishable and prepared food donations: This
involves collection of extra foods during food
preparation at facilities such as restaurants,
food caterers, supermarkets, hospitals etc.
and distributed to needy peoples.
4. FEED TO ANIMALS
Feeding leftover food to cows is a very old
practice in Hindu religion in India. In most
parts of India food discards from food service
establishments are collected in drums and
carried over to feed piggery. On the other
hand, food waste from the household is fed to
pet animals like cows and dogs.