A presentation for reduction of food wastage

1. EFFECTIVE WAYS TO REDUCE
CONFECTIONARY WASTE

2. ORGANIZE BETTER ROTATION OF
STOCK
• The most common method of stock rotation is using the FIFO (First In, First Out)
principle.
• Storing or displaying food with a short shelf life at the front of the shelf.
• Storing or displaying food with a longer shelf life at the back.
• Always using food in the correct order.

3. BETTER STORAGE CONDITIONS
• Keep high-risk food at 5 °C or below or above 60 °C to avoid the temperature
danger zone and food poisoning.
• Store raw foods below cooked foods.
• Store food in suitable, covered containers.
• Avoid refreezing thawed foods.
• Check and observe the use-by dates on food products.

4. ENSURE CORRECT LABELLING AND
PACKAGING

5. UTILIZING
LEFTOVERS
You can create
• Nutritious and delicious
meals
• Reduce food waste,
• Save time and money on
meal planning
• Promote sustainability.

6. SOME EASY METHODS ARE
• Pickling
• Drying
• Fermenting
• Freezing
• Curing

7. METHODS OF WASTE MANAGMENT
Landfill Incineration