This document is a letter of transmittal from Fazlea Allahie, a student at IBAIS University, submitting an assignment on food waste management to fulfill course requirements. It includes a certificate from the course teacher certifying that the assignment was completed under their guidance. Fazlea Allahie declares that the work is original and does not violate copyright. The assignment aims to clarify knowledge about food, food production, refrigeration, food safety, food waste statistics and categories, food waste collection systems, the global impact of food waste, and waste prevention strategies.

1. i
LETTER OF TRANSMITTAL
16th September, 2017
The Course Teacher
Department of Tourism & Hospitality Management
IBAIS University
Dhanmondi, Dhaka
Subject: Submission of Assignment on Food Waste Management.
Dear Sir,
This is to inform you that I am Fazlea Allahie, one of the Students of Tourism & Hotel
Management Department; IBAIS University has prepared this Assignment Titled
“Food Waste Management”. I have prepared this Assignment to fulfill the Food
Hygiene & Sanitation Course requirements.
I therefore, fervently hope that your Personality would be magnanimous enough to
accept Assignment & give me opportunity to fulfill my Food Hygiene & Sanitation
courses requirements.
Yours Truly,
Fazlea Allahie
ID NO: 2502163102 / Batch – 31th
BTHM – Evening
Department of Tourism & Hospitality Management
IBAIS University

2. ii
CERTIFICATE OF THE COURSE TEACHER
This is certify that the “Food Waste Management” is prepared by Fazlea Allahie
ID: 2502163102 as a partial fulfillment of Food Hygiene & Sanitation Course
requirement of Bachelor of Arts in Tourism & Hotel Management degree from IBAIS
University.
The Assignment has been carried out under my guidance & is a record of the bona
fide work carried out successfully.
_____________________________
Mohammad Badruddoza Talukder
Assistant Professor
Department of Tourism & Hotel management
IBAIS University
Dhaka, Bangladesh

3. iii
DECLARATION
I herby do solemnly declare that the work presented in this Assignment has been
carried out by me & has not been previously submitted to any other University for an
academic certificate.
The work I have presented does not breach any Copyright.
I further undertake to indemnify the University against any loss or damage arising
from breach of the foregoing obligations.
Yours Sincerely,
Name: Fazlea Allahie
ID: 2502163102
Department: BTHM

4. iv
ACKNOWLEDGEMENTS
This is a great learning experience for me to prepare this Assignment under the
Course Teacher Mohammad Badruddoza Talukder, Assistant Professor,
Department of Tourism & Hotel Management, IBAIS University. I came to learn so
many academic things from him & it is a great pleasure for me to acknowledge my
gratitude to him through making this Assignment.
Then I would like to express my thanks to all, with whom I have worked & those who
helped me favoring with all information.
Finally I want to show my gratitude to Almighty God, because this Internship Report
Truly the result of God grace.

5. v
EXECUTIVE SUMMERY
Food waste represents a rather large and currently underutilized source of potentially
available and reusable nutrients. Laboratory-scale experiments evaluating the
hydrothermal carbonization of food wastes collected from various sources to
composition and carbonization process conditions influence primary and secondary
nutrient fate. Results from this work indicate that at all evaluated reaction times and
temperatures, the majority of nitrogen, calcium, and magnesium remain integrated
within the solid-phase, while the majority of potassium and sodium reside in the
liquid-phase. Food waste management has gained increased emphasis in recent times,
especially in the context of the recently adopted United Nations sustainable
development goals. The initiative is driven mainly by the need to address declining
natural resources, to reduce greenhouse gas emissions, and to reduce waste disposal
into landfills. The current study gives an overview of food waste management
including global trends and regional activities, discusses various solutions for food
waste management, gives an idea about various pathways that could be adopted, and
innovative technology and management solutions. Emerging business models for food
waste management have been identified and porter’s five forces analyses were done
for the various food waste management pathways. The amount of food waste has been
increasing dramatically over the last several decades and some estimates indicate that
as much as 40% of food in the US is thrown away. Composting or using food and
other organic waste as feed stock for an anaerobic digester are two of the common
alternatives to landfill. Also, sustainability of natural environment is should be take
into account for the global village.

6. vi
OBJECTIVES OF THE ASSIGNMENT
The objective of preparing this Assignment is to clarify the knowledge gathered
during the Class & Practical Orientation. Some specific objectives can be expressed
as follows –
1. To Know About Food
2. To Know About food sources
3. To Know About food production
4. To Know About refrigerator & freezers
5. To Know About temperature & danger zone
6. To Know About Hazard analysis of critical control points (HACCP)
7. To Know About food waste & food waste statistics
8. To Know About food waste category
9. To Know About food waste system (SGT Based)
10. To Know About full vacuum system, gravity vacuum system, food waste
collection and recycling
11. To Know About food waste global impact
12. To Know About waste prevention