The presentation discusses food waste management. It defines food waste and outlines sources of food loss throughout the supply chain, from farms to consumers. Data shows that 44% of US food waste comes from residential sources while quick service restaurants contribute 13%. India wastes up to 40% of its food production worth Rs. 50,000 crore annually. The presentation recommends investments to improve infrastructure and food handling practices to prevent waste and notes the advantages of managing food waste through composting.
food waste has been one of the least discussed topics yet so devastating on the environment and human life as global warming and pollution
this ppt discusses the food waste valuation on the global and national context and some of the ways to keep it at bay!
An overview of the scale of the problem of food waste around the world and also the problem of hunger and what can be done or what is being done to solve this problem.Various organizations working on this problem is also discussed.certain guidelines are also provided which can be followed by an individual to reduce food waste.
food waste has been one of the least discussed topics yet so devastating on the environment and human life as global warming and pollution
this ppt discusses the food waste valuation on the global and national context and some of the ways to keep it at bay!
An overview of the scale of the problem of food waste around the world and also the problem of hunger and what can be done or what is being done to solve this problem.Various organizations working on this problem is also discussed.certain guidelines are also provided which can be followed by an individual to reduce food waste.
In the last hundred years, the steadily increase in world population has contributed in the growth of global food
production. Food is one of the most consumed goods worldwide, thus waste produced from it is of large quantities.
This significant increase of food waste generation has become a global issue.
food waste or food loss is the major problem in the world.we should be aware of it because one third of the food produced is wasted, costing the world economy about $750 billion.
Food is one of the human basic fundamental needs among others needs. The highest challenge ever in our daily life is Food Waste Reduction with dynamic methods, eventually, recycling is a general concept to measure basic human rights.
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 refrigerators & 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 the food waste category
9. To Know About food waste system (SGT Based)
10. To Know About full vacuum systems, gravity vacuum systems, food waste collection, and recycling
11. To Know About energy from food wastes, on-site food waste segregation, and treatment
12. To Know About waste prevention
Waste Management in Food Processing Industry (Recovery of Food Waste, Recovery of Fruit and Vegetable Wastes, Recovery of Protein, Fat Extraction, Silage Production, Uses of Enzymes, Treatment of Diary Wastes, Treatment of Wheat Starch Effluent, Production of Earthworm Proteins, Utilization of Waste in Animal Feeds)
The Food Industry is a complex, global collective of diverse businesses that supplies most of the food consumed by the world population. Only subsistence farmers, those who survive on what they grow, and hunter-gatherers can be considered outside of the scope of the modern food industry.
Food industry produces large volumes of wastes, both solids and liquid, resulting from the production, preparation and consumption of food. These wastes pose increasing disposal and can pose severe pollution problems and represent a loss of valuable biomass and nutrients.
See more
https://goo.gl/fUuMSR
https://goo.gl/tTnsQY
https://goo.gl/l1Osna
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Food Processing Management, Food Processing, Management in Food Processing Industry, Managing Food Processing Industry Waste, Industrial Food Processing Waste, Managing Food Processing Industry in India, Managing Food Processing Unit, Food Production Management, Waste Management in Food Processing Industry, Treatment and Disposal of Food Processing Waste, Waste Management in Food Industry, Waste Treatment in Food Processing Industry, Waste Management and Utilization, Food Waste Disposal, Industrial Food Waste Management, Food Waste Disposal and Handling, Food Wastes Disposal Methods, Waste Management Opportunities in Food Processing Industry, Management and Utilization of Food Processing Wastes, Solid Waste Management in Food Processing Industry, Disposal of Food Processing Wastes, Waste Management and Methods of Waste Disposal, Reducing and Managing Food Waste, Treatment of Food Processing Wastes, Food Processing Waste Management, Industrial Wastes Food Processing, Food Industry Waste Management, Waste Treatment Plants, Processing of Food Wastes, Waste Management and Utilization in Food Production, Managing Food Industry Waste, Food Waste Management, Management of Food Processing Waste, Food Waste Recycling, Waste Management in Food Manufacturing, Food Waste Collection, Food Waste Collection, Disposal & Recycling, Waste Management Plan, Food Waste Recovery, Fruit Waste Utilization, Waste Utilization of Fruits and Vegetables, Fruit and Vegetable Waste Management, Waste Utilization in Food Industry, Method for Quantitative Recovery of Protein, Recovery of Protein, Fat Extraction, Treatment of Fatty Effluent, Recovery of Utilization of Protein
India -One of the largest food producers of the world.
India also produces a variety of temperate to tropical fruits, vegetables and other food products. Processing of food products plays an important role in the conservation and effective utilization of fruits and vegetables.
Food Safety General Principles including: Foodborne Illness vs Food Poisoning, Types of Hazards in Food Hygiene, The 5 Key Principles of Food Hygiene, Critical Basics for Food Hygiene, Cooking-ware Types & Food Safety ,Plastic Containers, Food Safety Management Systems.
It covers general and critical information on each of the sections it includes.
Helpful for acquiring a good knowledge about the food hygiene topic.
Can be presented in class settings or workshops.
A brief presentation Organic Food Industry.
Which includes:
# Varieties of Organic Foods
# Consumption of Organic Food in India
# Why Organic Foods are costlier?
# Growth Drivers
# Government Support towards these industries
# Investment Opportunities
# Foreign Investors in India
# FDI – Foreign Direct Investment
# Export of Organic Food Products
# Employment Opportunities
# Buy Online
The training slide outlines food safety culture that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
In the last hundred years, the steadily increase in world population has contributed in the growth of global food
production. Food is one of the most consumed goods worldwide, thus waste produced from it is of large quantities.
This significant increase of food waste generation has become a global issue.
food waste or food loss is the major problem in the world.we should be aware of it because one third of the food produced is wasted, costing the world economy about $750 billion.
Food is one of the human basic fundamental needs among others needs. The highest challenge ever in our daily life is Food Waste Reduction with dynamic methods, eventually, recycling is a general concept to measure basic human rights.
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 refrigerators & 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 the food waste category
9. To Know About food waste system (SGT Based)
10. To Know About full vacuum systems, gravity vacuum systems, food waste collection, and recycling
11. To Know About energy from food wastes, on-site food waste segregation, and treatment
12. To Know About waste prevention
Waste Management in Food Processing Industry (Recovery of Food Waste, Recovery of Fruit and Vegetable Wastes, Recovery of Protein, Fat Extraction, Silage Production, Uses of Enzymes, Treatment of Diary Wastes, Treatment of Wheat Starch Effluent, Production of Earthworm Proteins, Utilization of Waste in Animal Feeds)
The Food Industry is a complex, global collective of diverse businesses that supplies most of the food consumed by the world population. Only subsistence farmers, those who survive on what they grow, and hunter-gatherers can be considered outside of the scope of the modern food industry.
Food industry produces large volumes of wastes, both solids and liquid, resulting from the production, preparation and consumption of food. These wastes pose increasing disposal and can pose severe pollution problems and represent a loss of valuable biomass and nutrients.
See more
https://goo.gl/fUuMSR
https://goo.gl/tTnsQY
https://goo.gl/l1Osna
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Food Processing Management, Food Processing, Management in Food Processing Industry, Managing Food Processing Industry Waste, Industrial Food Processing Waste, Managing Food Processing Industry in India, Managing Food Processing Unit, Food Production Management, Waste Management in Food Processing Industry, Treatment and Disposal of Food Processing Waste, Waste Management in Food Industry, Waste Treatment in Food Processing Industry, Waste Management and Utilization, Food Waste Disposal, Industrial Food Waste Management, Food Waste Disposal and Handling, Food Wastes Disposal Methods, Waste Management Opportunities in Food Processing Industry, Management and Utilization of Food Processing Wastes, Solid Waste Management in Food Processing Industry, Disposal of Food Processing Wastes, Waste Management and Methods of Waste Disposal, Reducing and Managing Food Waste, Treatment of Food Processing Wastes, Food Processing Waste Management, Industrial Wastes Food Processing, Food Industry Waste Management, Waste Treatment Plants, Processing of Food Wastes, Waste Management and Utilization in Food Production, Managing Food Industry Waste, Food Waste Management, Management of Food Processing Waste, Food Waste Recycling, Waste Management in Food Manufacturing, Food Waste Collection, Food Waste Collection, Disposal & Recycling, Waste Management Plan, Food Waste Recovery, Fruit Waste Utilization, Waste Utilization of Fruits and Vegetables, Fruit and Vegetable Waste Management, Waste Utilization in Food Industry, Method for Quantitative Recovery of Protein, Recovery of Protein, Fat Extraction, Treatment of Fatty Effluent, Recovery of Utilization of Protein
India -One of the largest food producers of the world.
India also produces a variety of temperate to tropical fruits, vegetables and other food products. Processing of food products plays an important role in the conservation and effective utilization of fruits and vegetables.
Food Safety General Principles including: Foodborne Illness vs Food Poisoning, Types of Hazards in Food Hygiene, The 5 Key Principles of Food Hygiene, Critical Basics for Food Hygiene, Cooking-ware Types & Food Safety ,Plastic Containers, Food Safety Management Systems.
It covers general and critical information on each of the sections it includes.
Helpful for acquiring a good knowledge about the food hygiene topic.
Can be presented in class settings or workshops.
A brief presentation Organic Food Industry.
Which includes:
# Varieties of Organic Foods
# Consumption of Organic Food in India
# Why Organic Foods are costlier?
# Growth Drivers
# Government Support towards these industries
# Investment Opportunities
# Foreign Investors in India
# FDI – Foreign Direct Investment
# Export of Organic Food Products
# Employment Opportunities
# Buy Online
The training slide outlines food safety culture that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Traditional and Indigenous foods for Food systems transformationFrancois Stepman
Presentation by Anna Lartey Professor of Nutrition.
Anna Lartey (PhD UC Davis); Sc.D. (h.c.McGill University)
Professor of Nutrition, Past President of the International Union of Nutritional Sciences (IUNS 2013-2017)
at Webinar of 20 May 2021. Traditional and Indigenous Foods for Food Systems Transformation in Africa
Food waste is a major, highly visible global problem. It has recently attracted much attention in the world and has become a priority in the global political agenda. Food waste occurs at different stages of a food value chain, including agriculture, post harvest, processing, distribution, retail, and consumption. Regardless of the causes, we can all pitch in to combat the global challenge and turn waste into worth. This paper provides an introduction on global food waste. Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa "Global Food Waste: A Primer" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-1 , December 2019, URL: https://www.ijtsrd.com/papers/ijtsrd29485.pdfPaper URL: https://www.ijtsrd.com/home-science/food-science/29485/global-food-waste-a-primer/matthew-n-o-sadiku
Valuing Our Food: Minimizing Waste and Optimizing Resources - The Scope of th...Steven M. Finn
This presentation addresses the scope and significance of the problem of global food waste - noting that a serious disconnect exists which allows nearly one billion people to go hungry while the world wastes one to two billion tons of food annually. Our values regarding food are well out of balance, and a global food system which creates such vast amounts of waste is in many ways dysfunctional. Industrialized nations display a “culture of abundance” which leads to massive amounts of food waste while the social, economic, and environmental costs of that waste get little mainstream attention. The current state of waste, pollution, and hunger is unsustainable. This presentation notes the importance of valuing our food and optimizing resource usage to prepare the world to handle nine billion people by 2050. While the nine billion by 2050 problem is a daunting challenge, it should also be viewed as a critical opportunity to unite the world with shared purpose to eradicate hunger, minimize environmental impact, and enhance global security through a collaborative global network driven by expertise and urgency. To facilitate this transition, the overall opportunity can be viewed – and addressed – as a series of linked opportunities. This is a journey the world must embrace – we have little choice but to rapidly adopt sustainability principles across the globe which involve minimizing food waste and optimizing resource use if we are to successfully support nine billion people by 2050.
This material was part of a presentation to the IRAS Conference (Institute of Religion in an Age of Science) at Silver Bay, NY on July 31, 2013.
A National Consumers League White Paper examining challenges and solutions for American food waste. More than one billion people, or one sixth of the world’s population, suffer from chronic hunger. In the United States alone, 49 million people experienced food insecurity in 2012. While millions struggle to put food on the table, others live in a very different world where food excess and overindulgence are more common. Against this backdrop is the shocking reality that a quarter to a third of all food produced goes to waste.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
2. Food Waste
Any solid or liquid food substance, raw or cooked, which is discarded, or
intended or required to be discarded
Food Wastes
are the organic residues
generated by the processing,
handling, storage, sale,
preparation, cooking, and
serving
of foods
3. Sources of Food Loss and Waste
• Wasted
• Food
3
Farms
Growing
Harvesting
Transporting
Processors/Distributors
Processing
Packaging
Storing
Wholesalers/Retailers
Overstocking
Improper
rotation
Quality
Food Service
Large portion
sizes
Food
preparation
Consumers
Buying too
much food
Confusion
about dates
F o o d S u p p l y C h a i n
4. Total Food Waste DISPOSED by Sector
US Food Waste Disposal Data
Grocery
Stores
11%
Full Service
Restaurants
20%
Quick Service
Restaurants
13%
Institutional
10%
Residential
44%
Industrial
2%
5. India
• According to the United Nations Development
Programme. Up to 40% of the food produced
is wasted.
• In fact according to the agriculture ministry,
Rs.50,000 crore worth of food produced Is
wasted every year India ranks 63 among 88
countries In Global Hunger Index.
7. Some facts
• Some 795 million people in the world do not
have enough food to lead a healthy active life.
That's about one in nine people on earth.
• The Vast majority of the world's hungry people
live in developing countries, where 12.9% of the
population is undernourished.
• Poor nutrition causes nearly half (45%) deaths
in children under five -3.1 million children each
year.
• One out of six children-roughly 100million-in
developing countries is underweight.
8. • One in four of the world's children are stunted. In
developing countries the proportion can rise to one
in three.
• 9.66millionprimaryschool age children attend
classes hungry across the developing world, with 23
million in Africa alone.
9. Prevention of food waste
• Investment in infrastructure , packaging and
transportation.
• Develop knowledge and capacity of food chain
operators to apply safe food handling practices.
• Improve investment climate for agro-industry
develop contract farming linkages between
processors and farmers.
• Marketing cooperatives and improved market
facilities.
10. Advantages of food waste
management:-
Recovering and recycling food waste diverts
organic materials from landfills thus reducing
these emissions. The use of recycled food
waste as compost improves soil health and
structure; increases drought resistance; and
reduces the need for supplemental water,
fertilizers, and pesticides.
11.
12. Conclusion
A large quantity of food is wasted and are being
thrown away around the world. While a child
dies every 5seconds as a result of hunger.
''Buyless,useall,wastenothing."
