Authors
Preeti Kaskar
Abstract
Food Waste is a serious issue which has engulfed the whole of the world. The result of food wastage is that food is getting wasted and there is a food shortage across the world causing acute starvation, malnutrition and famines. Unfortunately we, human beings are responsible for this acute shortage and wastage of food. This paper deals about the academic aspect of consumer food waste by deeply studying the way of food practices and food handling. Therefore it is very necessary to have a detailed understanding of the reason behind the wastage of food within a food chain. Keywords: Food Waste, Management, Supply, Insecurities
Introduction
Food that was purchased but not consumed and ends up in a garbage is the most common way of food wastage. Defining food waste is not always straightforward since distinguishing between edible and nonedible parts of food is subjective. Very first definition of food waste, given by UN Food and Agriculture Organization (FAO) is “any healthy or edible substance that instead of being consumed by human is getting wasted, lost, degraded, or consumed by parasites at every stage of the food supply chain”.
A distinction between food waste and food loss was proposed by Swedish Institute for Food and Biotechnology (SIK), Food losses “take place during agricultural production, post-harvest, and processing stages in the food supply chain,” On the other side food waste occurs “at distribution, sale and final consumption:” simply the food which is not consumed by the consumer, including the non-edible parts of food is considered to be “food wastes”.
All food products, starts from the farm and progressing through processing, distribution, retail, and finally consumption and/or dumping. Unfortunately, there will always be a certain amount of waste produced in the food supply chain.
Food waste is a serious concern for governments, NGOs, institutions and the general public because of growing environmental, social and economic concerns and acute starvation. Food wasted on household level are very high. To prevent this management of food and food wastage vigilance is very important.
References
Bob Barrows. “Best Management Practices for Discarded Food Scraps.” Oregon Department of Environmental Quality, Nov. 2011.
Ghosh, Purabi R., et al. “Progress towards Sustainable Utilisation and Management of Food Wastes in the Global Economy.” International Journal of Food Science, vol. 2016, 2016, pp. 1–22.
Jessica, Aschemann Witzel, et al. “Consumers and Food Waste – a Review of Research Approaches and Findings on Point of Purchase and in-Household Consumer Behaviour.” Agriculture and Applied Economics Association, Mar. 2015.
Koç, Mehmet. “Conversion of Food Wastes and by-Products in to Value Added Products.” Agricultural Research & Technology: Open Access Journal, vol. 5, no. 1, 2017.
Paritosh, Kunwar, et al. “Food Waste to Energy: An Overview of Sustainable Approaches for Food Waste Management and Nutrient Recycling.” BioMed Research International, vol. 2017, 2017, pp. 1–19.
Saravanan, P, et al. “Eco-Friendly Practice of Utilization of Food Wastes.” International Journal of Pharmaceutical Science Invention, vol. 2, no. 1, Jan. 2013, pp. 14–17.
Schanes, Karin, et al. “Food Waste Matters - A Systematic Review of Household Food Waste Practices and Their Policy Implications.” Journal of Cleaner Production, vol. 182, 2018, pp. 978–991.
Schneider, Felicitas. “Review of Food Waste Prevention on an International Level.” Proceedings of the Institution of Civil Engineers - Waste and Resource Management, vol. 166, no. 4, 2013, pp. 187–203.
Turon, Xavier, et al. “Food Waste and Byproduct Valorization through Bio-Processing: Opportunities and Challenges.” BioResources, vol. 9, no. 4, Apr. 2014.
How to cite this article?
| APA Style | Kaskar, P. (2019). Management and Utilization of Food Waste. Academic Journal of Home Science and Food Technology, 1(1), 7-10. |
| Chicago Style | |
| MLA Style | |
| DOI | |
| URL |