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FOOD WASTE MANAGEMENTS AND
REDUCTION STRATEGIES
SANNI ZAINAB OMOWUNMI
H/FT/22/0881
SUBMITTED TO
THE DEPARTMENT OF FOOD TECHNOLOGY
SCHOOL OF PURE AND APPLIED SCIENCES FEDERAL POLYTECHNIC ILARO PRESENTATION OUTLINE • Introduction • History of Food Waste Management • The problem of Food Waste • Reducing Food Waste • Waste Management Hierarchy • References INTRODUCTION
• Food waste management is the process of recovering
from this lost food so that less of it is produced in the first place. • The FAO defines food waste as food appropriate for human consumption being discarded, whether it's kept beyond its expiry date or left to spoil”. • Food waste management refers to the systematic approach and the strategies implemented to handle and redirect food and agricultural products for better purposes such as human consumption, animal feed, industrial application, and other environmental benefits. LITERATURE REVIEW History of Food Waste Management • The food system has complex mechanisms. Environmental, social and economic problems are obstacles in achieving food sustainability (Reisch and Gwozdz, 2011; Vinnari and Tapio, 2012). Globally, almost one billion people are suffering from starvation. Ironically, approximately one-third or about 1.3 billion tons of all foods produced for human consumption is lost or wasted each year (FAO, 2019). Half of the global food waste occurs due to excessive consumption habits and poor planning (Hebrok and Boks, 2017). A high quantity of food waste will lead to an imbalance in the food supply chain and impact social welfare (Gunders, 2012) STATEMENT OF THE PROBLEM Factors Contributing to Food Waste: Food waste is mainly caused due to inadequate storage and handling practices, consumer behavior, strict aesthetic standards, and inefficient food distribution systems. Some factors contributing to food waste include: • Inefficient supply chain management • Insufficient food-management skills • Retail practices • Consumer behavior • Lack of infrastructure and logistics • Misaligned supply and demand • Food regulations and liability concerns • Stock management issues for manufacturers and retailers • Lack of awareness and education AIMS AND OBJECTIVES Waste Management Hierarchy The waste management hierarchy is an approach that focuses on prioritizing waste management practices with the goal to achieve sustainable waste management. It establishes the order of waste management options, from the most preferred to the least preferred one: • Prevention • Minimization • Reuse • Recycling • Improving supply chain efficiency • Implementing sustainable packaging • Educating and empowering consumers • Implementing food recovery programs • Implementing food waste tracking and monitoring systems • Encouraging collaboration and sharing best practices AIMS AND OBJECTIVES Reducing Strategies Of Food Waste • Reducing Production Losses • Post-Harvest Handling and Storage • Distribution and Retail • Supermarket Contracts • Food Expiration Dates • Changing Consumer Behavior • Food Aid • Food Banks • Redistribution of Food CONCLUSION The review covers all important information about food waste management and the reduction strategies which helps in reducing food loss and waste ,that will promotes good health benefits to the people and their environments. REFERENCES Schuster M, Torero M (2016) Toward a sustainable food system: Reducing food loss and waste.In:2016 Global Food Policy Report. International Food Policy Research Institute (IFPRI), Washington, D.C., pp 22- 31. http://ebrary.ifpri.org/cdm/ref/collection/p15738coll2/id/130211. Accessed: 31 July 2018. Searchinger T, Hanson C, Rangannathan, J et al (2013) The Great Balancing Act. Working Paper, Installment 1 of Creating a Sustainable Food Future. World Resources Institute, Washington, DC. http://www.worldresourcesreport.org. Accessed 31 July 2018. Sen A (1995) Food, economics, and entitlements. In: Dreze J, Sen A, Hussein A (eds) The Political Economy of Hunger, Clarendon Press, Oxford, pp 50–68. Seibel W (1989) The function of mellow weakness: nonprofit organizations as problem nonsolvers FAO (2011) Global food losses and food waste – Extent, causes and prevention. FAO, Rome. Available at: www.fao.org/docrep/014/mb060e/mb060e00.pdf. Accessed 31 July 2018. FAO (2014) The state of food insecurity in the world 2014. FAO, Romen Germany. In: The nonprofit sector in international perspective, Yale University, pp 177–193. APPRECIATION
