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JOURNALS || ASIO Journal of Microbiology, Food Science & Biotechnological Innovations (ASIO-JMFSBI) [ISSN: 2455-3751]

Author Names : Yash Kumar
Page No. : 06-08  volume 2 issue 1
Article Overview


Food Wastage is any food substance, crude or cooked, which is disposed of or required to be disposed of as indicated by lawful meaning of food waste by EU Commission. Every year 1.3 billion tons of nourishment, around 33% of all that is created, is squandered, including around 45% of all vegetables and fruits, 35% of seafood and fish, 30% of grains, 20% of dairy items and 20% of meat. Food wastage is frequently a result of unwittingly taking more food in your plate than required. The measure of food squandered goes alarmingly high in places with a large gathering and where there is boundless supply of food like a hostel mess. We can cut down food wastage significantly if a framework is made which enhances the propensities for hostellers, making them conscious and disciplined with the goal that they don't squander food. Food wastage is a serious issue that contributes to social, environmental, and economic problems. It leads to higher rates of food insecurity, causes atmospheric pollution, and results in a lot of capital wasted on inputs. To combat this issue, we can make both the staff and the students aware about the issues and the outcomes of food wastage. A biogas plant can be set up within the institute which utilises the wasted food and other organic wastes to produce energy. Of course, a plan such as this is expensive. But, with proper funding, it can be done.  Therefore, by these efforts and ideas, we hope to end the issue of food wastage in hostel messes and save lives.  

Keywords: EU Commission, social, environmental, and economic problems, save lives, lawful meaning

  1. ‘Guidance on the Prevention and Reduction of Food and Drink Waste’: This first of its kind document shows governments, businesses, and local authorities and the ways they can act to reduce food waste and save natural resources.
  2. ‘Creating a Sustainable Food Future’: A menu of solutions to sustainably feed more than 9 billion people by 2050. This report by the World Resources Institute (WRI) examines actions required to improve food production and consumption to reduce the projected 70 percent gap by 2050.
  3. ‘Bush Telegraph Produced by the Namib Desert Environmental Education Trust’: This 2013 issue of Bush Telegraph, entitled - It’s more than just food, looks at why the global food system isn’t sustainable. It explores some key issues in the hope that people will think twice about what they eat.
  4. ‘Your Scraps Add Up’ : Reducing food waste can save money and resources. It talks about the resources that go into growing food and how essential it is to conserve food and resources.
  5. ‘Consumer Attitudes to Food Waste and Food Packaging Report’ : This WRAP investigation peeks into consumer attitudes to, and behavior around, food waste and food packaging, which will help further reduce household food waste.
  6. ‘Quanta Natura Sprechiamo Le Presioni ambientali delgi sprechi alimentari in Italia’  (WWF, 2013) : In Italian, this publication centers on the WWF program One Planet Food.