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Food Wastage - Coggle Diagram
Food Wastage
Reasons
Taste as not expected
Extra Quantity
Lack of storage
Poor Judgement of how hungry one is
Fail to properly plan meals
Free Food
Not paying for the food
Parties
Weddings
Birthdays
cake on face
Guests
A little quantity won't make any difference
Spoiled food/ Expiry of food
Lack of consciousness
Stocking of excessive food
During pandemic
More as a social currency
Photographing food
Shopping patterns
Shops dont offer loose fruits and vegetables
Layout of stores
Offers and promotions
Not making a shopping list
People moving away from home
Lack of storage space
Nobody to eat
Forget what you have
Stuff goes off
Busier Lifestyles
Changing plans
extra hours of work
Online order of food
Minimum order for home delivery
People can afford to waste food
Diet and Health concerns
Lack of knowledge
Process from production to consumption
Cooling and storage
Purchased and not open products
Marketing and sales strategies by food companies
Open and unfinished products
Left over food consumption pattern
may not want to risk their health by eating leftovers
Behaviour of other family members
Cooking process
Peeling vegetables
Meat trimming
Consideration of what's healthy and what's not
Where?
Restaurants
Unaware of the quanitty
Ashamed of taking the left overs
Households
household size
Large family more wastage
gender of the person responsible for groceries
frequency of buying discounted product
more children produce more food
age of the person responsible for food preparation
higher income households waste more than poorer households
When consumers plan their (food) purchases they will waste less food
Hostels
Hostel mess
Events
Marriage
Banquets
Buffets
Educational Institutions
School/ College Cantens
Business
Meetings
Conferences
Birth in family
Shopping malls
Excessive buying
Food corners
Shopping patterns
Grocery Stores
Bars
Hospitals
Patients
Staff
Effects
International food shortage
Global financial crisis
Rising food prices
Water wastage
Release of methane
Waste oils
Harms biodiversity
Wastage of resources used to make the food
Deforestation
Opportunities
Awareness about food wastage
reducing overstock
reducing portion sizes in restaurants
Ordering the right amount
utilizing packaging and processing technologies
Keeping food fresh for longer time
Clear sell by and use by dates
Retailers could help reduce food waste by selling in smaller quantities
Marketing communication in-store (e.g., information screens)
could help raise the consumer’s awareness regarding food waste
offered package size
Different stages
Production
Processing
Storage
Retailing
Consumption
Purchase
Planning
Solutions
Given to the poor
Weigh the waste- Paying for the wasted food
Fines
Social media campaigns
Positive activities at home
understanding the date-labels on food
planning food purchases
consuming household leftovers
food loss campaigns
Types of food wasted
Original food
Partly used food
Leftovers (plate waste)
Preparation residues
Consequences on
Food security
Environmental sustainability
Economy
Prevention of Food Wastage
Resource conservation
Food Security
Cost advantage for consumers
Waste management Costs
Maintenance of landfills
Transport costs
All socio-economic strata
low income countries
food loss during the early stages of the supply chain
medium and high income countries
food losses at the later stages of the supply chain
All Age group