Food Wastage

Where?

Restaurants

Households

Hostels

Events

Marriage

Banquets

Educational Institutions

School/ College Cantens

Business

Meetings

Conferences

Reasons

Taste as not expected

Extra Quantity

Poor Judgement of how hungry one is

Free Food

Not paying for the food

Buffets

A little quantity won't make any difference

Spoiled food/ Expiry of food

Effects

International food shortage

Global financial crisis

Rising food prices

Water wastage

Release of methane

Waste oils

Harms biodiversity

Different stages

Production

Processing

Storage

Retailing

Consumption

Waste management Costs

Lack of consciousness

Maintenance of landfills

Transport costs

Stocking of excessive food

During pandemic

All Age group

Solutions

Shopping malls

Excessive buying

Food corners

Given to the poor

Weigh the waste- Paying for the wasted food

All socio-economic strata

Consequences on

Food security

Environmental sustainability

Economy

Fines

More as a social currency

Shopping patterns

Shopping patterns

Photographing food

Fail to properly plan meals

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

Shops dont offer loose fruits and vegetables

Online order of food

Minimum order for home delivery

Social media campaigns

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

People can afford to waste food

Bars

Hostel mess

Diet and Health concerns

Lack of knowledge

Lack of storage

Purchased and not open products

Marketing and sales strategies by food companies

Layout of stores

Offers and promotions

Process from production to consumption

Positive activities at home

understanding the date-labels on food

planning food purchases

Unaware of the quanitty

consuming household leftovers

Open and unfinished products

Ashamed of taking the left overs

Parties

Weddings

Hospitals

Patients

Staff

Purchase

Wastage of resources used to make the food

Deforestation

Prevention of Food Wastage

Resource conservation

Food Security

Cost advantage for consumers

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

Not making a shopping list

Planning

Left over food consumption pattern

may not want to risk their health by eating leftovers

Behaviour of other family members

household size

gender of the person responsible for groceries

frequency of buying discounted product

Large family more wastage

Birthdays

cake on face

Guests

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

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

food loss campaigns

Birth in family

Types of food wasted

Original food

Partly used food

Leftovers (plate waste)

Preparation residues

Grocery Stores

Cooking process

Peeling vegetables

Meat trimming

Consideration of what's healthy and what's not

Cooling and storage