Please enable JavaScript.
Coggle requires JavaScript to display documents.
Stakeholders, unnecessary food disposal, whether it's due to…
Stakeholders
Individuals
-
Employees
When workers and chefs are poorly taught or handled, the outcome is poorly cooked food, or when chefs poorly manage inventory, food loss occurs in stalls and restaurants.
Consumers
Most Singaporeans throw food out needlessly as a result of not knowing use-by, days-before, and date markings.
Communities
Outlets have the buffer.
their purchases to prevent the risk of running out of what they need owing to unknown demand or bring in losses, which leads to a long-term over of food goods
-
Republic Polytechnic
Students frequently overfill their plates and trays, which results in food waste because of large servings or individual preferences.
National
Government agencies
Low costs of handling for food waste recycling, low final product demand, and ineffective waste collecting design
-
-
-
unnecessary food disposal, whether it's due to students' overfilling plates or people not understanding how to read food labels, which results in food waste
-
-
such as poor inventory management, production of overly large meal portions, and improperly prepared food as a result of insufficient training or managing of staff or chefs.
-
-