Unit 3 Food Waste What is Food Waste

Unit 3 Food Waste

What is Food Waste Food waste is simply food intended for consumption that is discarded along the food supply chain and cannot be used. There are many reasons why food is thrown away. As household members, we see lots of food waste occurring in our homes and places we go to, such as schools, work places and parks. If a restaurant throws away the rest of the food that was not purchased or eaten, that too, is food waste.

Positive impacts of adopting food waste management policies. A food waste management policy is a plan that can be put into place with the aim of reducing food waste in a business. The ‘Food Waste Pyramid’ is one waste management policy that seeks solutions to cut waste and bring positive impacts in the environmental, economic, social sectors.

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Food Waste Pyramid Explained Reduce Avoid generating food waste in the first place: plan orders to avoid overproduction; maximise shelf-life through better storage; identify alternative markets to keep food in the human food chain. Feed People in Need Direct quality surplus food to charities and organisations that redistribute food. Feed Livestock Direct food unfit for human consumption to livestock feed: wherever possible, divert legally permissible bakery, fruit, vegetables and dairy products to farm animals. Compost and 100% Renewable Energy Send unavoidable food waste for composting, or to produce fertiliser and 100% renewable fuel for electricity and heat, or transport. Disposal Avoid landfill wherever environmentally friendly alternatives are available.

Food Waste Footprint: Video You. Tube Video: https: //www. youtube. com/watch? time_continue=144&v=Io CVrkca. H 6 Q

Positive Environnemental Impacts Conserve space in existing landfills Reduce carbon emissions Reduce pollution and energy consumption associated with the production and transport of materials Reduce the greenhouse effect Slows down climate change

Positive Economic Impacts In purchasing local food, less mileage, less energy, fewer costs More efficient use of local products means reduced costs of purchasing raw materials / goods Reduce waste disposal costs Improve productivity of staff Better labelling and packaging can help reduce food waste

Positive social impacts Innovation and challenges can help attract and retain employees who are keen on developing skills. A high level of client satisfaction could enhance your company's image and encourage guests’ satisfaction and develop customers’ loyalty Reducing portions is better for your health You can support food banks and donate to charities We could potentially feed globally everyone suffering from malnutrition

The Three R’s Concept How to Reduce Waste in Food Production… The three R’s – Reduce, Reuse and Recycle all help to cut down on the amount of waste we throw away. These methods can help the environment by saving energy, natural resources and save money. Following these three steps can minimise a businesses carbon footprint

Reduce How to Reduce Waste in Food Production Food waste can be reduced by planning your purchases Buy non-perishables in bulk. That way it reduces the carrying and packaging waste Buy only as much as you need. This way you can be sure you are always consuming the freshest of ingredients Buy local grown food items. This helps the local farmers as well as guarantees the freshness of the products Cook recipes that ensure the full use of the food products Review the quantity of food plated and served to customers Create a menu that sells well reducing food wastage

Reuse Leftovers can be stored in the freezer. This allows you to save food for later use Reuse usually discarded products; for example adding scraps to a homemade vegetable stock or using leftover wine to make homemade vinegar Old jars can be reused for homemade jam that your business could sell to customers making extra revenue Left over fruit and vegetables could be used to make smoothies and juices Out of date food products for example cream or milk can be used to make bread and scones. Bread leftovers can be used for making stuffing.

Recycle Businesses should have recycle bins for different food waste Staff should be educated on recycling methods Recycle food scraps when you can. This can be as simple as giving leftovers to farm animals or a pet Food waste can be used for compost Create a vegetable garden where you can recycle seeds from food products Egg shells, banana skins etc can be used as fertilizers

Case Studies Case Study 1 : ‘‘Au jardin gourmand’’, Lorient, Brittany, France • Link to the restaurant https: //www. tropmad. com • Link to an article https: //www. lexpress. fr/styles/saveurs/restaurant/desrestaurateurs-s-engagent-dans-le-developpementdurable_1684365. html Case Study 2 : Les chauvins, rue du faisan, Strasbourg, France • Link to the restaurant https: //www. restaurant-les-chauvins. fr

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