Posted on: March 31, 2023 Posted by: admin Comments: 0

Author: Abhinav Singh, Student at Amity University, Lucknow

Co-Author: Dr. Arvind Kumar Singh, Assistant Professor at Amity University, Lucknow

ABSTRACT

The entire edible components of plants and animals (food) that are produced and harvested for human consumption but are ultimately not consumed by humans are made up of food loss and waste. Consequently, food that was produced with human use in mind. Food that has been consumed but is then diverted to other uses, such bioenergy or animal feed, is still considered to have gone to waste.

In certain instances, the terms “food loss” and “food waste” are used synonymously, while in reality they refer to losses at various points throughout the food supply chain.

The term “food loss” describes reductions in the amount of food that is sustained in the food supply chain after harvest before it is delivered to the customer.

Contrarily, food that is of acceptable quality to eat but is thrown out before being consumed, either at the retail site or by the final customer, is referred to as food waste. In this instance, shop operations and consumer conduct are mostly to blame for food waste.

The phrase “potential food loss and waste” has also been defined to refer to losses that might occur before to harvest due to pest and disease issues or other factors that might cause crops to be left in the field and not picked.

This paper aims on providing information on food wastage and how to manage the waste generated through food management.

Keywords: Food, Waste, Management, Provisions, Efficiency.

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