Food Waste Management

© ™Fazlea Allahie | Student | IBAIS University | email: fazleaallahie@gmail.com
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Food Waste Management
CHAPTER – 01
INTRODUCTION
1.1 Food
Definition – Food is Edible or potable substance (usually of Animal Or Plant Origin),
consisting of nourishing and nutritive components such as carbohydrates, fats, proteins,
essential mineral and vitamins, which (when ingested and assimilated through digestion)
sustains life, generates energy, and provides growth, maintenance, and health of the body.
1.2 Food Source
Most food has its origin in plants. Some food is obtained directly from plants; but even
animals that are used as food sources are raised by feeding them food derived from plants.
Cereal grain is a staple food that provides more food energy worldwide than any other type of
crop. Corn (maize), wheat, and rice – in all of their varieties – account for 87% of all grain
production worldwide.

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1.3 Food Production
Generally the Transformation of Ingredients into finished food products is called as Food
Production. Food manufacturing industries that take raw food products and convert them into
complete and marketable food items. The food production process includes the processing of
raw materials like fruits, vegetables and grains in their harvested forms and meat directly
after the butchering process and processes these into the types of food products that are
available for the consumers. The range of Food production varies from minimal processing,
such as cleaning and packaging, to the complicated processes involving lots of additives,
ingredients and methodology as well. The processes of Food production processes develop
products with longer shelf lives than raw food ingredients.

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CHAPTER- 2
FOOD PREPARATION
2.1 Preparing Food Safely
It's very important to prepare food safely to help stop harmful bacteria from spreading and
growing. Take some simple steps to help protect own self and the family from the spread of
harmful bacteria.
Wash Your Hands
A hands can easily spread bacteria around the kitchen and onto food. This is why it's
important to always wash hands thoroughly with soap and warm water at each of these
times:
 before starting to prepare food
 after touching raw food such as meat, poultry and vegetables
 after going to the toilet
 after touching the bin
 after touching pets
Don't forget to dry the hands thoroughly as well, because if wet will spread bacteria more
easily.

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2.2 Separate Raw Food, Meat/Fish and Vegetables
Raw foods such as meat, fish and vegetables may contain harmful bacteria that can spread
very easily to anything they touch, including other foods, worktops, chopping boards and
knives.
It's especially important to keep raw foods away from ready-to-eat food, such as salad, fruit
and bread. This is because these types of food won't be cooked before eat them, so any
bacteria that get onto the food won't be killed.
To help stop bacteria from spreading, remember these things:
 don't let raw food such as meat, fish or vegetables touch other food
 never prepare ready-to-eat food using a chopping board or knife that have used to prepare
raw food, unless they have been washed thoroughly first
 always wash hands thoroughly after touching raw meat, fish or vegetables and before
touch anything else
 always cover raw meat or fish and store them on the bottom shelf of the fridge where they
can't touch or drip onto other foods
 Don’t wash raw meat before cooking it. Washing doesn't get rid of harmful bacteria – the
only way to do this is by cooking the food thoroughly. If wash raw meat or fish also run
the risk of splashing bacteria onto worktops and utensils

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2.3 The Label
Another important stage when anybody preparing food – to help
keep self and own family safe – is to have a look at the food
labels to make sure everything going to use has been stored
correctly (according to any storage instructions) and that none of
the food is past its ‘use by’ date.
Anybody will find that food that goes off quickly usually has storage instructions on the label
that say how long can keep the food and whether it needs to go in the fridge.
This sort of food often has special packaging to help keep it fresh for longer. But it will go off
quickly once opened it. This is why the storage instructions also tell how long the food will
keep once the packaging has been opened. For example, see ‘eat within 2 days of opening’ on
the label.
Anybody will also see ‘use by’ dates on food that goes off quickly. Shouldn’t be use any food
after the ‘use by’ date even if the food looks and smells fine, because it might contain
harmful bacteria.
The 'best before' dates marked on most foods are more about quality than safety. When this
date runs out, it doesn't mean that the food will be harmful, but its flavour, colour or texture
might begin to deteriorate.
About a third of the food buy ends up being thrown away and most of this could have been
eaten. So think carefully before throwing away food that is past its 'best before' date.
An exception to this is eggs, which have a best before date of no more than 28 days after they
are laid. After this date the quality of the egg will deteriorate and if any Salmonella bacteria
are present, they could multiply to high levels and could make ill. If do intend to use an egg
after its best before date, make sure that only use it in dishes where it will be fully cooked, so
that both yolk and white are solid, such as in a cake or as a hard-boiled egg.

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CHAPTER – 03
FOOD STORAGE
3.1 Refrigerator & Freezers

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*Because freezing at 0 °F keeps food safe indefinitely, recommended storage times are for
quality only.

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3.2 Temperature & Danger Zone
The temperature range between 5°C and 60°C is known as Temperature Danger Zone. This
is because in this zone food poisoning bacteria can grow to unsafe levels that can make sick.

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Keeping Cold Food Cold
Keep the fridge below 5°C. At these temperatures most food poisoning bacteria stop growing
or they grow slowly. Use a fridge thermometer to check that the temperature stays around 4
to 5°C. Also make sure to have enough fridge space as fridges won’t work properly when
overloaded or when food is packed tightly because the cold air cannot circulate. The
temperature of these foods is not critical for safety and can be kept cool in insulated
containers with ice or cold packs.
Freshly cooked food, not for immediate consumption, should be cooled to below the danger
zone as quickly as possible. Divide food into small shallo containers and place in the fridge
or freezer as soon as it stops steaming.
Keeping Hot Food Hot
Hot food needs to be kept and served at 60°C or hotter. If keeping it warm for someone put it
in the oven at 60°C or at 100°C if that is as low as the oven will go.
Two-Hour/Four-Hour Rule
Use the two-hour/four-hour guide below to work out what action & should take to avoid food
poisoning if potentially hazardous food is held at temperatures in the danger zone.

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3.3 Hazard Analysis of Critical Control Points (HACCP)
Hazard Analysis Critical Control Points (HACCP) is a
system which provides the framework for monitoring the
total food system, from harvesting to consumption, to
reduce the risk of foodborne illness. The system is
designed to identify and control potential problems before
occur. In its Model Food Code, the Food and Drug
Administration has recommended the HACCP system “because it is a system of preventive
controls that is the most effective and efficient way to assure that food products are safe”
(1999 FDA Model Food Code). The application of HACCP is based on technical and
scientific principles that assure safe food.
Currently, the food industry, including foodservice, supports the use of HACCP and its
principles as the best system currently available to reduce and prevent foodborne illness.
HACCP was first developed and used by the Pillsbury Company in the late 1950’s to provide
safe food for America’s space program.
Federal and state regulatory agencies have adopted the HACCP approach. Beginning in
January of 1998, all seafood processors ship their product across state lines will be required
to have HACCP plans in place. Also in 1998, USDA began to require that meat and poultry
processing plants have HACCP plans in place. Many state and local food regulatory agencies
base their inspections on HACCP principles and may, in certain instances, require HACCP
plans for specific food items. Food safety educators now use the principles of HACCP as the
basis for their educational programs. HACCP consists of seven steps used to monitor food as
it flows through the establishment, whether it be a food processing plant or foodservice
operation. The seven steps of the HACCP system address the analysis and control of
biological, chemical and physical hazards.

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3.4 Hazards Include
Biological concerns, such as:
1. bacterial, parasitic, or viral contamination
2. bacterial growth
3. bacterial, parasitic, or viral survival
4. bacterial toxin production
5. bacterial, parasitic, or viral cross-contamination
6. Physical objects
 Stones
 Glass
 metal fragments
 packaging materials
7. Chemical contamination
 nonfood-grade lubricants
 cleaning compounds
 food additives
 insecticides
In a report from CDC titled, Surveillance for Foodborne Disease Outbreaks - United States,
1988-1992, it is clear that bacterial agents are the leading cause of laboratory-confirmed
outbreaks and that the main reasons for the outbreaks are:
 improper holding temperatures
 poor personal hygiene
 improper cooking temperatures
 foods from unsafe sources, and
 Contaminated equipment.

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3.5 Practical HACCP Principles
Practical HACCP principles adapt the Seven HACCP Steps into a form that is easily applied
in a non commercial setting. The seven steps deal with the issues of thorough cooking and
cooling which are the major causes of food borne illness.
In order for this simplified, focused application of HACCP principles to be effective in
reducing the risk of foodborne illness, Standard Operating Procedures (SOP’s) of personal
hygiene, basic sanitation and food storage must be developed and adhered to. The SOP’s
should be developed, taking into consideration the types of foods that will be prepared during
the foods labs, the number of students involved in the food preparation activity and the type
of equipment to be used. The SOP’s can be listed in the form of a checklist, which can be
checked off as each item is accomplished.

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CHAPTER – 04
COOKING FOOD PROPERLY
4.1 Cooking
Cooking food properly will help make sure that any harmful bacteria are killed. Eating food
that isn't properly cooked could give food poisoning.
Making sure food is hot enough
To Test if food has been properly cooked, check that it’s steaming hot all the way through.
This means it’s hot enough for steam to come out.
Cooking thermometers or temperature probes can be an easy way to check if food is cooked
properly. The food should reach a temperature of 70°C for more than two minutes in the
middle or thickest part. Some types of food change colour when they’re cooked. Looking at
colour is especially useful for checking meat.
4.2 Cooking Temperatures
Safe steps in food handling, cooking, and storage are essential in preventing foodborne
illness. Smell, or taste harmful bacteria that may cause illness. In every step of food
preparation, follow the four guidelines to keep food safe:
Clean—Wash hands and surfaces often.
Separate—Separate raw meat from other foods.
Cook—Cook to the right temperature.
Chill—Refrigerate food promptly.
Cook all food to these minimum internal temperatures as measured with a food thermometer
before removing food from the heat source.

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Product Minimum Internal Temperature & Rest Time
Beef, Pork, Veal & Lamb
Steaks, chops, roasts 145 °F (62.8 °C) and allow to rest for at least 3 minutes
Ground meats 160 °F (71.1 °C)
Ham, fresh or smoked (uncooked) 145 °F (62.8 °C) and allow to rest for at least 3 minutes
Fully Cooked Ham (to reheat) Reheat cooked hams packaged in USDA-inspected plants to
140 °F (60 °C) and all others to 165 °F (73.9 °C).
Product Minimum Internal Temperature
All Poultry (breasts, whole bird, legs, thighs, and wings, ground poultry, and stuffing) 165
°F (73.9 °C)
Eggs 160 °F (71.1 °C)
Fish & Shellfish 145 °F (62.8 °C)
Leftovers 165 °F (73.9 °C)
Casseroles 165 °F (73.9 °C)

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CHAPTER – 05
FOOD WASTE MANAGEMENT
5.1 Food Waste
Food Waste Refers To food appropriate for human consumption being discarded, whether or
not after it is kept beyond its expiry date or left to spoil. Often this is because food has
spoiled but it can be for other reasons such as oversupply due to markets, or individual
consumer shopping/eating habits.
 Food Loss Refers to a decrease in mass (dry matter) or nutritional value (quality) of food
that was originally intended for human consumption. These losses are mainly caused by
inefficiencies in the food supply chains, such as poor infrastructure and logistics, lack of
technology, insufficient skills, knowledge and management capacity of supply chain
actors, and lack of access to markets. In addition, natural disasters play a role.
 Food Wastage Refers to any food lost by deterioration or waste. Thus, the term
“wastage” encompasses both food loss and food waste.”

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5.2 Food Waste Statistics
In the UK, food Waste Represents a Cost to the hotel sector of £318 million each year
including food procurement, labour, utilities and waste management costs, or £4,000 per
tonne.
Estimated annual statistics show that UK Hotels:
 Produce 289,700 tonnes of waste each year, including 79,000 tonnes of food waste
 Produce 9% of the total food waste across the hospitality and food service sector in
the UK
 Only 43% of all waste is recycled.

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5.3 Food Waste Category
The Environment Agency specify certain categories for all food waste as follows and they
need to be treated in different forms and under different regulations.
Category 1
Very high risk material includes:
 animals and materials suspected or confirmed to be infected by TSEs (transmissible
spongiform encephalopathies) such as scrapie in sheep or BSE in cattle
 animals that have been experimented on
 zoo and pet animal carcasses
 catering waste from international transport, ie aircraft and ships
 specified risk material (SRM) (eg tissues from cattle, sheep or goats that are, or may
be, infected with BSE).
Category 2
High risk material includes:
 diseased animals (this excludes animals infected by TSEs)
 manure or animal by-products that could be contaminated with animal diseases
 animals kept for human consumption, which die by means other than slaughtering
 Animals that die on farms that do not contain SRM.
Category 3
Low risk material, which is fit, but not intended, for human consumption. This includes:
 raw meat and fish from food manufacturers and retailers
 former foodstuffs other than catering waste, this includes manufacturing or packaging
defects
 eggs and other by-products that do not show signs of transmissible disease
 raw milk
 fish and other sea animals
 Shells.

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5.4 Food Waste System (SGT Based)
Wet food waste is recognised as the most
problematic waste stream that
complicates the effectiveness of most
waste recycling activities. The majority
of waste is clearly recyclable and if
separated, it will substantially reduce the
overall expenditure in the complex world
of waste management. When food waste
is separated, collected and treated
effectively, it eliminates the methane gas
release from landfills that is 20 times worse than CO2 in terms of green house gases (GHG).
The treated food waste can produce methane for heating and cooking as well as fertilizer for
agricultural activities, further cutting back on the use of depleting and polluting fossil fuels.
Removing the food waste stream from the municipal solid waste generated from the building,
development or city immediately enhances the quality of the remaining waste for separation –
turning a once economically and environmentally depleting process into one that generates
revenue, employment and supports the environment in a sustainable manner.
.
The STREAM system is able to help in the transformation from waste to valuable resources,
by capturing wet food waste effectively from the source of generation in kitchens and
collecting them in containers or delivering them directly to food waste treatment plants.

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It becomes not only environmentally supportive but also highly operationally and
economically sensible for high volume food waste generation industries, such as:
 Hotels
 Food and Beverage Kitchens
 Airport Catering Centres
 Restaurants and Food Courts
 Wet Markets
 Food Processing Plants
STREAM offers multiple individual and hybrid solution options depending on the uniqueness
of the food waste generated from the operational areas. It have integrated dehydrator systems,
full vacuum systems, gravity vacuum systems and specialised organic waste transport
systems. Each of the systems is uniquely designed, engineered and installed based on the best
requirement identified for the application and budget.
Food waste can be disposed into inlets or load stations and transported through the pneumatic
infrastructure pipeline to a collection station or directly to a food waste treatment plant. From
the collection station, the container can be hauled away to a treatment plant where the waste
can be converted into gas for energy. This solution paves the way not only for the most
environmentally sustainable mechanism for food waste.
STREAM is defining the way forward for food waste collection systems to be the next
generation green utility infrastructure that is essential for sustainable infrastructure solutions.

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5.5 Public Area System
Regular Public Outdoor Load Station (Litter Bin System)
Regular public garbage bin system comes in varieties of designs usually defined specifically
to a project to suit the aesthetic requirements of the area and the client’s choice based on a
predefined selection perfectly suited to a unique public area. The system also eliminates all
the problems associated with regular refuse bins in public places such as, overfilled up bins,
rodents, pests and foul odour.
This system is ideally suited for public parks, high
streets, pedestrian walkways, tourist hot spots,
boulevards, beach waterfronts, night markets, stadiums
and shopping areas. These areas usually have high
quantities of shopping, food and drink waste.
Public dispose Bins are automatically cleared up by the
automated waste collection system. The bin has an indicator sensor that determines when
capacity is reached for automated suctioned clearance. Once triggered, a discharge valve
which is connected to the litter bin load station opens up and the waste is sucked through an
underground pipe to a central waste handling facility.
Ultra Large Outdoor Waste Loading System
This system is equipped with an integrated feeder unit
system enabling single loading points handling tonnes of
waste per day. The Large Outdoor Waste Loading Station is
a load station with an opening lid for multiple user models.
The system is able to handle and remove tonnes of waste
and in any form or size that can fit into the opening frame.

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Large piles of garbage will no longer be a problem in areas equipped with this system.
The system operation is extremely simple, public users and workers are able to throw in all
their garbage into the loading points. Waste gets ripped inside the storage chamber and
periodically fed into the vacuum pipes. Tonnes of waste can be stored and moved in this
manner. Large Waste Loading Station is ideally suited for events with mammoth sized public
gatherings, sporting events, religious pilgrimages and gatherings, political and social rallies,
street and musical festivals.
5.6 Full Vacuum System
The load station is key-operated. The exhauster fan starts once the sysem is turned on. Users
throw their waste through chutes and it is transported directly to the Central Waste Handling
Facilities (CWHF) through the pipe network using full vacuum technology. Vacuum suction
starts at the loading point making the whole disposal process quick and easy. Trained users
are able to lift and throw heavy sacks of garbage at an ease since the vacuum cycle starts at
the loading point.
The best solution to waste management lies at source. Hopper doors are specifically designed
to restrict bulky items to be thrown into the load station. These bulky items are normal
recyclables. Users are encouraged to separate their waste at source and take recyclable items
to the designated area. This revolutionary system moves the waste from the source of
generation to where it will be used most sustainably for the benefit of the environment.
STREAM Full Vacuum System is suitable for heavy usage, commercial development in
particular.

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5.7 Gravity Vacuum System
Users throw their waste through the indoor chutes and
outdoor load stations. The waste are dropped and stored
in a storage section which is designed to temporary
hold the waste between transport cycles. When the
waste reached certain level or due to preset timer, the
exhauster fan starts to create airflow from the primary
air inlet into the pipe network. The Discharge Valve
door opens automatically to unload waste from the temporary storage section into the pipe
network to be transported to a sealed container located at the central waste handling facilities.
The container is then collected and emptied at specific times by a flatbed armroll truck for
final treatment.
This system is suitable for residential developments. Hopper doors are specifically designed
to restrict bulky items to be thrown into the load station. These bulky items are usually
recyclables. Users are encouraged to separate waste at source and take recyclable items to the
designated area. STREAM Gravity Vacuum System is integrated with safety mechanism. It is
safe and suitable for all users including children.
5.8 Food Waste Collection and Recycling
The food waste collection and recycling service helps to reduce the amount of food waste
being sent to landfill – meaning that not only can reduce carbon footprint, but it can also
reduce costs by reducing the amount of landfill tax that people pay. By segregating food
waste it can be diverted from landfill and recycled to produce agricultural compost and
renewable energy.

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The food waste collection and recycling service is targeted at the hospitality, catering and
retail sectors, including:
 Restaurants
 Hotels
 Pubs
 Clubs
 Fast food outlets
 Canteens
 Food processing facilities
Recycle Food Waste
Throwing away food is a huge waste of energy and
the resources used to produce, package, transport and
store it. The majority of food waste is currently sent
to landfill, where as it biodegrades it releases
greenhouse gases, such as carbon dioxide and
methane, which contribute to climate change. Due to
this pollution it is widely expected that Government
will ban food waste from landfill in the near future.
By recycling food waste easily can reduce the amount of food sent to landfill and reduce
carbon footprint.

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5.9 Renewable Energy from Food Wastes
Food waste is an untapped energy source that mostly ends up rotting in landfills, thereby
releasing greenhouse gases into the atmosphere. Food waste is difficult to treat or recycle
since it contains high levels of sodium salt and moisture, and is mixed with other waste
during collection. Major generators of food wastes include hotels, restaurants, supermarkets,
residential blocks, cafeterias, airline caterers, food processing industries, etc.
In the U.S., food waste is the third largest waste stream
after paper and yard waste. Around 12.7 percent of the
total municipal solid waste (MSW) generated in the
year 2008 was food scraps that amounted to about 32
million tons. According to EPA, about 31 million tons
of food waste was thrown away into landfills or
incinerators in 2008. As far as the United Kingdom is concerned, households throw away
8.3 million tons of food each year. These statistics are an indication of the tremendous
amount of food waste generated all over the world.
The proportion of food waste in the municipal waste stream is gradually increasing and hence
a proper food waste management strategy needs to be devised to ensure its eco-friendly and
sustainable disposal. Food waste can be recycled via:
In-vessel composting (IVC): A treatment that breaks down biodegradable waste by naturally
occurring micro-organisms with oxygen, in an enclosed vessel or tunnel;
Anaerobic digestion (AD): A treatment that breaks down biodegradable waste in the absence
of oxygen, producing a renewable energy (biogas) that can be used to generate electricity and
heat.

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Currently, only about 3 percent of food waste is recycled throughout the U.S., mainly through
composting. Composting provides an alternative to landfill disposal of food waste; however,
it requires large areas of land, produces volatile organic compounds and consumes energy.
Consequently, there is an urgent need to explore better recycling alternatives. Anaerobic
digestion has been successfully used in several European and Asian countries to stabilize
food wastes, and to provide beneficial endproducts. Sweden, Austria, Denmark, Germany and
England have led the way in developing new advanced Biogas Technologies and setting up
new projects for conversion of food waste into energy.

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5.10 Food Waste Management Strategies
Strategy 1: Prevent and Reduce Food Wastage at Source
The preferred way to manage food waste is to avoid wasting food at the onset.
In 2014, NEA (National Environment Agency) and the
Agri-Food & Veterinary Authority of Singapore (AVA)
commissioned a survey to understand consumer behaviour
and attitudes towards food wastage. Findings revealed that
food gone out of date was the top reason for food wastage
in households along with other reasons such as mouldy
food and food that looked, smelled or tasted bad. More
information on the consumer survey can be found here.
Strategy 2: Redistribute unsold / excess food
As part of NEA’s ongoing 3R (Reduce, Reuse, Recycle) outreach effort, NEA encourages
both organisations and individuals to donate their unsold and excess food to food distribution
organisations.
Food manufacturers, food retail establishments and supermarkets could contact food
distribution organisations to make arrangements for the donation of food. For instance,
unsold and/or excess food produce can be delivered to Food Bank Singapore or Food from
the Heart and distributed to needy households.

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Strategy 3: Recycle/Treat Food Waste
Food waste that cannot be avoided should be recycled where
possible. To support successful food waste recycling, food
waste must be separated from non-food waste items such as
disposable cutlery as they would interfere with the recycling
process. Segregation of food waste is best done at source
(i.e. at the point of generation) as it is less efficient to
separate it once it is mixed with general waste.
Currently, food waste that is recycled is mainly homogenous
food waste from food manufacturers, such as spent yeast/grains from beer brewing, soya bean
and bread waste, which are segregated at source and sold to recyclers for conversion into
animal feed.
On-Site Food Waste Segregation And Treatment
In addition, several premises, including hotels, shopping malls and schools, are segregating
their food waste and using on-site food waste treatment systems to convert the food waste
into compost for landscaping purposes or water for non-potable use.
Besides the on-site food waste treatment systems, there are
systems that remove the moisture content from food waste
through dehydration or heating. While these systems reduce
the weight and volume of food waste, they do not involve
biological processes to decompose food waste. The residue
is dewatered food waste and may cause odour or pest issues
when it becomes wet. Thus, it is unsuitable for landscaping
use.

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5.11 Waste Prevention
Cutting back on waste at home
The fact of waste reduction tips and from the Environmental Protection Agency and some of
our own.
 Plan only own weekly meals and buy only what can cook before it spoils.
 Shop like they have a small fridge: "It would be cool if everybody was eating all that fruit
and veg in there," says Seifert, "but the fact is our fridges are too big."
 Eat down on fridge: Sort through what already have and challenge own self to make
dinner from it.
 Buy smaller amounts of the highest quality food what can; & more likely to use them and
less likely to toss them.
• Shop like a European — if can — with frequent trips to local stores for smaller amounts of
very fresh food.
• Store leftovers in single portion containers so can easily tote them for lunch the next day.
• When something is reaching its last fridge days, store it in the freezer. Properly frozen
bread, for example, toasts back to life beautifully.
• Use bulk food sections to buy as little as need rather than as much as you dream of using.
• At restaurants, ask about portion sizes and be aware of included side dishes with entrees.
• Try composting food scraps at home or using a compost service to collect the food waste.

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5.12 Food Waste Global Impact
A report released & shows that about 60 million metric tons of food is wasted a year in the
United States, with an estimated value of $162 billion. About 32 million metric tons of it end
up in municipal landfills, at a cost of about $1.5 billion a year to local governments.
The problem is not limited to the United States.
The report estimates that a third of all the food produced in the world is never consumed, and
the total cost of that food waste could be as high as $400 billion a year. Reducing food waste
from 20 to 50 percent globally could save $120 billion to $300 billion a year by 2030
“Food waste is a global issue, and tackling it is a priority,” said Richard Swannell, director of
sustainable food systems at the Waste and Resources Action Program, or Wrap, an antiwaste
organization in Britain that compiled the new report. “The difficulty is often in knowing
where to start and how to make the biggest economic and environmental savings.”
The food discarded by retailers and consumers in the most developed countries would be
more than enough to feed all of the world’s 870 million hungry people, according to the Food
and Agriculture Organization of the United Nations.
The problem is expected to grow worse as the world’s population increases, the report found.
By 2030, when the global middle class expands, consumer food waste will cost $600 billion a
year, unless actions are taken to reduce the waste.

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Food waste is not only a social cost, but it contributes to growing environmental problems
like climate change, experts say, with the production of food consuming vast quantities of
water, fertilizer and land. The fuel that is burned to process, refrigerate and transport it also
adds to the environmental cost.
Most food waste is thrown away in landfills, where it decomposes and emits methane, a
potent greenhouse gas. Globally, it creates 3.3 billion metric tons of greenhouse gases
annually, about 7 percent of the total emissions
CHAPTER – 06
CONCLUSION
6.1 Conclusion
So, at the end of this Content I can say, Food is
Important for the Human Consumtion. Government
agencies around the world are enacting new
restrictions on the disposal of food waste. Food
waste and other organic waste management of in
landfills produce methane, a greenhouse gas, as it
decomposes. The amount of food waste has been
increasing dramatically over the last several decades
and some estimates indicate that as much as 40% of food in the US is thrown away.
Composting or using food and other organic waste as feed stock for an anaerobic digester are
two of the common alternatives to landfill. Also, Sustainability of Natural Environment is
should be take into account for the global village.

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6.2 References
1. www.businessdictionary.com/definition/food.html
2. https://en.wikipedia.org/wiki/Food
3. https://www.omicsonline.org/scholarly/food-production-journals-articles-ppts-list.php
4. https://www.nidirect.gov.uk/articles/preparing-food-safely
5. http://befoodsafe.ca/be-food-safe/storage-chart/
6. http://foodsafety.asn.au/topic/temperature-danger-zone/
7. http://www.michigan.gov/documents/MDA_mod_08_21307_7.html
8. http://web.uri.edu/foodsafety/hazard-analysis-of-critical-control-points-principles/
9. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-
safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index
10. https://www.eu-fusions.org/index.php/about-food-waste/280-food-waste-definition
11. https://www.ecoponics.com.sg/food-waste-management/
12. http://blog.nus.edu.sg/itsthymetotalkaboutfood/2016/11/10/food-waste-management-in-
south-korea/
13. http://www.retailtimes.co.uk/new-brc-report-shows-drop-in-food-waste-across-retail-
industry/
14. http://www.ecofoodrecycling.co.uk/services-products/food-waste-categories/
15. http://www.stream-environment.com/food-waste-system
16. http://www.stream-environment.com/public-area-system
17. http://www.grundon.com/Food-Waste-Recycling

PAGE 33
18. https://www.environmental-expert.com/articles/renewable-energy-from-food-wastes-
255510
19. http://www.nea.gov.sg/energy-waste/3rs/food-waste-management/food-waste-
management-strategies
20. http://articles.chicagotribune.com/2012-04-18/entertainment/sc-food-0413-food-waste-
20120419_1_food-waste-global-food-food-stamps
21. https://www.nytimes.com/2015/02/26/us/food-waste-is-becoming-serious-economic-and-
environmental-issue-report-says.html
22. https://www.food.gov.uk/sites/default/files/multimedia/pdfs/tempcontrolguiduk.pdf
23. http://www.greenhotelier.org/know-how-guides/reducing-and-managing-food-waste-in-
hotels/
6.3 Books
1. https://www.goodreads.com/shelf/show/food-history
2. https://books.google.com.bd/books?id=G6p9PHHMxtIC&printsec=frontcover&dq=food
+waste+management&hl=en&sa=X&redir_esc=y#v=onepage&q=food%20waste%20ma
nagement&f=false
3. https://books.google.com.bd/books?id=acIonQAACAAJ&dq=food+waste+management
&hl=en&sa=X&redir_esc=y
4. https://books.google.com.bd/books?id=INKEBAAAQBAJ&pg=PA86&dq=food+waste+
management+articles&hl=en&sa=X&redir_esc=y#v=onepage&q=food%20waste%20ma
nagement%20articles&f=false
5. https://books.google.com.bd/books?id=9BJqrgEACAAJ&dq=food+waste+management+
articles&hl=en&sa=X&redir_esc=y
6. https://www.e-education.psu.edu/eme807/node/700
7. https://www.environmental-expert.com/companies/biocycle-magazine-6042/downloads

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