Food Wastage

This project is used to manage wastage foods in a useful way. Every day the people are wasting lots of foods. So we have to reduce that food wastage problem through online. If anyone has wastage foods they are
entering their food quantity details and their address in that application and then the admin maintain the details of food donator. The donator can create the account and whenever they are having wastage food they can login and give request to the admin. And the admin also maintain the buyer (orphanage, poor people,..) details too.
After the admin view the donator request and give the alert message like time to come and collect the food. And the admin collect foods from donator through their nearby agent then provide to nearest orphanages or poor people. After receiving the food from the agent by admin and give alert message to that donator. If the donator needs any detail about the orphanage with helping thought they can give request to the admin and collect the orphanage details. This project is food redistribution is an enormously successful social innovation that tackles food waste and food poverty. The user’s details are maintained confidential because it maintains a separate account for each user.

PurposeThe purpose is to explore consumer acceptance of the doggy bag as an intervention to promote sustainable food consumption. In particular, it explores consumer attitudes towards taking home the leftover food from eating out at restaurants as a way of sustainable consumption.Design/methodology/approachA consumer survey to explore consumer attitudes, followed by an investigation of the media communications that promote the doggy bag as a tool to reduce food wastage.FindingsStrategic communication was employed in an inclusive approach to increase the impact of the doggy bag on consumer behaviour. Consumers show a positive inclination towards using the doggy bag to take home the leftovers of their restaurant meals and reduce food wastage. Cultural biases can cause hurdles in the acceptance of the tool.Originality/valueTo the best of the author's knowledge, this is the first study to approach the behavioural analysis of leftover food takeout interventions studied from the consu...

Resumen: A todos los niveles y en cada uno de los eslabones de la cadena alimentaria humana (Administración, agricultores, pescadores, procesadores, comerciantes detallistas o mayoristas y en especial en relación con los consumidores) es preciso hacer cambios en nuestro modus operandi para evitar el desperdicio de alimentos y permitir la reutilización o reciclado de lo que se desecha en la medida de lo posible. Efectivamente, no podemos permitir que un tercio de todos los alimentos que producimos se pierda a causa de prácticas inadecuadas, cuando 870 millones de personas pasan hambre en el mundo. Por lo que se refiere a los consumidores, la concienciación sobre el alcance del problema (y aprender a prevenirlo) es muy importante. También será decisiva una mejor comunicación entre todos los participantes en la cadena de suministro de alimentos.

Palabras clave: Desperdicio de alimentos, Consumidores, Cadena de suministro de alimentos, Etiquetado alimentario

Title: The unsustainable food wastage: what can consumers do?

Abstract: All of us - farmers and fishers; food processors and supermarkets; local and national governments; individual consumers - must make changes at every link of the human food chain to prevent food wastage from happening in the first place, and re-use or recycle it when we can't. We simply cannot allow one-third of all the food we produce to go to waste or be lost because of inappropriate practices, when 870 million people go hungry every day. On consumer side, raising awareness of the problem - and how to prevent it - is very important. Better communication among all participants in food supply chains will also be crucial.

Key words: Food wastage, Consumers, Food supply chain, Food labelling

Background: Food losses and food waste represent an emerging problem with enormous economic, environmental, and social implications. Therefore, the reduction of food wastage is considered a promising strategy, not only to achieve food security but also to improve the food system sustainability. Food wastage is a serious issue also in North Africa region.
Aims: This paper provides an overview on research dealing with food losses and waste (FLW) in North Africa (Algeria, Egypt, Libya, Mauritania, Morocco and Tunisia).
Methods and Material: A systematic review was carried out in January 2018 using Scopus database. Issues addressed in the systematic review include geography of research on FLW in North Africa (i.e. countries considered or underserved), bibliometric parameters (e.g. journals, institutions) as well as thematic focus (agricultural loss, food waste). Selected records were also interrogated to see if they address the extent of FLW, the relation between food wastage and food security, economic implications of FLW, and environmental footprints of FLW.
Results: The results show that research on FLW is still marginal in North Africa in general and in Libya and Mauritania in particular. Moreover, while there are some interesting pieces of research on the amount of FLW, environmental and economic impacts of FLW as well as their implications in terms of food security are largely overlooked.
Conclusions: North African researchers should pay more attention to food wastage issue. Such an endeavor should be supported by research policy in North Africa.

When most people think of food waste, it is often associated with overconsumption in the West. However, “Industrialized Asia” (Japan, South Korea, and China) is responsible for 28 percent of the total food wasted in the world, while South and Southeast Asia is responsible for 21 percent. North America and Oceania combined waste only 8 percent.

Food waste is the loss of perfectly edible food products. It is a wide-ranging phenomenon: a substantial part of agricultural production is never consumed. The prevalent, most widespread paradigm regarding this phenomenon holds that it is due to inadequate logistics and technology, or to poor management of food on the part of end users. However, an analysis from a political ecology standpoint allows a different interpretation: the root of the problem lies in the hegemonic agrofood system and the unequal power relationships between the actors in the agrofood chain. Résumé Le gaspillage alimentaire est la perte de la nourriture produite et parfaitement comestible. C'est un phénomène de grande dimension: une partie substantielle de la production agricole mondiale n'est pas consommée. Le paradigme dominant et le plus répandu sur ce phénomène considère qu'il est dû à des insuffisances logistiques et technologiques, ou à la mauvaise gestion de la nourriture par le consommateur final. Cependant, une analyse de l'écologie politique permet une lecture différente: la racine du problème est dans le modèle agroalimentaire hégémonique, et dans les relations de pouvoir inégales qui existent entre les acteurs qui composent la chaîne agroalimentaire.

SOTTO IN ITALIANO --------------------------------------------------- Food waste has emerged recently as one of the major environmental and socio-economic issues that humanity faces. Analysis on the subject are at the early stage and the concordance on methodologies need to be developed. This research reviews international literature and analyzes the most relevant links between food wastage and other issues, such a land/soil, water, energy consumption, degradation of biological integrity, climate change, alteration of the nitrogen cycle, food safety and sovereignty, circular bioeconomy, in order to build a socio-ecological vision. From the examination of existing conceptual frameworks, the research comes to a proposal of systemic definition which includes basic elements of waste (or wastage, to use a wide-ranging term) so far not considered. Determining the causes and structural constraints, the report reveals different amounts of wastage associated with different food system patterns based on their structure. The study then analyzes and processes the available data at global, European and Italian level, highlighting the critical extent and effects of food wastage. The study enlightens much less food wastage amounts in short, local, ecological, solidarity and small scale food networks compared to conventional systems. The need to shift focus from recover and recycling to the indispensable structural prevention is identified as a means to reduce upstream surplus formation and consequent wastage as negative effects. Several prevention proposals are widely dealt and aimed at a complex strategy that increases ecological and social resilience by structurally transforming food systems. -------------------------------------------------------------------------------------------Lo spreco alimentare è emerso di recente tra le principali questioni ambientali e socio-economiche che l’umanità si trova ad affrontare. Gli studi sono agli inizi e la condivisione di metodologie di indagine necessita di essere sviluppata. In questo rapporto si passa in rassegna la letteratura internazionale e sono analizzate le connessioni sistemiche più rilevanti con altri temi, per costruire una visione d’insieme socio-ecologica: consumo di suolo, acqua, energia e altre risorse, degrado dell’integrità biologica, cambiamenti climatici, alterazione dei cicli di azoto e fosforo, sicurezza e sovranità alimentare, bioeconomia circolare. Dall’esame dei quadri concettuali esistenti si giunge a proporre una definizione sistemica dello spreco alimentare che comprende elementi fondamentali finora poco considerati. Sono elaborati i dati mondiali, europei e italiani disponibili, evidenziando dimensioni ed effetti critici. Si indagano in dettaglio cause e condizionamenti nei sistemi alimentari. Emergono differenti quantità di spreco in diversi modelli alimentari in base alla loro struttura. Gli sprechi sono molto minori in reti alimentari corte, locali, ecologiche, solidali e di piccola scala rispetto ai sistemi convenzionali. È così necessario spostare l’attenzione dal recupero e riciclo delle eccedenze alla prevenzione per ridurne a monte la formazione, i conseguenti sprechi ed effetti negativi. Numerose proposte di prevenzione sono estesamente trattate e finalizzate a una strategia complessa per garantire resilienza ecologica e sociale e trasformare strutturalmente i sistemi alimentari.

El despilfarro de alimentos es un problema universal que en los últimos años ha adquirido mayor prioridad tanto en la agenda pública como en la agenda política. Los alimentos constituyen un bien preciado y su producción puede requerir el empleo de gran volumen de recursos. Las estimaciones indican que se despilfarra o se pierde aproximadamente un tercio de los alimentos, con el enorme coste económico y medioambiental consiguiente. El Tribunal de Cuentas de la UE ha examinado la función que desempeña la Unió en la lucha contra el despilfarro de alimentos, las medidas adoptadas hasta la fecha y de qué forma los distintos instrumentos políticos de la UE actúan para reducir este despilfarro. Su punto de mira han sido las medidas de prevención y de donación, que son las modalidades preferibles en la lucha contra el despilfarro de alimentos. En el informe se llega a la conclusión de que las medidas adoptadas hasta la fecha no han sido suficientes y que la estrategia de la UE contra el despilfarro de alimentos habría de reforzarse y estar mejor coordinada. La Comisión debería plantearse de qué forma aprovechar las políticas existentes para mejorar la lucha contra el despilfarro y la pérdida de alimentos.

Palabras clave: Unión Europea, Comisión Europea, Tribunal de Cuentas de la UE, Comité de las Regiones de la UE, despilfarro de alimentos, coste económico y medioambiental, medidas adoptadas para paliar el desperdicio, instrumentos políticos de la UE.

Abstract Over the years, food supply chains (FSCs) have faced various challenges, including supply chain interruptions. Previous studies focused only on household food waste. In this study, the FSCs risks is connected with food wastage to develop sustainable framework to reduce food waste. A Pareto analysis is developed for risk identification based on feedback from 130 experts from food companies. Finally, a blended grey-based Decision-Making Trial and Evaluation Laboratory (DEMATEL) model has been proposed to assess the relationships among the identified major risks in FSCs. The five risks of greatest priority include: lack of skilled personnel, poor leadership, failure within the IT system, capacity, and poor customer relationship. The risk mitigation strategies for these risks are also presented. The proposed model is applied to food processing companies in Bangladesh to establish a sustainable business policy to minimize food wastage. These results can guide managers and practitioners to formulate resilient strategies to mitigate the identified risks, thereby minimizing food wastage and lead to food safety, security and sustainability across the food supply chain. The proposed model can be extended to address sustainability risk and be integrated to the internet of things for planning, monitoring, controlling, and optimizing supply chains in real time.

PurposeThe purpose is to explore consumer acceptance of the doggy bag as an intervention to promote sustainable food consumption. In particular, it explores consumer attitudes towards taking home the leftover food from eating out at restaurants as a way of sustainable consumption.Design/methodology/approachA consumer survey to explore consumer attitudes, followed by an investigation of the media communications that promote the doggy bag as a tool to reduce food wastage.FindingsStrategic communication was employed in an inclusive approach to increase the impact of the doggy bag on consumer behaviour. Consumers show a positive inclination towards using the doggy bag to take home the leftovers of their restaurant meals and reduce food wastage. Cultural biases can cause hurdles in the acceptance of the tool.Originality/valueTo the best of the author's knowledge, this is the first study to approach the behavioural analysis of leftover food takeout interventions studied from the consu...

Food wastage can be defined as food that is grown and harvested for human consumption but is then discarded instead of consumed, hence, a part of the intended purpose of the food has been lost, which has a negative impact on manpower, machines, costs, and the household.