Food waste occurs across the food system from the farm, post-harvest, processing, transporting, wholesaling, retailing and the consumers. Food waste generated by disease, spoilage, restaurant plate waste, and plant and animal material produced during processing are not suitable for human consumption. These are better suited to composting. But other waste can be recovered to be consumed. Examples of waste that can be recovered for consumption are: edible crops remaining in fields after harvest, blemished food, surplus perishable food from restaurants or caterers and surplus packaged foods from retail food outlets.
Reducing food waste is environmentally important as it keeps food out of landfills. It makes economic sense at the small scale, by lowering household food bills and at the large scale by reducing disposal costs for restaurants, processors and farmers. Finally, reducing food waste is socially important when the rescued food is redirected to emergency food providers working to eliminate hunger in our communities.
Manage your food waste better. Reduce or reuse at www.ex-zerocarbon.com