How Food Waste Management Can Get You Your Heart's Desire: barefoot farmbooks

A sustainable food wastage management

Food waste is one of the most challenging issues humankind is currently facing worldwide. The food is important energy demanding product group and resource. The prevention of food waste can be done by contributing to saving resources to reduce environmental impact during all stages of the marketing system. 

Nobody wants to waste food, in the beginning, some situation in marketing behaviour and individual lead to the food waste. People waste food as an accomplishment suggestive of our population. 

Food throwing becomes a regular issue everywhere. The street and trash bins depot have more food as a clue to prove it. The functions and party halls of hotels throw out so much food.

Reduction of the current level of food waste must be accompanied by the better management of waste. Sustainable management of food waste is a momentous research area in the recent years. 

Recent researchers aim to expand and considers the pillars of sustainability.

The succulent food which is wasted could be reorganizing for human utilization. Throwing available and edible waste food can be simply nourished by someone else and is sheer wastes of resources. NGOs works as food collectors collect food and redistribute dry food and cooked food from donor to community centres (needy people).

The approach deals with collecting the food waste by NGO and donating to needy people (charity homes), considering the types and sources of food. The approach support NGOs to collect surplus food waste from a donor and donate that food to needy people.

General information:

Unnecessary food wastage has direct and adverse effects on the income of both producer (farmers) and buyers (consumers). Many smallholders live on the limit of food uncertainty.

The wastage of food could have an urgent and significant impact on their living. For poor buyers, the preference is clearly to have an approach to food commodity, secure and low-cost.

It is significant to note that food uncertainty is often more a query than a supplying problem. Improving the ability of the food chain could help to get the price of food down to the buyer and thus raise access.

The importance of food wastage management is making to cost-effective and reduce losses.

Management aspects:

1. Redistribution for Human Consumption

Redistribution for human consumption is the optimal alternative, as food is used to feed people. Agreements with charities and food banks help to distribute surplus food to those in need. Products must be edible, eatable and processed, as defined in the previous section. It must be noted that processed does not necessarily mean that the final product was fully processed as initially planned by the food business.

2.  Animal Feeding

This is the best alternative for foods which are not fit for human consumption but are suitable for animal feeding. In this category only farmed animals are considered (e.g. cattle, swine, sheep, poultry and fish).

Pets, non-ruminant zoo animals, etc. are excluded. Mixed waste containing animal products from manufacturers is suitable for animal feeding when the animal product is not the main ingredient. 

Products must either be eatable or uneatable for humans but eatable for animals, unpackaged or separable from packaging, and non-catering waste.

Inedible, plant-based, single product, non-catering waste can be used for animal feeding depending on the type of waste. This particular case must be assessed for each type of waste independently. 

3.  Anaerobic Digestion

Anaerobic digestion can be used with all types of food waste except animal by-products and packaged waste (i.e. non-separable from packaging) in a non-biodegradable packaging.

Anaerobic digestion plants must comply with regulations with regard to environmental protection, animal by-products, the duty of care, health and safety and waste handling. 

4. Composting

The types of material suitable for composting are the same as for anaerobic digestion: all food waste except animal byproducts and packaged waste (i.e. non-separable from packaging) in non-biodegradable packaging.

Animal by-products can be composted if processed according to regulations. Composting must be carried out in closed vessels (in-vessel composting) if the waste contains or has been in contact with any animal-based material, as it can attract vermin.

5. Thermal Treatment with Energy Recovery

This alternative can be applied to every type of food waste, nevertheless, its use must be minimized as it provides small benefit compared to the impacts generated.

Additionally, a great quantity of energy is needed to treat food waste due to its mainly high water content, and therefore this alternative may be useful and give an energy return on investment when treating dry food wastes (e.g. bread and pastries) or food waste mixed with other materials, such as in municipal solid waste. 

Thermal treatments with energy recovery, which includes incineration, pyrolysis and gasification, is the only alternative available to treat packaged food (inseparable from packaging) in non-biodegradable packaging, except the cases when the product is also edible, eatable and processed, and therefore can be redistributed for human consumption.

As this type of waste is the final packaged product it will usually be generated in the last stages of the supply chain, particularly at retailing and consumer level (municipal solid waste).

Thermal treatments with energy recovery are also the most appropriate alternative to treat animal by-products, and in some cases, it is also necessary to process by pressure sterilization.

Conclusion

The sustenance approach serves to stay away from the crevice between the Ngo and Donor.

This waste is an unavoidable by-product which settles to the bottom of the conditioner tanks during the maturation process. 

Alternatively, some substances from the conditioning bottom can be used to produce new food products.

Yeast can be separated and used to produce foodstuff.

In order to recover yeast, the sediment should be filtered and squeezed, and this gives the opportunity to recover cloudy-type beer.

On the other hand, while hops are typically considered inedible, some parts are actually edible.

Ideally, edible parts of the hops would be separated and used in food products and the remaining hops be sent to animal feeding. Yeast, fats and proteins could potentially be used in food products.

As there is either no current consumer demand for the products described above or no technology available to undertake the processes required.

From the Desk Of:

Pankaj Kumar Mallik
Contact him Via Email

 References:

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