Page 12 - Process_Book_Akanksha_Jadhav

Liter
ature R
e
w
vie

ed
ast
W
at
e gener
ood

cess F
Scale and Distribution of Ex
y f
Some of t
he household-laundr
esult of r
y people eb
ood is as a r
outine decisions wher
er
unwittingly o
-pur
he
chase f
ood it
hat it ends up in t
ems or t he
y mishandle f
ood so t
v
ound ood wastage was at ar he Irish national f , t In 2020
e wit
han int
he pr
hat t
h beha
ef
e.
vior t
ent t
e, means t
or
o wast
garbage. Ther
oblem is mor
h t
316 t , he households contributing 31%, 0
ons, wit
7
7
he sect
A, 2020).
he lar
t
ors (EP
gest quantity among t
ons in 000 t eness was stance at 7
50
,
The quantity lat
o discolor
ood in r
Nearly 18% of f
ed damages of color or
o
y due t wn awa
hr
etail is being t
2022, wit
v
o
h mar
A, 2022).
ement (EP
ginal impr
eagasc, 2020). Much of t his f
v
ock
ed-120 (T
ood could be eat
en and
packaging, and o
erst
ems lik
y
erishable it
P
s, dair
egetables, fruit e v
, br
ead,
e been r
wise, it w
ould ha
v
used; ot
or visible standar
ds or minimum shelf lif e efused f her
eason being he r and meat s ar e commonly disposed of
-t
equisit
es. F
r
w of oppor
hen, a windo
eating
emains f
r
or cr
tunity r
om a design viewpoint, t
poor planning, o
chasing, or ignorance about -pur er v
es k
ools t
er
ed and see t t ed om being wast hat it is div
he st
or
t
o help t
x
ood fr
eep e
cess f
y dat xpir e
es-in homes.

o some ot her r edistribution syst orms or t eit her t o community platf em.
or consumption, is being e f ood, practically all of which is saf ge quantity of f An awful lar
destr
etailers who cannot st
y
omach t
o
s' visual imper
ections. Her
ed b
y r
oduct
e
heir pr
f
educe wast
e while incr or bett he need f arises t o r ems t er management syst
easing
ood on an actual time basis.
efficiency in t he distribution of f
estaurant
els, and caf
e ar es will generat cent ound 30 per s, hot e r The hospitality sect or lik
easons include huge por
of t
tions, fluctuating demand, and
eagasc, 2021). R
e (T
he wast
ers. This opens a door f hat
o
v
inefficient management of left
ems t
or possible design syst
es, con
could help chef he por tioning of wast ersion of unused s or staff contr ol t v
edistribution of t
ems.

hose it ingr ems, or time-critical r edient o usable it s int
ation
Obser
v
elt t
ly because of lar
I f
y occurs most ge por
tion
e in t
hat wast
he hospitality industr
or
hat an
ecast aulty demand f es and f siz y solution tar
geting por
tion
s. This means t
e r contr ould r ol and surplus management w
eally aid in wast
eduction.
ood W
ast
Figur
e Estimat
es A
ors in Ir
eland e 1: F
cr
oss Economic Sect