Conclusion: food safety

food is one of the basic necessities of human. Therefore, there should not be such problem that can
cause serious health issues to protect consumer rights. A wide variety of scientific techniques have been
developed to protect consumers and to screen for adulteration in food.

Recommendation: food safety

food safety from production to consumption can be made through a scientific risk-based system that
ensures that surveillance, regulatory, and research resources are allocated to maximize effectiveness.
This will require identification of the greatest public health needs through surveillance and risk analysis.

Conclusion: waste management

Food waste is an environmental, economic, and ethical conundrum that leads not only to the loss of
caloric intake but also to the needless destruction of finite resources. The complexity of the food system
enhances the complexity of the food waste problem, but this issue is nevertheless reversible and steps
toward a more sustainable food system can be undertaken locally. Individual behavior can reshape food
waste at home and lead to broader changes in the food production ecosystem.

Recommendation: waste management

As a researcher I recommend that Measure food waste. Simply by tracking food usage and waste Public
Market, find opportunities to scale back production while still meeting customer demand. A “food waste
inventory” can help to identify how much and where food is wasted so you can implement changes
(e.g., smaller portions, menu changes or substitutions) and monitor your progress.