TAKE INITIATIVES

TO OBSERVE
PURPOSEFULLY,
DELIBERATELY AND
CONTINUOUSLY
Step 1
WHY DO WE WASTE FOOD?

Where does food waste come from?

 Lack of appropriate
planning

Purchase and
Consumer behavior preparation of too
much food

CAUSES OF FOOD
WASTAGE

Over-preparation of
Errors in industrial
food in restaurants,
processing and
hotels and the
keeping up with
foodservice
food safety policies
industry

Managerial,
financial and
technical
constraints
PLASTICS• people
ARE EVERYWHERE
buy lots of food without appropriately
making plans on when and how the food will be
Lack of prepared for consumption. 
appropriate • It leads to the expiry of the foods after which
they are thrown as waste. 
planning

• If one purchases or prepares too much food than

Purchase and is needed, then it’s obvious the excess food on
the plate will go to waste. 
preparation • Excess purchases that end up passing their
of too much expiration dates and therefore looks, tastes, and
smells bad end up being food waste.
food
PLASTICS
Errors in ARE
• Errors EVERYWHERE
during industrial processing of food mean
industrial that all food items that don’t meet the set standards
are wasted.
processing and • Overcooking, production trials, packaging defects,
keeping up trial runs, and wrong sizes and weights are some of
the aspects resulting in imperfection and the
with food eventual rejection of the foods.
safety policies

• The wastage takes place because of the constraints

Managerial, to do with a lack of proper management,
inadequate finances, and technical difficulties in
financial and the lines of harvesting methods, storage, and
cooling problems in adverse weather conditions,
technical processing, packaging, infrastructure, and
constraints marketing systems.
PLASTICS• TheARE
food serviceEVERYWHERE
Over-preparation operations lack the ability to quantify
the amount of food consumed on average, the kitchens
of food in keep producing amounts thought to be enough but most
restaurants, of it is actually not needed.
• Some managers believe producing food in large
hotels and the batches minimizes costs, but in actual fact, it results in
foodservice more waste.
industry

• Different customers have different preferences and

this highly influences consumer purchasing behavior
on food items.
Consumer • Such consumer behavior tendencies may force
foodservice operators in restaurants and hotels to
behavior maintain large menu options and high-end services
while assuring consistency that mostly leads to food
wastage.