Authors : Prajakta J. Nande
Page Nos : 18-26
Description :
Food waste has taken on disquieting proportions worldwide in all steps of the food
production and supply chain. Processing can be done to reduce losses of perishables like
fruits & vegetables. Preparation & preservation of fruits in the form of jams, spreads, jellies,
crushes, and squashes can be done. Vegetables can be frozen or dried to increase their
shelf life. Similarly, animal foods can also be treated to increase their shelf life. Liquid milk
can be dried or concentrated for future use. Grains, nuts & oilseeds can be stored properly
to avoid deterioration & subsequent throwing them away. One can use these preserved &
processed foods in the times of high price or food scarcity or seasonal unavailability.
Technologies for the collection, sorting/grading, stabilization and productive use of food
waste, by-products and packaging material need improvement or development. There needs
to optimize the performance of the whole food system, including packaging, catering and
consumers, and achieve a secure and sustainable food supply, also for the poor. Food waste
can be recycled into useful resources like compost. Food donations can be encouraged &
non-perishable as well as unspoiled perishable foods can be donated to food banks, soup
kitchens, pantries & shelters. Reducing food waste has economic, environmental and social
benefits.
Keywords: food waste, food production, perishables, recycling.
