Food Wastage Control System

This research aims to create a zero waste food system in Canada. It explores the challenges of food wastage, data related to food wastage, ideas to control food wastage, solution and plan for food wastage control system. The document type is an essay and the type of assignment is a research paper.

Running Head: FOOD WASTAGE CONTROL SYSTEM
Food wastage control system
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FOOD WASTAGE CONTROL SYSTEM 1
Discover the vision
Vision and mission
Hunger seems to be one of the biggest problems on the global platform in various countries but
still there are some nations such as Canada which is considered as one of the countries which
waste equal amount of food being prepared in the country. The key purpose of this research is to
create zero waste food system (Alamar, Falagán, Aktas & Terry, 2018). This issue can be solved
with the combined effort of associations such as community, government and even
administration of the Canada to provide clear direction to this resolution.
Challenges
The materials used in preparing food are perishable so it is not possible to store it for long time
(Parizeau, von Massow & Martin, 2015). Another big challenge is to reduce amount of leftover
food and try to explore novel ways to consume this left over food.
Gather Data
It has been find out that around third portion of the prepared food has been never consumed in
the Canada and as a result of this it has impacted the financial as well as environment aspect of
the country. Every year the Canadian government has to invest plenty of dollars just to
decompose these wastes in order to maintain hygiene in the society (Charlebois, Creedy & von
Massow, 2015). On yearly base Canadian government spend near about $ 100 billion just to
dump this leftover food. It has been found out that this dumping leftover almost add 4% increase
in the country temperature. Food waste matter is not only related to Canada only but it is also
one of the biggest matters on the global level and actually have formed a giant devil surround our
beautiful world (Stefan, van Herpen, Tudoran& Lähteenmäki, 2013).
United Nations set Sustainable Development Aims on September 2015, which encompassed a
potential to plunging food leftover by half in 2030. France arose as one of the international
primary reform architects on food stuff leftover in very short span, through transitory a rule that
forbidden grocery suppliers to lob left or eliminate waste stuff.

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Formulate challenge
This issues is backing the resource scarcity in Canada, nearly 19 % portion of Canadian
terrestrial, 5 % portion of Canadian power sources and 24.8 % portion of Canadian seawater is
exploited to produce foodstuff which is been thrown. This merely specifies that food leftover is
superior difficult than we reflect (Micolucci, Gottardo, Pavan, Cavinato & Bolzonella, 2018).
This matter feels us like people are grabbing foodstuff from poor persons as this leftover
foodstuff could have satisfied hunger.
It is similarly supposed that if anything is difficult be calculated, then entity is difficult to be
organized; same declaration smears to foodstuff leftover. Evidence connected to food leftover on
international podium is not even comprehensive and extant incompletely as no one had taken this
issue seriously (Mo, Man & Wong, 2018). According to the declaration displayed by World
Resources Institute (WRI) that if people are not conscious about the quantity of leftover fraction
in food, in what way it is conceivable for people to take any action related this matter. Individual
must imitate with foodstuff chain structure right from arrive of resources till its eating.
Explore ideas
Do not Toss Away - Numerous persons leftover lot of portions of vegetable like leaves and
lob them straight in to wastebaskets. In its place of flinging them out, the persons can put
certain effort to prepare these leaves which can be consumed domestic animals. Despite this
community can generate a foodstuff bank where the persons can credit their leftover food
without any charge. This food bank will aid in attainment this leftover foodstuff to the
desirable persons that are truthfully sorrow for food.
Leftovers Equals Stock – Due to absence of data, most people scuffle same quantity of
foodstuff that has been purchased. It has been seen that Potato, carrot and onion peel that
creates the premium tastes for standard (Thi, Kumar & Lin, 2015). It becomes our moral duty
to comprehend that peel of vegetables are full of nutrients and necessity not be skin off. In
place of flinging them in wastebasket, it is better to boil them for seven hour and allow
settling for more than one hour. This stuff becomes one of the best substance for facial.

FOOD WASTAGE CONTROL SYSTEM 3
Baked delicious skins - Vegetable skin contains lot of nutrients in them, and so this peel
can be added with olive oil along with certain chicken fragments and can be baked for some
time. Then this baked product can be used in sandwich and burgers. It actually creates
delightful as well as vigorous grouping together which can be consumed after workout.
Generate Composite- Composite can be formed from this leftover substantial that can be
utilized in manure form for cultivating crops. This manure will be filled of all significant
components that are vital in development of crops and also for grass that are used for
decoration.
Use as antiseptic - People generate leftovers from numerous foodstuff products maximum of
times, in its place individuals make use of their smartness by just freeze these materials and then
later use it as an antiseptic on injuries for immediate respite from physique discomforts.
Formulate solution
Food bank has emerges as one of the selective option in controlling leftover food in the country.
From many years, lot of food is being wasted in Canada and in order to organize the proper use
of this leftover food this food bank idea can offer possible resolutions to crucial stability
meetings, mostly insufficiency, starvation and leftover of food. This idea of Food banks will
collect consumable food according to the food safety ethics from several organizations which are
linked to manufacturers and food retailers along with native individuals. Leftover food will be
stored in that pattern by which its notorious value will remain interrupt, particularly lunchtime
parcels, incorporated of new as well as non-perishable foodstuff products. The specialty of this
food banks is that it can be rearranged according to the requirement of the situations with the
help of mobile design approach. This Foodstuff banks will not only strengthen monetarily weak
segment of the community, but will also proposal steadfastness associated to the foodstuff
leftover related to its undesirable biological impact. By donations outline, abundant quantity of
consumable foodstuff that must have been thrown to a junkyard, producing C02 discharges and
cumulative leftover in consuming water as well as potency, can be eaten. Foodstuff Banks will

FOOD WASTAGE CONTROL SYSTEM 4
perform significant estimation that can encompass fairness in every segment of this community
by at least satisfying basic necessities.
Formulate Plan
Marketing strategy
In command to brand this innovation valuable, prime significant portion will be promoting this
idea related to community in association with social media tool podiums like Facebook,
Instagram and YouTube. Because this food bank innovation is connected to community issues, it
obviously appeal maximum of the Canadian segments particularly youths.
Fundraising strategy
Second phase is account levitation portion, as innovation is devoted to the community issue very
little effort will be required to receive bank loan (González-Torre & Coque, 2016). Furthermore
reason behind this idea will appeal some wealth individuals who have faith in in charitable back
to the society by which foodstuff distribution expenditure and actions will be organized
effortlessly.
Implementation of distribution strategy
After gathering waste food from food manufacturers as well as from common individuals,
the food will be sending for quality testing. If this food will clear the quality test, then this
food will be send to storage department. A vehicle will be attached with the operation which
will collect the food and transport it to the most need section of the society. As this
organization will be of non-profit type so the people associated with this organization will
be on volunteer based and will work for the welfare of the community.

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References
Alamar, M. D. C., Falagán, N., Aktas, E., & Terry, L. A. (2018). Minimising food waste: a call
for multidisciplinary research. Journal of the Science of Food and Agriculture, 98(1), 8-
11.
Charlebois, S., Creedy, A., & von Massow, M. (2015). “Back of house”–focused study on food
waste in fine dining: the case of Delish restaurants. International Journal of Culture,
Tourism and Hospitality Research, 9(3), 278-291.
Micolucci, F., Gottardo, M., Pavan, P., Cavinato, C., & Bolzonella, D. (2018). Pilot scale
comparison of single and double-stage thermophilic anaerobic digestion of food
waste. Journal of Cleaner Production, 171, 1376-1385.
González-Torre, P. L., & Coque, J. (2016). How is a food bank managed? Different profiles in
Spain. Agriculture and human values, 33(1), 89-100.
Mo, W. Y., Man, Y. B., & Wong, M. H. (2018). Use of food waste, fish waste and food
processing waste for China's aquaculture industry: Needs and challenge. Science of the
Total Environment, 613, 635-643.
Parizeau, K., von Massow, M., & Martin, R. (2015). Household-level dynamics of food waste
production and related beliefs, attitudes, and behaviours in Guelph, Ontario. Waste
Management, 35, 207-217.
Thi, N. B. D., Kumar, G., & Lin, C. Y. (2015). An overview of food waste management in
developing countries: current status and future perspective. Journal of environmental
management, 157, 220-229.

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Stefan, V., van Herpen, E., Tudoran, A. A., & Lähteenmäki, L. (2013). Avoiding food waste by
Romanian consumers: The importance of planning and shopping routines. Food Quality
and Preference, 28(1), 375-381.