International Gastronomy: Analyzing the Impact of Food Waste with Respect to Gastronomy

This report discusses the impact of food waste on gastronomy and provides a lesson plan and poster to understand the concept of food waste, evaluate its impact, and examine interventions to reduce it. The lesson plan includes smart learning objectives, activities, and evaluation. The report also covers contemporary trends in the restaurant industry and food waste management in ethnic food restaurants.

International gastronomy

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
TASK 1: POSTER...........................................................................................................................1
Covered in Poster...................................................................................................................1
TASK 2: LESSON PLAN...............................................................................................................1
Title.........................................................................................................................................1
Statement of problem.............................................................................................................1
Aim.........................................................................................................................................2
Three learning outcomes........................................................................................................2
Smart learning objectives.......................................................................................................2
Activities with embedded theme............................................................................................4
Evaluation of the lesson..........................................................................................................5
Reflection...............................................................................................................................5
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................7

INTRODUCTION
Gastronomy is also defined as the study that is related with the particular focus on gourmet
cuisine. In this, the term substance used is focus on the nutritional fact and figure which may be
associated food science and palatability which is based plus that provide the application of taste
and smell as human which is based on the human ingestion towards the food and goods
(Abdelaal, McKay, and Mackey, 2019). The gastronomy which is related with the involvement
regards with the experience of researching and creating proper understanding which is related
with the writing about the context of preparation of food which is based on the qualities that
provided to nutrition as the whole. It is also analysed that the application and chemical
knowledge is well related with the cooking which is become the aspect which is related with the
gastronomy. The gastronomy is usually covering the much broader aspect which is related with
the interdisciplinary ground. Therefore, the culinary is also show their appearance in the first
time in the poem of Gastronomie. In this report, the discussion is based on two parts in which
one is cover within the poster with the title of anthropology of food and other one is food waste
with the respect to gastronomy (Bilska and et. al., 2020).
MAIN BODY
TASK 1: POSTER
Covered in Poster
TASK 2: LESSON PLAN
Title
“To analysed the impact of food waste with the term of gastronomy’
Statement of problem
The food waste is usually focus on the food crises that is happen due to the loss of food
which is prepared for the people and requirement of food are usually show the aspect which is
related with the context of gastronomy (Božić, and Milošević, 2021). The food waste is universal
issue which may be associated with the number of countries who faces the issue that is reliable
and validated. The food waste usually arises the issue of shortage of food within the country and
also restrict the zone in order to take good food for their health. Therefore, the people used to do
the thing such as food waste in the regular that produce up to 50 percent of food waste per a day
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that is serve to animal and needy people include homeless and other people to reduce the wastage
of food. In addition, the people used to face the issue of food crises due to the regular food
wastage that act the main issue within the report.
Aim
To analyse the notion and impact that is associated with the food waste with the term of
gastronomy.
Three learning outcomes
 To understand the concept of food waste with the reference of gastronomy.
 To evaluate the impact and effect of food waste with the aspect to gastronomy.
 To examine the ways or intervention that is associated with the notion of food waste
which is related with the aspect of gastronomy.
Overall, the food waste is become and abnormal problem which may associated with the
rupture of culture that create consequence of food loss and raise the issue of food crisis. The
world food waste rate is higher as their consumption. In addition, with the help of survey, it is
well analysed that the issue of food waste shows the impact of food crisis that embedded the
fraction of gastronomy (Cordova-Buiza and et. al., 2022). Therefore, it is also showing the aspect
which is related with the food habit, culture and many more. in addition, the aim usually focusses
on the development of understanding that is related with the foo culture which is reference show
the aspect with the gastronomy. In addition, the impact of the food waste is also show aspect
which is provided for the gastronomy. Therefore, the gastronomy shows the culture which is
related with the aspect which is follow impact that provide rationale culture, preparation and
cooking and many more. the aim help to provide the quality of information and so on
(Filimonau, Nghiem, and Wang, 2021).
Smart learning objectives
The goals are defined as the part of aspect of business and life and provide the sense of
direction, motivation and clear focus that help to provide the importance. In addition, they
provide with the aspect of target in order to aim that with the aspect achievement. The SMART
goals are used to focus on the aspect which help to guide the goals with the aspect of reflect with
the factor that is SMART that have acronym that stand for the Specific, Measurable, achievable,
realistic and Time frame. In addition, it is also providing the goals incorporation of the criteria
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which help to focus on the efforts and enhance the chance in order to achieve the goal and
objective which is related with the aspect of gastronomy that provide the reduction in the food
waste. The food waste is also defined as the loss of food and culture that is related with the
aspect food habit and that they are also related with traditional aspect that develop gastronomical
appearance to support food culture and habit. It is completely deriving the relatively and fraction
with the food which provide proper preparation, food culture, traditional aspect and many more
that provide proper understanding to reduce the food waste by showing the factor that generate
value and approach toward the good food habit (Kılıçlar, Sarıkaya, Şahin, and Bozkurt, 2021).
Specific: The study of food waste help to provide the proper goals and objective which
may be associated with the context of gastronomy. There are some of the factors which is focus
on the proper objective that they are showing the aspect with the name and place of culture and
traditional food in order to reduce the constant food waste. The goal of the specific aspect that
provide the rationale for the development of quality of aspect that minimise the risk of food
waste and this is done by gastronomy that show the value regards with the culture and traditional
food which generate the belief towards the saving of food habit.
Measurable: The gastronomy usually provide aspect which show the knowledge regards
with the food habit and culture which is acquire by people in the term of culture and their
associated religion which impact positively in the effect of food waste. In addition, it is also
analysed that the measurability that focus on the value of cooking and preparation which is place
by gastronomy that provide the aspect to reduce the food waste.
Achievable: There are certain of value which is related with the term of belief that is
related with approach in order to provide the relevance of food and the impact that may be arise
soon due to the excessive of food waste. The objective of the report is usually focus on food
waste which must be reduce by implementing the culture and habit which specifically follow the
context of gastronomy. The aim must be achieved as per using the aspect of gastronomy study
and their influence among the general population. The excessive of food may generate the issue
which is related with the food crisis that create hunger index within the city or country depend of
the amount that is related with the food waste (Ocampo and et. al., 2021).
Realistic: The approach which taken in order to provide the accurate term and food
properties with the number of people and show the respect and value of food and recognise the
need which may interpret in such a way which place a collective role in order to create the
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viewpoint which is positive as per the vision of gastronomy. Therefore, it is realistic aspect
which focus in the depth analysis of the term of food with the gastronomy which acquire
morphology that participate within the proper approach to minimise the daily food waste that
occur (Okumus, B., Koseoglu, and Ma, 2018).
Timely: The time for the execution is by using the help of social media and other
intervention which show the aspect which is related with the context that is associated with the
shortage of food which is occur due to the food waste. In addition, the prevention may take
which may be associated with the 10 months to 1 years. It all depend on the respect which is
formulate for the food aspect and their culture.
Activities with embedded theme
Weeks/Activities Food waste and
resources
Food and
waste and
the
environment
(Xiaochang,
Feng,
Shengkui,
and Xiaojie,
2021).
What is
food waste?
Food waste
solution
Transporting
food waste
Week 1 to week
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In the week
one, the
analysis of the
food waste has
been taken and
proper
intervention
and their
impact are well
analysed that
cause issue
with resources.
In addition,
the
visualisation
of the food
waste and
analysed
their impact
on
environment.
With this
all, food
waste is
usually
showing the
aspect
which is
focus on the
unnecessary
food waste.
The proper
strategies
are used to
follow that
is feeding
people, and
feeding with
the animals,
industrials,
compositing
and many
more.
It is usually
focus on the
transportation,
composting,
and
intervention
which is
useful for the
people in
order to
manage the
food while
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feeding of
animals and
people who is
needy (Zoran,
2019).
Evaluation of the lesson
The above listed lesson plan is usually focus on the aspect and behaviour which is related with
the reduction of food waste. The food waste is usually associated with the various aspect that can
create the evaluation of food crisis within the country. In addition, the lesson plan is usually
focus on food waste and resources that are well implemented in such a way which help to
produce the efficient and effective aspect for the food habit with the proper minimization of food
waste (Salleh, Azman, and Selahudin, 2020). Additionally, the food waste and environment are
also analysed within the lesson plan which is necessary to understand the requirement of
environment and the impact which is the rises due to the excessive lack of food resources for the
animals and population. The understanding towards the food waste is also essential in order to
take the proper regulation and aspect to create a barrier for the food prevention that is analysed
within the food waste solution. When the excess amount of food waste is usually occur then the
transportation of the food waste are taking and the animal feeding and for the needy peoples who
are usually require food for their daily life (Ortiz-Gonzalo and et. al., 2021).
Reflection
While taking the contrast of gastronomy, I used to learn about various aspect and solution that is
associated in order to reduce the food wastage among the countries. I also recognise various
dimension for the food control that provide perspective to reduce the unnecessary wastage of
food. Within this report, I also understand the aspect of formulation of resources that is useful
aspect for the development of food utilization and their consumption. I also arise values sources
and resources that is optimum for the utilisation of food that minimise the food wastage among
the countries and gastronomy. It also places a various role that provide a perspective to the
number of people for the respect and value the food in their culture (Velasco, Michel, and
Spence, 2021).
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CONCLUSION
As per the above discussion, it is well analysed that the food waste is usually reduce by using the
approach of gastronomy which may place reliable role by creating the understanding which is
related with the food culture. Gastronomy covers the wide range of properties which is related
with the preparation, cooking, culture and habit that is related with the food and show proper
respect and value towards the food. Usually, it offers the minimisation of food waste due to the
traditional value and belief which is place by people for the food.
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REFERENCES
Books and Journals
Abdelaal, A.H., McKay, G. and Mackey, H.R., 2019. Food waste from a university campus in
the Middle East: Drivers, composition, and resource recovery potential. Waste
Management, 98, pp.14-20.
Bilska and et. al., 2020. Segmentation of Polish households taking into account food
waste. Foods, 9(4), p.379.
Božić, A. and Milošević, S., 2021. Contemporary trends in the restaurant industry and
gastronomy. Journal of Hospitality & Tourism Research, 45(5), pp.905-907.
Cordova-Buiza and et. al., 2022. Strengthening Collaborative Food Waste Prevention in Peru:
Towards Responsible Consumption and Production. Sustainability, 14(3), p.1050.
Filimonau, V., Nghiem, V.N. and Wang, L.E., 2021. Food waste management in ethnic food
restaurants. International Journal of Hospitality Management, 92, p.102731.
Kılıçlar, A., Sarıkaya, G.S., Şahin, A. and Bozkurt, İ., 2021. De gustibus non est disputandum:
analysis of the relationship between cultural omnivorousness and food. British Food
Journal.
Ocampo and et. al., 2021. When sustainable cuisine imaginaries become unsustainable: Storage
and preservation practices in Swedish restaurants. International Journal of Gastronomy and
Food Science, 24, p.100353.
Okumus, B., Koseoglu, M.A. and Ma, F., 2018. Food and gastronomy research in tourism and
hospitality: A bibliometric analysis. International Journal of Hospitality Management, 73,
pp.64-74.
Ortiz-Gonzalo and et. al., 2021. Food loss and waste and the modernization of vegetable value
chains in Thailand. Resources, Conservation and Recycling, 174, p.105714.
Salleh, S.M., Azman, N.A.N.N. and Selahudin, N.F., 2020. Factors Contributing to Food Waste
Awareness among Malaysian Youth. Global Business & Management Research, 12(4).
Velasco, C., Michel, C. and Spence, C., 2021. Gastrophysics: Current approaches and future
directions. International Journal of Food Design, 6(2), pp.137-152.
Xiaochang, C., Feng, Z., Shengkui, C. and Xiaojie, L., 2021. Sustainable Development of the
Catering Industry in China: Policy and Food Waste. Journal of Resources and
Ecology, 12(5), pp.628-635.
Zoran, A., 2019. Cooking with computers: The vision of digital gastronomy [point of
view]. Proceedings of the IEEE, 107(8), pp.1467-1473.
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