International Gastronomy: Understanding Food Waste and Its Reduction

International
Gastronomy

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Statement of the problem............................................................................................................3
A pedagogic approach.................................................................................................................4
Aim..............................................................................................................................................5
Learning outcomes......................................................................................................................6
SMART learning outcomes.........................................................................................................6
Question and answer on topic.....................................................................................................6
Activities with embedded theme.................................................................................................6
Evaluation of lesson....................................................................................................................7
Reflection to improve lesson.......................................................................................................7
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................9

INTRODUCTION
To live effectively, every individual need to take food with time which can allow to get
better and effective response towards the delivery of better quality of life. To stay healthy, there
is need to ensure about focus on the gastronomy which can help individual to understand the
issues within the food system which are related with taking care of effective response towards
the better and positive health. Here, gastronomy includes the study of food along with culture
which particularly focuses on the gourmet cuisine. This is effective and have high important on
the integration of the food anthropology along with history which are associated with nutrition
and business. Here, it is needed to take concern about the food waste which is highly effective to
take in consideration and provide positive impact to the environment that can help to understand
the effectiveness of the reducing the wastage which can lead to create the impact on better
response. In this, there is discussion about the statement of the problem and pedagogic approach.
It also includes aim and learning outcomes and using of SMART learning objective. This also
includes the question and answer of the topic. This also includes different activity with
embedded themes like equality and diversity, functional skills, challenges, positive stretch and
sustainability (Schanes and et. al., 2018).
MAIN BODY
Statement of the problem
There is need to understand about the effective response toward the food lost and food
waste. Here, food lost includes the food which are incorporates any edible food that has not been
eaten at any stage. This includes the edible food which are discarded at any point which also
include the food chain either on farms along with fishing boats, distribution and during
processing, in restaurants, in retail stores or at home (Dhir and et. al., 2020).
Food waste is the category which includes the retail business which are effective and can
have high impact on the large number of population which includes the large number of financial
loss. There are large number of food loss which get in the retail operation which is in perishables
that includes the produce, baked goods, prepared meals, seafood and others. Food waste of one
of the main concern for every individual which have different negative impact that include the
environment effect. It has been evaluated that there is about 31% of overall food supply gets
wasted which have high negative impact on the environment, food security and resource