International Gastronomy: Understanding Food Waste and Its Reduction

This article discusses the importance of reducing food waste and its negative impact on the environment and economy. It includes a pedagogic approach, learning outcomes, and activities with embedded themes. The aim is to create awareness and educate people to take initiative in reducing food waste.

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

conservation. This is the one which can have high impact on the large population. It includes the
landfills which produces the harmful gases due to disposed food waste. It includes the gases like
methane along with carbon dioxide which can lead to contribute in the global warming along
with climate change. Food waste also leads to create the situation that impact the natural
resources like fossil fuels, freshwater and human resources (Sakaguchi and et. al., 2018).
There is high impact of food waste on the country economy which leads to create large
number of loss that can have impact the large population. These food waste can include liability
concern, distribution, storage logistics which also include the funding needed for the collecting,
gleaning, packaging and distributing. It has been evaluated that there is high negative impact of
food waste where restaurants are one of the most effective resource which have large amount of
food waste in all over the world. There is also some food waste which are during leading in the
process to delivery to the customer where due to different reasons it leads to create the food
wastage that create the cause of food waste. There is various reason due to which food waste
occur in the restaurant. This includes the different menu which create the situation to get some
new taste which are not acceptable by customer and get to waste. Like this, there are many
reason which leads to create the situation of food waste (Teller and et. al., 2018).
So, it is highly important to understand the effective of food waste which leads to create
high negative impact on the large population. There is high negative impact on the environment
and the business which create also impact on the country economy. There is need to ensure about
the important of reducing the food waste that can have high benefits to large population along
with country. This include educing cost and providing sustainability along with providing
benefits to environment.
A pedagogic approach
Pedagogic approach refers to the method along with practices of teacher or educator to use
their teaching approach and style to provide learning to student. This can include various
assessment, feedback where it help to deliver the curriculum to the class through applying the
pedagogical approach. Here, Collaborative approach can help to educate large number of
population regarding food waste (Slorach and et. al., 2019). This approach can help to educate
large number or group of people which may include and are connected with the food industry.
There is need to provide the information which can help to enable them understand about
negative impact of food waste and should provide information regarding benefits of reducing

food waste. In this, it is essential to deliver the information about the importance of reducing
food waste. Every year there are large number of food are getting wasted. It can help them to
understand about the think about the natural resources which is getting waste every year. There is
need to improve the growing, processing and packaging along with transporting and marketing
process. This can help to enable them to understand about each and every step which should be
taken to reduce the risk of food waste and provide optimum use of food that can help to enable
and providing various benefit to country and large population (Bandini and et. al., 2020).
It is also important to enable people to understand an importance of the reducing food waste
which is effective and matter in their life. It is also need to share information with individual
about the benefit of reducing food waste that can enable them to provide benefit through
reducing their cost. It can also help them to optimum use of the food. It is essential to provide
information and enable them to understand about the negative impact of food waste. Every
individual should ave the information about waste of food that can lead to create high negative
impact on human. It should also reduce the natural resources and wasting it can lead to create
different consequences in future which should be avoided. Reducing and minimizing food waste
can help to take proper benefit of natural resources with optimum level. This can have positive
impact and can enable to use it more appropriately for the longer time period (Elhoushy and et.
al., 2021).
Collaborative approach plays an important role in sharing information and educating people
to understand about the importance of reducing food waste. This can also enable them to take
different initiative at their home and within their daily life. It is essential to also create awareness
towards the food waste where every individual can play an important role in reducing food waste
collaboratively. Here, it includes the transportation, packaging and different direct or indirect
food related industry. This can enable them to influence about getting benefit of food waste and
can help to take initiative to minimize it. This can help to get better and effective response in
area of reduction in food waste (Filimonau and et. al., 2019).
Aim
 To create awareness regarding food waste to reduce the negative impact on the large
population.

Learning outcomes
 Proper learning and education can help to improve the reduction in food waste by the large
population.
 It can enable to take initiative like sustainable approach for reducing the food waste and
promoting optimum use of food.
 This can enable to aware large population for reducing food waste and get financial benefits
through it.
SMART learning outcomes
 To reduce 15% of food waste in all over the country to get higher benefit within 2 year.
 To create awareness regarding minimizing food waste by 50% within large population
before 31st December.
 To promote use of sustainable approach by 70% of large population to adopt it for getting
higher benefit to generate positive impact on environment before 5 years.
Question and answer on topic
There is need to ask some question and answer which should include different
information and provide some sense of knowledge regarding consequences of food waste and
benefit of reducing food waste.
 Do you know about the food waste?
 Do you know how much percent of total food get wasted every year?
 Is it necessary to identify the reason of food waste in all over the country?
 Does transportation also responsible in food waste?
 Is it important to reduce the food waste?
Activities with embedded theme
It is essential to ensure about the equality and diversity which has an important role in
food waste. There are different type of diversity where people have their own rules and
regulation within their family or society where food needs to be taken in consideration. It is
important to learn about the functional skill where individual should get involved in the food
industry and should have the knowledge about the practices and their rules. This can includes
better precaution to minimize the food waste (Lam and et. al., 2018).

Through applying the positive approach, it can influence other individual to consider the
reduction in the food waste where performing activity while handling the food should be taken in
consideration and help to reduce the negative impact that can lead to food waste. There are
various challenges in taking care of a food waste where time and individual behaviour are most
important challenges in reducing the food waste.
It is essential to include the sustainability within the food industry which can be helpful
and provide better environment along with reuse of food. This has to be taken in consideration
and can help to store for next day or next time. This can be helpful and through using the
sustainability, it can enable to take initiative and reducing cost and provide storage for the
reduction in food waste (Elorinne and et. al., 2020).
Evaluation of lesson
It is essential to take care about the understanding of food waste that can be highly
effective and can provide better precaution for the reducing the food waste. In this, there are
some of potential problem which should be taken in consideration while minimizing the food
waste. Measuring and monitoring can be an specific challenge for the large population to take
care about the minimizing the food waste. Understanding policies and intervention can also be
challenging while transporting food. This can lead to create a impact on slowing the process of
transportation and leads to create a risk of food waste. It is also essential to take in consideration
about the lack of time and human error which can play an important role in food waste
(Syahmani and et. al., 2021).
Reflection to improve lesson
There is need to provide proper education and sharing of information to the large
population that can enable them to take initiative to reduce the food waste. Here, it is need to get
educated and take various initiative like sustainable development. Here, sustainable approach
which can be effective and help in reducing the food waste. It should be initiated by every
individual that can help to minimize food waste on large amount (Ahmed and et. al., 2018).
CONCLUSION
From above discussion, it can be conclude that it is essential to create awareness and
knowledge regarding understanding about the food waste which may include various ingredient.
In this, there is need to provide better learning to the every individual that can enable to take

initiative and action to reduce the food waste. There is need to educate people and create
awareness especially to the people who are linked with the food industry. It can help to reduce
the food waste during transportation, packaging and other processes. In this report, there is
discussion about the aim, learning outcomes, activity to evaluate the potential problem and
improve the knowledge and understanding about the food waste to reduce and minimize it.

REFERENCES
Books and Journals
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Meeting the food waste challenge in higher education. International Journal of
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aerobic composting of food waste. Journal of Polymers and the Environment, 28(9),
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