Food Waste Management: Challenges and Solutions

RUNNING HEAD: Marketing 0
Research for business and tourism

Marketing 1
Food waste management is a significant activity for the organization. It has even become an
environmental issue in the last decade. As the population grows, more food is being
processed and as a result, more food is being wasted. Almost 1/3 of the food formed for
human consumption annually gets wasted. It even creates environmental and public health
consequences which have a negative impact on the human wellbeing along with the
environment. According to Thi, Kumar and Lin, 2015, food sustainability is considered as
complicated tasks of the organization. The problem is faced in the organizations towards not
showing willingness about food waste management (Thi, Kumar and Lin, 2015). It even leads
to the increment of cost. Food is considered an important element in humans, plants and
animal life. The food waste remains an important issue and required to be urgently addressed.
It is more complex and intricate than one might consider. The impact of food waste
comprises fuel, energy, and water used to grow food which may not be used. When the food
waste reached to the landfill, it contributes to the greenhouse gas emissions. There are various
reasons which lead to food waste and arise at the time of producing, processing, retailing and
consuming. The waste is generated from the sources like peelings, trimmings, out of date
food, inedible by-products (Bones, Tea leaves or coffee grounds), plate waste or kitchen
error. The waste food causes overutilization of water, fossil oils and increasing greenhouse
gas discharges from the deprivation of food in landfills. The food waste also puts
environmental impact in two ways as it is linked with the depletion of the natural resources
used for the production. The food waste is also linked to the costs associated with waste
disposal. Such problems can be solved through the operation of waste as a resource by
making use of green and sustainable technologies (Letcher and Vallero, 2019). The
innovative consumption models can also be used to reduce the amount of food wasted at the
end of the supply chain. The food waste can be managed by controlling the wastage during
the production and consumption.
As per the views of Fujii and Kondo, 2018, it is one of the vital goals of any organization to
maximize profits. The profit is attained by reducing the costs from revenue. Organizations
tend to increase profit by increasing income and decreasing costs (Fujii and Kondo, 2018).
The waste is one of the components of cost which should be managed in order to decline the
cost and upsurge profits. The organizations can increase the income by peddling reprocessed
goods or enduring value in the secondary markets. It can also assist organizations in
enhancing their competitive improvement. The revenue opportunities are available which can
turn trash to treasure. The solid waste collection should be kept artificially low by the user