FOOD WASTE

MANAGEMENT
DEFINITION
Food waste can be defined as ‘any potential
source of food that has knowingly been
discarded or destroyed’ e.g. food discarded in
factories, food not sold in groceries or
restaurants, kitchen scraps, and plate waste.

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DID YOU KNOW?
The more industrialized a country is, the more
food waste it produces. As of the moment, the
USA is the top producer of food waste all over
the world and South East Asian countries are
the least producers.

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30
Home, 27 Restaurants, Cafeterias, and
Supermarkets, 25
25

20

15

Farms, 10
10

Manufacturers, 1
0
Home Restaurants, Cafeterias, and Manufacturers Farms
Supermarkets

Tons of food wasted in millions

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 According to the PSA, a Filipino
household wastes 1.676 kg of rice
annually.

The plate wastes for meat, meat products,

and poultry at 1 gram each.

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 As for vegetables, Filipinos waste some 5
grams per plate.

Plate waste for fish and fish products was at

6 grams.

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CAUSES
1. Lack of appropriate planning
2. Purchase and Preparation of too much food
3. Errors in industrial processing and keeping up
with food safety policies
4. Consumer behavior
5. Over preparation of food in restaurants, hotels,
and the food service industry

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EFFECTS
1. Biodiversity loss
2. Wastage of 1/3 of the world fertile land
areas
3. Increased carbon footprint and the
acceleration of climate change
4. Economic consequences

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SOLUTIONS
1. Balancing food production and demand
2. Food waste reduction initiatives
3. Consumers to buy and prepare food with a
plan
4. Food recycling
5. Foodprint campaigns

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Inform

Implement

Improve
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TODAY’S WASTAGE IS
TOMORROW’S SHORTAGE