Class 11 AY 2022-23

SUSTAINABLE
MANAGEMENT
OF FOOD
Environmental Science Project
Azara Singh
The Aims of the Presentation
• To deliver a message to understand and think critically about
sustainable management of food.
• To inform about:
• Types of Food losses/ waste
• Impact of Food Waste
• Food Waste Treatment Technologies
• Prevention of Food Waste
• Possible causes of food loss and waste during Stage
of FSC
• Principles of Food Waste Management
WHAT IS SUSTAINABLE WHAT IS WASTED FOOD
FOOD MANAGEMENT? AND WHERE DOES IT
COME FROM?
• Sustainable Management of Food is a systematic • The term “wasted food” describes food that was
approach that seeks to reduce wasted food not used for its intended purpose
• Its associated impacts over the entire life cycle
• Examples include unsold food from retail
stores; plate waste, uneaten prepared food, or
kitchen trimmings from restaurants,
cafeterias, and households; or by-products
from food and beverage processing facilities.
C
A Production stage Postharvest Processing and Manufacturing stage

U • Infrastructural limitation
• Overproduction
• Degradation and spillage of
• handling and product composition
• Unavoidable losses
• Technical malfunctions
S • Harvesting timing and method • Loss during transportation from farm to distribution • Methods and changes in processing lines

E • (manual/mechanical)
• Pesticides and fertilisers
• Storage infrastructure • Contamination in processing lines
• Legislation restrictions

S • Economic problems
• Quality standards and norms
• Packaging system
• Overproduction

O Distribution and marketing stage

F • Inappropriate transport conditions (temperature-

controlled aircraft and ships)
• Contamination of transportation

F • Transportation and market facilities

• Road and distribution vehicles
O • Packaging management
• Commercial conditions
O • Consumer preference

D
Consumption Staff

L Food Supply Chain

• Composition unit and size of household
• Income group
O • Demographics and culture

S https://www.youtube.com/watch?v=g6nwV2m1hcI&embeds_euri=https%3A%2F%2Fwww.dbs.com%2Flivemore%2Ffood%2Fwhy-our-food-supply-chain-is-flawed-and-these-champions-efforts-
to-stop-the-waste.html&embeds_origin=https%3A%2F%2Fwww.dbs.com&feature=emb_logo
• Individual attitude

S
IMPACT OF FOOD WASTE
• Water
Footprint
• Nutrient Loss
of Agriculture
Land
• Hygiene and
Sanitation
• Economic
Impacts
• Climate
Change
• Greenhouse
Gasses
emissions
Prevention of Food Waste Food Recovery Hierarchy

1. Adopt a healthier, more sustainable

diet
2. Buy only what you need
3. Pick ugly fruit and vegetables
4. Store food wisely
5. Understand food labeling
6. Start small
7. Love your leftovers
8. Put your food waste to use(compost)
9. Respect food(get to know the
farmers)
10. Support local food producers
11. Keep fish populations afloat
12. Use less water
13. Keep our soils and water clean prioritises actions organisations can take to prevent and divert wasted
14. Eat more pulses and veggies food.
 Food Waste Treatment Technologies
a)Anaerobic Digestion (AD)

c)Options available to treat packaged food

Gasification Incineration

d)Composting

b)Liquefaction e)Rendering
THANK YOU