Food waste

Food waste and loss contribute to food insecurity when food feeds landfills instead of hungry people.

There are a number of technical factors effecting food waste generation, which arise during storage, transportation, packaging and distribution processes. Food waste is an international problem, with 2009 global food loss farm to fork estimated at 32% of food by weight and 24% of calories.

Imperfection, availability or unavailability of technology has an impact on food waste accumulation. For example, waste during the harvesting stage might occur because of an inability of current technology to discriminate between immature and ripe products or of mechanized harvested retrieve the entire item.

In retail industry, most important reason for food waste are including: wrong amount of a product ordered, difficulties of selling short remaining shelf life, difficulties to order the right amount during the promotion, short shelf life products, etc.

Garbage and other food wastes must be disposed in a manner that does not provide a medium for microbial growth, source of food for insects or other pests, or public health nuisance for customers and the community.

Because 70% of food composition is water, garbage disposal units are effective and sanitary means of eliminating food scraps from the facility.
Food waste