Let's stop food wasting

In all stages of the food chain, from production to consumption, whatever the reason is, all the waste is called food losses and food waste. Food waste is “food that is discarded or left to spoil for whatever reason at the consumer level”. Food waste takes place in the stages from food processing to presentation to the consumer. (Ministry of Food, Agriculture and Livestock-2015)
It is known that most of the food waste in the food supply chain occurs in retail sales. Food waste occurs especially in food service businesses (restaurants, cafeterias, fast food and catering services) during the consumption phase. Similarly, the hospitality industry, which represents one third of the food consumption in the world, and especially the hotel establishments with high hospitality capacity, are important food waste and loss areas (WRAP-2013).

1.3 billion tons of food is lost or wasted every year in the world. This is 1/3 of all food produced for human consumption. Food losses / waste; causes waste of resources by increasing the greenhouse gas emissions in inputs used in production such as soil, water, energy, labor, capital. While one third of the food produced in the world is wasted as waste or waste, more than 820 million people are starving every day. It is calculated that the waste per capita in the European Union countries is 179 kg. (FAO-2019)
4.9 million bread is wasted every day in our country. The most loss occurs in fruits and vegetables with 53%. In our country, 3782 kg of food is consumed in the annual service sector, and 1445 kg of food in the households. (Ministry of Agriculture and Forestry-2019)
An EU Erasmus + KA2 strategic partnership project is planned under the coordination of Konya Provincial Directorate of Agriculture and Forestry in order to reduce food waste in businesses such as restaurants, cafeterias and hotels operating in the service sector in our region.