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NOR SYAHIERRA IZZATY BINTI MOHD TAKRIJI (BN16110246)

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NOR SYAHIERRA IZZATY BINTI MOHD TAKRIJI (BN16110246)

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My last point of view to recommend the best practices in order to overcome the food waste issue in the mock restaurant is by using the reuse concept which is redistributing food to the ones in needs. As we know that, not all of the students are affordable to buy the foods. Sometimes, they have to starve and eat only once a day in order to save money.

If the over production of food happened, we can immediately take this opportunity to redistribute the food to the ones in needs. Instead of letting the food getting spoil and throw away, we can packed it and give it to the B40 students and also to the students that apply for food coupon. This is the best action because we are not only reduce the food waste but we also learn to help others.

This I attach the link for The Lost Food Project in Malaysia. Hope we can learn something that is useful on how to fight hunger, rescue food and reduce food waste.

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The Lost Food Project is Malaysia's leading food bank that rescues quality, nutritious surplus food that would otherwise end up in landfill, and redistributes this food to those who need it most regardless of religion, gender, age, disability or ethnic group.

Our dedicated team of volunteers work closely with food distributors and suppliers to reduce the impact of food waste on the environment. With the cooperation and support of our partners, The Lost Food Project rescues tons of surplus food each week and gives it to our charity partners, who in turn use this food to provide nutritious meals for Malaysia's most vulnerable people.

Since our launch in April 2016, The Lost Food Project has been able to rescue enough surplus food to provide almost 2 million meals to people in need and prevent over 1 million kilograms of carbon emissions from entering the atmosphere.

We are excited to present our first Strategic Plan, which is the result of a timely and rigorous planning process. This document outlines our commitment to growth over the next three years.

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The Lost Food Project - The Lost Food Project

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The Lost Food Project is Malaysia's leading food bank that rescues quality, nutritious surplus food that would otherwise end up in landfill, and redistributes this food to those who need it most regardless of religion, gender, age, disability or ethnic group.

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Recycle stage recommend to the individual consumer to be more careful when shopping. For example, use better method to store and recycle the leftover and also request the small portion of food in the restaurant. As for the mock restaurant, I suggest that the restaurant management to set up a food waste recycling dustbin. So that customers will throw away all the leftover according to the specification needed by the dustbin. They need to separate food waste and collect it to compost safely. For example, this dustbin is only for bones. This will makes the work easier for compose.

Landfill is considered as the lass stage of food waste pyramid, it include environmental, social and economic negative impacts. Food waste needs oxygen to create safe compose. Buried in landfill deprived of oxygen. It will create methane gas as it breakdowns.

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Next, reuse stage recommended that the food retailers to reduce the price of fruits and vegetables that are not followed the specification of the buyers. The imperfect vegetables and fruits can be donate to the grocery. In mock restaurant, usually about 25% to 30% garbage come from the peeling craps, left over foods from the customer, out-of-date-food, serviettes and tissues. All of the garbage are potentially reusable, compostable and recyclable. Also, the food waste should can be reused to feed the farm animals. Feeding the food waste to the farm animals can reduce the production of animal feed.

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Good evening everyone. Based on my reading, each year, about 1/3 of all food world produces is lost store wasted. This mean all of the natural resources is used for the natural resources used for growing processing, packaging, transporting, and marketing of the food were also wasted. Toolkit is to present different best practices and tips for reducing food wastage. The Toolkit classifies food waste reduction strategies according to the categories of the inverted ‘food waste pyramid’. The food waste pyramid is categories into 4 stages which are reduce, reuse, recycle and landfill.

In the reduce stage, it recommended that the food producer can invest better to avoid food loss. They can use better harvest and storage technologies. In the mock restaurant, the management should revise all the expiration date of all the foods so that it can be safe without throwing it.

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NOR SYAHIERRA IZZATY BINTI MOHD TAKRIJI (BN16110246)

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NOR SYAHIERRA IZZATY BINTI MOHD TAKRIJI (BN16110246)

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My next point to reduce the issue of food waste in the mock restaurant is by improving the communication along the supply chain to match demand and supply of food. This is related to the purchasing purpose. In order to reduce the food waste, we have to make sure that the quantity of ingredients that we purchase is compatible with the quantity of food that we want to produce.

It is not necessary to buy the ingredients in a bulk if we only want to use it in a small quantity. Even though the price might be cheaper, we have to consider about our storage area and also the shelf life of the food. Otherwise, the ingredients will be spoil and not being used, this will increase the food wastage.

We also have to check the condition and quality of food ingredients that we received during receiving time. Make sure the food ingredients is in the best quality in order to avoid food wastage. This is also essential to save money and time. So, we do not have to repurchase and do the job twice. If there is a problem with the food ingredients, communicate with the supplier and ask for replacement.

The number of food production must approximately due to the customer demand. Do not over production and under production. Under production of food may lead to customer complain because the restaurant only provide small quantity of food even in the peak hour where students really need food to having their lunch. Otherwise student will get frustrated and not satisfied with the service provided. However, if over production happen, this will lead to the food wastage. That is why communication along the supply chain is important.

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NOR SYAHIERRA IZZATY BINTI MOHD TAKRIJI (BN16110246)

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NOR SYAHIERRA IZZATY BINTI MOHD TAKRIJI (BN16110246)

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Assalamualaikum and hello everyone. Based on my reading on the toolkit provided, I would like to propose the best practices that can be applied to overcome the food waste issue that happened in our mock restaurant.

First of all, we should raising the awareness about food wastage towards all the customer that having their meals in mock restaurant especially students. Usually, students will having their lunch in the mock restaurant due to the price that is affordable and also comfortable environment. However, we can notice that the customer awareness regarding to food wastage is low due to the big scale of food waste produced.

In order to overcome this issue, we should organize a campaign to educate students and increase the awareness regarding to food wastage. They should know why they have to finished their meals and they should realize that there are many people out there that lacking of foods. In other word, they should be grateful and appreciate the food that they buy and realize how valuable it is.

In order to organize and start up the campaign, we have to provide poster to the mock restaurant, they can put the poster in the restaurant area. That is the first step as introducing the campaign and increase the awareness of customer due to the issue of food waste. Here I provide sample of poster related to the campaign.

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Food Wastage Posters _ Feed starving person…

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From the tool kits, it also mention about improvement of quantity planning. Failure to predict the consumption of food produce can led to a wastage. If in mock cafe, if the production of the food is more than the consumption of customer, this can led to a wastage. But for mock cafe, the production of food is okay and fit to the customer. There also some cases on mock cafe the number customer exceed the food production.

For the improvement, mock cafe should have record which day the tendency of customer is high and which day the customer is less. Other than that, to overcome wastage, portion size of the food need to be control. If in mock cafe, we take our rice and dishes by ourself, so it might be we take as much as we want but at the end the food is abandoned if our stomach full already. So ,mock cafe should have portion size for every student so that they finished their meals completely, if they want to add rice then mock cafe should give free rice for add on. But just for the rice only not for the dishes. Other than that, mock can also try small plates for plating to avoid overeating and food wastage. In this video stated that for people that trying to lose weight, using small plate can help them https://youtu.be/Pe87yDvRyQ8

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From the toolkit, other issue that happening is transportation. Transportation need to be improved because from the transportation such as lorry, trailers,van and other vehicles emit carbon monoxide which is toxic that dangerous to environment and to our health. https://youtu.be/8q7_aV8eLUE

For the practice, fsmp lab and mock restaurant that use fresh produce and food product should purchase local organic food. This is to support local to minimize usage of imported product. This is because imported product travel through transportation a long journey which result increment of carbon footprint to the environment.  This Is local product from Sabah that need to be support by our faculty.

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Based on the tool kit, there are several factors that linked to food wastage such as environmental, economic and social factor that should be reduced. For the best step to reduce food wastage is prevention, then come recovery and final is recycle. This standard is based on The Environment Protection Agency (EPA) Food recovery hierachy framework.
The main impact of food wastage is to the natural resources because of the emission of GHG. This Green House Gases is very dangerous to environment and can led to global warming.
https://youtu.be/3JX-ioSmNW8
these food wastage from farming, crop production and harvesting are tje threat for the environment resources.
So, we as food service student need to have awareness about this problem and need to overcome this food wastage. Based on my opinion every lab that handling food product need to collect their waste produce. FSMP need to have decompose machine so that this waste can be decompose and become ferlilizers for plant.

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NOR SYAHIERRA IZZATY BINTI MOHD TAKRIJI (BN16110246)

Third one of the best practices to be applied is planning. Planning the quantity of the food that is going to be sold. If there is an excess food, it can be used for staff meals.

Do not goes beyond the planning as it can goes wrong and end up with the wastage of food.

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NOR SYAHIERRA IZZATY BINTI MOHD TAKRIJI (BN16110246)

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NOR SYAHIERRA IZZATY BINTI MOHD TAKRIJI (BN16110246)

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Next, food preparation waste is minimized by cutting off the vegetables creatively. As we can see that the vegetables dishes that is provided by mock cafe sometimes is not appealing. It does not attract student to eat vegetables.

Student demands are going to demand and sometimes they become more peeky. At the end, they will eat only small portion of vegetables and throw it out.

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NOR SYAHIERRA IZZATY BINTI MOHD TAKRIJI (BN16110246)

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NOR SYAHIERRA IZZATY BINTI MOHD TAKRIJI (BN16110246)

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Assalamualaikum and hello everyone. I would like to share about how to reduce the food wastage.

As we can see, there is a quite lot of food wastage in mock cafe. Regarding to the issue, the best practices can be applied to overcome it.

That is stated in the toolkit that even though filling portions are part of the restaurant's philosophy, but the waste audit inspired to work on smaller portion of size that can help to minimize the food waste on plate.

We can apply this as one of the best practices. Mock cafe should offer student that they can refill the foods if they can finished up their food as a rewarded.

In that case, student will tend to take a small portion of food instead of take the food in a big portion but cannot finished it.

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NOOR KHAIRUNNISA BINTI KAMAROZAMAN (BN16110247)

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NOOR KHAIRUNNISA BINTI KAMAROZAMAN (BN16110247)

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Food waste can occur at any stages through out the process of food production. Its either came from production, storage, process, transportation, retail, food services or consumption. Recently, we were doing fund raising event for our upcoming food carnival on this December. We were cooking and selling food for the fund raising. As more event was done, I realized there are so many food waste that has been produced. I realized, during the food production more waste were made. When this occur, it only not gives impact on the environment but it also will give impact on the production cost itself.

There are many ways can be implied in order to reduce the food wastage. For example, do menu planning before buying groceries. By doing this it able to control unnecessary ingredients. When you are planning on what menu will be included, you will only buy the needed items instead of buying what you think you need. Besides that, there is another way to reduce the food waste which is recycle the menu. By doing this you are not only able to reduce food waste but it also able to reduce the food cost because you are using the leftover ingredients from previous menu. All you need to do is modifying the previous recipe. Besides all these, there are many other practical ways can be implied in household or food services operation. Below are the link to an article about the ways to reduce food waste and a video of food waste footprint.

https://mashable.com/2015/02/15/food-waste-tips/

https://www.youtube.com/watch?v=IoCVrkcaH6Q

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Besides, improving consumption habits, do a survey about what consumer like to eat, which food they are prefer and not prefer. Basically, they choose the food because they have taste it before. Thus, can reduce food wastage in mock café and not cause overproduction during food production. Furthermore, recreating food from by product and food waste, our students have produce edible food from food waste which is from banana skin become spaghetti. They successfully develop new edible food which is tasty and can be accepted by other students and lecturers. This show that food waste can be recycle into edible food thus, can prevent food loss. Moreover, composting can be done using leftover food, like our lab assistant made in Food Service lab, she collect leftover food then convert to fertilizer, which is easy made and reduce cost to buy fertilizer.

Here video about grandma in Philippines turn leftover food into edible food.

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This Grandma Cooks Garbage Food Waste To Survive In The Philippines | THE VOICELESS #15

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Food wastage has become big problem in our country, where our government and non government organization are working and still find solution about this issue, let’s take look deeper in our faculty. Even though we could not see this issue but might be growing problem in our faculty. In order to prevent this issue keep continue, increase awareness about food wastage among students. Nowadays, the practices in have been Since, there are few labs and mock cafe, put some poster to aware the student about the intake of food in their plate especially in mock cafe. When to take the food make sure it is in sufficient quantity and does not cause wasting after done eating. Do not leave any leftover food.

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Food waste is a common problem in mock cafe. Somehow, there is always leftovers such as soup, chicken and vegetables from the lunch prepared. So, mock cafe can put different bin to dispose different type of waste such as bones, plastics and other stuff. This can help to reduce time for waste management thus will also minimize the carbon footprint.

Next, mock cafe should also forecast before preparing the meals. FSMP students usuually visit mock cafe during early and throughout the semester until the end of lab practical. This shows that the traffic to mock cafe will  reduce during those last final weeks before semester end, so the mock cafe should know the quantity for preparation and can reduce the overproduction of dishes.

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REDUCING FOOD WASTAGE DISCUSSION

First, the matter of food waste can sometimes be inevitable but not entirely unavoidable.

From my observation (as a student), whenever eating, people tend to eat portions of their starch according to the availability of the protein (side dishes) that they'd taken together with the starch. This may differ from an individual to another. Some people tend to only eat their starch when their side dish is still available on their plate and eventually stop eating altogether once their side dish runs out regardless the amount of starch that is still available on the plate. Thus, food waste ensues. My suggestion is to buy boneless or filet meat (albeit expensive). This helps consumers estimate their required portion (of starch to be put into their plate) much better since all parts of the protein are edible. As compared to its boned counterpart where consumers tend to miscalculate their required portion due to the assumption of the protein part having enough meat for a large amount of starch when in reality it actually doesn't, instead the proportion of bones are more than its meat proportion.

Secondly, overproduction issue can sometimes happen (surprisingly to me) as could be seen during Commercial Food Lab event whereby the surplus of food was apparent. The amount of food produced was not a joke at all; it's to the point that even us as students can't possibly finish them ourselves. Therefore, one way to tackle this is to redistribute food to the ones in need (as could be found in the article page 58). With the humongous amount of university students that dwell within the campus, in the midst of students enjoying their lunch meals, there'd be less fortunate ones that stay in their room instead of buying food at the cafeteria only because they either want to practise saving or they simply don't have the luxury of eating out. The surplus food can be given to these people in need (of course in the right temperature of food served and packaging). This act kills two birds with one stone whereby food wastage can be reduced at the same time lend a helping hand to the ones in need.

Third, another issue that may or may not go unnoticed is the concept of convenience food, specifically in terms of its packaging (in case people plan to do takeaways). FSMP's Mock Cafe seems to focus more on dining in rather than takeaways as convenience food is not pointed out. However, more often than not, the surplus of students and staff during lunch hour in Mock Cafe can sometimes be a blessing or a curse. Blessing because food wastage can be reduced and curse because food wastage may occur either. This is because the availability of seats aren't able to accommodate to a large number of people at one time (50 people above) and the average duration that people spend eating in the cafe is about half an hour to an hour when social interaction happens. As a result, less people are likely to dine in when they see a long queue of people lining up just to take food. Hence, introduction of convenience food (food to be packaged and ready for takeaways) should be done. Although adding packaging means more expenses, this option may actually be able to accommodate to more people buying the food from the cafe instead of eating out at malls, thus reducing the likelihood of food surplus which leads to food wastage.

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There are few practices that can be implied in mock cafe.
Firstly, the planning of a menu is vital. Planning including menu, ingredients to be purchased and steps to process all the ingredients and storage. Buying raw materials such as chicken or fish in bulk will probably not the best idea as it will be kept in freezer and will not be a fresh product when it is cook later. So, purchasing ingredients just one or two days before can assure the freshness of the ingredients. On the other hand, dry ingredients like flour, sauces and sugar should be purchased in bulk as to lower the price, hence can be stored longer

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NUR HANIS HANANI BT HASBAN (BN16110239) 

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NUR HANIS HANANI BT HASBAN (BN16110239) 

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For foodservice lab or any other lab, the by-product and the food waste can be use as a fertilizer. The left over food also can be used for composting. This can help in reducing cost  by conserving water in the soil and reducing the commercial fertilizer requirements. It also does not harm the environment.

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nur shahida binti mohd sakri (bn16110232)

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nur shahida binti mohd sakri (bn16110232)

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In Mock Café Restaurant, there are some food wastage occur including food spoilage which occurs with over-purchasing ingredients or poor stock rotation which causes food to spoil and be discarded before it is even used. Other than that, preparation waste also occurs in the kitchen including things such as vegetable peelings and badly poached eggs. Plate waste also as a result of portion sizes that being too large or customers not enjoying their meal. Finally, unsold food applies to cafes which have a display cabinet or pie warmer as unsold food such as muffins and sandwiches can be a significant source of waste.

So, with this problem there are a few ways in reducing the food waste especially in the Mock Café Restaurant.  Firstly is keeping on top of use-by dates by rotating inventory, and also ensure that all fresh produce and shelf stable ingredients are stored correctly.

Next is plan to use expiring foods first. Take note about the expiring date during purchased foods so that  FIFO (first in first out) law can be used. Rotate your cupboards and fridge after shopping. Bring older items to the front and put new food toward the back so you have less risk of finding something moldy down the road. If the food in the freezer, mark it with a date so it can be use before it has been stored too long. Be sure to understand the expiration dates like “Use by” and “Best by”, and “Sell by” to avoid throwing food out.

Other than that, examine the products before buying. Wether buying the fruits, vegetables, dairy, or any food, take a close look to see how close it is too ripen, spoil or expire. Don’t rush to pick the food that is in the front of the shelf.

Lastly, keep serving sizes small and encourage people to get refills in they're still hungry. That way the cafes will have less leftover on plates that finally might end up in the garbage.

Here is the link of article that can be refer:

https://revelsystems.com.au/blog/2016/05/05/5-tips-to-reduce-food-waste-in-cafes-and-restaurants/

http://restaurantandcafe.co.nz/how-to-reduce-food-waste/

http://www.greeneducationfoundation.org/nationalgreenweeksub/waste-reduction-tips/tips-to-reduce-food-waste.html

https://harmony1.com/how-to-minimize-food-waste-in-your-restaurant-or-cafeteria-or-home/

Here also a video about one of the waste-free restaurant that support the campaign of reducing the food wastage:

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The best practice to prevent food waste in FSMP mock cafe is reduce the sources of food by limiting the quantity purchase of the food. By creating menus by reducing the number of ingredients and find an idea on food prep trim and overproduction.
Example: when the food are display, make sure to put out just enough product, make it visually appealing for others, and make sure not put out too much. Usually, in morning session, guests do not like to eat at the mock cafe, they tend to buy something smaller or anything that convenient for them to take away because each of them have different schedule. For lunch time, offer multiple portion choices of dish and first provide them with smaller amounts and if they choose to refills make sure to finish everything before refills. This can make the guests feel satisfy on what they need and restaurant can prevent excess waste. Also if it is self-service, guests have to follow the rules by finish everything on their plate and glass, they are allow to ask for refill for the second round, this is done to reduce the waste and also know how to limit themselves and control their desire on take too much dish.

Next, by checking the inventory and list down the unused food. The culinary team tend to cook something that easy every morning because lack of time, by cooking the same dish every morning, some of the unused food will not being used and it nearly near expiration date so by checking the inventory and list down can adjust the stock and thereby increase savings for other use. The staff and the management need to communicate and discuss on how to raise awareness about the food waste issue, by train the staff on to prepare the dish not too many. Example: In morning, for breakfast. The staff just prepare a enough meal and just cook for one time and not preparing too much portion dish because usually they already know that most of the students and staffs doesn’t go to the cafe regularly in the morning. This is can be done by enhance communication with the guests by create a survey to know what type of desired menu choice, so that when the data already been analyse, can proceed to prepare the menu choice based on the result of the survey. This is can be done to avoid food waste and makes the management of the cafe better.

References
Martin-Rios, C., Demen-Meier, C., Gössling, S., & Cornuz, C. (2018). Food waste management innovations in the foodservice industry. Waste Management, 79, 196–206. doi:10.1016/j.wasman.2018.07.033

Sakaguchi, L., Pak, N., & Potts, M. D. (2018). Tackling the issue of food waste in restaurants: Options for measurement method, reduction and behavioral change. Journal of Cleaner Production, 180, 430–436. doi:10.1016/j.jclepro.2017.12.136

ReFED. 2018. Restaurant Food Waste Action Guide. Retrieved from     https://www.refed.com/downloads/Restaurant_Guide_Web.pdf

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Norsyamila Aqila binti Rahadi (BN16110243)

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Norsyamila Aqila binti Rahadi (BN16110243)

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Reusing food wastage. Bakery lab is one of the bakery that often use by student to product bakery product and also for practical learning. As for this lab, they are not using raw material instead they are using material that can be last longer such as flour, sugar, chocolate chip and etc. However during the practical class, there should be ingredient that not being used to the fullest. i think it is best to use all the ingredient and turn it into a new product and distribute the product to the ones needed. It is better than leave the ingredient in the freezer for a long time until they become spoil or expired.

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The Food Waste Education Solution: Teacher Video Two

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Norsyamila Aqila binti Rahadi (BN16110243)

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Norsyamila Aqila binti Rahadi (BN16110243)

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Recycle food wastage.
There are many lab in FSMP including foodservice lab. Foodservice lab is often used for practical cooking class. Thus, there have been many wastage from the vegetables peeling and also from the meat and poultry.

Through the toolkit article, i think it would be best to compose those wastage and turn it into a valued finished product that offering a number of benefit such as saving money by conserving water in the soil and reducing the commercial fertilizer requirement, improving soil health, preventing soil erosion and raising awareness of the amount food waste.

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NUR HANIS HANANI BT HASBAN (BN16110239) Food wastage in Mock Cafe

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NUR HANIS HANANI BT HASBAN (BN16110239) Food wastage in Mock Cafe

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From my understanding based on the Toolkit, in order to reduce food wastage in Mock Cafe, first step is the awareness. Most people know that they waste food everyday but they did not know the exact quantity of the wastage. Because of this, many people does not have the awareness of the food waste they made every single day. To raise the awareness of the food wastage, Mock Cafe should put a poster or post some information containing food wastage data through social media. Through this poster, it can help to deliver the information to the students and they can be more aware about the food wastage.
Secondly is planning. Improving quantity planning for food services can reduce food wastage as everything are well-planned. Mock Cafe must plan everything accordingly from purchasing, inventory, food preparation until the food is delivered to the customer. A proper planning can help in reducing food wastage and also lower the waste collection cost.

https://stopfoodwaste.ie/resources/planning-shopping/awareness

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Norsyamila Aqila binti Rahadi (BN16110243)

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Norsyamila Aqila binti Rahadi (BN16110243)

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Reducing the food wastage
The food wastage has been concerned in the foodservice field. From the articel Toolkit, i think it would be best to raising the awareness about food wastage among the student. Since the mock cafe is the only place for student to eat in the faculty, it is best to spread the awareness about food wastage. There should be poster posted about food wastage and the student and staff also should come with initiative to develop communication campaign about food wastage.

Second option, the staff can do is improving their purchasing, storage and processing technique. The food waste not only come from the consumer but also from along the way of processing. the staff should choose well when purchasing raw material and avoid too much wastage during food preparation. They should be careful during trimming the raw material to lessen the food wastage.

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April 9, 2019 - In 2015, food policy researcher Melissa Terry was analyzing the role of nutritional education on food choices at an elementary school in Fayetteville, Arkansas. "I kept seeing so much food wasted during lunch, particularly unopened items," Terry recalls. "My instinct as a farm kid - knowing what it takes to get healthy food out of the ground - was, don't throw that away! Hold it back for someone who might want it."

Watching nutrition directors hustle "to get good food served" with limited resources in a state with high rates of childhood obesity and food insecurity - only to toss it in the garbage- was hard for Terry to stomach. Still, there was pushback against giving the food one kid didn't want to another who did. In the risk-averse environment of the school cafeteria, nutrition directors worried about running afoul of U.S. Department of Agriculture and state health department regulations, and of getting kids sick.

Curious about how much food was actually being trashed, and just what were the rules about redistributing unused food, anyway, Terry reached out to the USDA (which oversees the National School Lunch Program, or NSLP), then the U.S. Environmental Protection Agency (EPA, in charge of trash-related issues). She asked about user-friendly protocols for auditing plate waste; there weren't any. She discovered that share tables, where kids can place unopened food they don't want so others can help themselves to it, are encouraged by the USDA (although some state regulations prohibit them) - but that fact was poorly communicated.

So, Terry collaborated with both government agencies to create the Guide to Conducting Food Waste Audits. This, along with the USDA/EPA's Creative Solutions to Ending Food Waste, now serves as the informational backbone for American schools interested in quantifying food waste and taking strides to tackle it.
Worldwide Efforts
Earth is a-swim in wasted food. Some 30 to 40 percent of food is lost or tossed in the U.S., and globally, wasted food generates 8 percent of human-generated greenhouse gas emissions. In the U.S., individual consumers, then restaurants, then grocery stores are the biggest culprits, says JoAnne Berkenkamp, senior advocate for the Healthy People & Thriving Communities Program at the Natural Resources Defense Coalition (NRDC).

K-12 schools fall way down on the list, responsible for a (roughly) estimated 1 to 2 percent, according to Berkenkamp. By one estimate, this translates to something like 26 percent of an NSLP-participating school's food budget, or US$1.2 billion per year worth of food thrown away in schools across the U.S. Because every dollar gained by saving food - both front-of-house, in cafeterias, and back-of-house, in kitchens - becomes a dollar budget-strapped nutrition directors can use to feed healthy food to hungry children, K-12 food waste takes on a unique poignancy. And as numerous sources point out, teaching kids how to save food at school is a skill they take with them to their homes and beyond, widening the impact.

K-12 food waste reduction is also part of a worldwide zeitgeist. In 2016, Belgium-based International Food Waste Coalition (IFWC) convened partners like the World Wildlife Fund (WWF) and food service giant Sodexo to pilot a food waste reduction program in six European schools; in six months, participants reduced food waste by 12 percent, for a total of 2.5 metric tons (2.8 tons). IFWC has since joined forces with the Food and Agriculture Organization of the United Nations to produce educational materials about food waste for school kids.

In the U.S., Oakland, California's public schools have been a model of best food-waste practices for several years, brainstorming strategies to deal with some of the central challenges to minimizing waste: food kids don't like, don't want, don't have time to eat - and might have little compunction about throwing away. ( Grist reports they also have the country's only dedicated public school employee whose sole job is to cut food waste.) Other schools are playing catch-up. The complexities of NSLP's rules, an added layer of opacity from state regulations, and a lack of consistency from district to district around how school lunches are prepared and served, means that efforts have often occurred in isolation, with individual schools or districts tackling waste on their own.

A wide swath of governmental agencies, NGOs, and research institutions is mobilizing to change that. The USDA, EPA and U.S. Food and Drug Administration provide regulatory guidance and grants. WWF and the U.S. Green Building Council (USGBC) provide recommendations for change, and also work to make it happen. NRDC and the University of Arkansas (U of A, where Terry is currently a master's student in public administration) provide policy guidance. WWF, Johns Hopkins Center for a Livable Future, and nonprofit Environmental Research and Education Foundation (EREF), provide a research framework, setting up various pilot programs and getting ready to analyze results. And there are others.
Trying to Find What Works
The Boulder Valley School District (BVSD) in Colorado is one of nine participants in a U of A/WWF pilot program launched this past January. Even 10 years ago, "food waste was an important topic for us. It's something we were aware of, and we wanted to incorporate our schools into building a sustainable system," says Laura Smith, program and grants coordinator for the district's School Food Project. BVSD was early to see the value of using cafeterias as classrooms to teach about food waste. Signage over salad bars reminded kids not to take more than they could eat; farmer visits helped connect kids to their food, making them less likely to toss it.

In 2016, students at Douglass Elementary decided to conduct food waste audits. They won an EPA President's Environmental Youth Award for their efforts and sparked enthusiasm at other Boulder schools and - importantly - among kitchen staffs, PTAs, teachers, food service coordinators, and waste facilitators.

"These people are responsible for the implementation [of food waste strategies], so having them aware and supportive is critical," says EREF president Bryan Staley.

One of the biggest categories of waste for many schools is milk. Terry reports that at one plate waste audit she conducted in the Atlanta metro area, among 900 students, she measured 13 gallons of wasted milk in one day. Translate that to the 30 million meals served a day through NSLP and "that's significant when you think about the carbon and methane footprint of dairy, the costs of refrigeration, transportation, and packaging - not to mention that dairy farmers don't want to see their product go in the trash," Terry says.

USDA requires that milk at least be offered at lunch and as a result, many kids wind up with an 8-ounce carton they only partly consume or never open. Different schools deal with this in different ways. The Burlington School District in Vermont allows cartons of milk - and other untouched items such as fruit and wrapped sandwiches - to be placed on share tables. "On any given day at lunch we'll have two dozen milks, three dozen pieces of fruit," that kids eat later or bring home, says director of food services Doug Davis.

Other schools redistribute unopened milks and food at snack time, backpack them home, or stash them into a cooler that kids can access on the school bus.

Michigan Department of Education assistant director of health and nutrition services Phil Chase calls share tables "Food Waste Reduction 101." One of his northwestern districts, Boyne City, has started offering bulk milk. It may sound counterintuitive, Chase says, "But when you empower a kid with an 8-ounce cup and a milk dispenser, they waste less." Various schools report that offer-versus-serve, where kids select their own foods at the hot line or salad bar, is similarly impactful in cutting back waste in other categories of food.

Ask kids what would keep them from throwing food away and the answer is invariably, "Serve food we like." Chase says some nutrition directors take this as evidence that they should stick with hot dogs and pizza. But at schools in Boulder, scratch-cooking has yielded what Smith calls "delicious" results that have led to increases in school lunch participation as well as decreases in waste as measured by student plate-waste audits and analytics gauging it back-of-house. (The healthy food/decreased plate waste connection is also supported by research just reported in Health Affairs.) Measuring waste in kitchens is enabled by a system called Leanpath, which has helped Boulder schools slash waste from battering machines and cut carrots.

Scratch cooking also allows schools to loop back to cafeterias-as-classrooms. On St. Patrick's Day, one of Chase's chefs served students champ - an Irish dish of mashed potatoes with chives - to rousing success. Terry says that Arkansas schools highlight locally grown products every month, allowing kids to taste new foods multiple times, considered key in helping them expand their palettes.

As researchers get ready to dive into data collected from the U of A/WWF and EREF pilot programs, they're cognizant that barriers to reducing K-12 food waste remain. Among them: too-short lunch times, junk food choices at checkout, training already-strapped school staff, flimsy connections to local food suppliers, those state health department regulations. But also, prevailing mindsets - of students, who may "still think it's okay to throw most of a cheeseburger in the trash," says Berkenkamp. And of nutrition directors reluctant to conduct audits because "they're afraid it might reflect badly on the way they're managing school food," says Terry.

"Everybody thinks we need to reduce food waste, but nobody thinks of themselves as waste-makers," says Davis. But little by little, "We're looking at things in ways we didn't before, and that will have a big impact for the entire planet."

UPDATED 04.17.19: The location of the Boyne City (Michigan) school district was corrected.

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School food waste is a big problem. Here's what we can do about it. | Ensia

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April 9, 2019 - In 2015, food policy researcher Melissa Terry was analyzing the role of nutritional education on food choices at an elementary school in Fayetteville, Arkansas. "I kept seeing so much food wasted during lunch, particularly unopened items," Terry recalls.

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Throughout my studies in using foodservice labs for practical purposes, course work and fundraising, I have experienced and observed that food wastage is not well managed. food wastage has been dumped into the same bin along with other waste such as paper, plastic and cans. It looks like there is no proper procedure for food wastage and waste disposal. In addition, the resulting food wastage is due to the poor ability of the students to handle the food, for example, being less skilled in cutting knife or less skilled in deciding which part of the fresh produce can be used or not for cooking. This also causes the edible portion to be removed until the food wastage is greater than it should be. The fresh produce leftovers also sometimes thrown away as no one willing to take it home.

Based on the Toolkit article on Reducing the Food Wastage Footprint, it gives an illustration of solution to that problem. As throwing wastage to the landfill creates greenhouse effects which pollutes soil and water. The Toolkit classifies food waste reduction strategies according to the categories of the inverted 'food waste pyramid', which represents the most to the least environmentally friendly
categories. The important part is reduce, reuse and recycle. Students should have proper food handling by practicing food preparation skills. They should have the knowledge and awareness in order to reduce food wastage. Another practice is to plan properly on the raw materials needed so that large quantities leftovers be avoided. Next, the food scraps can be reused by feeding animals and the leftovers can be donated to those who needed, not just among the student themselves. For recycling, food wastage can be composted to be fertilizers. But in order to achieve this, the waste management should be fixed first. The recycle bin should be practiced and a specific bin for only food waste materials should be made. South Korea can be the best example for this practice. By the law, they are required to separate their food waste with other garbage or else they'll fined. Their city also provided with special trucks to pick up only the food waste materials to be processed in the special recycling facilities. Despite their technological advances, we can learn and have such kind of awareness like them. Small act matters for a big change.

South Korea’s Policies towards capital decrease food waste:
https://www.youtube.com/watch?v=oHz-GC-OBIg

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These policies helped South Korea’s capital decrease food waste

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Nurul Ismah Alias (BN16110236) Reuse and recycle

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Nurul Ismah Alias (BN16110236) Reuse and recycle

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There are many ways to minimize the food wastage where it can be  practices in our home and also in FSMPs mock cafe. Below are some of the idea on how to reuse and recycle  the left over food.

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You Will Never Throw Away Food Waste After Watching This

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Nurul Ismah Alias (BN16110236) Reduce Food Wastage. 

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Nurul Ismah Alias (BN16110236) Reduce Food Wastage. 

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"Amount of food wasted by Malaysians enough to feed 12 million people a day"- News Straits Times, 2018.

Based on the headlines of the news,  it shows that food wastage in Malaysia is alarming. A lot of strategy need to be done to overcome this matter and one it is through the campaign.

"Value Food No Waste" campaign is one of it, where it was introduced by state Housing, local Government and Environment Committee chairman intended to reduce the food waste by distributing the food which have yet to be touch and still in good condition  to people that in need. The campaign is like killing two birds with one stone where not only this campaign help to reduce the food wastage but also people out there by supplying them with food to stay alive. I think that this campaign can be done in our faculty by giving out the left over food in buffet line in Mock cafe to UMS student that in need.

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MELAKA: Enough to feed 12 million people a day. That is how much Malaysians waste food every day.

Solid Waste Management and Public Cleansing Corporation (SWCorp) deputy chief executive officer Mohammad Diah Wahari said Malaysians threw away 16,688 tonnes of food daily.

He said the figure was based on a SWCorp study conducted last year.

"The amount of food wastage in Malaysia is enough to feed 12 million people three times a day. On top of that, the amount rises by about 15 to 20 per cent during festive seasons.

"That is why SWCorp is running a campaign to educate the public on efforts to appreciate food, include via our 'Value Food No Waste' campaign," he said.

Diah was speaking after the launch of the "Value Food No Waste" campaign by state Housing, Local Government and Environment Committee chairman Datuk Tey Kok Kiew.

Also present was state SWCorp director Sharudin Hamid.

Diah said the corporation would widen the campaign in its efforts to lessen the rate of food wastage in the country.

"For a start, we are working with several hotels in each state. We are focusing on food at buffet lines which have yet to be touched and still in good condition... this will be distributed to those in need," he said.

Diah said he was confident that, with the large number of hotels in Malaysia, the campaign could be made into a major one.

He said this would not only serve to stop food wastage but would also benefit the needy.

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'Amount of food wasted by Malaysians enough to feed 12 million people a day'

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MELAKA: Enough to feed 12 million people a day. That is how much Malaysians waste food every day. Solid Waste Management and Public Cleansing Corporation (SWCorp) deputy chief executive officer Mohammad Diah Wahari said Malaysians threw away 16,688 tonnes of food daily. He said the figure was based on a SWCorp study conducted last year.

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Maizurah binti Awang Ramlan (BN16110176)

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Maizurah binti Awang Ramlan (BN16110176)

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Based on the article given, there are some tips to recycle, reuse and reduce practices that can be used in helping the mock cafe in FSMP.

The first thing first to do is balancing food production with demand. Foremost, precedence should be centered on balancing food production with demand to reduce the problem of food wastage. The first thing is to cut back on the use of natural resources in food production in mock cafe. Next is, consumers to buy and prepare food with a plan. The use of meal plans in preparing food can go a long way in ending food wastage. Consumers should only buy food according to their plans or in small batches to reduce the food that goes to waste due to expiration after long storage periods. Not to mention is food recycling. Food recycling efforts are already underway but the technologies and methods used should be bettered. Starch-rich foodstuff such as crisps, bread, biscuits and breakfast cereals can for instance be recycled into high quality feeds for livestock. Lastly is footprint campaigns.

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Food wastage from foodservice lab, mock cafe or bakery lab can be recreated as a substrate for other plants. where the food waste will provide the nutrients needed for the plant to grow healthily.
Besides that, the food waste can be done composting. Composting can save money by conserving water in the soil and reducing the commercial fertilizer requirements; improving soil health; preventing soil erosion.

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As in the food service lab, the concept of reuse can be applied. the toolkit suggests that food can be redistributed to the ones in need. any food product or raw items that can be still used but is not handy anymore in the lab can be given away to any individual who has the need.

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There are several steps that can be applied in mock cafe based from the toolkit.
Firstly, the concept of reducing food wastage can be implied in the mock cafe. The respective authorities can raise awareness of food wastage in the cafe.  Awareness is the key step in reducing food wastage.
Besides that, mock cafe can improve their communication with the supply chain to match demand and supply of food. This is because the number of students eating in the mock cafe differs by the day. thus, to avoid food wastage, the authorities can forecast the number of patrons and plan the meals.

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Food waste is a common problem encountered by the food industries but often left unaware globally. Not only is food waste cost consuming to the industry due to wastage it is also alarming that it can also cause environmental effects. Without knowingly, food waste is a global issue which contributes to greenhouse gases that is caused from food production, manufacturing, transportation process and even from consumer waste. So, at a time where environmental awareness is important, there are some ways that can be done by FSMP lab to help reduce food wastage thus help save reduce greenhouse effect. For example, from what I can remember during mock restaurant, there were a lot of food wastage due to over production in from the kitchen. This can be avoided by doing proper forecasting and following a standardized menu according to the number of consumers. It is important when developing a menu, the amount of fresh ingredient is bought only in required amount to avoid wastage and to prevent over production due to left over ingredients. Besides that, it is also important to keep in mind of the ingredients that are already available in the inventory to avoid over purchasing. When purchasing, one must always check the ingredients that are available in the inventory and use them first before ordering new ones to avoid the food from rotting which is cost consuming and a waste of good food. Another thing when purchasing, it is also better to purchase ingredients that are local to avoid carbon footprint or so that less greenhouse gas is emitted to deliver the ingredients. The closer the ingredient is to the facility the fresher it is thus, the longer it last. Lastly, food wastage can be composted. Food waste from production such as peelings scraps, plate scrapings, out-of-date food is compostable. Thus, it is better to do proper food waste management system especially in Mock Café where daily food production occurs, and students tends to have plate scrapings when eating. While foods that are consumable, for example like what happened in Mock Restaurant, can be donated to charities like local Foodbanks or to students and staffs to take home.

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What can we do about food waste? Fresh facts for restaurant, catering and hospitality staff

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Reducing the Food Wastage Footprint  [TOO WEI ZHEN BN16110221]

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Reducing the Food Wastage Footprint  [TOO WEI ZHEN BN16110221]

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Planning is the most important factor that determine food waste of a foodservice operator.

-In purchasing, buying in bulk might not be suitable for all foodservice although the price will be cheaper compare to buying in low quantity. By speaking to local supplier or vendor, finding promotion, making social connection can get you to buy cheaper fresh goods in lower quantity if your operation is not target to large crowd. Besides, buy fresh goods that doesn’t spoil easily like green leaves. Instead, roots, cabbages, marrows can be store longer than leafy greens.

-Organize. First in First out is a great way to arrange your stock. Food that’s going to expire should be use first. The menu shall be alter according to what is going to spoil first. By marking or taking note of what food is going to expired can greatly reduce food waste.

-Menu. Prepare menu that can rotate or get interest of target customer. If the menu is boring and often brings out, the customer will have higher tendency to waste food. Rotating menu is a good way to systematically set menu for the operator. Rotating menu will allow operator to plan ahead more easily. Besides that, food pairing is an important aspect in planning menu. For example, by pairing vegetable into the main course can greatly reduce food waste. Beef stew with various kind of root vegetable is better compared to plain stir fry vegetable itself.

https://harmony1.com/how-to-minimize-food-waste-in-your-restaurant-or-cafeteria-or-home/

Education is another way to reduce food waste.

- Poster. By showing how much portion should a person intake can remind customer to take only what they need.

- Campaign. By doing campaign to raise awareness of important to stop food waste. Educational activities such as videos about effect of food waste, composting food scrap can be done to educate customer or students.

- Programme. Launching programme or competition such as making farmers connect to students will allow students know how food is produced or harvested will make them less likely to toss away food.

https://ensia.com/features/school-food-waste-solutions/

Psychological

- Using small plates instead of large tray can reduce the food that customer take. Customer will feel fuller by eating in a small plate by psychologically.

- Monitoring amount of food waste time by time and taking action against it will. If particular menu does cause a lot of food waste then the menu shall be changed. If possible, new menu should be introduced to keep interest of the customer every now and then.

- prevent selling of junk food in cafeteria. Consuming of too much junk food before proper meal will decrease their appetite. Besides that, increasing rest period to allow slow eater to finish their meal.

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TOO WEI ZHEN BN16110221

Planning is the most important factor that determine food waste of a foodservice operator.

-In purchasing, buying in bulk might not be suitable for all foodservice although the price will be cheaper compare to buying in low quantity. By speaking to local supplier or vendor, finding promotion, making social connection can get you to buy cheaper fresh goods in lower quantity if your operation is not target to large crowd. Besides, buy fresh goods that doesn’t spoil easily like green leaves. Instead, roots, cabbages, marrows can be store longer than leafy greens.

-Organize. First in First out is a great way to arrange your stock. Food that’s going to expire should be use first. The menu shall be alter according to what is going to spoil first. By marking or taking note of what food is going to expired can greatly reduce food waste.

-Menu. Prepare menu that can rotate or get interest of target customer. If the menu is boring and often brings out, the customer will have higher tendency to waste food. Rotating menu is a good way to systematically set menu for the operator. Rotating menu will allow operator to plan ahead more easily. Besides that, food pairing is an important aspect in planning menu. For example, by pairing vegetable into the main course can greatly reduce food waste. Beef stew with various kind of root vegetable is better compared to plain stir fry vegetable itself.

https://harmony1.com/how-to-minimize-food-waste-in-your-restaurant-or-cafeteria-or-home/

Education is another way to reduce food waste.

- Poster. By showing how much portion should a person intake can remind customer to take only what they need.

- Campaign. By doing campaign to raise awareness of important to stop food waste. Educational activities such as videos about effect of food waste, composting food scrap can be done to educate customer or students.

- Programme. Launching programme or competition such as making farmers connect to students will allow students know how food is produced or harvested will make them less likely to toss away food.

https://ensia.com/features/school-food-waste-solutions/

Psychological

- Using small plates instead of large tray can reduce the food that customer take. Customer will feel fuller by eating in a small plate by psychologically.

- Monitoring amount of food waste time by time and taking action against it will. If particular menu does cause a lot of food waste then the menu shall be changed. If possible, new menu should be introduced to keep interest of the customer every now and then.

- prevent selling of junk food in cafeteria. Consuming of too much junk food before proper meal will decrease their appetite. Besides that, increasing rest period to allow slow eater to finish their meal.

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Reduce food wastage in Mock Restaurant (GAN KAI XIN BN16110217)

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Reduce food wastage in Mock Restaurant (GAN KAI XIN BN16110217)

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Reducing the food wastage is important and save money. First, avoid overbuying fresh produce. If you overbuy the fresh produce will cause the food spoilage due to the short shelf life of fresh produce. For example, the shelf life of greens vegetables are shorter than root vegetable. Therefore, mock restaurant should take small portion of greens at a time instead of taking ingredients in bulk. Second, store the product properly. Each ingredient has its own storage condition. For example, chilling injury happens to some vegetable due to wrong storage. Food wastage also occur due to cross contamination when it is not stored in standard box or packaging wrap. The cooked food should not store with raw ingredient to avoid cross contamination. Third, keep everything labeled and organized. The FIFO (first -in, first-out) method should used in organize store food. Staff must label the date on ingredient during receiving process that will help in identify perishable food and cook them first before spoilage.  FIFO also used in dry ingredient such like cans and sauces by place the new ingredient behind the older one. So, staff use up the older ingredient first.

Article:
https://www.norcalcompactors.net/cut-waste-food-restaurant-catering/

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MUHAMMAD ALIF ZIKRI BIN MAT SABRI (BN16110240)

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MUHAMMAD ALIF ZIKRI BIN MAT SABRI (BN16110240)

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Reduce food wastage In Mock Cafe Fsmp

The first step in reducing food waste is to create an order specification, by utilizing an order specification an optimized amount can be created. An optimized amount ensure that ingredients will be used to create daily menus while  keeping inventory count low and reducing energy cost for storage purposes. A great example is the order specification used by UMS Pusat Minda Lestari. The order specification inlcudes all daily requirements and ensures zero remains within a week for fresh produce excluding dry ingredients.

The second step is menu design, the menu must utilize all parts of the animal or plant, a given example is chicken. Chicken fat and skin can be used as a substitute for oil and act as a flavor enhancer, Chicken bone can be made into stock while the bones not used for stock can be dried and grinded into bone meal for plant fertilizer. Bone meal is high in calcium and phosphorus.
https://www.researchgate.net/publication/279767635_Effects_of_meat_bone_meal_as_fertilizer_on_yield_and_quality_of_sugar_beet_and_carrot

The third option is to donate unsold food that are still good for consumption. Based on my observation for the past 4 years while studying in Fsmp is that common leftovers are rice, vegetables, and soups. All of which when combine can be considered as a complete meal. We have heard cases of starvation and malnutrition among University students. Hence, instead of throwing it away, the food can be packed nicely and distributed to organizations that deals with student affairs such as student council and religious facility. By doing so, Mock cafe can reduce food waste and reduce expenditure for food waste disposal such as trash pickup by the city council trash truck which produces a lot of carbon in between pickup at trash house to disposal facility.

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Reduce Food Waste in Mock Cafe ( Loh Jia Yi BN16110184)

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Reduce Food Waste in Mock Cafe ( Loh Jia Yi BN16110184)

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Currently, Mock café is providing lunch menu for students and staffs from FSMP. Everyday, they will offer different menu to students and staffs. However, there is a lot of food waste which are produced by the kitchen and consumer. In order to reduce the food waste, kitchen must evaluate inventory to avoid overpurchasing. Overpurchasing will cause the fresh ingredients spoil due to the long period of storage time and cause profit-loss. Moreover, kitchen should keep your stock organised. Many restaurants use first in, first out concept to prevent the spoilage of purchased food products. Kitchen also need to set the regular time for checking the stock, ordering the stock and receiving the stock. For example, PML in UMS set their order stock time is every Friday and divide the stock to be received on Monday and Wednesday so the fresh products are still maintaining their freshness.

Consumers such as students and staffs also need to take their responsibilities to reduce the food waste. Since the mock café is using the buffet style to serve food, the consumer should get their food based on their appetite. Consumer must eat and finish the food which they had taken from the buffet line. Consumer also need to raise their awareness about food wastage. For example, the staffs of Mock Café should display the poster about the effect of food waste and the latest news so that the consumer will not waste their food and appreciate their meal.

Here is the article about the ways to reduce food waste in restaurant.

https://www.webstaurantstore.com/article/140/how-to-reduce-waste-in-restaurants.html

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Reduce food wastage in foodservice lab (Sharon Lim Tong Tong- BN16110167)

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Reduce food wastage in foodservice lab (Sharon Lim Tong Tong- BN16110167)

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Sometimes, the overbuying of the fresh product is one of the problem in the food service lab.  This can lead to the food waste since some of the fresh ingredients are not be used during the cooking.

Thus, to reduce this problem, a proper planning of buying the fresh product is needed.   For example, prepare the standard recipe for the menu needed and buy the ingredient based on the recipe provided with the checklist.  This will help to reduce overbuying the fresh product.

Another ways to avoid the overbuying of the fresh food is buying the fresh ingredients at the day needed.  This may prevent people to buy more because they cannot predict the amount of the ingredients for the week.  Besides, some fresh ingredients like vegetables and fruits will spoil within two days.
Article: https://www.bustle.com/articles/135653-9-grocery-shopping-tips-so-you-can-finally-stop-wasting-everything-you-buy

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Mayo Clinic Minute: 3 tips to reduce food waste

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(Jau Jia Ying BN16110190)
Food wastage problem is commonly happened in food service lab as this lab is often used for food preparation purpose by students when holding event such as buffet or academic purpose. Most of the food wastage happen during food preparation in lab and service in Mock restaurant due to over production and over purchasing and improper management of wet waste. Food waste should be reduced by improving quantity planning.  Menu planning and forecasting is very important to make sure that food ingredient and fresh produce are purchased in right amount and also to prevent from over production. We should also cook according to demand and offering better sized portion. During the preparation, food scraps can be reused to make stock or other usage
instead of throwing away.  After the event, extra fresh produce or surplus food inventory can be redistributing to the one in need through food bank. Vegetable peeling or food unsafe for human consumption such as leftover can used to feed livestock.

Article:
https://www.cooksmarts.com/cooking-guides/cook-on-a-budget/reduce-food-waste/

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Recommended the best practices for Reducing Food Wastage in Mock Restaurant - NORFATIHAH MUSLIM (BN16110244)

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Recommended the best practices for Reducing Food Wastage in Mock Restaurant - NORFATIHAH MUSLIM (BN16110244)

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https://www.youtube.com/watch?v=q7LnBpJkuhs
Restaurant Waste Management
Reducing waste make good business sense! To organize a successful waste management for your  establishment that will minimize it to a minimum and utilize existing waste in the best possible way you need to do the following actions:

1. Create team of responsible persons for this job

2. Track and analyze the waste in a restaurant

3. Review the documentation on the purchased goods and review the business decisions

4. Conduct inventory frequently in order to  compare purchase and quantity of garbage

5. Change menu in order to minimize quantity of leftovers

6. Create a rules for this program

7. Recycle everything what can be recycled!

The simplest way to sort  waste is by using different containers – buckets for certain types of waste. Waste is primarily necessary to sort to the one that can be recycled, such as food packaging, glass, paper, plastic bottles or organic waste from the kitchen, food scraps that your guests did not eat, all green food that can go to composting. These main categories can be furthered divided into subcategories such as meat, fresh fruit and vegetables, large plastic bottles, small plastic bottles, etc. A large number of categories and subcategories provides a clearer picture of the type and quantity of waste and brings more recycling options.
Last but not least, Educate your staff with adequate practical training about the rules of movement in the kitchen or bar. Each of them must be familiar with the rules of movement in the bar or kitchen while preparing meals or drinks. For example, workers in the bar must learn to move circularly, to respect the sequence of actions in the bar in order to avoid unnecessary bumping that resulting with slower service and frequent spilling of drinks.

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Recommended the best practices for Reducing Food Wastage in Mock Restaurant - NORFATIHAH MUSLIM (BN16110244)

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Recommended the best practices for Reducing Food Wastage in Mock Restaurant - NORFATIHAH MUSLIM (BN16110244)

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In scope or recycle or recover, there are many things that can be applied by Mock Restaurant to reduce their food wastage. The Food and Agriculture Organization of the United Nations (FAO) estimates that 32 percent of all food produced in the world was lost or wasted in 2009. This estimate is based on weight. When converted into calories, global food loss and waste amounts to approximately 24 percent of all food produced. Essentially, one out of every four food calories intended for people is not ultimately consumed by them.  Cereals comprise the largest share of global food loss and waste by caloric content 53 percent. Meat is a relatively small share 7 percent. However, not all loss and waste is created equal. The relatively large environmental impacts of meat in terms of greenhouse gas emissions, land use, and water consumption per calorie combined with the high economic costs of meat suggest that reducing meat loss and waste should receive at least as much attention as other commodities, despite comprising a smaller share of caloric losses. So, from that, Mock Restaurant can apply this way to reduce the food wastage.  Mock Restaurant had served more than one dishes and mostly are carbohydrates. Futhermore,  here are many different ways to make a compost pile; we have provided the following for general reference. Helpful tools include pitchforks, square-point shovels or machetes, and water hoses with a spray head. Regular mixing or turning of the compost and some water will help maintain the compost.

Select a dry, shady spot near a water source for your compost pile or bin.

Add brown and green materials as they are collected, making sure larger pieces are chopped or shredded.

Moisten dry materials as they are added.

Once your compost pile is established, mix grass clippings and green waste into the pile and bury fruit and vegetable waste under 10 inches of compost material.

Optional: Cover top of compost with a tarp to keep it moist. When the material at the bottom is dark and rich in color, your compost is ready to use. This usually takes anywhere between two months to two years.

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Recommended the best practices for Reducing Food Wastage in Mock Restaurant - NORFATIHAH MUSLIM (BN16110244)

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Recommended the best practices for Reducing Food Wastage in Mock Restaurant - NORFATIHAH MUSLIM (BN16110244)

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Besides, the food wastage can use to feed to livestock which needed more. At the same time Mock Restaurant can make the productivity increases, aiming at meeting expected demand while curbing environmental impacts include improved feeding and feed use efficiency, improved digestibility, protein and mineral contents, optimally matching the animals' requirements, breeding and herd management. They contribute to the sustainable intensification of agriculture and provide many benefits for society.

It also can reduced demand for animal product. Reduction of the use of food-competing feed components in livestock rations, which also affects the availability of livestock products (a ‘consistency strategy’  or ‘transformation of the food system’. This consistency strategy shifts the focus from livestock's role in the food system as a source for high-quality protein, to another role, which is to use resources that cannot otherwise be used for food production. In reuse, besides we throw the extra food away, we can redistributing the food to the ones in need. Mock Restaurant might be have some extra food that might be couldnt finished. So better to give to someone whose in needs more.

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Recommended the best practices for Reducing Food Wastage in Mock Restaurant - NORFATIHAH MUSLIM (BN16110244)

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Recommended the best practices for Reducing Food Wastage in Mock Restaurant - NORFATIHAH MUSLIM (BN16110244)

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In the event of food surplus is produced, the best option is to keep the food in the human food chain. This may call for finding secondary or donating it to feed vulnerable members of society, so that it conserves its original purpose and prevents the use of additional resources to grow more food. If the food is not fit for human consumption, the next best option is to direct it for livestock feed, this conserving resources that would otherwise be used to produce commercial feedstuff. So, in order to reducing the food wastage, Mock Restaurant should develop markets for products which wouldnt have stayed in the food chain such especially food wastage.

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Reduce Food Wastage during Food Preparation

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Reduce Food Wastage during Food Preparation

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Recently, we can observe a lots of food waste produce during the fund raising activities that we carried out these days in food service lab. During food preparation, food waste may come from inedible part of food and overproduction. Customer may also leave foods on plate also. Food wastage from preparation can be minimized by purchase fresh materials such as meat and vegetables a day before preparation to prevent food from spoilage. However in other side of view, there are suggestion to buy ugly vegetables and fruits so people will consume it as soon as before it spoil rather than keep it in storage for a long period. Proper preparation techniques such as during trimming helps to reduce wastage of edible part of food. Inedible part of food can used to prepare stock or to make compost. The excess part of food also can used for staff meal better than throw it away. Besides, menu planning is also important in reducing food wastage on plate. We should buy the ingredients that we really need and plan the serving size have to prepare on the day in order to prevent overproduction. If we store these leftover for next preparation day, the food quality may become poor or not suitable for consumption anymore. Based on the survey by Hansen in 2013 which study eating behavior, food waste on plate was reduce by 26% when using smaller plate. When we use larger packaging, we may increase the portion size while people may not finish it. Alternatively, we can use smaller packaging to give smaller portion instead of larger lunch box.

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This article is co-written with Jonathan Bloom, my fellow food waste fighter, author of the award-winning book "American Wasteland" and the creator of the Wasted Food site. Since Jonathan and I joined panel appearance at the Scanpack conference on food waste in Sweden last fall, we agreed to put a focus on these portion sizes.

Is bigger always better? The people running most cafés, restaurants and supermarkets seem to think so, serving or selling larger portions of food. This trend and portion sizes keep growing in the United States and Europe. As a result, we often receive massive amount of food when we eat out.

Can we really eat all of that food? Should we? Do we just end up feeding landfills? Or worse still, are we turning our bodies into garbage bins?

And so, when it comes to portion sizes -- and plenty of other things -- bigger is not in fact better. Better is better. Better tends to look like food raised in a way that's more sustainable for both people and planet.

The restaurant market is a competitive place. Few restaurants are able to lower prices and stay in business. But, in an effort to win over customers, many restaurants have increased portion sizes. And while European eateries are increasing their portions slowly, they still lag behind American ones. What pass for dinner plates at some American restaurants would feel like serving platters in Europe.

Meanwhile, household refrigerators in the US look like commercial ones in Europe. Filling up those massive refrigerators means buying more food, despite household size shrinking in the last five years. Shopping carts in supermarkets have grown 20% in the last 20 years. And most of shopping baskets are on wheels today so they are easier to roll after you buy food that you actually don't need. The Super Packs, Mega Packs and quantity discounts are useful, if you end up using all the food, but mostly it's yet another food waste trap.

With that in mind, here are five tips that you can use to minimize food waste in your life:

Plan wisely before cooking. Most adults eat around 750 grams (1.65 pounds) of food per meal, including bread. When we cook at home, we tend to make much more food than people can actually eat because we fear not having enough food for the family or guests. To avoid cooking too much food, always cook 30% less than you usually do, it will target just the right amount of food for your guests.

Use smaller plates and dishes. A Danish survey shows that if the plate size is reduced by just 9%, the food waste can be reduced by over 25%. Further justification for smaller plates: American researcher Brian Wansink found that we don't even notice when we eat portions that are 20% smaller. Meanwhile, we tend to like our plates to be fairly full. By reducing the size of the plate, you ensure that you don't overfeed yourself or the trash bin.

Choose smaller shopping carts and shopping baskets. In the supermarket, make sure to choose smaller shopping cars when possible to avoid buying too much. If the shopping basket is on wheels, it may make sense to still carry it by hand. The bigger the shopping cart and shopping basket is, the more you will be tempted to fill it up with food that you actually don't need. The same holds true with your refrigerator, but that is harder to change!

Ask yourself if you really need those Mega Packs and bulk discounts. If you have a large family or are hosting a large gathering, they may make sense. Otherwise, it might not be the best idea. And all of that money saved from buying in bulk disappears when you don't eat a significant amount of those foods.

Order the right amount for you. Oftentimes in a café or restaurant, we cannot predict how much food will arrive. Thus, it's a good idea to ask the waiter about the portion sizes. If the amount seems like more than you can or want to eat, it may make sense to share it, or order two starters. And asking for a doggy bag for those good leftovers is always the smart solution to restaurant excess.

Fortunately, the "less is more" trend is gaining steam in the food world. Many people are starting to eat more wisely. There are several trends at play here: food waste awareness, global population and focus on the world's resources are all increasing. People will change their behavior as they become aware that they are spending huge amounts of money and time to feed their trash bins.

The focus on food waste is finally spreading all over the world: from the United Nations to the United States to ordinary consumers around the globe. The anti-food waste revolution has begun and everybody can join in. It's in your control. All you have to do is become the food activist in your kitchen -- starting right when you finish this article. Now!

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reduce food waste portion control life hacks restaurants food reclaim taste  healthy eating hplifestyle leftovers supermarkets taste news food waste

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How To Control Portions And Reduce Food Waste

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This article is co-written with Jonathan Bloom, my fellow food waste fighter, author of the award-winning book "American Wasteland" and the creator of the Wasted Food site. Since Jonathan and I joined panel appearance at the Scanpack conference on food waste in Sweden last fall, we agreed to put a focus on these portion sizes.

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Recycle food waste in Mock Restaurant (Nurul Afiqah binti Abd Rahman)

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Recycle food waste in Mock Restaurant (Nurul Afiqah binti Abd Rahman)

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Here is the example of the video on how to make compost by using any leftover vegetables.

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How to make compost fertilizer for any plants

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Recycle food waste in Mock Restaurant (Nurul Afiqah binti Abd Rahman)

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Recycle food waste in Mock Restaurant (Nurul Afiqah binti Abd Rahman)

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Recycle can be known as turning waste into a new substances or products and recovery as production of energy from waste. The tip that can be used to imply recycle and recover in the Mock Restaurant is recreating food from by-product and food waste. Recreating food from by-product can be implement by use the food waste from customer to become as fertilizer to the plant near the restaurant. The product that can be used to make this compost fertilizer such as fish bone, chicken bones, vegetables and fruits leftover. All this item will be places in the same bin and will mix with other item to male fertilizer. Mock Restaurant could plant some herbs that will be always use such as soup leaf, kaffir lime leaf and pandan leaf. By using the fertilizer form composted food, Mock Restaurant able to reduce their money to buys such herbs.

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Reuse food waste in Mock Restaurant (Nurul Afiqah binti Abd Rahman)

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Reuse food waste in Mock Restaurant (Nurul Afiqah binti Abd Rahman)

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Here is the article that related to reuse food scraps and leftovers.

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12 Smart Ways To Reuse Food Scraps And Leftovers

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Reuse food waste in Mock Restaurant (Nurul Afiqah binti Abd Rahman)

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Reuse food waste in Mock Restaurant (Nurul Afiqah binti Abd Rahman)

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Tips for reusing food wastage. Reuse can be defined as use an object again for its original purpose or not without altering their original form or material. As for this case, Mock Restaurant could reuse by developing market for product which would not have stayed in the food chain otherwise. Mock Restaurant could use and develop market for products that had been rejected by retailer but it still in a good condition and can be consume. For example, some of the company that sold ingredients will only certain part of the chicken in their food. So, Mock restaurant could take this advantage by buying the unneeded part such as chicken wings and chicken neck in order to produce and sold food. This is because, sometimes the chicken part will slightly low in price rather than they buy whole chicken. This also will reduce the workforce. Second, redistributing food to the ones in need. Mock Restaurant did not use this tip to reuse the food. This is because, the food that did not finish on that they, they will throw away even it still can be use. Such as, unused cooked rice still can be kept in the chiller because on the next day can be used to make money by it by making fried rice. But Mock Restaurant will also provide some of the leftover food to be given to the kitchen helper.

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Reduce food waste in Mock Restaurant (Nurul Afiqah binti Abd Rahman)

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Reduce food waste in Mock Restaurant (Nurul Afiqah binti Abd Rahman)

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Based on the Toolkit-Reducing the Food Wastage Footprint, there are several tips to reduce, reuse and recycle that can be use in order to help and organize wastage in Mock restaurant. First, for reduce the food waste in Mock Restaurant according to Toolkit, is raising awareness about food wastage. Raising awareness about food wastage means that Mock Restaurant employee could make some campaign or project that related to reduce the wastage. The campaign can be show by hanging poster about the disadvantages of food wastage to nature if the food did not compost in a good condition. For example, right now, Mock Restaurant already encounter the problem by preparing bin to throw and separate the wastage that could be decomposed. Second, improving communication along the supply chain to match demand and supply of food. For this reduce wastage step, Mock Restaurant they must communicate with their supplier in order to make sure all the ingredients that they order and receive must according to the order. This is because if the ingredients that they receive are not according to the order, the item will be rotten in a way to send back to the supplier. They also need to order according to the amount that they need only to avoid any under and overproduction that will lead to food wastage. As we can see, Mock Restaurant had cook food according to their amount of item ordered. Third, developing improved food harvest, storage, processing, transportation and retailing processes. Mock Restaurant could improve their transportation. This is because the closer the production area or supplier that supply the food item is the better one. This is because, if Mock Restaurant need to order some perishable item, it must be delivered very fast to them. If not, the item will easily break and rotten. It also will help in food security and money. Other than that, Mock Restaurant also can improve their quantity planning for food service. As we can see right now, Mock Restaurant already limited their food production according to the number of student and lecturer in this faculty. This is because if they cook in a large quantity at the same time, the quality of the food will be affected, and customer will not like it.

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Recommended the best practices for Reducing Food Wastage in Mock Restaurant - NORFATIHAH MUSLIM (BN16110244)

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Recommended the best practices for Reducing Food Wastage in Mock Restaurant - NORFATIHAH MUSLIM (BN16110244)

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Hi and Good day Everyone. Today i would like to recommend some practices that can reduced  food wastage in our Mock Restaurant based on the article and lesson that we learned in the class. As we know that some of the students in the FSMP were quite lack of awareness about food wastage. First, there should be some poster or flyers that can be seen by the students that come for eating or taking their break. There also should setting some space for food wastage that they can put or throw. Second, developing communication campaigns. Talking about food wastage in our Mock restaurant when seeing people queuing for a hot meal based on food that would have otherwise be wasted is quite a strong image when thinking that we might often not think twice before throwing away perfectly good food. From that, we can educated students more on the food wastage. Not only for students but staffs also in reducing food wastage. Awareness raising is a key step for food wastage reduction, as it creates the necessary levels of public pressure that will lead to the change that we need to see in the food industry when it comes to specific actions against food wastage. Food businesses have no choice but to respond
to consumer demand. Raising awareness of food wastage creates the demand for a new product, namely food wastage avoidance, which will result in the more rapid take-up of the proposed food waste solutions. From of all i talking about, i think campaigns is the first step that should be applied in our Mock restaurant. Thank you for reading.