The food waste is generated in the kitchen at various environments like catering facilities and restaurants while preparing food. The food waste consists of cooked and raw food. It has become an alarming issue as the food waste contributes to a negative impact on the people and the animals by way of spreading diseases and infections.
It has become very important to have a strong catering waste management strategy in order to control these kinds of situations and save from the negative effects like methane production from the rotten food, CO2 production and prevention of disease and pollution.
How should the catering waste be reduced?
The catering waste can be reduced in few of the ways mentioned below:
Generating energy from Food Waste