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African Journal of Food Science and Technology

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Short Communication - African Journal of Food Science and Technology ( 2020) Volume 11, Issue 4

Impact of food preservation on food waste

James Marwell*
Ethiopian Agriculture research Institute, Ethiopia
*Corresponding Author:
James Marwell, Ethiopian Agriculture research Institute, Ethiopia, Email:

, DOI: 10.14303/2141-5455.2020.17

Clients fabricate the maximum quantity of food waste and loss in the food stock chains of evolving and developed economies. A new European food waste programme has standard consumer food waste as a main task. The COST Network, EU network on food waste valorisation has given devotion to resolving the quantity of consumer food waste formed through industrial and policy intrusions. Falling all food losses will affect in a more protected complete food system and it is important for us to show how consumers can reduce food waste in houses. This is where food protection has an important role in simplifying this waste plunging action since it progresses the operation of food. It has also been acknowledged that thoughtful why food is wasted by customers during meal events develops of waste decrease tactics that can be used for different foods and conservation methods Previous food waste saving initiatives have typically focussed external of this consumer field and they have focussed on trade and retail food losses. They have been effective at designing out food waste using the right-weighting of food foodstuffs (portion control) and light-weighting of packet (material resource efficiency). Their success has been made probable through supportive actions across the food productions that have established joint accountability for food waste. It is crucial that this inventiveness now act to reduce the food that consumers obtaining but do not eat. While these food losses remain amazingly important it is reported by national agencies and government divisions that customers’ food waste regularly ranges 20 per cent or more of food purchased.

There has been a rise of re-distribution systems and community focussed schedules that have been effective at eliminating food waste from source chains. Reorganization of foods that are close to shelf-life bounds and schemes that enable providing food to customers such as “public fridges” have an extremely important role to play in waste saving mostly where people practice limited availability and affordability of foods. The reorganization of foods from sellers and producers that are close to shelf life limits or giving donations has also seen the impact of using on-line statement knowledges that connect earners with consumers of reorganized foods.

What has become plain in this field is the lessening of food wastes from the food stock chain to the point of customer sale is reliant on the application of many actions. That is, there is no sole solution here and many actions that reallocate, involve communities and use on-line knowledges will help to reduce food waste and create alertness of answerable use of foods. The study stated here highlights the value of conservation technologies and the need for food group models that take account of opposing shelf life and value considerations as these will help to guide food policy. Earlier studies of fresh and frozen shelf life of foods have revealed a decrease in household waste linked with frozen food use. A newer study in the Netherlands has established a stochastic model to show the effect of ambient, solid and fresh preservation on domestic food waste. This study is critically significant because it shows how food conservation methods that cover shelf life of foods in the home can reduce food waste over yearly time periods. These studies also advise that knowledge of food preparation and the best use of foods in families are critical in waste decrease.