Paper 2, an academic argument about food waste

************** ************ ************** affiliationDate ** ************** WASTEMany ****** *** entities **** a role ** **** ***** *** manufacturers retailers restaurants etc) *** is most responsible and **** Food ***** is *** *** ** ************* ** **** **** that ******** ***** beings ****** consume ** Manufacturer retailers *** *********** **** * *********** **** ** leading ** **** waste *** **** people and ******** *** *********** for **** waste The *********** ******* ******* **** are ****** ** *** food ***** *** ****** **** counties *** ****** are facing ********** *** ****** **** an extended period ******* ** *** *********** ********* and ************* *** **** accountable of *** **** ***** For ******* manufacturers *** ** **** *********** for **** ***** Some of *** **** ******* ***** the ************* ***** **** ******* *** **** **** *** ************ reformulation ***** ******* ** ********* ****** *** ********* ********* In volume and ************ this ** where *** manufacturers can ******** **** goods **** ******** *** **** ******* into food wastage ********** ** times **** **** are *** **** ** sale *** *** *********** to the retailers ** ********* (Bajželj B ***** When the ********* ******* the ******** ** waiting for *** **** products to *** ******* **** *** distract the stock **** ** **** ** the manufacturers Most ** *** manufacturers they take part ** measuring *********** ***** by ************ this ******* ***** *** ********** *** *** prices are included ** to *** *** ** *** ************* ****** having no ********** for *** spoiled ***** *** events in the ********** ********* **** ********* ** *** ****** **** *** order is ****** **** *** ******* ** ******** higher than the **** **** in **** ***** **** food ******** ************* waste is ******* ****** that ***** ** *** ******* ** the food This ***** through the failure ** *** ********** playing *** **** *** ** *** prevention ** *** **** (Richards * S ***** The enormous ****** cause ** the waste is **** ***** ** **** *** *** ************* importance as it leads **** *** ***** levy *** the need of *** ****** ******* lower *** ** ******** salts ** the body; **** ******* ** could ***** food ***** **** ******* ** *** ********* ****** In *** failing ** *** safeguard ****** this ** ******* primary ***** ** *** **** waste ** *** ************* **** ****** ** places ******* *** ********* ****** ***** ** give *** ******* conditions *** *** ************ **** ***** ******* **** food ***** In ***** **** ** **** ******* ** estimated **** * ************ ********** of the ****** **** *** ******* **** ******** ** *** floating ****** **** *********** ** *** **** ******** ** ********* meltdowns **** ** where *** ************* *** ***** ******** **** are **** for ********** the **** ***** *** instead **** **** **** ***** ** ******* ***** of **** ******** ** the ********* ****** **** ********* *** ** *** best ******* *** ******** ** the prepared ************ ******* **** **** **** item blockages *** *********** ********* representing ** ** ************ percent ** *** aggregate sustenance ********** ** ready ******* *** chilled **** ****** * part **** ******** 12% of aggregate ***** ** *** *********** and drink ***** ******* **** the ************ (Allwood * * 2014) ***** ************* mechanized ********** *** ******* *** ***** **** *** *** ********** ********* as **** brought ** *** ******** ** ****** **** ****** ***** disappointments to much ** the **** ***** ********** ***** *** ********** ** ***** ******** containers **** ******** ** *********** ******* *** ******** The ********* on *** **** **** contribute ** *** **** waste; **** ** ******* *** ***** ******* ***** **** ******** food **** ** *** methods **** *** ** ********** **** *** ******** hence ******* to food ***** Restaurants on their **** **** ***** **** ****** **** ** through *** ********* food ****** ******** Failure ** *** ********** of *** **** ****** ******** ** **** **** to **** ***** ********* choice also ********* *** ***** ** *** **** waste **** through the restaurant ********* **** that **** ****** *** not willing to **** ** ****** P & Dennis J * ***** One ** the ******** **** of ********** and ******** *** ********* ** ******* providing them **** the **** *** instead when they ******* elevate *** way it *** ***** a time **** **** ******** *** **** service then ********* *** decide *** ** **** ***** ***** **** that *********** ***** ****** *** entities ** ******** ** take more ***** ** ****** food waste? ** ** ****** ** ** * legal/criminal ***** ** should ** ** ******** ** **** ***** ******* ** those people *** ******** ***** *** some ***** that can ** applied ** ****** **** ***** for ******* ****** ** ***** this ** after *********** **** *** eatery **** ****** **** **** ***** than *** **** *** **** ****** ******** ********* the ******* **** ** these **** ****** ***** these ***** *** **** **** you ******** the ****** ** ****** ******** *** **** **** decreasing *** ********** **** ** cooking *** ********* increment ******* **************** * ***** Another step ** ensuring **** ***** ** *** ********* of **** ***** is ******* ****** **** ********* ** a portion ** *** ******* that *** *** ** *** ***** ******* ********** **** ** ******** ******* *** ****** ***** ** ****** the ****** ** its **** ** ********** consider *** *** ** that ****** in ****** bundles Lastly ***** ******** should incorporate steps *** ******** *** **** ***** **** is ******* ****** *** vegetables correctly **** the ***** ******** ** *********** *** broadening *** ****** ** *********** Legitimate ********** ************ cleaning ******** of *** soil stockpiling ** * ********** ****** *** *** ******* **** **** *** ********* ***** **** the date ** ******** Since these entities *** ****** ****** be ******** ** apply **** ***** **** **** lead to ********* ** *** food ***** **** ****** be * ***** ***** as ****** and ***** ****** **** **** ** ******** the ***** ******* * ***** *********** * K ************ doing **** ** **** **** I controlling *** food ***** ** *** people and *** ******** ***** ***** being put ** * ***** ***** ** **** hold *** people *** *** ****** accountable *** ***** **** ******** **** are ***** ** *** mistake or dumping **** **** *** **** **** waste ** these measures ******* work ** ********* *** set ******* then other forms ** ****** should ** *** ** ********* ** **** ** can ******* *** train *** ****** in *** **** **** ** ******** **** the **** does *** get **************** the ***** ** ******* *** of ******** **** with ************ ********* ********* ***** *** ********** of *********** ** *** ******* ** *** **** ** **** must ** ********** **** the instructions ** growth in *** bar ** kitchen while ******* ***** ******* ** ********* ******* N ***** *** instance ******** ** *** *** **** figure out how ** **** circularly ** ****** the ******** ** ********** in the *** ** ******** * strategic ******** **** *********** ******** that ********** with ****** benefit *** ******* ******** ** ***************** the ******* issue ******* ** **** waste hunger and ******* the environmental impact ** ******** ****************** *** ******* **** **** ** these problems *** ** the ************* ******* ethical ****** *** ******* ** **** waste hunger *** poverty *** ************* ****** ** growing ******* processing and ******* **** *** ******* ** ****** ****** ********** **** **** **** **** ** ******** ********** 40% is spent cooking **** ***** of **** ****** *** economic ******** *** ************* *********** The ****** **** ** profoundly affecting **** people ****** *** ***** ** due ** *** inadequate ******* ** ************ food; **** ** ******* the ***** *** obsolete ******** that *** ** ******** ***** ******* of **** ************ has **** * burning ***** *** *** **** ********* ***** they end missing **** *** *** methods ** storing *** **** are the **** resulting ** ***** *** ****** ** the **** ***** ** the *********** ** that ** ***** ** ******* ** *** ******* ******* ***** *** *** ** *** bacteria’s that are found ** *** **** ***** ********* * 2014)Surroundings *** also ********** ******** ** *** **** waste; nourishment ********* that ***** ** in ********* ****** * *** ** ******* *** * **** ********* ************* ********* than **** *** *** *** *********** ********* measures of nursery ****** *** ******* methane CO2 *** ******************* ingest ******** radiation *** ****** ** *** ******* *** causing ** ******** weather change *** ************* change *** issues that **** **** ********* ** this ***** **** *** * lot of *********** ********** *** ************ ** that **** **** in ******* bodies ****** ** **** *** **** ** ********** **** **** ** *** new ideas *** promulgating new means ** ******* food ********** ***** **** *** prone ** ***** Foods **** ****** *** vegetable *** *************** ** *** ********* there ******* ******* **** ****** ***** experts ** *** ********** of ********* **** ****** **** they ******* *** methods of preparing **** that will **** *** * ****** time ******* ******* ******* *** ************ like ***** **** ******* that **** with ********* food ** *** less ******* ****** ******* ********* **** *********** ** ***** into **** ** ******* the **** problems ********* * ******************************** E ****** * *********** J * ****** N ***** *** Ujang * ****** The **** ***** hierarchy ** * framework *** *** ********** of food ******* and **** ************ ** ******* Production76 *************** * (Ed) ********** ********** ** ****** from *********** ********** ***** Health OrganizationBajželj B ******** * * ******* * M Smith * ****** * * ***** * ***** ******** * * ****** ********** ** *********** ********** *** ******* **************** ******* *********** *******