Food Wastage Case Study

Borma (2017) defined food wastage as food produced but never eaten, prepared but never consumed. Food wastage also identified as food loss, are foods and inedible foods which are removed from the food supply chain and disposed of or recycled (Melikoglu et al., 2013). As recognised by the Food and Agriculture Organization of the United Nations (FAO), food wastage is a global problematic issue with repercussions on the supply chain, which needs to be addressed throughout the world (FOA, 2017)
This chapter provide an introduction and overview of the contact of this project. It gives explanations of the background and contents of the research.

1.2 BACKGROUND TO THE PROJECT
According to FAO (2017) one-third of food processed and produced for consumption and utilization is lost or wasted worldwide. WRAP (2017) noted that the amount of food wastage is about 1.3 billion tons of food waste per year. This has led to food wastage throughout food network and food supply chain, which represent wastage of resources in processing the product such as energy, landfill, water and human input used in the processing of food. In addition, FAO (2017) also said, 33%of food is wasted or misused before it is consumed by individuals.
Food wastage accounted for third of the environmental effect. Food wastage from food industry, agriculture, retail, wholesale, household food and the restaurants has quarter of the climate effect and in addition food wastage has impact on water system (Seppälä et al., 2011). According to Industry News (2013) each year the economic losses 1.3 billons tons of food as a result of food wastage which amount to $750 billion which amount to significant loss to the