Environmental Engineering Reference
In-Depth Information
Source reduction
Source reduction of food waste is accomplished with good management practices and ade-
quate handling technologies. Management tools include accurate sales forecast and adequate
planning and scheduling. Sales forecasts are essential to avoid overproduction. Careful plan-
ning and scheduling coordinate efforts within the same company or with third-party entities
for the use of unneeded food before it becomes waste.
From the technical viewpoint, approaches to reduce waste at the source vary with the stage
of the supply chain and the type of food product. The following suggestions, which have been
adapted from Bourne (1984) for different types of food products, describe efforts to minimize
the deterioration of food products and extend their shelf life:
1.
Fruits and vegetables
The major causes of generation of wastes during fruits and
vegetables production and distribution are bruising, skin damage, senescence, wilting,
and rotting by bacteria and fungi. Bruising and skin damage is the result of careless
harvesting, handling, sorting, and poor protective packaging. Bruises and damaged skin
are ideal points of entry for rotting microorganisms. Besides preventing damage, rotting
can be prevented by following good sanitation practices, cold storage conditions, and the
use of fungicides. Senescence of fruits and vegetables can be delayed by using cool
temperatures and adequate controlled or modified atmospheres. Well-planned marketing
channels for produce commercialization decrease the time between harvesting and
consumption, thus minimizing senescence. Wilting can be prevented by storing produce
in high relative humidity environments.
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2.
Roots and tubers
The main causes of spoilage of roots and tubers are bruising, rotting,
sprouting, senescence, and insect damage. During harvest, roots and tubers are unavoidably
injured, which can later lead to rotting. When given the right temperature and humidity
conditions, tubers and roots have the ability to heal the injured skin by developing a layer
of suberin (cork) underneath the exposed tissue. Rotting can be prevented by good
sanitation practices, the use of cold storage, and application of fungicides, and insect
damage can be avoided by good sanitation and insecticides. Tubers have the tendency of
sprouting, which can be controlled by cool storage and the application of antisprout
chemicals. Bruising and senescence can be avoided in a similar way as for fruits and
vegetables.
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3.
Grains, legumes, and seeds
These commodities are affected by fungi, insects,
rodents, and poor handling and processing. Spoilage by fungi is prevented by drying
each type of grain to the right moisture content without delay followed by adequate
storage. Insect infestation can be avoided with the use of gas-tight storage and insec-
ticides. Rodents can be kept at bay by good housekeeping, rodent-proof storage facil-
ities, and the use of elimination techniques such as baits and traps. Damage by
handling and processing is prevented by the use of adequate equipment in good work-
ing conditions.
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4.
Fresh milk, eggs, fish, meat, and poultry
The culprit of fresh animal product deterioration
is microbial spoilage, which can be delayed or prevented with the use of good sanitation,
refrigeration, adequate pasteurization, and processing.
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At the consumption level, adequate management, good handling practices, consideration of
secondary uses of excess food, and appropriate storage are the most important aspects to pre-
vent waste. Adequate management includes avoiding excess by purchasing enough quantities
at the right time, reviewing menus, and auditing wastes (“Food Waste,” n.d.).
