waste

Question 1

types of waste

Answer 1

Industrial waste (generated by processing of food products) + domestic and commercial food waste (food that isn’t consumed)

Question 2

scale of food waste crisis

Answer 2

Domestic food waste Nationally 224,000 tonnes a year
Commercial and bulk food prep nationally 24,372 tonnes a year (from cafes and restaurants)

Question 3

What is food insecurity

Answer 3

Lacking access to affordable, safe and nutrition food

Question 4

Rank meat, vegetables, bakery and fruit from highest to lower proportion of total food waste

Answer 4

Vegies, bakery, meat, fruit

Question 5

Identify one avoidable, one non-avoidable and one potentially avoidable cause of domestic food waste

Answer 5

Avoidable – poor food preparation methods (burning food or not scraping bowls), over purchasing + preparing too larger proportions, food rejection
Non-avoidable – routine kitchen preparations e.g. inedible part of fruit
Potentially avoidable – spoilage for not using in time, defects in food packaging

Question 6

Compare and contrast approaches that may be used to reduce commercial and domestic food waste

Answer 6

Education on how to store food correctly (freezing food), how to effectively prepare food and how to plan purchasing habits and consumption (using recipes)
Food redistribution – kiwiharvest, foodbanks, commercial agreements so contractual stocking agreement between suppliers and purchasers to redirect excess product

Question 7

example of food waste of meat and seafood

Answer 7

40-60% of animal weight is “non-meat” - bone, blood, skin, hair, offal.

Question 8

traditional applications of “non-meat” - eg skin, offal

Answer 8

haggis, sausage casings, leather, fertiliser

Question 9

fruit and veggie processing waste + traditional applications + how to reduce waste

Answer 9

10-70% of fruits and veggies can be “non-edible”
T.A = compost, fertiliser, flavours, colours, nutrients, candied peel, vegetable stocks
to reduce stop peeling vegetables + stop removing seeds

Question 10

water waste, direct + indirect

Answer 10

direct = water that comes directly into contact w/. food products - high levels of contamination
indirect = water used as a heat and process transfer medium - minimal to no contamination

Question 11

what areas does waste disposal costs food producers

Answer 11

storage, transport of waste to disposal facilities, disposal