With the increase in human income and purchasing capacity, radical elevation in the level of wasting raw, as well as cooked eatables, has been surfaced each day, worldwide. In my opinion, such occurrence happens due to several reasons. However, if certain result-oriented measures are followed the situation could be reconciled to a large extent. Both the causes and remedies are discussed further chronologically.
Discussing the root-causes first, the first and the most logical one is the unpredictable number of guests in social gatherings and events. To be more explicit, there is often the case when hosts, organizers or caterers are unable to reckon the exact quantity of food to serve or prepare; as they are unaware of the number of guests going to attend the functions or gathering. Weddings, birthday parties, exhibitions, kitty parties and lots more; for example, are the major culprits of such a saddening trend. Apart from this, the unimagined quantity of food is been thrown by retail markets- In order to save the transportation cost- retailers stock a huge amount of edibles and groceries in their store. They are compelled to use it by given instructions: expiry date, sell-by date, best before and so on. This is especially the case with perishable products such as milk and fresh vegetable. The erratic climatic condition and poor consumption habits are other few contributors to the rise in such an unpleasant situation.
Nonetheless, some timely and precise measures can hold the situation. The most apposite one is that of being explicit while organizing communal events. One must -keep aside social formalities and- explicitly specify the number of guests should attend such functions. A good example of this is western countries, where people straight forward ask the number of attendees. Another workable one for retailers is they should store the food according to their day-to-day sale so that such eating commodity are availed before the expiry date. Redundant storage should be avoided stringently. Also, introducing food atm cabins all around the city would be of great help. Moreover, one should be circumspect towards their eating habits and make sure they put food on plates merely the quantity they could consume.
To conclude, and render my opinion, it can finally be stated that indeed today the enormous amount of food is being thrown as garbage due to an individual' s abandoned attitude towards it.
But if defined steps and suggestions are followed this predicament situation can be dealt with.
With the increase in human income and purchasing capacity, radical elevation in the level of wasting raw,
as well
as cooked eatables, has
been surfaced
each day, worldwide. In my opinion, such occurrence happens due to several reasons.
However
, if certain result-oriented measures
are followed
the situation could
be reconciled
to a large extent. Both the causes and remedies
are discussed
further
chronologically
.
Discussing the root-causes
first
, the
first
and the most logical one is the unpredictable
number
of guests in social gatherings and
events
. To be more explicit, there is
often
the case when hosts, organizers or caterers are unable to reckon the exact quantity of
food
to serve or prepare; as they are unaware of the
number
of guests going to attend the functions or gathering. Weddings, birthday parties, exhibitions, kitty parties and lots more;
for example
, are the major culprits of such a saddening trend. Apart from this, the unimagined quantity of
food
is been
thrown by retail markets- In order to save the transportation cost- retailers stock a huge amount of edibles and groceries in their store. They
are compelled
to
use
it by
given
instructions: expiry date, sell-by date, best
before
and
so
on. This is
especially
the case with perishable products such as milk and fresh vegetable. The erratic climatic condition and poor consumption habits are other few contributors to the rise in such an unpleasant situation.
Nonetheless,
some
timely and precise measures can hold the situation. The most apposite one is that of being explicit while organizing communal
events
. One
must
-
keep
aside social formalities and-
explicitly
specify the
number
of guests should attend such functions. A
good
example of this is western countries, where
people
straight forward ask the
number
of attendees. Another
workable
one for retailers is they should store the
food
according to their day-to-day sale
so
that such eating commodity
are availed
before
the expiry date. Redundant storage should
be avoided
stringently
.
Also
, introducing
food
atm
cabins all around the city would be of great
help
.
Moreover
, one should be circumspect towards their eating habits and
make
sure they put
food
on plates
merely
the quantity they could consume.
To conclude
, and render my opinion, it can
finally
be stated
that
indeed
today
the enormous amount of
food
is
being thrown
as garbage due to an
individual&
#039; s abandoned attitude towards it.
But
if defined steps and suggestions
are followed
this predicament situation can
be dealt
with.