Avoidable and Non-Avoidable Food Waste: Avoidable food waste is food thrown away that was, at some point prior to disposal, edible (e.g. slices of bread, apples, meat) and could have been eaten if it had been better portioned, managed, stored and/or prepared. “Avoidable” food waste also includes some otherwise acceptable food items that have not been eaten because of consumer preference, such as bread crusts and jacket potato skins. Non-avoidable food waste refers to waste arising from food or drink preparation that is not, and has not been, edible under normal circumstances, e.g. meat bones, egg shells, and tea bags. Kitchen Waste, Spoilage Waste, and Plate Waste: Kitchen waste can generally be referred to as waste resulting from food preparation as a result of business operations and planning. It also includes unserved food waste that was cooked and thrown away because it was surplus to requirements. Spoilage waste refers to the food waste that has to be thrown away due to the use of date being exceeded or it being damaged. Plate waste refers to the unconsumed food that is being served.
ABOUT WASTE MANAGEMENT Biodegradable: If something is biodegradable, it means that it can undergo degradation resulting from the action of naturally occurring microorganisms such as bacteria, fungi, and algae to form biomass, water, and carbon dioxide (or methane in the absence of oxygen). However, the term does not have any timeframe attached to it. Whether something is biodegradable does not depend on the resources used to make the material but on its chemical structure. Compostable: If something is compostable, it means that it is capable of breaking down by microorganisms into natural elements in a compost environment into carbon dioxide, water, inorganic compounds, and biomass at the same rate as other organic materials in the compost pile, leaving no toxic residue. WASTE DEEP AN EXPLORATORY STUDY OF THE WASTE GENERATED BY THE HOSPITALITY
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