THE FOOD WASTE EFFECT: A MEDIATION TASK

UNIT 4: MEDIATION TASK

THE FOOD WASTE EFFECT

This table shows how much food waste is disposed of by category by our wholesaler company every year. The results show the ranking in percentage of the most common food waste. The top percentages are 22% of fresh fruit and vegetables, 19% of dairy products and 18% of meat and fish. This seems to show that the amount of perishables wasted is more than half of the total.

This table shows the results of a survey which analyzes the amount of food wasted in our company. The results show that almost a quarter of the food wasted is fresh.

Diary and meat and fish are nearly 20%. About 15% is grain and exactly 10% are sweeteners. The processed food disposed of is in the region of 10%, while fats and oils are a bit less. Finally, eggs represent the smallest fraction. This seems to show that we dispose of more fresh foods than processed ones.

The information displayed in the pie chart shows that our main loss is headed by fresh products. Fresh fruit and vegetables lead with a remarkable amount of 22% and dairy follows with almost 20%. Not far, meat and fish are next with a significant quantity of 18%. Completing the fresh products category are fats/oils with a small quantity of 7%, and eggs with a tiny amount of 2%. To finish with, the chart reports the grain category in the region of 15% and sweeteners with just 10%.

This graphic shows the company’s total wasted food in each category. The results show that dairy, fresh fruit & vegetables, meat & fish are in the region of 20%, whereas grain is close to 15%. They are the most important and expensive products that our Company trades with. The losses in other ingredients are less important and insignificant in eggs. The most significant aspect is that our Company is losing a considerable amount of money and it is time to take urgent measures.

The aim of this chart is to evaluate the different types of products that are part of the food wasted by our company. There are three groups with a significant majority, being fresh fruit and vegetables the first of them. Then, meat and fish and dairy products have a similar percentage, close to 20%. Moreover, there are other portions with a proportion of just over 10%. Finally, a small minority, less than 2 %, corresponds to eggs.

The pie chart shows the results of our company waste and it can be clearly seen that the disposal produced by grain , dairy, meat and fish and fresh fruit and vegetables is in the region of 20%, whereas approximately 10% comes from processed fruit and vegetables, fats, oils and sweeteners. It also shows that an insignificant amount comes from eggs.