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portada Kitchen waste Management
Type
Physical Book
Publisher
Author
Language
English
Pages
64
Format
Paperback
Dimensions
22.9x15.2x0.4 cm
ISBN13
9786209333200

Kitchen waste Management

Baskar, Y. Thangam; Sivanantham, Gomu; Shanmugam, Kowsalya (Author) · LAP Lambert Academic Publishing · Paperback

Kitchen waste Management - Baskar, Y. Thangam; Sivanantham, Gomu; Shanmugam, Kowsalya

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Synopsis "Kitchen waste Management"

Waste is any substance discarded after primary use, or is worthless, defective and of no use. A by-product, by contrast is a joint product of relatively minor economic value. Food waste often refers to food not ultimately consumed by humans that is discarded or recycled, such as plate waste (i.e., food that has been served but not eaten), spoiled food, or peels and rinds considered inedible. Composting, recycling, and proper disposal are effective methods to manage kitchen waste. By practicing these methods, we can help reduce waste in landfills and protect the environment. In addition, we can also save money and improve the quality of the soil by composting food waste. There are many alternative names for waste management including waste disposal, garbage disposal, and recycling. A waste management definition is activities that include collecting, destroying, and disposing of waste. Waste materials can consist of paper, plastic, glass, metal, or organic matter. The FAO defines food waste as. "food appropriate for human consumption being discarded, whether it's kept beyond its expiry date or left to spoil". Food waste management relates to the stages of prevention, recovery, reuse.

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