New Gastronomy Trends
New Gastronomy Trends
The concept of wastage has been defined by the Turkish Language Institution as "unnecessary spending of money, time, effort and the like, extravagance" (TDK, 2021). means (Nişanyan, 2021). As can be understood from the definitions, it is expressed as a situation arising from the unnecessary use of a product. Food waste, on the other hand, is the phenomenon that occurs due to many reasons in the process from the field, which is the first beginning of production, to reaching the houses. Food waste ranks first among global problems such as malnutrition, hunger and famine.
If societies do not have the necessary awareness about waste food management and food waste, not only consumers suffer, but also economic losses for stakeholders and farmers in the food chain. For example, food can be wasted in cases such as crushing, rotting and spoiling during harvest or transportation. In this context, it causes serious damage to the economies and environment of countries where waste food management policies are not determined. The world population is increasing day by day and a sustainable food system needs to be established. In order to meet the increasing food demand, viable solutions must be produced. The concept of food waste and loss, recycling,
Waste Food and Sustainability
Waste; It is called a product that has gone out of its intended form. These include food products, packaging materials in which food and beverages are kept, vehicles, etc. The situation of food wastes among these wastes is quite high compared to others. Waste food is caused by various reasons in the whole process from the production stage of all edible foodstuffs to the service stage. It occurs as a result of decay, deterioration or crushing of foodstuffs in processes such as harvesting, transport, storage, preparation.The places where food wastes are formed are the fields that are the beginning of production, outside the transportation process, in the kitchens or plates where the food is prepared, both at home and in catering establishments. It can be caused by leftover food.
Waste food generation is important in terms of ensuring environmental, economic and social sustainability, which has an important place in ensuring the continuity of the life of societies. Thanks to cost-effective, fast and practical approaches, waste generation in food will be minimized. All stakeholders involved in the production and consumption stages should carefully fulfill their duties in waste management. Various initiatives to be made on the subject should be supported by both the state and private institutions (Songür and Çakıroğlu, 2016).
The increase in the amount of waste, production and consumption volume, is due to the increasing population and industrial growth, day by day reaching serious dimensions. Environmental wastes, which are effective in the deterioration of the physical balance of the world and threaten life, can remain without disappearing for a long time. Therefore, environmental disasters should be prevented by increasing environmental awareness. In this way, a zeroing can be seen in the amount of waste (Yaman and Olhan, 2010). In other words, determining the causes of waste generation and keeping it under control will qualify the amount of waste as zero waste.
Zero waste philosophy is all of the goals aiming to use sustainable products, to identify possible causes of waste by using all resources efficiently, to keep it at a minimum or to prevent it, and to collect and recycle wastes separately in case of occurrence (Upadhyaya, 2013; Anonymous, 2018). ). Studies on waste food around the world and the New Gastronomy Trends towards the importance of this issue are increasing day by day. It is important in terms of ensuring sustainable development and ensuring the dynamic coordination of food waste (Şahin and Bekar, 2018). Therefore, waste food management is one of the issues that should be emphasized in order to both reduce social damages and prevent economic losses in the sustainability of natural resources.
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