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by Thea Marie Boiser2 views·Updated Mar 1, 2022
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  1. Hi, good day everyone.
  2. I'm Thalia boys and I will present to you in my inquiry
  3. on organic household and food wastage in New south Wales Australia.
  4. I will start my presentation with the problems
  5. on organic household wastage in New South Wales.
  6. Then I will discuss the findings of my inquiry.
  7. Then we will tackle the consequences if organic household
  8. food wastage in New South Wales will pursue and
  9. what are the possible and going solution to lessen
  10. the organic household food wastage in New South Wales.
  11. Lastly, my full reference list will be available at the end of the presentation.
  12. So let's begin with the problem in Organic household food wastage
  13. in New South West
  14. Australia.
  15. Organic household food wastage is becoming a major issue in economic pressure,
  16. climate change and social demands.
  17. According to New South Wales Government National Food Waste
  18. Benchmark Class 2019, there are 1.7 million tons.
  19. Food that has been annually wasted in New South Wales,
  20. 688,000 tons are from household food wastage. An estimate of $10 billion 3800.
  21. Annual household income has been wasted.
  22. As you can imagine,
  23. food thrown is also like throwing away money and effort in purchasing food.
  24. In addition, it is toxic to the environment when wasted,
  25. organic household food breaks down in the landfill,
  26. it creates methane, which is 25% more harmful than carbon dioxide.
  27. According to the study of New South Wales government.
  28. It also releases nutrients that pollutes soil and
  29. waterways for a long period of time.
  30. Food thrown means resources to produce in the farms such as water,
  31. soil and fertilizers to resources and efforts in harvesting packaging,
  32. producing, transporting and selling that preparing has been raised in
  33. that's why organic household food waste.
  34. It has been economically environmentally and socially straining.
  35. Organic household food wastage is influenced by the
  36. behaviors of consumers towards planning purchasing preparation,
  37. consumption of their food according to person at all.
  38. That planning behaviors of consumers such as an awareness,
  39. high quality standards and they have purchased planning
  40. affects the decision making of consumers to make an
  41. inadequate planning.
  42. The initiative of doing something.
  43. Food wise has also mentioned that there is a lack of planning
  44. by not checking the household food supply before going to the groceries.
  45. Another consumer behavior that both persons at all and
  46. do something food wise had mentioned it's over buying
  47. do something. Had mentioned in the 2022 survey that approximately one out of
  48. six bags from the grocers are thrown and potentially not needed
  49. Due to high cosmetic standards of consumers.
  50. There are approximately 20-40% perishables such as fruits
  51. and vegetables are thrown before reaching shops.
  52. Another consumer behavior
  53. problem is preparation,
  54. wearing too much food being cooked in sufficient cooking skills, highs
  55. safety standards
  56. Towards food and sudden milk.
  57. Tan changes as mentioned in a study done by person at our last 2013.
  58. Food wastage also happens during consumption of
  59. food where there is so much food cooked
  60. in effective use of leftover food
  61. accidentally thrown food before they're expired it and
  62. buying takeaways rather than consuming food already at home
  63. food.
  64. Visage has weighed the impact not only in the environment,
  65. but also to the social demand and economy
  66. that the negative
  67. greenhouse effects on water fertilizer,
  68. fossil fuels and soil resources are being wasted according to Holla at all in 2009
  69. at all in 2012 and stanko at all in 2015,
  70. organic household food wastage has negative impacts.
  71. Also the society as there can be shortage
  72. on food supply to the increasing food demand
  73. Where interest he had the projection that the population
  74. of Australians in 40 years will be doubled.
  75. And so is the food demands.
  76. Recently,
  77. Keegan and Brendsel in 2021 had mentioned in their study that COVID-19
  78. pandemic lockdowns had resulted the panic buying and given more strain purchasing
  79. bulk buying,
  80. which resulted to more household food
  81. wastage because of inadequate correct storage.
  82. There are existing programs available already in New South
  83. Wales to battle the increasing organic household food wastage.
  84. Love food hate waste program.
  85. New South Wales had been monitoring the state's
  86. household behaviors on food wastage since 2000 and 19
  87. LF H W has disseminated education to reduce food wastage and they
  88. believe that this program can reduce household food research up to 40%.
  89. For more info, you may visit their website, W W that
  90. love food Hate Waste.
  91. NsW dot gov dot au home modifications such as careful planning of grocery list,
  92. mindful milk preparation and freezing food immediately if not being eaten,
  93. storing food properly,
  94. maximize the use of leftovers composing of spoiled perishables,
  95. donating of unwanted food and even eating less
  96. meat and fish are among the recommendations.
  97. Solutions by april cover
  98. new south Wales.
  99. Government has suggested on how to properly
  100. store purchase household food because oxygen,
  101. moisture and heat can build up fungi or
  102. bacteria and food that will eventually spoil them,
  103. storing food appropriately and wisely by using kitchen appliances, containers,
  104. tools or utensils can help food fresher under until the ideal consumption.
  105. Airtight jar can reduce oxygen and containers and ideal for storing flour, rice,
  106. couscous cereals, grains, not sugar and pasta to be stored in cupboards
  107. but leftover liquid stored in jars or airtight containers such
  108. as salad dressing to be stored in the fridge,
  109. two paper towels on top and bottom of airtight containers can reduce moisture
  110. and should be changed when we are ideal for foreign perishable like mushrooms,
  111. strawberries and cucumbers
  112. Fridge should be regularly check if property ceiling
  113. and make sure the temperature is between 3-4°C.
  114. Food should also be cooled down before putting it
  115. away in the fridge so the fridge does not need
  116. to alter its temperature by steaming stored food.
  117. Most of the food should also be covered and
  118. storing sealed containers to keep it fresher longer.
  119. Freezer could also work as a post function to food.
  120. The quicker the foods are frozen to minus 18 degrees,
  121. the faster to prevent the spoilage,
  122. frozen food should be sealed in containers such as
  123. foil or ziplock bags to prevent food contamination and burn
  124. labeling frontiers with before storing food and
  125. portions for either defrosting is also suggested.
  126. Bread can also be stored in room temperature or frozen.
  127. If the bread will not be consumed before the recommendation consumed it
  128. stored food in pantry must always
  129. be away from direct sunlight or heat resources
  130. such as um stove and oven to reduce spoilage, priests appreciable such as jam,
  131. tomato products, can sauces and long life milk can be stored in a dry
  132. pantry until it had been opened,
  133. then should be moved to fridge best before
  134. dates are recommendations to consume those foods.
  135. However, this
  136. labels mean
  137. it is still fine to eat food after date.
  138. However, depending on proper storage and if it opened,
  139. it should be a check on appearance sniff
  140. tests or even small taste tests before consuming
  141. storing food wise, like an extension of life and preserve better nutrition.
  142. Lastly cleaning out all unwanted or expired food in the pantry
  143. and fridge should be done routinely before doing the next groceries.
  144. The full reference. This is also shown in the last couple of slides.
  145. Thank you