In many countries, people throw away a lot of food from restaurants and shops. Why do you think people waste food in this way? What can be done to reduce the amount of food thrown away?

In today's modern society, many people throw away a huge amount of food from stores and restaurants.

This

essay will examine the roots of

this

problem

while

also

outlining some measures to minimize

such

waste. For a variety of reasons, dishes that are purchased from restaurants and stores are regularly squandered.

To begin

, it should be acknowledged that today's technological advancement is one of the major causes that boost the wastage of food.

This

is because foodstuffs

such

as processed food, and canned products are now mass-produced by contemporary feed manufacturing lines, making its more reasonable prices and convenient usage for inhabitants and enabling them to purchase vast quantities of meals,

therefore

wasting them without a second thought.

This

situation’s other contributing factor is that restaurants and consumers fail to make appropriate plans for preparing and buying meals.

For instance

, shoppers are frequently tempted to purchase items in bulk to attain lower prices

due to

their obsession with discounts.

This

could lead to an overabundance of foodstuffs, resulting in not fully utilizing and more leftovers. In light of the ever-increasing number of leftovers, some feasible solutions should be implemented. Specifically, the improvement of the educational system by the government that might be beneficial in alleviating

this

problem is strongly advised. In

this

way, citizens will be well-informed about the worth of foodstuffs, detrimental impacts on the environment

as well as

in-depth information regarding starvation in various parts of the world.

Thus

, people may raise their awareness and appreciate the value of foodstuff more.

In addition

, eateries ought to impose a heavy fine on their clients who can not finish the meals that they ordered.

For example

, a Chinese restaurant offering an all-you-can-eat buffet is charging customers £20 in 'wastage' if they leave dishes on their plates.

This

will encourage customers to take their demands into consideration, and

then

request a sufficient serving size,

consequently

a bulk of uneaten feed will be curbed. In conclusion, overproduction and poor meal planning are two primary culprits of the cuisine issue occurring today.

However

, various efficient methods suck as creating shopping lists and enforcing penalization for leftovers can be adopted to tackle

this

problem.