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?

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In today's modern society, many people throw away a huge amount of food from stores and restaurants.
This
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essay will examine the roots of
this
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problem
while
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also
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outlining some measures to minimize
such
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waste. For a variety of reasons, dishes that are purchased from restaurants and stores are regularly squandered.
To begin
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, it should be acknowledged that today's technological advancement is one of the major causes that boost the wastage of food.
This
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is because foodstuffs
such
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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
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wasting them without a second thought.
This
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situation’s other contributing factor is that restaurants and consumers fail to make appropriate plans for preparing and buying meals.
For instance
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, shoppers are frequently tempted to purchase items in bulk to attain lower prices
due to
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their obsession with discounts.
This
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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
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problem is strongly advised. In
this
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way, citizens will be well-informed about the worth of foodstuffs, detrimental impacts on the environment
as well as
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in-depth information regarding starvation in various parts of the world.
Thus
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, people may raise their awareness and appreciate the value of foodstuff more.
In addition
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, eateries ought to impose a heavy fine on their clients who can not finish the meals that they ordered.
For example
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, a Chinese restaurant offering an all-you-can-eat buffet is charging customers £20 in 'wastage' if they leave dishes on their plates.
This
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will encourage customers to take their demands into consideration, and
then
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request a sufficient serving size,
consequently
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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
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, various efficient methods suck as creating shopping lists and enforcing penalization for leftovers can be adopted to tackle
this
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problem.

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Topic Vocabulary:
  • overproduction
  • inefficient
  • supply chains
  • perception
  • disposable
  • replaceable
  • awareness
  • education
  • regulations
  • redistribution
  • donation
  • portion control
  • inventory management
  • public awareness campaigns
  • attitudes
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