Food Waste in the Restaurant Industry in India

According to FAO, about one-third of the food produced for human consumption is lost or wasted every year, amounting to about 1.3 billion tons of food.

 A global problem

Restaurants often serve large portions of food this results in more food than customers can eat or want to eat, leading to plate waste.

Portion size

Lack of Awarness

Variety of dishes and cuisines  increases the complexity well as the risk of spoilage and wastage. Customers often order more food than they can eat or need,

It deprives the poor and marginalized groups of access to nutritious and affordable food.

Social injustice