South Africa has committed itself to reduce food waste over the years. It is alarming that 45% of the food supply in South Africa goes to waste, which means that an estimated 10.3 million tonnes of edible food do not reach its intended consumption.
The simple strategy of “reduce, reuse, recycle and compost” assists us in reducing waste and stopping the future depletion of our natural resources.
Contributors to food waste are widely said to be consumers and the food-service industry (restaurants, hotels, catering services, for example). Manufacturing companies are also said to be prominent contributors to food waste because manufacturing has large scales of byproducts; these products are possibly defective goods that go to waste.
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