新西兰惠灵顿论文代写：减少食物浪费
约百分之30的生产的食品在英国的酒店业每年浪费或丢失。每年，客户浪费尽可能多的，这相当于非洲撒哈拉沙漠地区生产的总的食物。一旦食物腐烂，它会导致创造的甲烷组成的21倍以上的能力，导致全球气候变暖，通过在大气中的二氧化碳释放(刘2012)。每次浪费粮食的时候，也浪费时间、水、能源、土地、肥料、燃料、包装材料和大量的资金投资于农作物，使他们种植、准备、储存、运输、烹调和服务浪费的食物。
在英国，食物浪费是一个相当大的数额的资金，包括每年纳3亿1800万欧元采购食品，需要劳动热情的行业，成本的公用设施和废物管理相关的成本(Nahman等人2013)。年度统计的估计表明酒店业英国每年产生约289700吨的垃圾食物，提供净食物垃圾百分之9在食品，到底哪个是回收英国和浪费酒店服务业仅为百分之43。
根据英国粮食局，似乎没有关注放在食品价值链由于食品和食品的销售者或生产者零售商的不同的原因产生的食品有(南等人2012)。一个农民生产，以获得他们的作物的利益，服务全国的公民，但仅仅是一个零售全卖家的动机，只关注销售食品，以获得最大的金钱利益，从相同的。食物的价值链包括进口、出口、分配、考虑、监测食物垃圾，然后再进行适当的循环再开始循环。然而，通过时间，这种做法已经失去了它的好处在英国酒店业。
新西兰惠灵顿论文代写：减少食物浪费
Approximately 30 percent of the produced food in the hospitality industry of U.K is wasted or gets lost every year. Each year, customers waste as much as they can and this is equivalent to the total food produced in African sub-Sahara region. Once food gets rotten, it results in creating methane consisting of 21 times more capability to cause global warming through CO2 release in the atmosphere (Liu 2012). Each time wastage of food takes place, there is also wastage of time, water, energy, land, fertilizers, fuel used, packing material and considerable amount of capital invested in crops to make them grow, prepare, store, transport, cook and serve the wasted food.
In U.K, wastage of food represents a considerable amount of capital to the sector of hospitality comprising to 318 million Euros every year inclusive of procuring food, labor required, costs of utilities and managing waste related costs (Nahman et al 2013). Annual statistics as an estimate depict that hospitality industry of UK produces annually approximately 289700 tonnes of waste from food, provides 9 percent of the net food waste throughout the service sector of food and hospitality with UK and the waste in the end which is recycled is only 43 percent.
According to UK based food authority, it seems that no concern is laid on the value chain of food because the producers of food and the sellers or retailers of food have different reasons to produce food (Nanda et al 2012). A farmer produces to reap the benefit from their crop and serve the nationwide citizens but the mere motive of a retail whole seller of food has concern only on selling food to reap the maximum monetary benefits from the same. The value chain for food consists of import, export, distribution, consideration, monitoring food waste and then recycling appropriately to begin the cycle again. However, through time, this practice has lost its benefits across UK hospitality industry.
