Abstract

In daily life the restaurants throughout the world tons of food is wastage in
generated on the other hand, people are dying from hunger. Food wastage should
be a concern to look after the wastage of the food by the restaurants. As the amount
incurred for the preparation of the food is the second largest cost which is incurred
in the restaurants.

The causes of food waste or losses are numerous occur at the stages of production,
processing, retailing and consumption. Between 35-50 percentage of all food
produced globally is never eaten and the value of this wasted food is worth over 1
Trillion. Meanwhile 800 Million people go to bed hungry every night. One in nine
people who are starving

The report deals with the kinds of wastage and how to overcome the wastage by
the restaurants. Scope is to reduce the wastage by the different restaurants and the
3R model is suggested for reduction of wastage from the restaurants.

3R model is suggested in to the restaurants. The principle of reducing waste, reusing

and recycling resources and products is often called the "3Rs". The increase in the
world population and even there is rise in the demand of food, on the same way the
wastage of food in also increasing daily. The waste is not managed properly it may
cause a serious health hazard and cause in spreading of diseases. As a result a waste
management model is suggested to the restaurants called as 3R model.