Dünyada nüfus artmaktadýr ve kaynaklarýnýn etkin kullanýmý giderek azalmaktadýr. Bu durum dünya için oldukça önemli bir sorun haline gelmiþtir. Üretimde, tedarik zincirinde ve son tüketimde çeþitli nedenlerle kayýplar ve israflar meydana gelmektedir. Ülkemizde yapýlan çalýþmalar hanelerde satýn alýnan gýdalarýn, piþirilen yemeklerin ve eve alýnan ekmeklerin israf edildiðini göstermiþtir. Plansýz alýþveriþ yapma, besinlerin saklama yöntemleri ve koþullarý konusunda bilgi yetersizliði, besin hazýrlama sýrasýnda kayýplar ve insan beslenmesi için üretilmiþ gýdalarýn amacýnýn dýþýnda kullanýlmasý gibi nedenler hanelerde gýda israfýnda öne çýkmaktadýr. Oteller, kurum yemekhaneleri gibi toplu beslenme sistemleri de israflarýn yüksek olduðu alanlardýr. Bu kuruluþlarda ise satýn alma, depolama, üretim ve servis aþamalarýnda yapýlan hatalarýn gýda israflarýný arttýrdýðý gösterilmiþtir. Üretimden son tüketiciye kadar her basamakta önlemler alarak gýda israf ve kayýplarýnýn engellenmesi hayati önem taþýmaktadýr. Ulusal ve uluslar arasý plan ve eylemlerin hazýrlanmasý ve uygulanmasý için çalýþmalar hazýrlanmalý ve bilgilendirme çabalarýna toplumun her kesiminden katýlým saðlanmalýdýr. Bu çalýþmada gýda israfýnýn tanýmý, mevcut durum, ekmek israfý ve gýda israfýnýn nedenleri ve önlemeye yönelik araþtýrmalar tartýþýlmýþtýr.
Abstract
The population in the world is increasing and the effective use of its resources is gradually decreasing. This situation has become a very important problem for the world. Losses and wastes occur due to various reasons in production, supply chain and final consumption. Studies conducted in our country have shown that food purchased in households, food cooked and bread bought at home are wasted. The reasons such as unplanned shopping, lack of information about food storage methods and conditions, losses during food preparation and misuse of food produced for human nutrition are prominent in food waste in households. Food service systems such as hotels and corporate cafeterias are also areas where waste is high. In these organizations, it has been shown that mistakes made during the stages of purchasing, storage, production and service increase food waste. It is of vital importance to prevent food waste and losses by taking measures at every step from production to the end consumer. Studies should be prepared for the preparation and implementation of national and international plans and actions, and participation from all segments of the society should be ensured in information efforts. In this study, the definition of food waste, the current situation, the causes of bread waste and food waste, and studies for prevention are discussed.
Anahtar Kelimeler: Gýda kaybý, Gýda israfý, Ekmek israfý.
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