This produces enormous amounts of food waste and is unsustainable.” The impact of adversarial relationships on the creation of avoidable food waste became a common theme throughout the researching of this report. [...] The implications of food waste extend beyond the availability and use of natural resources and the environment; it increases the cost of food. [...] Hospitals have three streams of food waste: 1. Patient meals 2. Food brought in by visitors 3. Staff meals (includes waste from vendors preparing/serving food in the hospital cafeteria) In 2000 the cost of food waste in a 1,200-bed UK hospital was In 2000 the cost of food calculated to be £229,034.12 This equates to ~$515,000 CDN using an waste in a 1,200-bed UK exchange rate of 2.247. [...] However, in Commonly, 38% or more a study of hospitality and foodservice, WRAPiv 20 estimated that these of the true cost of food considerations accounted for just 3 percent of the true cost of food waste comes from the waste. [...] It also determines the performance of the involved businesses and the opportunities that lie before them.v v For a fuller explanation of the determinants and outcomes of the four categories of business relationships, click on link A and link B to access applicable reports.
agriculture environment food economy water food consumption natural resources marketing business employment investments supermarkets demand economic sector livestock farming cost profitability food waste price food system agricultural economy, business and finance suppliers unsustainable factoring salvage (waste, etc.) waste (economics) food wasted