Food waste in households can be attributed to a combination of factors, including overbuying food, improper storage leading to spoilage, and lack of awareness about food waste and its consequences.

Food waste contributes to increased greenhouse gas emissions, loss of biodiversity, and reduced food security. It does not have a positive impact on soil quality.

Estimates suggest that around 30-35% of food produced globally is wasted throughout the supply chain, from production to consumption.

In India, household consumption is the major contributor to food waste, accounting for approximately 40% of the total food wasted.

Upcycling involves transforming leftover food into new dishes or ingredients, thereby reducing waste and promoting creativity in the kitchen.

Reducing food waste primarily contributes to reducing greenhouse gas emissions, increasing food security, and saving money on grocery bills. It does not directly impact soil quality.

Food waste in the food service industry can be attributed to overproduction of food, improper storage leading to spoilage, and lack of customer awareness about food waste.

While implementing portion control, offering smaller serving sizes, and educating customers are effective strategies to reduce food waste, increasing food prices is not a suitable approach.

Anaerobic digestion is a process in which microorganisms break down organic matter, including food waste, in the absence of oxygen, producing biogas (a mixture of methane and carbon dioxide) that can be used as a source of energy.

Composting food waste offers several benefits, including reducing greenhouse gas emissions, improving soil structure and fertility, and providing a natural fertilizer. It does not attract pests and diseases when properly managed.

Meal planning, portion control, and smart shopping are all practices that help individuals buy only the amount of food they need, reducing the likelihood of food waste.

Storing food properly, using leftovers creatively, and composting food scraps are all effective strategies to reduce food waste. Buying more food than needed is counterproductive and leads to increased waste.

Valorization refers to the process of converting food waste into a valuable resource, such as compost, biogas, or other useful products, thereby reducing its environmental impact.

Food waste in landfills contributes to the generation of methane, contamination of water sources, and loss of biodiversity. It does not have a positive impact on soil quality.

The practice of consuming food that is close to its expiration date to reduce food waste is commonly referred to as 'Eat what you buy'.