Since childhood we are taught not to waste food. Take only that much that you can eat but when I see food wastage around me, feel really sad about the needy who remain deprive of this fundamental requirement. Food wastage occurs both from the cook as well as from the consumer side. Being an operations engineer I always look for some feasible and optimum solution to stop this food wastage at least in my workplace. I'll appreciate if people around can share their experience if anyone has contributed in food saving at their workplace.
