1.Introduction

    

Nurul Hanim binti Mohd Adnan 2014832

Barakah Abidah binti Othman 2017508

Aisyah Shahirah binti Musli 2013620

Ahmad Zarady bin Zulkefly 2111837

Introduction

Food waste is one of the most challenging problems that people are currently confronted with on a global scale. Food systems are currently inefficient: it is estimated that one-third to one-half of all food produced is lost before reaching a human mouth. 

Participants in Concern’s LEAF Project tend their crops in Tana River County, Kenya. For the first time in three decades, there was no need for 

food aid distribution in the communities where LEAF was active.

In 2015, the United Nations set a specific goal for food waste reduction: to halve global food waste per capita at retail and consumer levels by 2030. It also has a broader goal of reducing food waste throughout the food supply chain. Despite collaborative efforts and increased awareness, a substantial amount of food is still wasted. It is the beginning of a chain reaction. People spend money by throwing away edible food. They are producing more waste while also increasing their environmental impact.