Course: WVA 103 Fermentation Methods

Reading

(2/2)
Tracking Waste and Water Footprint

At the Lean Path website students will review the steps to food tracking and the importance of waste management practices to promote savings based on food waste tracking. Lean Path promotes valuable cost control measures and savings by helping food service operations to eliminate waste.

Read the following Resources sections:

- Free Resources
- Food Waste Stats
- Industry Links

Click here to access the Lean Path website.

At the Water Footprint website students will read and review the amount of water used to produce a food product. The amount of water used to produce food and packaging of foods adds additional costs to the individual product, the consumer, and the additional operational expenses in production and manufacturing cost. Understanding the impact of a water footprint will help the student to gain valuable insight into the hidden cost within the proposed product’s overall cost of production. Students are asked to consider the relationship between water usage and operational costs. Please read and review production of the following food products, resources, and the amount of water needed to produce them on the following Water Footprint Network website. This includes the following sections:

- Introduction
- Product Water Footprints (Case Studies: Animal products, Coffee and tea, Cotton , Energy, Soft drinks).

Click here to access the Water Footprint website.