INTRODUCTION: HOW CAN WE FLOURISH FROM RUBBISH?

YOU TOO CAN FLOURISH FROM RUBBISH:  FACIAL RECOVERY WITH GARBAGE

Don’t forget you read it here first


 This article and the string of follow ups are dedicated to all crusaders of waste management. 





Current trends in world population growth indicate that the demand for food will steadily increase, creating greater amounts of agricultural by-products. Each year, approximately one billion tonnes of these by- products are created through the production of food worldwide. These by-products are unavoidable and were originally considered to be largely unusable. Finding ways to dispose of the waste with minimal impact on the environment is one of today’s greatest challenges. Until recently, these by-products were disposed of by methods such as field burning, which caused increased concerns over public health and environmental problems such as the greenhouse effect and ozone layer depletion. Economic growth inevitably influences the food chain. Growing demand with changes in lifestyle and health consciousness encourage use of packaged and pre-prepared foods. This string of articles will address food, fruits and vegetable wastes and provide its readers with a guide on the recycling of these wastes for human beauty cares. It would be of utmost relevance to the beautician, individuals and families who wish to explore the wonders in food wastes.

WHAT ARE FOOD WASTES? Food waste or food loss is food that is discarded or cannot be used. The causes of food waste or loss are numerous, and occur at the stages of production, processing, retailing and consumption. As of 2013, half of all food is wasted worldwide, according to the British Institution of Mechanical Engineers (IME). Loss and wastage occurs at all stages of the food supply chain or value chain. In low-income countries, most loss occurs during production, while in developed countries much food – about100 kilograms (220 lb.) per person per year – is wasted at the consumption stage.

The United States Environmental Protection Agency defines food waste for the United States as "uneaten food and food preparation wastes from residences and commercial establishments such as grocery stores, restaurants, and produce stands, institutional cafeterias and kitchens, and industrial sources like employee lunchrooms The challenge facing the world economy today is to provide sustainable approaches to economic growth. Industrial processes have the potential to provide better living standards, improved education and healthcare. However, careless industrialisation can lead to negative development, such as pollution - a difficult and expensive problem to solve, which can often lead to the quality of living standards falling. One drawback of industrial processes is the creation of waste products. These waste products enter a ‘sink’ which can sometimes ‘overflow’, harming the environment so that the wider resource base may be, depleted. It is, therefore, vitally important for industry and the community to develop methods of limiting the harmful effects of the ‘waste sink’ and, wherever possible of converting ‘waste’ into productive outputs. It shows how forward-thinking organisations can meet the challenge set out by Gro Harlem Brundtland (Prime Minister of Norway who chaired the Rio Conference in 1992), defining the need for: ‘Development which meets the needs of the present, without compromising the ability of future generations to meet their own needs.’ Food production and waste generation directly affect resource (i.e., energy and water) consumption and often contaminate the environment. The amount of food that’s thrown away each year contributes to several environmental and social problems.

The Food and Agriculture Organization (FAO) of the United Nations estimates that on an annual basis, roughly one-third of the food produced globally is wasted at various points from production to consumption. Americans are especially guilty: We produced more than 34million tons of food waste in 2010, 97 percent of which ended up in landfills.

The unmanageable size of U.S. landfills is a huge problem. Several north eastern states have little landfill capacity left. What’s more, rotting food in landfills contributes to climate change, according to the Environmental Protection Agency (EPA). As food decomposes, it emits methane, a greenhouse gas with 25times more global warming potential than carbon dioxide over a 100-yearperiod. Currently, landfills contribute more than 20 percent of methane emissions in the United States. Phthalates, PFOA, BPA, commonly used in plastics and personal care products, are found in unacceptable concentrations in Taiwanese waters. They, too, contribute to food contamination and long-term health risk. Existing waste management strategies warrant more stringent norms for waste reduction at source. Awareness through education could reduce food waste and its consequences. This review encompasses impacts of food production systems on the environment, pollution which results from food waste, costs and economic advantages in food waste management, and health consequences of waste.

Waste, all over the world, is something that is obviously not needed, but you can make millions ofdollars out of waste products. One of the ways one can make a steady income out of waste products is through facial treatments. Every day as individuals, families and industries, we encounter waste in different forms and when we dispose of these wastes, there is always a high probability that we have thrown away millions of dollars. Sit back and enjoy every item of information that has been condensed into this book, to enable anyone change her life, physically and financially.