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Submitted by STEPHEN NYIRENDA on

AT CONSUMER LEVEL ESPECIALLY IN LODGES AND HOTELS,RESTAURANTS AND MIDDLE-INCOME GROUP AT SHOPPING MALLS,WHRE FOOD IS EXPENCIALLY BOUGHT AND LESS CONSUMED ,WRONGLY CONSUMING MEALS WHICH ARE NOT ALWAYS AVAILBLE IN OUR HOMES ,FOOD IS TAKEN AWAY BY THOSE WHO SERVE US .WE NEED TO ENGAGE THESE PEOPLE IN HOSPITALITY INDUSTRY TO BE TAKING STOCK OF FOOD WASTED AT BREAKFAST,LUNCH ,SUPPRE ,DINNER AND AT EVENTS