Certain tips can also be followed by travellers for ensuring reduction in wastage of food (Eve 2010). These include prompt refrigeration of left- overs for preventing them from being waste, asking for smaller portions while placing order for food, packing a cooler for purchasing food items such as meats and cheese, and carrying out food when cannot be finished.
However, travellers can be seen to be making conscious decision for preventing the wastage of food when travelling in a significant manner that is affecting the level of food waste in a positive manner.
Implementation of policy designed for minimizing environmental effects while making sure that resources of food waste are being managed in an effective manner needs appropriate understanding related to the complex nature of the issue (Herczeg 2010). There are a number of issues involved in management of food waste that take place concurrently amongst the dimensions of environment, economy and the society.
Thus, as a significant policy, it can be acknowledged that decrease in the disposal of waste through recovery and prevention; and it also can contribute in protecting the environment from damage and providing cultural, economic, social and environmental advantages (Lorente 2001). Hence, it is important for encouraging initiatives of recovery and prevention between those sectors that are known to be generating significant quantity of food waste with respect to the other streams of waste.