Which of the following practices can lead to an increase in solid waste generation?

Overproduction of food items is a key practice that can lead to an increase in solid waste generation. When food is prepared in excess of what is needed, it often results in surplus items that may not be consumed, ultimately leading to waste. This waste can come in the form of uneaten meals, expired products, or leftovers that are discarded instead of being utilized. In various settings, such as food service operations and institutions, careful inventory management and portion control are essential strategies to minimize overproduction and, consequently, the amount of food waste produced.

The other practices, such as individualized meal planning, streamlined meal distribution, and reducing meal frequency, tend to focus on efficiency and intended consumption levels. Individualized meal planning aims to align food preparation with specific needs and preferences, reducing the likelihood of waste. Streamlined meal distribution can enhance the organization and delivery of meals, thus addressing potential waste related to mishandling or delays. Reducing meal frequency can lead to less food being prepared overall, which can help minimize waste when managed correctly. In contrast, overproduction directly results in more food being created than can be reasonably consumed, increasing the potential for solid waste generation.