FOOD LOSS & WASTE REDUCTION

September 29 is the day when we celebrate the International Day of Awareness of Food Loss and Waste Reduction. Recognizing the fundamental role that sustainable food production plays in promoting food security and nutrition. Contributing to the United Nations Sustainable Development Goals of “Responsible Consumption and Production”, “Zero Hunger” and “Climate Change”. Awakening the need to transform and rebalance the way our food is produced and consumed.

Reducing food loss and waste requires the attention and actions of all, from food producers to food supply chain stakeholders, to food industries, retailers and consumers. Hereby I share with you 9 tips to fight Food Waste (FAO, 2020).

1 Ask for smaller portions: Take smaller portions or share.

2 Love your leftovers: Use your leftovers for another meal or in a different dish.

3 Shop smart: Buy only what you need: Make a list. Don’t buy more than you can use.

4 Buy “ugly” fruits and vegetables: The ones are still good but look a little different.

5 Check your fridge: Store food between 1°C and 5°C for freshness and shelf-life.

6 Practice FIFO: First in, first out.

7 Understand dates on your food: “Use by” indicates a date by which the food is safe to be eaten, while “best before” means the food’s quality is best prior to that date, but it is still safe for consumption after it. Another date mark that you can find on food packages is the “Sell by” date, which is helpful for stock rotation by manufacturers and retailers.

8 Turn waste into compost: If you do end up wasting some of your food, recover it by turning it into garden food.

9 Donate the surplus: Sharing is caring. Help those who need it the most.

When food is lost or wasted, all the resources that were used to produce this food, including water, land, energy, labour and capital – go to waste. In addition, the disposal of food loss and waste in landfills, leads to greenhouse gas emissions, contributing to climate change. Let me give you some tips on how to “Love your leftovers” in the kitchen.

• Kitchen tip 1. Cauliflower stems: Cut them into little pieces, fried them, boil them or chop them to make a vegetable cream, a low carb pizza crust, or a vegan burger.

Cutting food loss and waste reduces poverty and hunger and fights climate change.

• Kitchen tip 2. Sweet potato skins: Clean them first and place them on an oven tray, add olive oil, sea salt, pepper and bake them until they end up having a crispy texture!! This chips with hummus are great!

Food loss and waste are responsible for about 7% of global greenhouse gas (GHG) emissions and nearly 30% of the world’s agricultural land is currently occupied to produce food that is ultimately never consumed, just to name a few examples.

• Kitchen tip 3. Broccoli Leaves: Clean team well and add them to a nice quiche or to a green salad, veggie cream, a green smoothie or with a nice pasta sauce.

Over 38% of total energy consumption in the global food system is utilized to produce food that is either lost or wasted.

• Kitchen tip 4. Beet leaves: Clean team well, boiled them with salted water until tender, immerse in iced water, drain and chop. You can add them to salads, in your omelette or with pasta.

Food loss can happen at the farm, in storage, and during transit. Food waste can happen in the shop or at home.

• Kitchen tip 5. Pumpkin seeds: Add the seeds without washing on an oven tray, leave the pumping pulp, add salt, pepper, nutmeg and cinnamon. Bake until they are gold and crispy, and enjoy! They are really yummy!