FOOD | LOVE | WASTE
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In many aspects, the story of food waste is a story of success. Rich countries produce 3-4 times the food they actually need, which means feeding the world is a solvable problem. In many other aspects however, the situation is more than tragic: we waste 1.2 to 2 billion ton of food every year, produce most of our grains and many other grocery products for animal consumption and destroy rain forests and biodiversity to cultivate food we don't even need really. But it's up to us if the story becomes a tragedy or a comedy in the end: with surprisingly straightforward and common sense steps, a bit more of conscientiousness, information and better tech, we can solve this question and reduce hunger all over the world. A study on the state of food waste, society shifting towards smarter consumption and startups that tackle the issue. (You can read the accompanying article and how a BArcelona startup aims to disrupt the global food distribution system here: https://medium.com/@lynnalinn/food-love-waste-7cad16194745)
Transcript of FOOD | LOVE | WASTE
- FOOD | LOVE | WASTE a study on food waste and its solutions
- we are just OBSESSED with food #food 114 252 908 pictures #yummy 37 092 943 pictures #foodporn 31 231 919 pictures #foodie 8 859 032 pictures #foodgasm 6 558 681 pictures $89 millionraised by food companies in the second quarter of 2014 alone. $350 millionraised since the second quarter of 2013, according to Crunchbase, not including food delivery deals.That is the strongest performance of the category in 5 years. On Pinterest, 57% of users discuss food-related topics, the most repinned picture being Garlic Cheesy Bread with 105 362 pin. In 2012, 29% of the general population reported posting photographs of their food online. Millions of food related tweets are posted every week globally, while more than half of UK users log onto Twitter when they are in a restaurant.. source: CB Insights
- Yet we globally lose 25 to 33% of food we produce. That's between 1.2 and 2 billion tons. Also, all the food produced in the Sub-Saharan region. 53% of the calories we loose is wasted in cereals. 50% of sh and seafood caught ends up as garbage up to 2.3 million tons a year. 10% of rich countries' greenhouse gas emissions come from growing food that is never eaten. Each of us in the United States and Europe is responsible for trashing between 200 and 400 pounds of completely usable food a year. Farmers create 39% of the food-waste within the EU: they are heavily penalised when not being able to supply enough fruits and vegetables, so they overproduce avoiding the risk. When rejected by the supermarkets - based on non-demand or impossible cosmetic standards - the surplus ends up as landll. But not as compost, mind you.
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- Information on food waste only became mainstream recently. With more and more civil associations involved and supermarkets that build their brand around sustainability or charity, dazzling numbers and potential solutions are nally right in front of our eyes. Whether we gather information from statistics, books or apps, there seems to be a way to shift the existing situation by mindfulness and slight tweaks in the way we buy, produce and eat. Just Eat It is a 75-minute documentary lm released this April, about food waste and rescue, bringing together farmers, retailers, inspiring organizations, and consumers. Filmmakers Jen and Grant decided to quit grocery shopping and survive solely on food that was or would have been thrown away. Their decision leads to an interesting journey and uncovers the crazy ways we waste of food, due to our obsession with consumption, expiry labels and perfect-looking vegetables. Tristam Stuart has recently been chosen as one of National Geographic emerging explorers. His 2009 book, Waste - Uncovering the Global Food Scandal is still a breakthrough study on how nutrition is being wasted, both by households and corporate entities throughout the world. After only bite-sized articles and one-o programs, his work provides a deep dive into the current problems and possible solutions, from the farm to the plate and beyond. He is currently working on bringing these ndings to real life with initiatives such as Feeding the 5000 or The Pig Idea.
- Love Food, Hate Waste is a campaign launched by theWaste & Resources Action Programme. Aiming to educate British households on better planning and more conscientious consumption, their site is led with practical information on meal and portion planning, recipes and shopping lists. Since the start, they helped two million households reduce their food waste, amounting to savings of almost 300 million and stopping 137,000 tons of food being wasted. The Think, Eat, Save initiative is a partnership between UNEP, FAO and Messe Dsseldorf, supported by the UN Secretary-Generals Zero Hunger Challenge. The site aims to become an extensive and practical resource for information on food waste, including tips and ideas for more mindful consumption. The Community Shop is a members only supermarket selling surplus products from Tesco, Asda and other UK supermarkets at 30% of the original price to people in need. The rst shop opened in 2014, and it is important to realise that these surplus products would have ended up as landll, even though the reasons to discard them are as mundane as seasonal forecasting issues, labelling errors or a short shelf-life.
- http://www.treehugger.com/corporate-responsibility/how-one-grocery-store-ghting-food-waste-ugly- produce.html ls lgumes moche :) We throw away over 300 million ton of vegetables and fruits each year, 57% of them because of their look not meeting the standards. French supermarket chain Intermarch - the third biggest in the country asked the rightful question: why do fruits and vegetables have to look like their photoshopped selves? Can we reduce prices and food waste plus help customers eat the healthy amount of fruit and vegetables in the same instant? Buying the produce their suppliers would have normally dumped into landll, they launched the campaign for Inglorious Food. Sold in separate isles, for 30% cheaper then their pretty cousins, these ugly fruits and vegetables sold 1.2 ton average per store. The campaign, fortied by the Inglorious Soups and Juices to demonstrate look are not everything a fruit can have, resulted in a 24% overall store trac increase and reached over 13 million people in a month through the press and social media.
- Share food
- SPOILER ALERT If all US cattlemen switched to grass-fed production systems, animal protein intake in the average American diet would drop from 75 grams to 29 grams per day. That, plus current levels of plant-protein consumption, would still yield more than the RDA for protein. Restaurants create food surplus on a daily basis and individuals - prompted by fear of expiry or simply bad planning of weekly shopping and cooking - trash incredible amounts of still edible food. Consequently, one of the obvious solutions to diminish waste and feed those in need is to share what we happen to have too much of. Spoiler Alert, a recent vision sprouting from two Massachusetts Institute of Technologys Sloan School of Management students, takes the concept one step forward and concentrates on already spoiled food. They want to connect every major player in the food-supply chain so spoilt food can be seamlessly passed on and recycled by farmers, composters, bio-energy producers. They then convert the waste into less energy- intensive forms of fertilizer and fuel. Zero Percent has been founded to create a more ecient and trustworthy way of connecting the producers of surplus food with the organisations who need it the most. A safe and convenient online food donation marketplace, helping restaurants to move food to nearby soup kitchens and shelters, it has distributed 260K meals in collaboration with 180 dierent non-prot entity..
- Elk Groove Local public organizations can help bringing food waste to the attention of people and educate as well. Elk Grove Mayor Gary Davis dubs his citys Community Exchange innovative common sense: through an online platform and community engagement program supported by CropMobster, anyone in the community farmers, food businesses, backyard gardeners can post instant alerts on surplus food and supplies going to waste. The alerts can oer deals, donations, trades for the food and serve around 3.300 people monthly. MEALKU Mealku has found a wonderful way to address the food waste happening in households and lack of time in other ones. A step towards real collaborative consumption, people share home-made food within the cooperative, even if they have never met in real life before. No money exchanges hands - you earn and spend credits and the previous testing of the kitchens involved is rigorous. "The ip side of not wasting is connecting." - D'Cruz-Young, Mealku Piqniq Ever got criticized for posting too much food photo on Facebook? Try Piqniq, the app created to share food visually, and more importantly also in real life. With its help you can eortlessly organise food groups at the workplace, sharing surplus food, delighting colleagues with home cooking and building happier communities too. Food brings people together. When you share it. - Piqniq
- Philadelphias Federal Donut only makes delicious chicken, doughnut and coee. Judged by the pictures, they must taste great. For their dishes they only use specic parts of the antibiotic-free, vegetable fed chicken they buy as a whole, so they throw away more than 450 kg fresh bone and back every week. Philadelphia is the poorest large city and one of the hungriest Congressional Districts in America. However cooking up these leftover chicken parts and give away to the hungry seems like a logical solution, it doesnt really eect the grand scheme of things. Broad Street Ministrys Hospitality Collaborative is a place for the vulnerable of the city to nd a delicious meal - served at a table - a change of clothes and community to build and to belong. Federal Donuts answer is to launch a new, crowd- founded restaurant, the Rooster Soup Co., where they do what they do best: cooking delicious chicken to everyone. Eliminating the food waste, they also donate 100% of the prots to the Broad Street Hospitality Collaborative. The company estimates their rst yea