Reducing Waste: How You Can Help
Across cultures, food waste goes against the moral grain. After all, nearly 800 million people worldwide suffer from hunger. But according to the Food and Agriculture Organization of the United Nations, we squander enough food—globally, 2.9 trillion pounds a year—to feed every one of them more than twice over. Where’s all that food—about a third of the planet’s production—going? In developing nations much is lost postharvest for lack of adequate storage facilities, good roads, and refrigeration. In comparison, developed nations waste more food farther down the supply chain, when retailers order, serve, or display too much and when consumers ignore leftovers in the back of the fridge or toss perishables before they’ve expired.
Developed countries are responsible for most of the food left uneaten on grocery-store shelves, on restaurant plates, and in home refrigerators. Here are some tips to reduce your waste footprint.
AT A STORE
Make careful decisions about what and how much you buy at the grocery store.
• Shop at stores that offer misshapen food at a discount.
• Purchase prepared meals at the deli or salad bar, which allows supermarkets to make use of imperfect produce.
• Buy frozen foods, which suffer fewer losses from farm to shelf.
• Shop often. Start with a large trip and then make smaller follow-ups to buy a few days’ worth of produce at a time.
• Buy fresh food at local farmers markets.
AT A RESTAURANT
Some people spend about as much at restaurants as they do at grocery stores.
• Skip the cafeteria tray. Diners who use trays waste 32 percent more than those who carry their plates in their hands.
• Take leftovers home.
• Share side dishes to keep portions under control.
• Ask the waiter to hold extras such as bread and butter you don’t plan to eat.
• Encourage restaurants and caterers to donate leftovers.
AT HOME
Small changes in the kitchen can reduce the amount of food your household throws out.
• Use FoodKeeper or other apps for food-expiration reminders.
• Switch to smaller dishes to control portions. The standard plate is 36 percent larger than it was 50 years ago.
• Eat leftovers on a regular night each week.
• Give uneaten food a second chance. Freeze or can extras. Blend bruised fruit into smoothies.
• Try not to waste water-intensive foods like meat.
IN YOUR COMMUNITY
Businesses, schools, nonprofits, and governments can all find ways to dump less food.
• Bring back home economics classes to teach cooking, canning, and storage basics.
• Get your school to join/create the Food Waste Challenges.
• Ask your local government for a curbside food-scrap collection service for underprivileged people.
• Share the bounty of your home garden with your community.
Tips – By Manual Canales
To read the full article by Elizabeth Royte, visit the National Geographic’s website and search article “How ‘Ugly’ Fruits and Vegetables Can Help Save World Hunger”. It’s an eye -opener and a must if you would like to make a difference.