![]() With less than nine years left to reach Sustainable Development Goal ( SDG) 12 on ensuring sustainable consumption, and target 12.3 to halve per capita global food waste at the retail and consumer levels, there is an urgent need to accelerate action, up to the 2030 deadline. Reducing food loss and waste would improve agri-food systems and help towards achieving food security, food safety and food quality, all while delivering on nutritional outcomes.Īccording to FAO, it would also contribute “significantly to the reduction of greenhouse gas emissions, as well as pressure on land and water resources”. She also said that more countries needed to embrace innovation to reduce waste, such as new packaging that can prolong the shelf-life of many foods, while smartphone apps can bring consumers closer to producers, reducing the time between harvest and plate. The FAO official warned that the high cost of “healthy” diets, meant that they were now “out of reach” of every region in the world, including Europe. “Food insecurity, hunger and malnutrition are impacting every country in the world and no country is unaffected 811 million people suffer hunger, two billion suffer micronutrient deficiencies – that’s vitamin and mineral deficiencies - and millions of children suffer stunting and wasting, deadly forms of under-nutrition.” ![]() The problem of food waste is a global one and not limited to wealthy nations alone, said Nancy Aburto, Deputy Director of FAO’s Food and Nutrition Division Economic and Social Development Stream, speaking at a press conference in Geneva. Above all, she has always been concerned about the environment and the myriad ways in which we can and must stop destroying it.An additional 132 million people face food and nutrition insecurity today because of the COVID-19 pandemic, FAO said, ahead of the International Day of Awareness of Food Loss and Waste, on Wednesday 29 September. Ellin RothsteinĮllin is a former actor, current woodworker and lifelong consumer of food. It’s located in Sheffield, Massachusetts and sells goods both on-farm as well as at farmers’ markets and to restaurants. Dominic Palumboĭom runs Moon in the Pond Farm, a small, diverse, sustainable, permaculture farm dedicated to education. Vincent and Louis co-founded mak-‘amham, an organization and restaurant focused on reviving and strengthening traditional Ohlone foods and sharing them back with their communities and educating the public of Ohlone culture through cuisine. He is the co-founder of Chefs Stopping AAPI Hate. He has helmed many fan favorites there including Prather’s on the Alley and Kyirisan. Tim MaĬhef Tim Ma is most recently a chef/owner of Lucky Danger, in Washington D.C. and The Green Table in New York City and is now raising pastured poultry and eggs at Green Table Farms, in Washington County, New York. Mary is one of the country’s foremost authorities on sustainable food and local sourcing, was the founder and owner of The Cleaver Co. A lot of what we dont eat ends up rotting in landfills which. A deep dive into why humans waste so much food and the consequences for people and the planet Around the world, a billion tons of food gets thrown away every year, even when hundreds of millions of people suffer from hunger. ![]() Alicia KennedyĪlicia is a food and culture writer who has a widely read Substack newsletter called “ From the Desk of Alicia Kennedy.” She is at work on a book about ethical eating. Download Good Food Bad Waste Book in PDF, Epub and Kindle. Anna HammondĪnna is the Founder and CEO of Matriark Foods, a company that works with farmers, aggregators and food service providers to upcycle vegetable scraps into healthy, low-sodium multi-use bases for vegetable-forward meals. Katherine is the Digital Content Manager at FoodPrint, with a career as a writer, editor and recipe developer as well as food stylist. Who Are We The impact of food waste is grave and far-reaching, but only a handful of people are aware of. in Agriculture, Food and the Environment from The Friedman School of Nutrition Science and Policy at Tufts University. Creating Awareness About Food Wastage in America. Ryan is the policy and research analyst for FoodPrint. Yvette is the director of the food waste, healthy people and thriving communities program at the Natural Resources Defense Council. Dana is the Executive Director of ReFED, a national nonprofit dedicated to ending food loss and waste across the US food system by advancing data-driven solutions. ![]()
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