Fred's tips to fight against food waste
Fighting food waste is a common fight to all. Each year, ten million tons of edible food are thrown away in France - about 150kg per inhabitant. Food waste costs France about 16 billion euros. According to a United Nations (UN) report, 14% of food produced throughout the world is lost between harvest and product distribution - about 400 billion dollars. In our garbage cans, 7kg of food products still packaged are considered waste, and 13kg of leftovers - among them many bruised fruits and vegetables. In 2011, the UN estimated that a third of food aimed for consumption by humans around the world was either lost or wasted. We can all contribute in decreasing these losses: here are Fred’s ideas to contribute to the global effort.
At home…
To limit food waste, we need to change our consumption habits. First reflex is to better store foods… and think of a second life for them. Meat or pasta leftovers: in the fridge in airtight containers so they last longer! Fried rice and stuffing are great ways to integrate them into new dishes. Fruits and vegetables: as soon as they start looking tired, cook them because they are as tasty and flavourful. Soup and compote are a great way to repurpose tired vegetables and fruits once you remove the rotten parts if any. Since prevention is better than cure, storing your food well in cupboards (tagged airtight containers) not only saves time but also money, allowing you to eat the entire product. Kept away from water, air and light, foods keep all their properties. Beware of potatoes: don’t wash them before storing them (soil protects them) and think about keeping them away from the light ideally in a jute bag to avoid them sprouting. Also avoid stocking a ton of products together: favour regular produce shopping to avoid them going bad; that way it is simpler to store them in optimal conditions.
Another reflex to adopt before going food shopping: tidy the content of your fridge. It allows to better highlight what you need to eat first, and not to buy extra of what you already have. It reduces costs and avoids considering food as waste. A very efficient change in habits.
In any case, fighting food waste at home starts with tidying up (airtight containers ideally glass!) and a bit of imagination to cook leftovers!
And also elsewhere!
Each step of the food chain is involved in food losses and waste, as much in France as in the rest of the world. From the field to the factory to the supermarket or the market as well as restaurants, cafeterias and mass catering, many edible foods are wasted and pointlessly thrown away when they could be eaten. As responsible consumers, there are many things we could do!
In supermarkets, many chains now put promotions on products about to expire: if you are looking for tonight’s dinner, start with what is discounted. It’s a good habit to have as much to limit losses as for diversifying your diet and avoiding food waste. In the fruits and vegetables aisle, there are many local initiatives to take unsold products such as fruits which are a bit too ripe and turn them into jam or compote: they aren’t wasted but eaten differently and brought back onto the food chain. Many studies highlight the efficiency of simple actions. Thus, having the reflex to fill your plate less (in the cafeteria, self-service, buffet) makes sure you finish it and then get seconds if needed instead of feeding the garbage. Likewise, having the ‘doggy bag’ reflex when you do not finish your dish in a restaurant is something we should all aspire to: no need to waste food just because it’s a night out. Let’s be proud to leave the restaurant with our little containers: that way, tomorrow’s meal is ready and saved from the garbage. It’s easy to be a hero against food waste!