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W ORLD E NVIRONMENT D AY 2013. Think.Eat.Save.
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WORLD ENVIRONMENT DAY2013 Think.Eat.Save
World Environment Day ('WED') is celebratedeveryyear on 5th Junetoraise global awareness of theneedtotakepositiveenvironmentalaction. It is runbytheUnited Nations Environment Programme (UNEP). ItwasthedaythatUnited Nations Conference on the Human Environmentbegan.
Thethemeforthisyear’s World Environment Daycelebrations is Think.Eat.Save. Think.Eat.Saveis an anti-foodwasteandfoodlosscampaignthatencouragesyoutoreduceyourfoodprint.
Accordingtothe UN FoodandAgricultureOrganization (FAO), everyyear1.3 billiontonnesof food is wasted. This is equivalenttothesameamountproduced in thewhole of sub-SaharanAfrica. At thesame time, 1 in every 7 people in theworldgotobedhungryandmorethan 20,000 childrenundertheage of 5 diedailyfromhunger.
Thisyear’stheme – Think.Eat.Save – encouragesyoutobecomemoreaware of theenvironmentalimpact of thefoodchoicesyoumakeandempowersyoutomakeinformeddecisions.
Thisyear’scampaignralliesyoutotakeactionfromyourhomeandthenwitnessthepower of collectivedecisionsyouandothershavemadetoreducefoodwaste, savemoney, minimisetheenvironmentalimpact of foodproductionandforcefoodproductionprocessestobecomemoreefficient.
Select foodsthathaveless of an environmentalimpact, such as organicfoodsthat do not usechemicals in theproductionprocess.
Think • Do youWasteFood?Wastingfood is often a subconsciousact. Youmightthinkit's not somethingyou do, but checkoutthesefactsandyou'llrealisethere'ssomuchfoodgoingtowaste, some of it mightactually be comingfromyou!
Think Whydoes it happen? Themain reasonsforthrowingawayfoodare: • Yourkidsdon’talwayswanttoeatwhatyou’vecookedforthem • Toomuch has beencookedorpreparedeg pasta andriceallthe time • Ithasn’tbeenused in time - fruitandvegetablesare a typicalexamplebecausethey’vegoneoff in thefruitbowlor in thefridge • Thefoodhasn’tbeeneatenbefore it goespastitsuse-bydate (keep an eye on the 'bestbefore' and 'use-by' dates. The 'bestbefore' datesaremoreaboutqualitythansafety, exceptforeggs. Sowhenthedaterunsout it doesn'tmeanthatthefoodwill be harmful, but it mightbegintoloseitsflavourandtexture).
Think Thereareallsorts of reasonswhyfoodmight not geteaten in time: • Planschange. • Weforgetwhatfoodwehave in thecupboards, forgettofreezeorchillsomethingtouse at a laterdate. • Wesimplydon’tknow how besttouseupourleftovers.
Think Andwhatto do withleftover? • Whynot giveyourleftovers a makeover?Makingthemost of leftovers is a greatwaytoreducefoodwaste, sotohelpyouwithideasour THINK.EAT.SAVE partner “LoveFoodHateWaste” havecomeupwith a freeleftovercelebritycookbook, justforyou.
Think Is FoodWasteBadfortheenvironment? • You bet! Thereareseriousenvironmentalimplicationstowastingfood. Theamount of foodwethrowaway is a waste of resources. Justthinkaboutalltheenergy, waterandpackagingused in foodproduction, transportationandstorage. Thisallgoestowastewhenwethrowawayperfectlygoodfood.
Eat Itgoeswithoutsayingthatforeachandeveryone of us, eating is a crucialpart of ourdailylives. Forsome, theact of eatingrepresentspuresustenance; forothers, the art of eating is a ritual of culinarydelights. But whateveryourrelationshiptofood, we can all be smarter -- aboutthewayweeat it, serve it, shopfor it anddispose of it. Wehopeyouwillfindall of thenecessarytoolsandresourcesyouneedtoreduceyourfoodprint here. SoEATup… but do it mindfully.
Eat HOW WE EAT
Eat Follow these top ten tips to reduce your “foodprint” and food bill! (contributions by NRDC and WRAP UK) • Shop Smart—plan meals, use shopping lists and avoid impulse buys. Don’t succumb to marketing tricks that lead you to buy more food than you need, particularly for perishable items. Though these may be less expensive per ounce, they can be more expensive overall if much of that food is discarded. • Buy Funny Fruit—many fruits and vegetables are thrown out because their size, shape, or color are not “right”. Buying these perfectly good funny fruit, at the farmer’s market or elsewhere, utilizes food that might otherwise go to waste.
Eat • Understand Expiration Dates— in the US, “sell-by” and “use-by” dates are not federally regulated and do not indicate safety, except on certain baby foods. Rather, they are manufacturer suggestions for peak quality. Most foods can be safely consumed well after their use-by dates.In the UK, “best before” dates are also generally manufacturer suggestions for peak quality. Likewise, most foods can be safely consumed well after these dates. The important date is “use-by”: eat food by that date or check if you can freeze it. • Zero Down Your Fridge—eat food that is already in your fridge before buying more or making something new, which will save time and money. Follow storage guidance to keep food at its best. Websites such as www.lovefoodhatewaste.com can help you get creative with recipes to use up anything that might go bad soon.
Eat • Say Freeze and Use Your Freezer—frozen foods remain safe indefinitely. Freeze fresh produce and leftovers if you won’t have the chance to eat them before they go bad. You can also do this with take-away or delivered food, if you know you will not feel like eating it the next day. • Request Smaller Portions—restaurants will often provide half-portions upon request at reduced prices. • Compost—composting food scraps can reduce climate impact while also recycling nutrients. • Use FIFO (First in First Out) as a kitchen rule. Check your pantry. Cook and eat first what you bought first. Store newly bought canned goods at the back of the cabinet. Keep older ones in front for easy access.
Eat • Love Leftovers --tonight’s leftover chicken roast can be part of tomorrow’s sandwich. Diced older bread can become croutons. Be creative! Ask your restaurant to pack up your extras so you can eat them later. Freeze them if you don't want to eat immediately. Very few of us take leftovers home from restaurants. Don’t be embarrassed to do so! • Donate—non-perishable and unspoiled perishable food can be donated to local food banks, soup kitchens, pantries and shelters. Local and national programs frequently offer free pick-up and provide reusable containers to donors.
Save • In secure food areas around the globe, the very act of food shopping, cooking, eating and trashing can be a mindless activity. Little, if any, attention is paid to the way the food arrives on our grocer’s shelves, let alone the acts of harvesting, manufacturing, packaging, shipping and merchandising the food that sustains our daily lives. • It is therefore not surprising that there is little awareness of the amount of food that is lost and wasted along the entire food supply chain during production, distribution, consumption and disposal. Yet the economic, social and environmental implications of this enormous food loss and waste are staggering, continue to grow and represent a real threat. It’s time to SAVE… for People, Personal Health, Planet & Pocketbook.
Save • Worldwide, one in every seven people go to bed hungry and more than 20,000 people die of hunger every day. • The seeming paradox to the hunger problem is that there are more overweight than underweight people in the world today. • WHO projects that by 2015 approximately 2.3 billion people internationally will be overweight and 700 million will be obese.
Save The global foodsystem has profoundimplicationsfortheenvironmentandproducingmorefoodthan is consumedonlyexacerbatesthepressures, some of whichfollow: • Morethan 20 percent of allcultivatedland, 30 percent of forestsand 10 percent of grasslandsareundergoingdegradation; • Globally 9 percent of thefreshwaterresourcesarewithdrawn, 70 percent of thisbyirrigatedagriculture;
Save • Agricultureandlandusechangeslikedeforestationcontributetomorethan 30 percent of total global greenhousegasemissions; • Globally, theagri-foodsystemaccountsfornearly 30 percent of end-useravailableenergy; and, • Overfishingandpoormanagementcontributetodecliningnumbers of fish, some 30 percent of marinefishstocksarenowconsideredover-exploited.
THANK YOU FOR LISTENING TO ME HAKAN ÜNAL
