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TRiFOCAL Malta

TRiFOCAL Malta . Transforming city food habits for life. Trifocal malta. Overview of the project Food waste Objectives and activities How DECC are going to participate Training and awareness raising Supporting separate collection International Food Festival

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TRiFOCAL Malta

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  1. TRiFOCAL Malta Transforming city food habits for life

  2. Trifocal malta • Overview of the project • Food waste • Objectives and activities • How DECC are going to participate • Training and awareness raising • Supporting separate collection • International Food Festival • How Malta can benefit from the participation • Environmental and financial benefits • Prepared ahead of upcoming EU obligations • Long-term sustainability and transferability

  3. Trifocal project overview Food waste: project Objectives and activities

  4. food waste – what’s the issue? • 1/3 of all food produced globally for human consumption is lost or wasted (FAO, 2019) Environmental • Wasted resources, land, energy in growing, harvesting, transporting, storing, cooking food •  3.3 billion tons of CO2 (FAO, 2013) • Third largest greenhouse gas emitter(FAO, 2013) • Food waste decomposing in landfill releases methane Ethical • 731 million peopleliving in poverty (World Bank, 2019) Economic • Wasted money in growing, harvesting, transporting food • Purchasing food just to throw it away

  5. Sustainable Development Goal 12.3 SDG Goal 12: Ensure sustainable consumption and production patterns SDG Goal: 12.3 “By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses”

  6. Trifocal london Transforming City FOodhAbits for Life, under the LIFE programme will deliver the €3.2million initiative in London Target audiences: Londoners, including commuters and visitors, community groups, food service businesses, large employers, schools Aim: to pilot an innovative approach to encourage: • The prevention of food waste by changing planning, shopping, storage and meal preparation behaviours • The promotion of healthy and sustainable eating by changing purchasing and preparation practices • The recycling of unavoidable food waste

  7. Trifocal Malta Collaboration of MESDC, Wasteserv Malta and WRAP to replicate TRiFOCAL London and encourage sustainable food habits Target audiences: catering establishments in Marsaskala; general public • Activities: • Food waste training to catering establishments in Marsaskala • Pilot organic waste collection • Public awareness-raising via social media • Participation in the International Food Festival in Mdina

  8. Project objectives TRiFOCAL Malta aims to: • Encourage the prevention and recycling of food waste • Raise awareness on how to reduce food waste and save money • Improve understanding of challenges and opportunities in commercial food waste prevention and recycling

  9. How Will DECC participate? encouraging food waste Prevention, sustainable eating, food waste recycling

  10. 1. Prevention 1. Prevent food waste by changing planning, shopping, storage and meal preparation behaviour Did you know: You can freeze your bread to make toast? What can you do? • Freeze extra slices of bread • Experiment with tasty toast toppers (www.lovefoodhatewaste.com/toast) • Store fruit and vegetables in the fridge

  11. 1. Prevention (cont.) Experiment with tasty toast toppers www.lovefoodhatewaste.com/toast More-ish Moroccan toast Stir fry family favourite Pizza toast Aubergine dip with sultanas and cumin. Add some yoghurt and lemon juice. Top with pomegranate seeds if you have any! Mushrooms, chorizo and parsley Tomato puree and grated cheddar with a pinch of pepperoni

  12. 2. Sustainable food 2. Promote healthy and sustainable eating by changing purchasing and preparation practices Did you know: If everyone in Malta went meat-free one day a week, the country could reduce carbon emissions by 53,153 tonnes a year? What can you do? • Bulk up meat dishes (chilli, Bolognese) with beans and lentils • Vegetables, beans and lentils are full of vitamins, minerals and fibre • Try a new vegetarian recipe

  13. 3. Food waste recycling 3. Recycling of unavoidable food waste Turn your food waste into renewable energy Did you know: If everyone in Malta and Gozo recycled one banana skin, we could create enough energy to charge 951,402 mobile phones? What can you do? • Place fruit and vegetable peels in your food waste bin • Check what can be recycled • Check your organic waste collection schedule

  14. 3. Food waste recycling (cont.)

  15. Catering establishments • Food waste is a waste of resources (time, energy and money) • 100 tonnes of organic waste collected separately on the first day of household collection • Divert from landfill and recycled into renewable energy and compost digestate • TRiFOCAL Malta project will be a key tool to test the separate collection of food waste from catering establishments • Marsaskala is the vicinity of organic waste processing facility • Establishments benefit from collection services • Participating catering establishments would benefit from a tailor-made training programme for food waste reduction and cost-saving measures

  16. How can Malta benefit? Environmentally, ethically and economically

  17. How will malta benefit? Environmental • Reduce food waste to landfill • Increase recycling rates • Generation of green energy • Support meeting EU waste targets • Support meeting EU renewable energy targets Ethical • Encouraging redistribution of edible food Economic • Save money and resources • Reduce reliance on fossil fuel imports • International recognition

  18. Long-term sustainability and transferability Sustainability: • Data on commercial food waste can provide insight into scale of the issue • Pilot for commercial waste study: (understand challenges, opportunities, feedback) • Findings can feed into the new Waste Management Plan • Communications to the public on sustainable purchasing and storage habits could also support other MESDC initiatives Transferability: • Act as case study for further engagement with commercial sector regarding food waste • Experience and findings can be replicated to catering establishments across the Maltese islands • Understanding of weighing options ahead of obligation to measure food waste under Waste Framework Directive

  19. Thank you www.trifocal.eu.com | /dontwastewaste Questions? Alexandra.Cuschieri@gov.mt

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