in fight against food waste, brits find a worthy battlefield: the home
by：Kenwei
2019-09-12
About one-
Third, food produced globally is either lost or wasted.
Fruits and vegetables are affected by pests and infections.
Grains often rot during storage or transportation.
Consumers still have food in their kitchen and refrigerator that is not eaten and eventually discarded.
According to the Food and Agriculture Organization of the United Nations, global losses exceeded $900 billion.
Reducing this waste can save money and help meet the growing food needs of the world.
People are finally trying to do this.
We have previously reported some of the US efforts in this regard. But the best-
Britain has achieved record success in reducing food waste.
Liz Goodwin, former CEO of the Waste and Resources Action Programme (WRAP), a non-
Most food waste occurs at home in the UK for two main reasons: people do not eat perishable food in time;
Or they cook too much and throw away the leftovers.
Ten years ago, WRAP helped launch a nationwide campaign to reduce food waste.
The campaign encourages food manufacturers to reduce the portion size of prepackaged foods
Packaged food can also be made into food packaging to make the remaining food easier to store, such as reusable plastic bags.
WRAP also launched public education for consumers.
To monitor the effects of the campaign, WRAP persuaded 1800 families across the country to accurately record what food they bought and how much of it was eventually thrown into the trash.
It also collects data from urban garbage collectors.
WRAP conducted these surveys in 2007 and 2012.
According to WRAP, the event was a success.
From 2007 to 24%, food waste per household was reduced by 2012.
WRAP defines avoidable waste as edible discarded food such as spoiled lettuce or uneaten leftovers.
On the other hand, things like the apple core are called \"inevitable\" food waste.
The campaign was most successful in getting people to discard less leftovers, baked goods and drinks they cooked.
The amount of meat wasted remains the same.
Goodwin, who now directs the work on food waste at the World Resource Institute, acknowledged that other factors may also play a role in this success.
She said the recession in 2008 could force people to save money and food, which could be half the reason for food waste.
Jean Buszby, who studied food waste for the USDA Economic Research Services, said that WRAP\'s detailed accounting of wasted food was feasiblebreaking.
\"They have always been world leaders when doing these studies,\" she said . \".
S. Department of Agriculture estimates the amount of waste in the United States by comparing data from two different consumer surveys, she said.
One person collects information about the food people buy and the other person measures how much they consume.
Subtract the consumption from the purchase and you will get the amount wasted.
Buzby and her colleagues used this method to estimate that Americans wasted 31% of the food they bought.
According to a survey by WRAP, on average, 19% of food in British households is still discarded.
About 60% of waste is classified as \"avoidable \".
\"According to a new survey by the International Food Information Commission (IFIC)
Foundation, non-American
The profit of getting money from food companies, many consumers are \"shocked to not know\" how much food they waste.
In the survey, about three people said they \"wouldn\'t produce any food waste \".
\"The data produced by FAO shows that the number of food wasted or lost around the world and its causes vary.
Depending on the region, it ranges from 15% (Latin America)to 42 percent (
North America, Australia and New Zealand)
Of all the food grown
These totals include waste from farms, food processors and retailers. In Sub-
In sub-Saharan Africa, food was lost before it was delivered to consumers, not wasted.
There is a shortage of equipment to store food and protect food from pests.
On the other hand, in rich countries in North America and Europe, consumers are the single largest source of food waste.
The United Nations Sustainable Development Goals require that food losses and waste be reduced by half by 2030.
Third, food produced globally is either lost or wasted.
Fruits and vegetables are affected by pests and infections.
Grains often rot during storage or transportation.
Consumers still have food in their kitchen and refrigerator that is not eaten and eventually discarded.
According to the Food and Agriculture Organization of the United Nations, global losses exceeded $900 billion.
Reducing this waste can save money and help meet the growing food needs of the world.
People are finally trying to do this.
We have previously reported some of the US efforts in this regard. But the best-
Britain has achieved record success in reducing food waste.
Liz Goodwin, former CEO of the Waste and Resources Action Programme (WRAP), a non-
Most food waste occurs at home in the UK for two main reasons: people do not eat perishable food in time;
Or they cook too much and throw away the leftovers.
Ten years ago, WRAP helped launch a nationwide campaign to reduce food waste.
The campaign encourages food manufacturers to reduce the portion size of prepackaged foods
Packaged food can also be made into food packaging to make the remaining food easier to store, such as reusable plastic bags.
WRAP also launched public education for consumers.
To monitor the effects of the campaign, WRAP persuaded 1800 families across the country to accurately record what food they bought and how much of it was eventually thrown into the trash.
It also collects data from urban garbage collectors.
WRAP conducted these surveys in 2007 and 2012.
According to WRAP, the event was a success.
From 2007 to 24%, food waste per household was reduced by 2012.
WRAP defines avoidable waste as edible discarded food such as spoiled lettuce or uneaten leftovers.
On the other hand, things like the apple core are called \"inevitable\" food waste.
The campaign was most successful in getting people to discard less leftovers, baked goods and drinks they cooked.
The amount of meat wasted remains the same.
Goodwin, who now directs the work on food waste at the World Resource Institute, acknowledged that other factors may also play a role in this success.
She said the recession in 2008 could force people to save money and food, which could be half the reason for food waste.
Jean Buszby, who studied food waste for the USDA Economic Research Services, said that WRAP\'s detailed accounting of wasted food was feasiblebreaking.
\"They have always been world leaders when doing these studies,\" she said . \".
S. Department of Agriculture estimates the amount of waste in the United States by comparing data from two different consumer surveys, she said.
One person collects information about the food people buy and the other person measures how much they consume.
Subtract the consumption from the purchase and you will get the amount wasted.
Buzby and her colleagues used this method to estimate that Americans wasted 31% of the food they bought.
According to a survey by WRAP, on average, 19% of food in British households is still discarded.
About 60% of waste is classified as \"avoidable \".
\"According to a new survey by the International Food Information Commission (IFIC)
Foundation, non-American
The profit of getting money from food companies, many consumers are \"shocked to not know\" how much food they waste.
In the survey, about three people said they \"wouldn\'t produce any food waste \".
\"The data produced by FAO shows that the number of food wasted or lost around the world and its causes vary.
Depending on the region, it ranges from 15% (Latin America)to 42 percent (
North America, Australia and New Zealand)
Of all the food grown
These totals include waste from farms, food processors and retailers. In Sub-
In sub-Saharan Africa, food was lost before it was delivered to consumers, not wasted.
There is a shortage of equipment to store food and protect food from pests.
On the other hand, in rich countries in North America and Europe, consumers are the single largest source of food waste.
The United Nations Sustainable Development Goals require that food losses and waste be reduced by half by 2030.
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