Sustainable food is not just about what we eat, where it is grown or how much we eat. It is also about what we waste. About one third of all food produced worldwide is lost or wasted. And around 8% of greenhouse gases come from food waste. This is why it is important to aim for no food waste.
Spending time in natures shows us the delicate balance required to sustain life and a sustainable food supply. Water is sacred to life. Water, after air, is our most precious resource. So how do we best celebrate and protect it?
8% of the greenhouse gases produced internationally come from food waste. This is why reducing waste is so important. It also means that if we stopped wasting food there would be enough food to feed everyone.
Governments and industry groups need to make it a priority, and so do we. I’d love you to add your ideas to my tips to reduce food related waste.
It might surprise you to learn that food waste and garden clippings contribute to global warming. When they end up in landfill they produce methane gas, which is 25 times stronger than carbon dioxide. One council survey showed that around 33% of our household waste is food, including peelings, and 10% is vegetation from the garden. Turning waste into compost is a win-win solution. Composting benefits our air and soil, which means it is also good for us too.
The benefits of pulses are well recognised, yet they are often overlooked on the menu. To boost the popularity of these simple nutritious foods, The United Nations have declared 2016, the year of pulses.