International Day of Awareness of Food Loss and Waste

Zero Waste is achievable: Nature never wastes. All byproducts feed something else. Waste is only waste if we waste. Thoughtful innovation, design, and behaviours are key to our success. 

Wasted food is harming our earth, and people
The following is dapted from the FAO International Day of Awareness of Food Loss and Waste, which is observed on September 29 every year:
• 31% of our food is wasted. 
• 14% of the world’s food is lost after harvest, up to, but not including, the retail stage of the supply chain.
• 17% is wasted in retail and at the consumption level.
• This food loss and waste account for 8 -10 per cent of the total global greenhouse gases, contributing to an unstable climate and extreme weather events such as droughts and flooding. These changes negatively impact crop yields, reduce the nutritional quality of crops, cause supply chain disruptions, and threaten food security and nutrition.

Dietitians-Nutritionists are influential and valuable! 
While not solely responsible for environmental sustainability initiatives, Dietitians-Nutritionists have a strong influence over food services, and food in the institutions is a strong driver of environmental impacts. Dietitians-Nutritionists should be at the table, collaborating with relevant colleagues to support this effort. 

Practical Tips for Using Food Wisely:
• First in, First out – store & use food correctly from the pantry, freezer, and fridge
• Plan your meals, involve the whole family, and make a shopping list together
• Be creative with any leftovers – eat them as part of the next meal or snack, or transform them into something new.
• Share your solutions and discuss your struggles with relevant groups you are part of (schools, religions, community, etc.)