Save Food Save Lives

Prepared by
Rupack Ranjan Halder
Dept. of Chemical Engg.

Bangladesh University of Engineering & Technology

World Environment Day 2013s Theme

An anti-food waste and food loss campaign
Encourages you to reduce your foodprint.

Why this campaign...?

Wastage of food

Death of many people

Imbalance of nature

So, the main motto is

Think before

you eat

And help save the environment

Data regarding wastage of food

According to UNEP.....While the planet is struggling to provide us with enough resources to sustain its 7 billion people (growing to 9 billion by 2050), FAO estimates that a third of global food production is either wasted or lost.

Food Production 2013

Food Consumed Food Lost or Wasted
Ref: http://www.unep.org/wed/theme/

Background cost of a Burger

Bun made from wheat which includes several working hours, water, fertilizers, etc Transportation cost of consumers, retailers, farmers Beef mince used to produce the hamburger cutlet comes from cow, which in turn requires water, grass, etc for upbringing of the cow

Lettuce and tomatoes produced in farms requires several working hours, fertilizers, water, etc

Cheese produced from cow's milk where upbringing of cow requires grass, water, etc.

Water footprint of some commonly consumed food....

Ref:

http://www.thinkeatsave.org/index.php/the-most-precious-resource-of-all-save-food-save-water

Average National Water Footprint per capita

The USA has an average water footprint of 2480 m3/cap/yr China has an average footprint of only 700 m3/cap/yr Global average water footprint is 1240 m3/cap/yr.

Ref:

http://www.waterfootprint.org/Reports/Hoekstra_and_Chapagain_2006.pdf

Measures for anti-wastage taken globally.....

Contribution by Annakshetra Foundation in India...The foundation has links with more than 1500 food donors - caterers, marriage hall, restaurants, individual. The foundation's van collects food, keeps them overnight in refrigerators...serves to labourers, slum dwellers, orphanage, shelter homes next morning.

Ref: http://www.thehindu.com/news/national/other-states/waste-not-wantnot/article4743159.ece

Creating awareness has already started abroad to avoid wastage of food by creating colourful and bright posters

Ref: http://unep.org/wed/infomaterials/downloads/posters/new/UNEP-WED-Garbage-Bin-Poster.pdf

Its necessary to first start at home.

From our countrys perspective

Wastage is seen mainly in top restaurants, specially the ones where buffet facilities are provided.
Thus to reduce wastage, awareness needs to be created specially in restaurants and in places where the customers of these restaurants go, for example school, colleges universities, offices etc.

Awareness should start in...

Schools Buffet restaurants Office canteens

What can be done from the restaurants and food chainshops?

Introducing extra charging system upon each extra mass of food wasted

Attaching posters throughout the restaurant to grasp customers attention

Providing any type of extra privileges according to the restaurants ease for the customers not wasting food

What can be done from the restaurants and food chainshops? (contd.)
Cut down food menu to an efficient one by surveying customers and deciding which food to include in the menu, and what to discard

Do regular waste food audits and increase food donation

Creating awareness to schools, colleges and universities can be done by

Making the students understand about the matter deeply by showing them short-awareness video clips, arranging workshops Arranging seminars separately for the parents Arranging competitions like poster designing, painting, quizzes, olympiads etc based on the theme

Creating awareness in the offices by.

Informing the employees at first about the issue by usage of posters in canteens Arranging seminars to make the practice travel from office to home Awarding Green Officer of the month

What can be done from the consumer's end....

Shop smart

Understand expiry dates best before & use by

Zero down your fridge, before buying more

Buy "funny" fruits and vegetables- funny

regards to the oddly shaped fruits and vegetables Take the leftover foods back home, from restaurant

Think !
There are serious environmental implications to wasting food. The amount of food we throw away is a waste of resources. Just think about all the energy, water and packaging used in food production, transportation and storage. This all goes to waste when we throw away perfectly good food. We all need to THINK about and be mindful of our food consumption patterns, we all need to EAT, and we all need to SAVE food, especially in developed countries. If we can Reduce our Foodprint, we can reduce the harmful impacts on our planet done by the human activities.

Thus a brighter and future generation depends upon a healthy and wealthy present nation.

References:
http://www.unep.org/wed/theme/ http://www.thinkeatsave.org/index.php/partners/message-to-partners http://www.thehindu.com/news/national/other-states/waste-not-wantnot/article4743159.ece http://www.thinkeatsave.org/index.php/the-most-precious-resource-of-all-savefood-save-water http://unep.org/wed/infomaterials/downloads/posters/new/UNEP-WED-GarbageBin-Poster.pdf http://www.waterfootprint.org/Reports/Hoekstra_and_Chapagain_2006.pdf http://www.cat.org.uk/education/pdf/how_much_water_does_it_take_to_make_a_burge r.pdf http://unfoodsecurity.org/sites/default/files/Zero_Hunger_Challenge_Press%20release.pdf http://www.thinkeatsave.org/index.php/multimedia/food-waste-around-the-world http://www.facebook.com/l.php?u=http%3A%2F%2Fwreforum.org%2Fjannatunnahar%2Fblog%2F5586&h=SAQEtQla3 http://england.lovefoodhatewaste.com/content/help-save-environment-simplywasting-less-food http://www.besthealthmag.ca/slide/hamburger-2400-litres http://www.thinkeatsave.org/docs/Factsheet_FOOD-WASTAGE.pdf

Thank you