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Institution of Mechanical Engineers

Institution of Mechanical Engineers
Feeding the 9 Billion: The tragedy of waste By 2075, the United Nations’ mid-range projection for global population growth predicts that human numbers will peak at about 9.5 billion people. This means that there could be an extra three billion mouths to feed by the end of the century, a period in which substantial changes are anticipated in the wealth, calorific intake and dietary preferences of people in developing countries across the world. Such a projection presents mankind with wide-ranging social, economic, environmental and political issues that need to be addressed today to ensure a sustainable future for all. Today, we produce about four billion metric tonnes of food per annum. Read the Global Food report [PDF, 1MB] Where Food Waste Happens In 2010, the Institution of Mechanical Engineers identified three principal emerging population groups across the world, based on characteristics associated with their current and projected stage of economic development. Developed Nations 1. 2. Related:  Reducing food waste

Virtual Water - Discover how much WATER we EAT everyday The good news is that each one of us can also make the world a little more water secure, ready to face the needs of our peak population future. How? The answer lies in our shopping baskets. The amount of meat in our diet is crucial! The average daily water consumption of a meat-eating person is 5000 litres of water per day. The type of meat we consume is crucial! The food we waste is crucial! So, do not forget: one meat-free-day a week choose meat raised on grass do not waste food Kerry McCarthy MP on food waste and FoodCycle By Kerry McCarthy, MP for Bristol East and FoodCycle Patron In recent years, we have started to see growing recognition of the need to reduce food waste – and to do so in a way which helps to alleviate food poverty. Tristram Stuart’s ground-breaking book, Waste: Uncovering the Global Food Scandal, really lifted the lid on the gratuitous levels of food wasted in the UK and world-wide. Since then, there has – thankfully – been much greater focus on it as an environmental priority. In March 2012, I introduced the first ever piece of legislation to tackle food waste, the Food Waste Bill. A shocking, and unsustainable, 30-50% of all food continues to be wasted, half of which is generated by the food industry. It also feels immoral that good edible food is thrown away when people are going to bed hungry, skipping meals, or can’t afford to give their children a nutritious evening meal. Next year, 2014, has been declared “the European Year of fight against food waste”. Volunteer Donate

Compost Guy | Turning Wastes Into Resources Our vision & mission - FoodCycle Vision: At FoodCycle we want a world where communities unite so that no good food is wasted. Come and help us make it happen! Mission: FoodCycle builds communities by combining volunteers, surplus food and spare kitchen spaces to create nutritious meals for people at risk of food poverty and social isolation. We have two programmes that combine surplus food and the energy of our amazing volunteers to create delicious and healthy three-course meals for people in the community. The people we work with and support come from many different walks of life: you can learn more about them here. Hub Programme We run 17 FoodCycle Hubs across the UK. Community Cafe We also run our Pie in the Sky Community Café in Bromley-by-Bow. Could you help support these projects by volunteering or donating? “I come here because I was on the streets for about a month and a half, sleeping on park benches.

Gardeners Sharing Their Harvest With A Community Food Pantry Home - SAVE FOOD At This Free Food Festival, All The Ingredients Are Food Waste At the Feeding the 5000 food festival in New York City, the first thing people walking by may notice is that all the food is free. It isn't obvious, though, that all the offerings are made from food waste. A torte is made with trimmings and peelings from a food distributor; a "quick pickle salad" is made with surplus greens and vegetables. Dan Barber, head chef and co-owner of Manhattan's Michelin-starred Blue Hill, will offer a limited number of cookies made with the almond flour left over when manufacturers make almond oil. Other chefs will also offer cooking demonstrations with food that might otherwise be thrown out. "I like the idea of changing people's habits and minds through pleasure and hedonism and enjoyment," says Barber. Feedback, an environmental organization focused on ending food waste, has hosted similar day-long festivals in Paris, Amsterdam, and other cities in Europe and Australia. The festival will be on May 10 at Union Square Park in Manhattan, and May 18 in D.C.

Feeding the 5k The first UK market to install a materials recycling facility and pay as you throw scheme which enabled it to send food not fit for human consumption to livestock feed and achieve zero waste to landfill. The UK's largest fresh produce market, New Covent Garden Market situated in Vauxhall, has completely revised its waste system. A pay as you throw scheme has now been permanently launched following a trial in 2009, which allows for the food waste to be separated and sent away to be used as livestock feed or compost. Its resident food traders now have their own bins for organic, recyclable and general waste fitted with microchips. The bin is collected and weighed up and a ticket is printed out and stuck on the side of the bin detailing the weight and type of waste. Before the new system was installed, tenants paid a standard rate for waste collection according to the let area of their unit.

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