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Food wastage footprint

Food wastage footprint
Related:  Reducing food wasteFOOD WASTE

Gardeners Sharing Their Harvest With A Community Food Pantry Pour une agriculture paysanne au sud et au nord. Artisans du Monde Parcours numérique : pour une agriculture paysanne au sud et au nord. Réfléchir aux liens entre l'agriculture paysanne au sud et au nord au travers du commerce équitable. L'occasion de reposer les constats du modèle agricole et de voir comment commerce équitable nord-sud et commerce équitable local nord-nord entrent en résonance et non pas en compétition pour promouvoir un mode de production respectueux des Hommes et de la Planète partout ! 10 étapes pour : illustrer le soutien du commerce équitable aux paysans du sud mais aussi aux paysans du nord,comprendre notre action au travers de la vente des produits mais aussi des luttes menées en communs pour l'agroécologie et les droits des paysans,découvrir les projets de soutien à la relocalisation au nord mais aussi au sud,faire tomber des idées reçues sur les filières nord sud, etc.

Food Wastage Around the World [Infographic] - Arbtech We’re all guilty of wasting a bit of food now and again, whether that’s through cooking too much or not eating something before the best before date. However, it’s a much bigger problem than that, and globally there is around 1-1.2 billion tonnes of food wasted every year. Just imagine what could be done with all that wasted food. And it’s not just the wasted food itself that’s a problem. This infographic looks at all these points, showing how much of a global issue food wastage is, as well as how we can do our bit at home to reduce the amount of food that goes to waste. We hope that you find this infographic interesting. Did you realise how big an issue food wastage is? Sources FAO. 2011. Transcript Food wastage around the world From farms, to supermarkets to forks – a massive proportion of food produced around the world goes uneaten.

Compost Guy | Turning Wastes Into Resources Food waste being recycled with “stomach” machine in Dubai | Uae Dubai: The Dubai Central Lab is promoting eco-friendly recycling of food waste by using a machine that can “digest food like the human stomach” and turn it into grey water. Officials told Gulf News that a liquid food composter (LFC) manufactured by a private company works like the stomach and uses certain enzymes and bacteria to recycle food waste with a little bit of water in a process similar to digestion and turns it into grey water. The machine does not produce any foul smell of the waste and helps in reducing CO2 emission, officials said. Maha Suwekeet Al Hajri, food and environment laboratory section manager, said the lab under Dubai Municipality opted for using the machine LFC after successfully completing a six-month trial period facilitated by the company Power Knot. In those six months, the machine recycled more than 3,000kg of food waste and reduced nearly 13 tonnes of carbon footprint. Al Hajri said the lab receives 200-300 food samples daily and about 4,000 samples per month.

Global food - Waste not, want not | 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. One key issue is how to produce more food in a world of finite resources. Today, we produce about four billion metric tonnes of food per annum. Read the Global Food report [PDF, 1MB] Where Food Waste Happens Fully developed, mature, post-industrial societies, such as those in Europe, characterised by stable or declining populations which are increasing in age. Water Usage 1.

Food and Effort Gone to Waste | Heinrich-Böll-Stiftung | Lebanon - Beirut I remember the last time I threw away some food. It was the remains of my fruity-muesli breakfast I had one morning. It contained oats, seeds and some dried strawberries. Those little strawberry pieces left in my muesli bowl had begun their journey about a year ago in California, where their hybrid ‘mother plant’ was produced. And that’s when the magic finally happened! Setting sail once again my strawberries travelled towards the USA or Europe to be mixed with muesli and packaged under the name of a famous international brand. That day I thought I had only thrown away a few grams of food, wherein fact I had wasted the end result of an extended international value chain employing human, natural and energetic resources, eco-systemic services and industrial activities. Food loss and waste happen all along the food value chain, taking into account not only food wasted by the final consumers, but also all the food potentially lost upstream from field to market. [4]

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 average for a vegetarian is 2500 litres. 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 Food Waste Summit 2019 : ReFED | Rethink Food Waste October 28-30th | City View at METREON, San Francisco, CA The 2019 Food Waste Summit, hosted by ReFED, is this year’s premier event that will gather influential thought leaders and decision-makers from across sectors, who have a shared interest in sustainable food systems, including food businesses, investors, foundations, national nonprofits, governments, innovators and academics. Invited attendees will share and discuss strategies to achieve our common goal to cut food waste in half by 2030, and the opportunities to generate profits, increase food security, spur economic growth and protect the environment. Drawing on ReFED’s data-driven, solutions-oriented analysis and multistakeholder network, the 2019 Food Waste Summit is the only event that brings together the necessary stakeholders to unlock this $100 billion+ opportunity. Agenda coming soon Pricing General Registration $900Government/Nonprofit Discount $600Limited Scholarships Available This is an invitation only event.