Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Food waste in the world
Half of global food production is wasted. 2 Billion tons, according to the British Institution of Mechanical Engineers. Here are the estimates and the ways to reduce it.
Half of global food production, about two billion tonnes, is wasted, even though a large amount is still edible. This was revealed in a report conducted by the British Institution of Mechanical Engineers in January 2013.
One of the major causes of food waste are the bad habits of millions of people, who don’t know how to preserve products appropriately. But even expiration dates suggesting not to consume food products too early, promotions that push people to purchase more food than it is necessary, long supply chains of the industrial food products.
If on one hand billions of tons of food is wasted, on the other, one billion people who doesn’t have appropriate access to food.
Food waste worldwide The appraisal revealed in the study Global Food Losses and Food Waste is a little bit higher than – but consistent with – the FAO’s, according to which one third of the food produced every year worldwide, i.e. 1.3 billion tons, is lost or wasted. This study, indeed, highlights that industrialised countries and developing countries waste 670 and 630 million tons of food a year, respectively. The report was commissioned by the FAO to the Swedish Institute for Food and Biotechnology on the occasion of Save the Food. Solutions for a world aware of its resources, in 2011. In the industrialised countries alone 222 million tons of food are wasted every year, enough to feed the whole population of Sub Saharan Africa.
In Europe, the quantity amounts to 89 million tons, or an average of 180 kg per capita. The UK is the country to waste more food globally, 110 kg per capita, followed by the US (109 kg), Italy (108 kg), France (99 kg), Germany (82 kg) and Sweden (72 kg). “42% of food waste in Europe occurs at household levels” said Francesco Mele, Manager of the Campaign against Food Waste at Slow Food Italy.
The world of cinema recognises the link between food choices and the climate crisis by offering vegan menus for awards season events, including at the most important of them all: the Oscars.
Let’s look at the reasons behind the growth of veganism in India, as a small yet vocal section of the population turns towards this diet and lifestyle in the largest milk producing country in the world.
In an increasingly uncertain world, we need food production systems that can cope with dramatic climatic variations, provide nutritious diets, and build the resilience of communities and landscapes.
Mint has many health benefits, but in food it’s often accompanied by artificial green colourings. Instead, Galatea has created a green mint ice cream in a completely natural way.
We’re talking about Galatea, a company that produces semi-finished products for artisanal ice creams using high quality ingredients, natural colouring, excluding thickeners and hydrogenated fats, respecting the environment and supporting the less fortunate.
The mad rush to fake food, like fake meat made with genetically-modified soy, ignores the importance of the diversity of our foods and culinary cultures. It’s a recipe to accelerate the destruction of the Planet and our health.
Like with all foods, the quality of an ice cream can be discerned by reading its label. An expert explains how to do this, and tells us how their company steers clear of chemicals, using only natural ingredients to produce an excellent and “free” ice cream.
Quality ingredients, no artificial colouring and hydrogenated fats. These are the main features of a great ice cream. But what makes an ice cream parlour “good”, i.e. sustainable?