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Welcome to Week 2

Last Week you looked at the daunting scale of the food waste problem. This Week you’ll discover how changes we can all make at home and in our local communities, …

Case study: RethinkResource

Orange peels, coffee grounds and fruit pomace (the solid remains after pressing for juice) are just a few of many production side-streams in the food industry. Even though they’re often …

Case study: bread

What does it take to turn grains of wheat into the loaf of bread in our shopping trolley? Which valuable resources are used to create and distribute it? How many …

The food use hierarchy

As you’ve seen, food waste results in the loss, not only of the food itself but of all the resources that went into creating it such as land, water, labour, …

What impact does food waste have on society?

Food waste is a global issue. The impact of food waste on our food system is negatively affecting the environment, biodiversity, and natural resources, and has increasing economic and social …

What’s next?

This Week the course has looked at practical ways to reduce food waste both at home and in the community. As well as the tools and tips we’ve included in …

Understanding expiry dates

Back to when expiry dates began In 1972, Marks & Spencer started to print ‘sell by dates on the packaging of perishable food as an indication of freshness. They were …

Upcycled Food

The common definition of ‘upcycling’ is: To reuse an object or material and turn it into an object of higher value or quality than the original. It’s not the same …

What’s next?

The focus of Week 1 was to present the scale of the food waste problem. The facts and figures are intended not to depress you but to show how important …

A Holistic Approach to Food

Society’s focus on producing and consuming food that is quick and convenient to prepare is partly to blame for current levels of food waste. Returning to the more holistic ways …

The global food waste challenge

In 2011, the Food and Agriculture Organisation (FAO) of the United Nations estimated that roughly a third of the food produced for human consumption is lost or wasted globally, which …