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, …
Course: From Waste to Value: How to Tackle Food Waste
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 …
Sorting out fact from fiction – the details
In Step 2.15 we posed some questions to start you thinking about where food waste occurs beyond the home and what’s being done about it. The quiz format allowed you …
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, …
Environmental, social, ethical, and financial perspectives
‘If every person in the UK wasted no food at home for one day, it could have the same impact on greenhouse gases as planting half a million trees.’ (WRAP, …
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 …
Case study: Local initiative – FoodShare
In Reading, UK, Co-op Food has partnered with the local community to distribute food that would have gone to waste to families that need it. We talked to the project …
Understanding expiry dates
Expiry dates cause food waste. This is a plain old fact [1]. To understand why, we need to go back to when it all started. In 1972 Marks & Spencer …
Events to reduce food waste
The organisations you heard about in the previous Step run public events that you can either attend or get involved in helping to organise for your own local community. They …
How to Tackle Food Waste: The Myths
1. Which type of food do we throw away most often? Answer: Fruit and vegetables, plus roots and tubers (like potatoes) have the highest wastage rates of any food. Nearly …
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 …