Posts Tagged ‘Tristram Stuart’


BCFN webinar: “Food waste: how to reduce it from farming to consumption”

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By Arielle Golden

On May 23rd, 2012 at 5 PM CET [11 AM EST], The Barilla Center for Food & Nutrition (BCFN) will hold a live webinar discussing food waste.

The Barilla Center for Food & Nutrition will host a webinar on food waste on Wednesday. (Image credit: BCFN)

More than 1.3 billion tons of food is wasted every year worldwide. At the same time more than a billion people do not have enough food. Food waste happens at every step in the food chain and and impacts food security, the economy, and the environment.

Speakers in the webinar include Andrea Segrè, Chairman of Last Minute Market and Dean of the Faculty of Agriculture of the University of Bologna; Tristram Stuart, writer and activist, winner of the international environmental award, the Sophie Prize 2011, for his fight against food waste, and author of State of the World 2011: Innovations that Nourish the Planet; and Jean Schwab, head of the National Food Recovery Initiative run by the US Environmental Protection Agency (EPA).



Feeding the 5,000

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Food waste expert and State of the World 2011:Innovations that Nourish the Planet  contributing author Tristram Stuart is inviting you to a free lunch at Trafalgar Square in London tomorrow.

Image credit: Feeding the 5,000

In an attempt to raise awareness about the amount of food that is wasted in London, often simply because produce doesn’t meet our aesthetic standards, Stuart, along with celebrity chefs, including Arthur Potts Dawson and Thomas Hunt, will be preparing lunch from fresh ingredients that would otherwise have been discarded. The Mayor of London, Boris Johnson, and the Bishop of London, Richard John Carew Chartres will also be speaking at the event. Chef Hunt will also be posting his recipes here.

Click here for more event details.

To purchase your own copy of State of the World 2011: Innovations that Nourish the Planet, please click HERE. And to watch the one minute book trailer, click HERE.


Love Food, Hate Waste: UK Campaign Promotes Understanding and Preventing Food Waste

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By Amanda Strickler

Food waste is a global problem. According to food waste expert and Sophie Prize Winner Tristram Stuart, salvaging 25 percent of the food waste from the U.S., the U.K., and Europe could rid the global population of malnutrition. And around the globe, rising global food prices and increasing income inequality are making it hard for many people to afford to feed themselves. New information on food waste and how to prevent it, however, is becoming more readily available and spurring responsible consumerism. In the U.K., the Love Food, Hate Waste initiative reaches out to consumers with a user-friendly website supplying readers with waste-prevention shopping tips, recipes for leftovers, and facts on global food waste.

Image credit: Love Food Hate Waste

The Waste and Resources Action Programme (WRAP) in the U.K. provides research and resources for waste management, recycling, and resource efficiency. In response to concern about rising food prices, food waste, and food security in 2007-2008, the U.K. government began a new campaign under WRAP called Love Food, Hate Waste. This campaign aims to give individuals in the U.K. insight into the problem of food waste, while also providing solutions to prevent food it from occurring in restaurants, schools, households.

The campaign’s website connects consumers to the food waste issue by providing facts about food waste in the U.K. This information, provided through research conducted by WRAP, empowers readers first through food waste education, and then by offering solutions to prevent food waste. WRAP has even generated statistics which quantify the carbon emissions impact of UK food waste: “If we all stop wasting food that could have been eaten, the CO2 impact would be the equivalent of taking 1 in 4 cars off the road.” Since most consumers have general knowledge of carbon emissions, presenting the impact of food waste—a lesser-known issue—in this light helps readers to put the topic into perspective.



Reducing Food Waste: Making the Most of Our Abundance

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According to staggering new statistics from the United Nations Food and Agriculture Organization (FAO), roughly one-third of the food produced worldwide for human consumption is lost or wasted, amounting to some 1.3 billion tons per year. In the developing world, over 40 percent of food losses occur after harvest—while being stored or transported, and during processing and packing. In industrialized countries, more than 40 percent of losses occur as a result of retailers and consumers discarding unwanted but often perfectly edible food.

Reducing the amount of food we waste can help alleviate global hunger and protect the environment. (Photo credit: Bernard Pollack)

At a time when the land, water, and energy resources necessary to feed a global population of 6.9 billion are increasingly limited—and when at least 1 billion people remain chronically hungry—food losses mean a waste of those resources and a failure of our food system to meet the needs of the poor. The Worldwatch Institute’s Nourishing the Planet project  is highlighting ways to make the most of the food that is produced and to make more food available to those who need it most.

According to Tristram Stuart, a contributing author of Worldwatch’s State of the World 2011: Innovations that Nourish the Planet report, some 150 million tons of grains are lost annually in low-income countries, six times the amount needed to meet the needs of all the hungry people in the developing world. Meanwhile, industrialized countries waste some 222 million tons of perfectly good food annually, a quantity nearly equivalent to the 230 million tons that sub-Saharan Africa produces in a year. Unlike farmers in many developing countries, however, agribusinesses in industrial countries have numerous tools at their disposal to prevent food from spoiling—including pasteurization and preservation facilities, drying equipment, climate-controlled storage units, transport infrastructure, and chemicals designed to expand shelf-life.