Numerous studies and investigations have shown that food waste is constantly increasing. This mainly takes place at three points: Firstly, by sorting out so-called ‘non-recyclable’ products, such as second-class vegetables[1], when they are handed over from producers to wholesalers. Secondly, products and food that are left behind in the supermarkets in the evening. What cannot be sold the next day is normally disposed of in containers[2]. Thirdly, among consumers, where a lot of food is thrown away, not least because of expired best-before dates[3].
[1 ] Second-class vegetables are vegetables that do not correspond to the standard sizes of large-scale distributors. Decisive factors are, for example, the size, curvature, color and shape of products that do not meet the standard and are therefore not sold or are taken over by the producer. The same or similar regulations also apply to fruit, eggs and other agricultural products.
[2 ] Some of the unsold food is passed on to organizations such as ‘Tischleindeckdich’ at a discount or recycled, but a large proportion is disposed of or processed into biogas.
[3 ] However, expired best-before dates do not mean that the food is actually no longer usable, e.g. in the case of information such as ‘best before’ or a greatly increased range between the ‘real’ expiration date and the (‘guaranteed’) date stated on the products.
Tristram Stuart: The global food waste scandal
Tristram Stuart and his family have been living off the garbage cans in England for over 20 years.
The vegan kitchen got the translation of Tristram Stuart’s book “For the garbage can, how we waste our food” here.
The Financial Times called his book “Waste: Uncovering the Global Food Scandal” “one of the most important ecological books of recent years”.
Tristram Stuarts was invited to the Ted; his presentation is quite something, listen for yourself!
Foodwaste campaign: Good resolutions for the new year
The Young Green Party also made food waste a topic in 2013, take a look for yourself here.
& even more* on the topic
*After its superficial article last Sunday (Die Müllschlucker), the NZZ has published an in-depth article online.
Click here for the full article.
*The documentary film “Tast the wast” was shown at the Riff Raff cinema; the book to accompany the film has now also been published, more information here.
*Fresh on the garbage” Part 4 – On the road with the garbage divers :Tele Top brought a detailed 5-part report on food waste, our Patty was there, here is the online video (from minute 6:00, the webpage is not very clear, fast forward is not possible).
*At the third experimental social cooking workshop, the vegan kitchen, together with interested participants, was containerizing itself: You can find our blog post here.
