There is a concerted drive to minimize food waste and bring it down to zero.
Waste was a word our ancestors totally abhorred in the past.
Every vegetable that entered the kitchen was utilized completely in different recipes. While the inner portion was used in making curry, the rind was consumed in the form of pakora or chutney. People were extremely prudent in their lives. However, changing lifestyles and an increase in disposable income led to a gradual increase in food waste production. A recent estimate by United Nations Environment Programme indicates that a huge amount of waste is generated every year in Indian homes; Food Waste Index Report 2021 says 50 kg of food is thrown away per person!
But the current pandemic has jerked people back to reality. Lockdowns made people realise the value of food and also of ensuring environmental sustainability. There is a concerted drive to minimize food waste and bring it down to zero.
Here are 3 ways that can help in achieving this target.
Portion size management – ‘Take only as much as you can eat’ – this is now the overriding principle that consumers are following. When people are responsible about the amount of food they are ladling onto their plate, there is minimal waste. On the other side, people in charge of catering are also conscious about the portions they are serving. Monitoring the leftovers on the plate is helping caterers to serve the right portions.
Plant-based food – Plants use less resources like land, water and energy when compared to animals and the parts that are unused and disposed are converted to compost later. Besides, almost every part of plants is edible unlike animal-based food. Thus, people are preferring plant-based food and even favour the plant-based meat substitutes that provide a good food experience, sans the ill effects.
Food waste measuring technology – Technology can be leveraged to track the food waste in kitchens, situated in huge facilities. Collecting data on food waste helps in becoming more responsible while cooking as well as during delivery. Tools like WasteWatch powered by LeanPath, effectively help to reduce waste. It then become easier for organisations to procure the right amount of raw food materials and plan the menu.
A more judicious food consumption pattern can help in achieving the zero-waste target. And even if there is surplus of food, it can be distributed to the needy, instead of disposing it in the trash bin. There are several organisations like Feeding India, that are involved in this work. It only requires a more responsible mindset. Think everyday, act today for a better tomorrow
[author title=”Ashwin Bhosale, HSE & CR Director, Sodexo Onsite India” image=”http://”][/author]
