Food is for Eating is a beautifully designed interactive website that tells the story of the time, land, water and energy that goes into producing our food… and how it is wasted on an enormous scale.

When we throw away food, we’re also wasting precious resources. Globally, food waste results in the loss of around 250,000 billion litres of water and 30% of the world’s agricultural land area. It also contributes to global warming, with the carbon footprint of food waste reaching 3.3 billion tonnes of carbon dioxide. If this figure is difficult to grasp, Food is for Eating provide a sobering thought, ‘if food waste was a country it would be the third top emitter after the US and China.’ Finally, let’s not forget the money that is lost, which is equivalent to the GDP of Switzerland!

But food waste happens at all stages of the supply chain, with the majority occurring before it even reaches our kitchen cupboards. Agricultural production, post harvest losses and storage related degradation are the biggest offenders, contributing to the loss of over half of the food that doesn’t make it to our stomachs.

So what can we do about it? When food is cheap and available in abundance, it’s not surprising that we value it less. Data from the FAO suggests that 60% of the food that is wasted at home is avoidable. Tackling the 60% in our own homes, could make a big difference to food waste and the negative consequences that come with it. The power is in our own hands!

wecansave

Visit www.foodisforeating.org to find out how you can make a difference at home, in your school and even engage with a supermarket to influence change on what happens further along the supply chain. They have also created a food waste calendar that is available to download, which helps you to keep track of your food waste habits at home. Remember to always keep in mind, food is for eating.

For more information, follow this link to watch a presentation from Nadia Scialabba, Senior Officer at the FAO, on costing the impacts of food waste.

Feature image by Steph French, graph by Food is for Eating

Sign up to our Newsletter

Stay up to date with the latest SFT views and news