Melanie Fryer
WRAP is leading a week of action to wake the nation up to the environmental consequences of wasting food. The inaugural Food Waste Action Week runs from today to Sunday 7 March 2021, and brings together organisations from retailers to local authorities, restaurants to manufacturers, and beyond. WRAP is working with a variety of partners to show that wasted food is an issue that affects everyone – and the planet. Wasted food contributes 8–10% of total man-made greenhouse gas (GHG) emissions, and roughly one third of food produced around the world is wasted.
The online, social media based campaign aims to raise awareness of the link between Food Waste and Climate Change as well as help people with hints and tips on how to reduce their food waste.
Ideas to think about are:
Eating more veg, organic if available locally.
Cutting up and using a whole veg e.g. a cauliflower.
Recipes for using up leftovers.
Can you make veg last longer and extend its life.
Each day of the campaign week will have a different focus:
Day 1 – Optimising storage
Day 2 – Portion Planning
Day 3 – Completing – how to use every last bit
Day 4 – Turn down your fridge temperature
Day 5 – Using up leftovers
Day 6 – Freezing tips
Day 7 – Defrosting tips
RECIPES
Here is a real easy one to start with:
KALE STALK PESTO
Roughly chop up the Kale stalks and place in the food processor. Add seeds and/or nuts of your choice, garlic, ground cumin and olive oil. Blitz it all up and hey presto! Enjoy.
‘Wasting Food Feeds Climate Change’
#FoodWasteActionWeek
@LFHW_UK
@WRAP_UK
Instagram:
Love Food Hate Waste
WRAP is a not for profit organisation founded in 2000 which works with governments, businesses and citizens to create a world in which we source and use resources sustainably. Their impact spans the entire lifecycle of the food we eat, the clothes we wear and the products we buy, from production to consumption and beyond.
