Dont waste food ! Give it to others !
Have you ever thought about it?
Make an experiment and try to think before you buy..
What do you really need? Are you buying something cause you really need it?
How many times did you cooked food more than you wanted and then you just put it into the trash can?
Food, eating, is a process that mother nature created so we can consume what we need to survive, be healthy, also psychologically healthy and of course she made it a pleasure !
But when we prepare a meal we have always to feel thankful that we are able to have a meal, we are able to choose what we are going to cook and create recipes and gourmet dishes.
We have to respect people that they are not able to do that, people that they are not able not even to eat a piece of bread once a week.
I know that maybe you feel bored reading this and bored of all these posts about third world problems etc.
But then it like closing your eyes to your own self.
Food waste or food loss is food that is discarded or lost uneaten. As of 2011, 1.3 billion tons of food, about one third of the global food production, are lost or wasted annually.Loss and wastage occurs on all steps in the food supply chain. In low-income countries, most loss occurs during production, while in developed countries much food – about 100 kilograms (220 lb) per person and year – is wasted at the consumption stage
The definition of waste is a contended subject, often defined on a situational basis, and this also applies to food waste.Professional bodies, including international organizations, state governments and secretariats may use their own definitions.
Definitions of food waste vary, among other things, in what food waste consists of, how it is produced,and where or what it is discarded from or generated by.Definitions also vary because certain groups do not consider (or have traditionally not considered) food waste to be a waste material, due to its applications.Some definitions of what food waste consists of are based on other waste definitions (e.g. agricultural waste) and which materials do not meet their definitions.
A 2011 study by the Swedish Institute for Food and Biotechnology (SIK) on behalf of Food and Agriculture Organization of the United Nations (FAO), Global Food Losses and Food Waste, distinguishes between "food loss" and "food waste", and provides figures for both:
Food loss measures the decrease in edible food mass (excluding inedible parts and seed) "throughout the part of the supply chain that specifically leads to edible food for human consumption", that is, loss at the production, postharvest and processing stages. This definition of loss includes biomass originally meant for human consumption but eventually used for some other purpose, such as fuel or animal feed.
Food waste is food loss occurring during the retail and final consumption stages due to the behavior of retailers and consumers – that is, the throwing away of food.
Don't waste food while others starve!, United States Food Administration poster
In the European Union, food waste was defined as "any food substance, raw or cooked, which is discarded, or intended or required to be discarded" since 1975 until 2000 when the old Directive was repealed by the Directive 2008/98/EC where is no specific definition on the food waste. The directive, 75/442/EEC, containing this definition was amended in 1991 (91/156) with the addition of "categories of waste" (Annex I) and the omission of any reference to national law.
The United States Environmental Protection Agency defines food waste for the United States as "uneaten food and food preparation wastes from residences and commercial establishments such as grocery stores, restaurants, and produce stands, institutional cafeterias and kitchens, and industrial sources like employee lunchrooms". The states remain free to define food waste differently for their purposes,though many choose not to
In developing and developed countries which operate either commercial or industrial agriculture, food waste can occur at most stages of the food industry and in significant amounts.In subsistence agriculture, the amounts of food waste are unknown, but are likely to be insignificant by comparison, due to the limited stages at which waste can occur, and given that food is grown for projected need as opposed to a global marketplace demand.
Nevertheless, on-farm losses in storage in developing countries, particularly in African countries, can be high although the exact nature of such losses is much debated.
Research into the food industry of the United States, whose food supply is the most diverse and abundant of any country in the world, found food waste occurring at the beginning of food production. From planting, crops can be subjected to pest infestations and severe weather, which cause losses before harvest. Since natural forces (e.g. temperature and precipitation) remain the primary drivers of crop growth, losses from these can be experienced by all forms of outdoor agriculture. The use of machinery in harvesting can cause waste, as harvesters may be unable to discern between ripe and immature crops, or collect only part of a crop. Economic factors, such as regulations and standards for quality and appearance, also cause food waste; farmers often harvest selectively, preferring to leave crops not to standard in the field (where they can be used as fertilizer or animal feed), since they would otherwise be discarded later.
Food waste continues in the postharvest stage, but the amounts of postharvest loss involved are relatively unknown and difficult to estimate. Regardless, the variety of factors that contribute to food waste, both biological/environmental and socio-economical, would limit the usefulness and reliability of general figures. In storage, considerable quantitative losses can be attributed to pests and microorganisms.This is a particular problem for countries that experience a combination of heat (around 30°C) and ambient humidity (between 70 and 90 percent), as such conditions encourage the reproduction of insect pests and microorganisms. Losses in the nutritional value, caloric value and edibility of crops, by extremes of temperature, humidity or the action of microorganisms, also account for food waste; these "qualitative losses" are more difficult to assess than quantitative ones. Further losses are generated in the handling of food and by shrinkage in weight or volume.
Some of the food waste produced by processing can be difficult to reduce without affecting the quality of the finished product. Food safety regulations are able to claim foods which contradict standards before they reach markets. Although this can conflict with efforts to reuse food waste (such as in animal feed), safety regulations are in place to ensure the health of the consumer; they are vitally important, especially in the processing of foodstuffs of animal origin (e.g. meat and dairy products), as contaminated products from these sources can lead to and are associated with microbiological and chemical hazards.
Packaging protects food from damage during its transportation from farms and factories via warehouses to retailing, as well as preserving its freshness upon arrival.Although it avoids considerable food waste, packaging can compromise efforts to reduce food waste in other ways, such as by contaminating waste that could be used for animal feedstocks.
Retail stores can throw away large quantities of food. Usually, this consists of items that have reached their either their best before, sell-by or use-by dates. Food that passed the best before, and sell-by date, and even some food that passed the use-by date is still edible at the time of disposal, but stores have widely varying policies to handle the excess food. Some stores put effort into preventing access to poor or homeless people, while others work with charitable organizations to distribute food. Retailers also contribute to waste as a result of their contractual arrangements with suppliers. Failure to supply agreed quantities renders farmers or processors liable to have their contracts cancelled. As a consequence, they plan to produce more than actually required to meet the contract, to have a margin of error. Surplus production is often simply disposed
This documentary explores how our food has been turned into an industrial global business and how that is ruining lives, farms and ultimately our health! HAVE A WATCH !