E’ possibile scaircare il Report della FAO su
THE STATE OF FOOD AND AGRICULTURE 2019.
Archivi tag: food waste
Lotta allo spreco alimentare – TOO GOOD TO GO
Qual è il problema con i rifiuti alimentari?
Il cibo viene continuamente sprecato durante l’intero processo che lo porta dalle fattorie alle nostre tavole. Non è solo il cibo in sé che va sprecato, lo sono anche tutte le risorse necessarie per produrlo, dall’acqua, alla terra, al lavoro delle persone. Se sprecato, il cibo ha un effetto dannoso sull’ambiente – è responsabile dell’8% delle emissioni globali di gas serra che tutti sappiamo essere dannose per il pianeta!
Il movimento TOO GOOD TO GO ha attivato anche in Italia 4 azioni principali su cui agire, dal basso, per un piccolo contributo allo spreco: A CASA, IN AZIENDA, NELL’EDUCAZIONE, NELLE SCELTE POLITICHE.
Ad oggi ha raggiunto questi obiettivi:
- presente in 12 Countries
- più di 300 Waste Warriors
- 25.612 Partners
- 11.622.085 Downloads
- 16.094.983 pasti salvati
- 40.856.495 kg CO2 ridotti
Se vuoi saperne di più:
Relationship between food waste, diet quality, and environmental sustainability
Relationship between food waste, diet quality, and environmental sustainability
Zach Conrad , Meredith T. Niles, Deborah A. Neher, Eric D. Roy, Nicole E. Tichenor, Lisa Jahns
PLoS ONE 13(4): e0195405. https://doi.org/10.1371/journal.pone.0195405
Improving diet quality while simultaneously reducing environmental impact is a critical focus globally. Metrics linking diet quality and sustainability have typically focused on a limited suite of indicators, and have not included food waste. To address this important research gap, we examine the relationship between food waste, diet quality, nutrient waste, and multiple measures of sustainability: use of cropland, irrigation water, pesticides, and fertilizers. Data on food intake, food waste, and application rates of agricultural amendments were collected from diverse US government sources. Diet quality was assessed using the Healthy Eating Index-2015. A biophysical simulation model was used to estimate the amount of cropland associated with wasted food. This analysis finds that US consumers wasted 422g of food per person daily, with 30 million acres of cropland used to produce this food every year. This accounts for 30% of daily calories available for consumption, one-quarter of daily food (by weight) available for consumption, and 7% of annual cropland acreage. Higher quality diets were associated with greater amounts of food waste and greater amounts of wasted irrigation water and pesticides, but less cropland waste. This is largely due to fruits and vegetables, which are health-promoting and require small amounts of cropland, but require substantial amounts of agricultural inputs. These results suggest that simultaneous efforts to improve diet quality and reduce food waste are necessary. Increasing consumers’ knowledge about how to prepare and store fruits and vegetables will be one of the practical solutions to reducing food waste.
SAVE FOOD: Global Initiative on Food Loss and Waste Reduction (FAO)
La FAO rilancia le attività per il contenimento delle perdite di alimenti lungo tutta la filiera, dalla produzione al consumatore.
DO GOOD, SAVE FOOD
http://www.fao.org/save-food/en/
Food waste is all the food wasted even though it would have been good to eat: if something goes off in your fridge because you haven’t eaten it in time; if you have put too much on your plate and throw away your leftovers instead of eating them later… this is food waste.
SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
