MANAGING FOOD WASTE - SOUNDS SIMPLE BUT NOT THAT SIMPLE - Nik Zafri

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Taking care of the economics and the well-being of everyone. This has always been the popular motto or the typical slogan or any entities wishing to be part of Social Responsibility.

It is estimated that 1/3 of food produced around the world constitute approximately more than 1 billion tonnes of waste per annum.

Imagine also those who are being denied access to food. They are so used to starving and sleeping without dinner and breakfast. Most of them, famine is no longer news - it is a NORM. Only the toughest shall survive.

These big loss and waste are also the main root-causes for other environmental impacts - from pollution to soil erosion. On the food production factories/producers, there are waste almost at every process - not to mention the greenhouse gas emissions.

I think most of us are not surprised (are you?) if I say that private household food waste is always on top of the list! 

Well, whilst we professionals are too busy creating great awareness or even developing a sophisticated fool-proof system to manage food waste in industries or events, unfortunately, we tend to forget household food waste from (surprisingly) those countries claimed to be advanced nations (but not with a so advanced mindset (...awkward...)

Many studies I've read that the No. 1 issue is due to BEHAVIOUR (and probably PERCEPTION) - namely (I'm just being blunt) - laziness and hesitation. Those having "great ambition" to reduce food waste are those likely ending up with NO ACTION at all. But those who are brought up with great discipline and perserverance are more likely to reduce food waste. These marvelous figures are also likely to be the ones initiating the effort and usually be perceived as the role models for others. 

There should be some proper planning to reduce food waste : planning of what to shop, quantity to be purchased, buying what you need rather what you want and properly checking the stock (especially "the expiry date") It is not at all surprising for many of us are still keeping food in the refrigerator - then we forget all about it - only to discover later that the food is no longer edible (not to mention leftovers) - and DEFINITELY becoming a waste.

Cooking is a great thing. But it can also be a very negative one. When there is too much food being prepared, it will likely ending up being disposed. Always look at Michelin-class chefs - don't only look for great recipes but do some research of your own on their principles of food waste management. I find that these great chefs are really "experts" in controlling and managing the food that they cook at home. A simple attitude is to always ask your household tenants if they will be home for dinner or they have eaten outside. And please try not rely too much on fast and instant food as it will be a potential food waste as well.

Finally - disposal - the biggest waste contributor of all. I do support any effort of redistributing "still edible and fresh" food to your neighbours* or closed relatives* or the best - to those really need and APPRECIATE food - in most cases the needies e.g. homeless. ( *Some quarters perceive the "still edible, untouched and fresh food" being redistributed are "bad" or the "egoistic ones" would feel that "Hey, I cooked my own food..I don't need waste!" ( Personally, I've seen this attitude before - very dumb!)

I think continual monitoring and enforcement are equally important than merely having Acts, Standards and Regulations  (Simply for the sake of having them). It has been proven that "wasters" are scared of the law rather than being aware of how important NOT to waste food. But if law can work on them, by all means, IMPLEMENT it!

Now for household awareness : ask this question first : "how to make the wasters feel guilty about wasting food?"