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City Harvest lewer moontlike voedselafval aan 'n miljoen inwoners van NYC

City Harvest lewer moontlike voedselafval aan 'n miljoen inwoners van NYC


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New York se City Harvest bestry honger deur voedsel te red en te versprei. Dit verbeter die toegang tot gesonde vrugte en groente, verskaf voedingsinligting en bepleit beleid vir voedselonsekerheid.


Vermindering van voedselverspilling: maak die meeste gebruik van ons oorvloed

Volgens verbysterende nuwe statistieke van die Verenigde Nasies se Voedsel- en Landbou-organisasie (FAO) gaan ongeveer 'n derde van die voedsel wat wêreldwyd vir menslike gebruik geproduseer word, verlore of vermors, wat ongeveer 1,3 miljard ton per jaar beloop. In die ontwikkelende wêreld vind meer as 40 persent van voedselverliese plaas ná oes - terwyl dit geberg of vervoer word, en tydens verwerking en verpakking. In geïndustrialiseerde lande vind meer as 40 persent van die verliese plaas as gevolg van kleinhandelaars en verbruikers wat ongewenste, maar dikwels heeltemal eetbare voedsel weggooi.

Die vermindering van die hoeveelheid voedsel wat ons mors, kan help om wêreldwye honger te verlig en die omgewing te beskerm. (Foto krediet: Bernard Pollack) In 'n tyd waarin die grond, water en energiehulpbronne wat nodig is om 'n wêreldwye bevolking van 6,9 miljard te voed, toenemend beperk word - en wanneer minstens 1 miljard mense chronies honger bly - beteken voedselverlies 'n vermorsing van die hulpbronne en 'n gebrek aan voedsel. stelsel om in die behoeftes van die armes te voorsien. Die World Watch Institute se Nourishing the Planet -projek beklemtoon maniere om die meeste uit die voedsel wat geproduseer word, te benut en om meer voedsel beskikbaar te stel aan diegene wat dit die nodigste het.

Volgens Tristram Stuart, 'n bydraende skrywer van Worldwatch's State of the World 2011: Innovasies wat die planeet voed berig word daar jaarliks ​​ongeveer 150 miljoen ton graan verlore in lae-inkomste lande, ses keer die hoeveelheid wat nodig is om in die behoeftes van al die honger mense in die ontwikkelende wêreld te voorsien. Intussen vermors geïndustrialiseerde lande jaarliks ​​ongeveer 222 miljoen ton volmaakte kos, 'n hoeveelheid wat amper gelyk is aan die 230 miljoen ton wat Afrika suid van die Sahara in 'n jaar produseer. Anders as boere in baie ontwikkelende lande, het landboubesighede in industriële lande egter talle gereedskap tot hul beskikking om te voorkom dat voedsel bederf-insluitend pasteurisasie- en bewaringsgeriewe, droogtoerusting, klimaatbeheerde opbergingseenhede, vervoerinfrastruktuur en chemikalieë wat ontwerp is om rak uit te brei- lewe.

"Dit alles het ironies moontlik bygedra tot die oorvloed van kornusse wat 'n kultuur bevorder het waarin ontsaglike vlakke van 'doelbewuste' voedselafval nou aanvaar of selfs geïnstitusionaliseer word", skryf Stuart in sy hoofstuk, "Post-Harvest Losses: A Neglected Field. ” "Om kosmeties 'onvolmaakte' produkte op plase weg te gooi, eetbare vis op see weg te gooi, voorraad in supermarkte te bestel en te veel kos in die huis te koop of te kook, is alles voorbeelde van nalatige nalatigheid teenoor voedsel."

Nourishing the Planet-navorsers het na 25 lande regoor Afrika suid van die Sahara gereis, met 350 boeregroepe, NRO's, regeringsagentskappe en wetenskaplikes. "Hierdie verlies is skokkend aangesien baie kenners meen dat die wêreld in die volgende halfeeu voedselproduksie moet verdubbel namate mense meer vleis eet en gewoonlik beter eet," sê Danielle Nierenberg, projekdirekteur van Nourishing the Planet. "Dit sal sinvol wees om te belê in die benutting van wat reeds geproduseer word."

"Die mensdom nader - en op sommige plekke - die grense van moontlike landbougrond en watervoorsiening wat vir die boerdery gebruik kan word,", sê Robert Engelman, uitvoerende direkteur van Worldwatch Institute. 'Ons het reeds te kampe met voedselpryse en die vroeë gevolge van klimaatsverandering wat deur mense veroorsaak word op voedselproduksie. Ons kan nie bekostig om eenvoudige, goedkoop regstellings om voedselverspilling te verminder, oor die hoof te sien nie. ”

Nourishing the Planet bied die volgende drie goedkoop benaderings wat baie kan bydra tot die maksimum benutting van die oorvloed wat ons voedselstelsel reeds produseer. Innovasies in beide die ontwikkelende en geïndustrialiseerde wêrelde sluit in:

  • Kry oorskotte vir diegene wat dit nodig het.Terwyl berge kos elke dag in die stede van ryk lande uitgegooi word, sukkel sommige van die armste burgers steeds om hul volgende maaltyd uit te vind. Feeding America koördineer 'n landwye netwerk van voedselbanke wat skenkings van kruideniersware -kettings ontvang. Die Harry Chapin Food Bank in Florida, een van Feeding America se vennote, het in 2010 5,2 miljoen kilogram voedsel versprei. In New York versamel City Harvest jaarliks ​​sowat 12,7 miljoen kilogram oortollige voedsel uit restaurante, kruideniers, korporatiewe kafeteria's, vervaardigers en plase. en lewer dit aan byna 600 voedselprogramme in New York. London Street FoodBank gebruik eweneens vrywilligers om ongebruikte voedsel by die besighede in Londen te versamel en by voedselbanke in die stad te bring.
  • Die bewusmaking van verbruikers en die vermindering van afval na stortingsterreine. Diegene wat dit maklik kan bekostig om kos te koop - en dit weg te gooi - oorweeg selde hoeveel hulle weggooi of vind alternatiewe om ongewenste voedsel na die stortingsterrein te stuur. In 2010 word San Francisco egter die eerste stad wat wetgewing aanvaar wat vereis dat alle huishoudings herwinning en kompos van vullis moet skei. Deur inwoners te vra om hul voedselafval te skei, word 'n nuwe era van bewustheid deur die inisiatief bevorder. Voedingsryke kompos wat deur die munisipale program geskep word, word beskikbaar gestel aan organiese boere en wynprodusente in die omgewing, wat help om hulpbronverbruik in die landbou te verminder. Die webwerf Love Food Hate Waste-'n bewusmakingsveldtog van die in die VK gebaseerde organisasie Wrap-bied aanlynresepte vir die gebruik van oorskiet, asook wenke en advies om persoonlike voedselverspilling te verminder.
  • Verbetering van berging en verwerking vir kleinskaalse boere in ontwikkelende lande. By gebrek aan duur graanwinkels en verwerkingsfasiliteite in die Westerse styl, kan kleinboere 'n verskeidenheid maatreëls tref om skade aan hul oeste te voorkom. In Pakistan het die Verenigde Nasies 9 persent van die boere gehelp om hul opbergingsverliese tot 70 persent te verminder deur eenvoudig jutesakke en modderkonstruksies te vervang deur houers van metaalgraan. En die Purdue-universiteit help gemeenskappe op die platteland van Niger om die hele jaar deur koei-ertjies te onderhou deur goedkoop, hermeties verseëlde plastieksakke beskikbaar te stel deur middel van die Purdue Improved Cowpea Storage (PICS) -program. Nog 'n innoverende projek gebruik sonenergie om mango's elke jaar na die oes te droog, meer as 100,000 ton van die vrugte word sleg voordat dit die mark in Wes -Afrika bereik.

Om u eie kopie van State of the World 2011: Innovasies wat die planeet voed, klik HIER. En om die 'trailer' van een minuut te kyk, klik HIER.


Vermindering van voedselverspilling: maak die meeste gebruik van ons oorvloed

Volgens verbysterende nuwe statistieke van die Verenigde Nasies se Voedsel- en Landbou-organisasie (FAO) gaan ongeveer 'n derde van die voedsel wat wêreldwyd vir menslike gebruik geproduseer word, verlore of vermors, wat ongeveer 1,3 miljard ton per jaar beloop. In die ontwikkelende wêreld vind meer as 40 persent van voedselverliese plaas ná oes - terwyl dit geberg of vervoer word, en tydens verwerking en verpakking. In geïndustrialiseerde lande vind meer as 40 persent van die verliese plaas as gevolg van kleinhandelaars en verbruikers wat ongewenste, maar dikwels heeltemal eetbare voedsel weggooi.

Die vermindering van die hoeveelheid voedsel wat ons mors, kan help om wêreldwye honger te verlig en die omgewing te beskerm. (Foto krediet: Bernard Pollack) In 'n tyd waarin die grond, water en energiehulpbronne wat nodig is om 'n wêreldwye bevolking van 6,9 miljard te voed, toenemend beperk word - en wanneer minstens 1 miljard mense chronies honger bly - beteken voedselverlies 'n vermorsing van die hulpbronne en 'n gebrek aan voedsel. stelsel om in die behoeftes van die armes te voorsien. Die World Watch Institute se Nourishing the Planet -projek beklemtoon maniere om die meeste uit die voedsel wat geproduseer word, te benut en om meer voedsel beskikbaar te stel aan diegene wat dit die nodigste het.

Volgens Tristram Stuart, 'n bydraende skrywer van Worldwatch's State of the World 2011: Innovasies wat die planeet voed berig word daar jaarliks ​​ongeveer 150 miljoen ton graan verlore in lae-inkomste lande, ses keer die hoeveelheid wat nodig is om in die behoeftes van al die honger mense in die ontwikkelende wêreld te voorsien. Intussen vermors geïndustrialiseerde lande jaarliks ​​ongeveer 222 miljoen ton perfek goeie kos, 'n hoeveelheid wat byna gelykstaande is aan die 230 miljoen ton wat Afrika suid van die Sahara in 'n jaar produseer. Anders as boere in baie ontwikkelende lande, het landboubesighede in industriële lande egter talle gereedskap tot hul beskikking om te voorkom dat voedsel bederf-insluitend pasteurisasie- en bewaargeriewe, droogtoerusting, klimaatbeheerde opbergingseenhede, vervoerinfrastruktuur en chemikalieë wat ontwerp is om die rak uit te brei- lewe.

'Dit alles het ironies genoeg bygedra tot die oorvloed van kornusse wat 'n kultuur bevorder het waarin ontsaglike vlakke van' doelbewuste 'voedselafval nou aanvaar of selfs geïnstitusionaliseer word,' skryf Stuart in sy hoofstuk, 'Post-Harvest Losses: A Neglected Field. ” "Om kosmeties 'onvolmaakte' produkte op plase weg te gooi, eetbare vis op see weg te gooi, voorraad in supermarkte te bestel en te veel kos in die huis te koop of te kook, is alles voorbeelde van nalatige nalatigheid teenoor voedsel."

Nourishing the Planet-navorsers het na 25 lande regoor Afrika suid van die Sahara gereis, met 350 boeregroepe, NRO's, regeringsagentskappe en wetenskaplikes. "Hierdie verlies is skokkend, aangesien baie kenners meen dat die wêreld in die volgende halfeeu voedselproduksie moet verdubbel namate mense meer vleis eet en gewoonlik beter eet," sê Danielle Nierenberg, projekdirekteur van Nourishing the Planet. "Dit sal sinvol wees om te belê in die benutting van wat reeds geproduseer word."

"Die mensdom nader - en op sommige plekke - die grense van moontlike landbougrond en watervoorsiening wat vir die boerdery gebruik kan word,", sê Robert Engelman, uitvoerende direkteur van Worldwatch Institute. 'Ons het reeds 'n styging in voedselpryse en die vroeë gevolge van klimaatsverandering wat deur mense veroorsaak word op voedselproduksie. Ons kan nie bekostig om eenvoudige, goedkoop regstellings om voedselverspilling te verminder, oor die hoof te sien nie. ”

Nourishing the Planet bied die volgende drie goedkoop benaderings wat baie kan bydra tot die maksimum benutting van die oorvloed wat ons voedselstelsel reeds produseer. Innovasies in beide die ontwikkelende en geïndustrialiseerde wêrelde sluit in:

  • Kry oorskotte aan diegene wat dit nodig het.Terwyl berge kos elke dag in die stede van ryk lande uitgegooi word, sukkel sommige van die armste burgers steeds om hul volgende maaltyd uit te vind. Feeding America koördineer 'n landwye netwerk van voedselbanke wat skenkings van kruidenierswinkels ontvang. Die Harry Chapin Food Bank in Florida, een van Feeding America se vennote, het in 2010 5,2 miljoen kilogram voedsel versprei. In New York versamel City Harvest jaarliks ​​ongeveer 12,7 miljoen kilogram oortollige voedsel uit restaurante, kruideniers, kafeteria's, vervaardigers en plase. en lewer dit aan byna 600 voedselprogramme in New York. Op dieselfde manier gebruik London Street FoodBank vrywilligers om ongebruikte voedselitems by Londense ondernemings te versamel en by voedselbanke in die stad te bring.
  • Die bewusmaking van verbruikers en die vermindering van afval na stortingsterreine. Diegene wat dit maklik kan bekostig om kos te koop - en dit weg te gooi - oorweeg selde hoeveel hulle weggooi of vind alternatiewe om ongewenste voedsel na die stortingsterrein te stuur. In 2010 word San Francisco egter die eerste stad wat wetgewing aanvaar wat vereis dat alle huishoudings herwinning en kompos van vullis moet skei. Deur inwoners te vra om hul voedselafval te skei, word 'n nuwe era van bewustheid deur die inisiatief bevorder. Voedingsryke kompos wat deur die munisipale program geskep word, word beskikbaar gestel aan organiese boere en wynprodusente in die omgewing, wat help om hulpbronverbruik in die landbou te verminder. Die webwerf Love Food Hate Waste-'n bewusmakingsveldtog van die in die VK gebaseerde organisasie Wrap-bied aanlynresepte vir die gebruik van oorskiet, asook wenke en advies om persoonlike voedselverspilling te verminder.
  • Verbetering van berging en verwerking vir kleinskaalse boere in ontwikkelende lande. By gebrek aan duur graanwinkels en verwerkingsfasiliteite in die Westerse styl, kan kleinboere 'n verskeidenheid maatreëls tref om skade aan hul oeste te voorkom. In Pakistan het die Verenigde Nasies 9 persent van die boere gehelp om hul opbergingsverliese tot 70 persent te verminder deur eenvoudig jutesakke en modderkonstruksies te vervang deur houers van metaalgraan. En die Purdue-universiteit help gemeenskappe op die platteland van Niger om die hele jaar deur koei-ertevoorrade te onderhou deur goedkoop, hermeties verseëlde plastieksakke beskikbaar te stel deur middel van die Purdue Improved Cowpea Storage (PICS) -program. Nog 'n innoverende projek gebruik sonenergie om mango's elke jaar na die oes te droog, meer as 100,000 ton van die vrugte word sleg voordat dit die mark in Wes -Afrika bereik.

Om u eie kopie van State of the World 2011: Innovasies wat die planeet voed, klik HIER. En om die 'trailer' van een minuut te kyk, klik HIER.


Vermindering van voedselverspilling: maak die meeste gebruik van ons oorvloed

Volgens ontsaglike nuwe statistieke van die Verenigde Nasies se Voedsel- en Landbou-organisasie (FAO) gaan ongeveer 'n derde van die voedsel wat wêreldwyd vir menslike gebruik geproduseer word, verlore of vermors, wat ongeveer 1,3 miljard ton per jaar beloop. In die ontwikkelende wêreld vind meer as 40 persent van voedselverliese plaas ná oes - terwyl dit geberg of vervoer word, en tydens verwerking en verpakking. In geïndustrialiseerde lande vind meer as 40 persent van die verliese plaas as gevolg van kleinhandelaars en verbruikers wat ongewenste, maar dikwels heeltemal eetbare voedsel weggooi.

Die vermindering van die hoeveelheid voedsel wat ons mors, kan help om wêreldwye honger te verlig en die omgewing te beskerm. (Foto krediet: Bernard Pollack) In 'n tyd waarin die grond, water en energiebronne wat nodig is om 'n wêreldwye bevolking van 6,9 miljard te voed, toenemend beperk word - en wanneer minstens 1 miljard mense chronies honger bly - beteken voedselverlies 'n vermorsing van die hulpbronne en 'n gebrek aan voedsel. stelsel om in die behoeftes van die armes te voorsien. Die World Watch Institute se Nourishing the Planet -projek beklemtoon maniere om die meeste uit die voedsel wat geproduseer word, te benut en om meer voedsel beskikbaar te stel aan diegene wat dit die nodigste het.

Volgens Tristram Stuart, 'n bydraende skrywer van Worldwatch's State of the World 2011: Innovasies wat die planeet voed berig word daar jaarliks ​​ongeveer 150 miljoen ton graan verlore in lae-inkomste lande, ses maal die hoeveelheid wat nodig is om in die behoeftes van al die honger mense in die ontwikkelende wêreld te voorsien. Intussen vermors geïndustrialiseerde lande jaarliks ​​ongeveer 222 miljoen ton perfek goeie kos, 'n hoeveelheid wat byna gelykstaande is aan die 230 miljoen ton wat Afrika suid van die Sahara in 'n jaar produseer. Anders as boere in baie ontwikkelende lande, het landboubesighede in industriële lande egter talle gereedskap tot hul beskikking om te voorkom dat voedsel bederf-insluitend pasteurisasie- en bewaringsgeriewe, droogtoerusting, klimaatbeheerde opbergingseenhede, vervoerinfrastruktuur en chemikalieë wat ontwerp is om rak uit te brei- lewe.

"Dit alles het ironies moontlik bygedra tot die oorvloed van kornusse wat 'n kultuur bevorder het waarin ontsaglike vlakke van 'doelbewuste' voedselafval nou aanvaar of selfs geïnstitusionaliseer word", skryf Stuart in sy hoofstuk, "Post-Harvest Losses: A Neglected Field. ” "Om kosmeties 'onvolmaakte' produkte op plase weg te gooi, eetbare vis op see weg te gooi, voorraad in supermarkte te bestel en te veel kos in die huis te koop of te kook, is alles voorbeelde van nalatige nalatigheid teenoor voedsel."

Nourishing the Planet-navorsers het na 25 lande regoor Afrika suid van die Sahara gereis, met 350 boeregroepe, NRO's, regeringsagentskappe en wetenskaplikes. "Hierdie verlies is skokkend aangesien baie kenners meen dat die wêreld in die volgende halfeeu voedselproduksie moet verdubbel namate mense meer vleis eet en gewoonlik beter eet," sê Danielle Nierenberg, projekdirekteur van Nourishing the Planet. "Dit sal sinvol wees om te belê in die benutting van wat reeds geproduseer word."

"Die mensdom nader - en op sommige plekke - die grense van moontlike landbougrond en watervoorsiening wat vir die boerdery gebruik kan word,", sê Robert Engelman, uitvoerende direkteur van Worldwatch Institute. 'Ons het reeds te kampe met voedselpryse en die vroeë gevolge van klimaatsverandering wat deur mense veroorsaak word op voedselproduksie. Ons kan nie bekostig om eenvoudige, goedkoop regstellings om voedselverspilling te verminder, oor die hoof te sien nie. ”

Nourishing the Planet bied die volgende drie goedkoop benaderings wat baie kan bydra tot die maksimum benutting van die oorvloed wat ons voedselstelsel reeds produseer. Innovasies in beide die ontwikkelende en geïndustrialiseerde wêrelde sluit in:

  • Kry oorskotte aan diegene wat dit nodig het.Terwyl berge kos elke dag in die stede van ryk lande uitgegooi word, sukkel sommige van die armste burgers steeds om hul volgende maaltyd uit te vind. Feeding America koördineer 'n landwye netwerk van voedselbanke wat skenkings van kruideniersware -kettings ontvang. Die Harry Chapin Food Bank in Florida, een van Feeding America se vennote, het in 2010 5,2 miljoen kilogram voedsel versprei. In New York versamel City Harvest jaarliks ​​ongeveer 12,7 miljoen kilogram oortollige voedsel uit restaurante, kruideniers, kafeteria's, vervaardigers en plase. en lewer dit aan byna 600 kosprogramme in New York. Op dieselfde manier gebruik London Street FoodBank vrywilligers om ongebruikte voedselitems by Londense ondernemings te versamel en by voedselbanke in die stad te bring.
  • Die bewusmaking van verbruikers en die vermindering van afval na stortingsterreine. Diegene wat dit maklik kan bekostig om kos te koop - en dit weg te gooi - oorweeg selde hoeveel hulle weggooi of vind alternatiewe om ongewenste voedsel na die stortingsterrein te stuur. In 2010 word San Francisco egter die eerste stad wat wetgewing aanvaar wat vereis dat alle huishoudings herwinning en kompos van vullis moet skei. Deur inwoners te vra om hul voedselafval te skei, word 'n nuwe era van bewustheid deur die inisiatief bevorder. Voedingsryke kompos wat deur die munisipale program geskep word, word beskikbaar gestel aan organiese boere en wynprodusente in die omgewing, wat help om hulpbronverbruik in die landbou te verminder. Die webwerf Love Food Hate Waste-'n bewusmakingsveldtog van die in die VK gebaseerde organisasie Wrap-bied aanlyn resepte vir die gebruik van oorskiet, asook wenke en advies om persoonlike voedselverspilling te verminder.
  • Verbetering van berging en verwerking vir kleinskaalse boere in ontwikkelende lande. By gebrek aan duur graanwinkels en verwerkingsfasiliteite in die Westerse styl, kan kleinboere 'n verskeidenheid maatreëls tref om skade aan hul oeste te voorkom. In Pakistan het die Verenigde Nasies 9 persent van die boere gehelp om hul opbergingsverliese tot 70 persent te verminder deur eenvoudig jutesakke en modderkonstruksies te vervang deur houers van metaalgraan. En die Purdue-universiteit help gemeenskappe op die platteland van Niger om die hele jaar deur koei-ertjies te onderhou deur goedkoop, hermeties verseëlde plastieksakke beskikbaar te stel deur middel van die Purdue Improved Cowpea Storage (PICS) -program. Nog 'n innoverende projek gebruik sonenergie om mango's elke jaar na die oes te droog, meer as 100,000 ton van die vrugte word sleg voordat dit die mark in Wes -Afrika bereik.

Om u eie kopie van State of the World 2011: Innovasies wat die planeet voed, klik HIER. En om die 'trailer' van een minuut te kyk, klik HIER.


Vermindering van voedselverspilling: maak die meeste gebruik van ons oorvloed

Volgens verbysterende nuwe statistieke van die Verenigde Nasies se Voedsel- en Landbou-organisasie (FAO) gaan ongeveer 'n derde van die voedsel wat wêreldwyd vir menslike gebruik geproduseer word, verlore of vermors, wat ongeveer 1,3 miljard ton per jaar beloop. In die ontwikkelende wêreld vind meer as 40 persent van voedselverliese plaas ná oes - terwyl dit geberg of vervoer word, en tydens verwerking en verpakking. In geïndustrialiseerde lande vind meer as 40 persent van die verliese plaas as gevolg van kleinhandelaars en verbruikers wat ongewenste, maar dikwels heeltemal eetbare voedsel weggooi.

Die vermindering van die hoeveelheid voedsel wat ons mors, kan help om wêreldwye honger te verlig en die omgewing te beskerm. (Foto krediet: Bernard Pollack) In 'n tyd waarin die grond, water en energiehulpbronne wat nodig is om 'n wêreldwye bevolking van 6,9 miljard te voed, toenemend beperk word - en wanneer minstens 1 miljard mense chronies honger bly - beteken voedselverlies 'n vermorsing van die hulpbronne en 'n gebrek aan voedsel. stelsel om in die behoeftes van die armes te voorsien. Die World Watch Institute se Nourishing the Planet -projek beklemtoon maniere om die meeste uit die voedsel wat geproduseer word, te benut en om meer voedsel beskikbaar te stel aan diegene wat dit die nodigste het.

Volgens Tristram Stuart, 'n bydraende skrywer van Worldwatch's State of the World 2011: Innovasies wat die planeet voed berig word daar jaarliks ​​ongeveer 150 miljoen ton graan verlore in lae-inkomste lande, ses keer die hoeveelheid wat nodig is om in die behoeftes van al die honger mense in die ontwikkelende wêreld te voorsien. Intussen vermors geïndustrialiseerde lande jaarliks ​​ongeveer 222 miljoen ton perfek goeie kos, 'n hoeveelheid wat byna gelykstaande is aan die 230 miljoen ton wat Afrika suid van die Sahara in 'n jaar produseer. Anders as boere in baie ontwikkelende lande, het landboubesighede in industriële lande egter talle gereedskap tot hul beskikking om te voorkom dat voedsel bederf-insluitend pasteurisasie- en bewaringsgeriewe, droogtoerusting, klimaatbeheerde opbergingseenhede, vervoerinfrastruktuur en chemikalieë wat ontwerp is om rak uit te brei- lewe.

"Dit alles het ironies moontlik bygedra tot die oorvloed van kornusse wat 'n kultuur bevorder het waarin ontsaglike vlakke van 'doelbewuste' voedselafval nou aanvaar of selfs geïnstitusionaliseer word", skryf Stuart in sy hoofstuk, "Post-Harvest Losses: A Neglected Field. ” "Om kosmeties 'onvolmaakte' produkte op plase weg te gooi, eetbare vis op see weg te gooi, voorraad in supermarkte te bestel en te veel kos in die huis te koop of te kook, is alles voorbeelde van nalatige nalatigheid teenoor voedsel."

Nourishing the Planet-navorsers het na 25 lande regoor Afrika suid van die Sahara gereis, met 350 boeregroepe, NRO's, regeringsagentskappe en wetenskaplikes. "Hierdie verlies is skokkend, aangesien baie kenners meen dat die wêreld in die volgende halfeeu voedselproduksie moet verdubbel namate mense meer vleis eet en gewoonlik beter eet," sê Danielle Nierenberg, projekdirekteur van Nourishing the Planet. "Dit sal sinvol wees om te belê in die benutting van wat reeds geproduseer word."

"Die mensdom nader - en op sommige plekke - die perke van moontlike landbougrond en watervoorsiening wat vir die boerdery gebruik kan word,", sê Robert Engelman, uitvoerende direkteur van Worldwatch Institute. 'Ons het reeds 'n styging in voedselpryse en die vroeë gevolge van klimaatsverandering wat deur mense veroorsaak word op voedselproduksie. Ons kan nie bekostig om eenvoudige, goedkoop regstellings om voedselverspilling te verminder, oor die hoof te sien nie. ”

Nourishing the Planet bied die volgende drie goedkoop benaderings wat baie kan bydra tot die maksimum benutting van die oorvloed wat ons voedselstelsel reeds produseer. Innovasies in beide die ontwikkelende en geïndustrialiseerde wêrelde sluit in:

  • Kry oorskotte vir diegene wat dit nodig het.Terwyl berge kos elke dag in die stede van ryk lande uitgegooi word, sukkel sommige van die armste burgers steeds om hul volgende maaltyd uit te vind. Feeding America koördineer 'n landwye netwerk van voedselbanke wat skenkings van kruideniersware -kettings ontvang. Die Harry Chapin Food Bank in Florida, een van Feeding America se vennote, het in 2010 5,2 miljoen kilogram voedsel versprei. In New York versamel City Harvest jaarliks ​​sowat 12,7 miljoen kilogram oortollige voedsel uit restaurante, kruideniers, korporatiewe kafeteria's, vervaardigers en plase. en lewer dit aan byna 600 voedselprogramme in New York. London Street FoodBank gebruik eweneens vrywilligers om ongebruikte voedsel by die besighede in Londen te versamel en by voedselbanke in die stad te bring.
  • Die bewusmaking van verbruikers en die vermindering van afval na stortingsterreine. Diegene wat dit maklik kan bekostig om kos te koop - en dit weg te gooi - oorweeg selde hoeveel hulle weggooi of vind alternatiewe om ongewenste voedsel na die stortingsterrein te stuur. In 2010 word San Francisco egter die eerste stad wat wetgewing aanvaar wat vereis dat alle huishoudings herwinning en kompos van vullis moet skei. Deur inwoners te vra om hul voedselafval te skei, word 'n nuwe era van bewustheid deur die inisiatief bevorder. Voedingsryke kompos wat deur die munisipale program geskep word, word beskikbaar gestel aan organiese boere en wynprodusente in die omgewing, wat help om hulpbronverbruik in die landbou te verminder. Die webwerf Love Food Hate Waste-'n bewusmakingsveldtog van die in die VK gebaseerde organisasie Wrap-bied aanlynresepte vir die gebruik van oorskiet, asook wenke en advies om persoonlike voedselverspilling te verminder.
  • Verbetering van berging en verwerking vir kleinskaalse boere in ontwikkelende lande. By gebrek aan duur graanwinkels en verwerkingsfasiliteite in die Westerse styl, kan kleinboere 'n verskeidenheid maatreëls tref om skade aan hul oeste te voorkom. In Pakistan het die Verenigde Nasies 9 persent van die boere gehelp om hul opbergingsverliese tot 70 persent te verminder deur eenvoudig jutesakke en modderkonstruksies te vervang deur houers van metaalgraan. En die Purdue-universiteit help gemeenskappe op die platteland van Niger om die hele jaar deur koei-ertevoorrade te onderhou deur goedkoop, hermeties verseëlde plastieksakke beskikbaar te stel deur middel van die Purdue Improved Cowpea Storage (PICS) -program. Nog 'n innoverende projek gebruik sonenergie om mango's elke jaar na die oes te droog, meer as 100,000 ton van die vrugte word sleg voordat dit die mark in Wes -Afrika bereik.

Om u eie kopie van State of the World 2011: Innovasies wat die planeet voed, klik HIER. En om die 'trailer' van een minuut te kyk, klik HIER.


Vermindering van voedselverspilling: maak die meeste gebruik van ons oorvloed

Volgens verbysterende nuwe statistieke van die Verenigde Nasies se Voedsel- en Landbou-organisasie (FAO) gaan ongeveer 'n derde van die voedsel wat wêreldwyd vir menslike gebruik geproduseer word, verlore of vermors, wat ongeveer 1,3 miljard ton per jaar beloop. In die ontwikkelende wêreld vind meer as 40 persent van voedselverliese plaas ná oes - terwyl dit geberg of vervoer word, en tydens verwerking en verpakking. In geïndustrialiseerde lande vind meer as 40 persent van die verliese plaas as gevolg van kleinhandelaars en verbruikers wat ongewenste, maar dikwels heeltemal eetbare voedsel weggooi.

Die vermindering van die hoeveelheid voedsel wat ons mors, kan help om wêreldwye honger te verlig en die omgewing te beskerm. (Foto krediet: Bernard Pollack) In 'n tyd waarin die grond, water en energiehulpbronne wat nodig is om 'n wêreldwye bevolking van 6,9 miljard te voed, toenemend beperk word - en wanneer minstens 1 miljard mense chronies honger bly - beteken voedselverlies 'n vermorsing van die hulpbronne en 'n gebrek aan voedsel. stelsel om in die behoeftes van die armes te voorsien. Die World Watch Institute se Nourishing the Planet -projek beklemtoon maniere om die meeste uit die voedsel wat geproduseer word, te benut en om meer voedsel beskikbaar te stel aan diegene wat dit die nodigste het.

Volgens Tristram Stuart, 'n bydraende skrywer van Worldwatch's State of the World 2011: Innovasies wat die planeet voed berig word daar jaarliks ​​ongeveer 150 miljoen ton graan verlore in lae-inkomste lande, ses keer die hoeveelheid wat nodig is om in die behoeftes van al die honger mense in die ontwikkelende wêreld te voorsien. Intussen vermors geïndustrialiseerde lande jaarliks ​​ongeveer 222 miljoen ton perfek goeie kos, 'n hoeveelheid wat byna gelykstaande is aan die 230 miljoen ton wat Afrika suid van die Sahara in 'n jaar produseer. Anders as boere in baie ontwikkelende lande, het landboubesighede in industriële lande egter talle gereedskap tot hul beskikking om te voorkom dat voedsel bederf-insluitend pasteurisasie- en bewaringsgeriewe, droogtoerusting, klimaatbeheerde opbergingseenhede, vervoerinfrastruktuur en chemikalieë wat ontwerp is om rak uit te brei- lewe.

'Dit alles het ironies genoeg bygedra tot die oorvloed van kornusse wat 'n kultuur bevorder het waarin ontsaglike vlakke van' doelbewuste 'voedselafval nou aanvaar of selfs geïnstitusionaliseer word,' skryf Stuart in sy hoofstuk, 'Post-Harvest Losses: A Neglected Field. ” "Om kosmeties 'onvolmaakte' produkte op plase weg te gooi, eetbare vis op see weg te gooi, voorraad in supermarkte te bestel en te veel kos in die huis te koop of te kook, is alles voorbeelde van nalatige nalatigheid teenoor voedsel."

Nourishing the Planet-navorsers het na 25 lande regoor Afrika suid van die Sahara gereis, met 350 boeregroepe, NRO's, regeringsagentskappe en wetenskaplikes. "Hierdie verlies is skokkend aangesien baie kenners meen dat die wêreld in die volgende halfeeu voedselproduksie moet verdubbel namate mense meer vleis eet en gewoonlik beter eet," sê Danielle Nierenberg, projekdirekteur van Nourishing the Planet. "Dit sal sinvol wees om te belê in die benutting van wat reeds geproduseer word."

"Die mensdom nader - en op sommige plekke - die perke van moontlike landbougrond en watervoorsiening wat vir die boerdery gebruik kan word,", sê Robert Engelman, uitvoerende direkteur van Worldwatch Institute. 'Ons het reeds 'n styging in voedselpryse en die vroeë gevolge van klimaatsverandering wat deur mense veroorsaak word op voedselproduksie. Ons kan nie bekostig om eenvoudige, goedkoop regstellings om voedselverspilling te verminder, oor die hoof te sien nie. ”

Nourishing the Planet bied die volgende drie goedkoop benaderings wat baie kan bydra tot die maksimum benutting van die oorvloed wat ons voedselstelsel reeds produseer. Innovasies in beide die ontwikkelende en geïndustrialiseerde wêrelde sluit in:

  • Kry oorskotte vir diegene wat dit nodig het.Terwyl berge kos elke dag in die stede van ryk lande uitgegooi word, sukkel sommige van die armste burgers steeds om hul volgende maaltyd uit te vind. Feeding America koördineer 'n landwye netwerk van voedselbanke wat skenkings van kruideniersware -kettings ontvang. Die Harry Chapin Food Bank in Florida, een van Feeding America se vennote, het in 2010 5,2 miljoen kilogram voedsel versprei. In New York versamel City Harvest jaarliks ​​sowat 12,7 miljoen kilogram oortollige voedsel uit restaurante, kruideniers, korporatiewe kafeteria's, vervaardigers en plase. en lewer dit aan byna 600 voedselprogramme in New York. London Street FoodBank gebruik eweneens vrywilligers om ongebruikte voedsel by die besighede in Londen te versamel en by voedselbanke in die stad te bring.
  • Die bewusmaking van verbruikers en die vermindering van afval na stortingsterreine. Diegene wat dit maklik kan bekostig om kos te koop - en dit weg te gooi - oorweeg selde hoeveel hulle weggooi of vind alternatiewe om ongewenste voedsel na die stortingsterrein te stuur. In 2010, however, San Francisco became the first city to pass legislation requiring all households to separate both recycling and compost from garbage. By asking residents to separate their food waste, a new era of awareness is being fostered by the initiative. Nutrient-rich compost created by the municipal program is made available to area organic farmers and wine producers, helping to reduce resource consumption in agriculture. The Love Food Hate Waste website—an awareness campaign of the U.K.-based organization Wrap—provides online recipes for using leftovers as well as tips and advice for reducing personal food waste.
  • Improving storage and processing for small-scale farmers in developing countries. In the absence of expensive, Western-style grain stores and processing facilities, smallholders can undertake a variety of measures to prevent damage to their harvests. In Pakistan, the United Nations helped 9 percent of farmers cut their storage losses up to 70 percent by simply replacing jute bags and mud constructions with metal grain storage containers. And Purdue University is helping communities in rural Niger maintain year-round cow pea supplies by making low-cost, hermetically sealed plastic bags available through the Purdue Improved Cowpea Storage (PICS) program. Another innovative project uses solar energy to dry mangoes after harvest each year, more than 100,000 tons of the fruit go bad before reaching the market in western Africa.

To purchase your own copy of State of the World 2011: Innovations that Nourish the Planet, please click HERE. And to watch the one minute book trailer, click HERE.


Reducing food waste: Making the most of our abundance

According to staggering new statistics from the United Nations Food and Agriculture Organization (FAO), roughly one-third of the food produced worldwide for human consumption is lost or wasted, amounting to some 1.3 billion tons per year. In the developing world, over 40 percent of food losses occur after harvest—while being stored or transported, and during processing and packing. In industrialized countries, more than 40 percent of losses occur as a result of retailers and consumers discarding unwanted but often perfectly edible food.

Reducing the amount of food we waste can help alleviate global hunger and protect the environment. (Photo credit: Bernard Pollack) At a time when the land, water, and energy resources necessary to feed a global population of 6.9 billion are increasingly limited—and when at least 1 billion people remain chronically hungry—food losses mean a waste of those resources and a failure of our food system to meet the needs of the poor. The Worldwatch Institute’s Nourishing the Planet project is highlighting ways to make the most of the food that is produced and to make more food available to those who need it most.

According to Tristram Stuart, a contributing author of Worldwatch’s State of the World 2011: Innovations that Nourish the Planet report, some 150 million tons of grains are lost annually in low-income countries, six times the amount needed to meet the needs of all the hungry people in the developing world. Meanwhile, industrialized countries waste some 222 million tons of perfectly good food annually, a quantity nearly equivalent to the 230 million tons that sub-Saharan Africa produces in a year. Unlike farmers in many developing countries, however, agribusinesses in industrial countries have numerous tools at their disposal to prevent food from spoiling—including pasteurization and preservation facilities, drying equipment, climate-controlled storage units, transport infrastructure, and chemicals designed to expand shelf-life.

“All this may ironically have contributed to the cornucopian abundance that has fostered a culture in which staggering levels of ‘deliberate’ food waste are now accepted or even institutionalized,” writes Stuart in his chapter, “Post-Harvest Losses: A Neglected Field.” “Throwing away cosmetically ‘imperfect’ produce on farms, discarding edible fish at sea, over-ordering stock for supermarkets, and purchasing or cooking too much food in the home, are all examples of profligate negligence toward food.”

Nourishing the Planet researchers traveled to 25 countries across sub-Saharan Africa, meeting with 350 farmers’ groups, NGOs, government agencies, and scientists. “This amount of loss is shocking considering that many experts estimate that the world will need to double food production in the next half-century as people eat more meat and generally eat better,” says Danielle Nierenberg, Nourishing the Planet project director. “It would make good sense to invest in making better use of what is already produced.”

“Humanity is approaching — and in some places exceeding — the limits of potential farmland and water supplies that can be used for farming,” notes Worldwatch Institute Executive Director Robert Engelman. “We’re already facing food price spikes and the early impacts of human-caused climate change on food production. We can’t afford to overlook simple, low-cost fixes to reduce food waste.”

Nourishing the Planet offers the following three low-cost approaches that can go a long way toward making the most of the abundance that our food system already produces. Innovations in both the developing and industrialized worlds include:

  • Getting surpluses to those who need it.As mountains of food are thrown out every day in the cities of rich countries, some of the poorest citizens still struggle to figure out their next meal. Feeding America coordinates a nationwide network of food banks that receive donations from grocery chains. Florida’s Harry Chapin Food Bank, one of Feeding America’s partners, distributed 5.2 million kilograms of food in 2010. In New York City, City Harvest collects some 12.7 million kilograms of excess food each year from restaurants, grocers, corporate cafeterias, manufacturers, and farms and delivers it to nearly 600 New York City food programs. Similarly, London Street FoodBank utilizes volunteers to collect unused food items from London businesses and get them to food banks around the city.
  • Raising consumer awareness and reducing waste to landfills. Those who can easily afford to buy food—and throw it away—rarely consider how much they discard or find alternatives to sending unwanted food to the landfill. In 2010, however, San Francisco became the first city to pass legislation requiring all households to separate both recycling and compost from garbage. By asking residents to separate their food waste, a new era of awareness is being fostered by the initiative. Nutrient-rich compost created by the municipal program is made available to area organic farmers and wine producers, helping to reduce resource consumption in agriculture. The Love Food Hate Waste website—an awareness campaign of the U.K.-based organization Wrap—provides online recipes for using leftovers as well as tips and advice for reducing personal food waste.
  • Improving storage and processing for small-scale farmers in developing countries. In the absence of expensive, Western-style grain stores and processing facilities, smallholders can undertake a variety of measures to prevent damage to their harvests. In Pakistan, the United Nations helped 9 percent of farmers cut their storage losses up to 70 percent by simply replacing jute bags and mud constructions with metal grain storage containers. And Purdue University is helping communities in rural Niger maintain year-round cow pea supplies by making low-cost, hermetically sealed plastic bags available through the Purdue Improved Cowpea Storage (PICS) program. Another innovative project uses solar energy to dry mangoes after harvest each year, more than 100,000 tons of the fruit go bad before reaching the market in western Africa.

To purchase your own copy of State of the World 2011: Innovations that Nourish the Planet, please click HERE. And to watch the one minute book trailer, click HERE.


Reducing food waste: Making the most of our abundance

According to staggering new statistics from the United Nations Food and Agriculture Organization (FAO), roughly one-third of the food produced worldwide for human consumption is lost or wasted, amounting to some 1.3 billion tons per year. In the developing world, over 40 percent of food losses occur after harvest—while being stored or transported, and during processing and packing. In industrialized countries, more than 40 percent of losses occur as a result of retailers and consumers discarding unwanted but often perfectly edible food.

Reducing the amount of food we waste can help alleviate global hunger and protect the environment. (Photo credit: Bernard Pollack) At a time when the land, water, and energy resources necessary to feed a global population of 6.9 billion are increasingly limited—and when at least 1 billion people remain chronically hungry—food losses mean a waste of those resources and a failure of our food system to meet the needs of the poor. The Worldwatch Institute’s Nourishing the Planet project is highlighting ways to make the most of the food that is produced and to make more food available to those who need it most.

According to Tristram Stuart, a contributing author of Worldwatch’s State of the World 2011: Innovations that Nourish the Planet report, some 150 million tons of grains are lost annually in low-income countries, six times the amount needed to meet the needs of all the hungry people in the developing world. Meanwhile, industrialized countries waste some 222 million tons of perfectly good food annually, a quantity nearly equivalent to the 230 million tons that sub-Saharan Africa produces in a year. Unlike farmers in many developing countries, however, agribusinesses in industrial countries have numerous tools at their disposal to prevent food from spoiling—including pasteurization and preservation facilities, drying equipment, climate-controlled storage units, transport infrastructure, and chemicals designed to expand shelf-life.

“All this may ironically have contributed to the cornucopian abundance that has fostered a culture in which staggering levels of ‘deliberate’ food waste are now accepted or even institutionalized,” writes Stuart in his chapter, “Post-Harvest Losses: A Neglected Field.” “Throwing away cosmetically ‘imperfect’ produce on farms, discarding edible fish at sea, over-ordering stock for supermarkets, and purchasing or cooking too much food in the home, are all examples of profligate negligence toward food.”

Nourishing the Planet researchers traveled to 25 countries across sub-Saharan Africa, meeting with 350 farmers’ groups, NGOs, government agencies, and scientists. “This amount of loss is shocking considering that many experts estimate that the world will need to double food production in the next half-century as people eat more meat and generally eat better,” says Danielle Nierenberg, Nourishing the Planet project director. “It would make good sense to invest in making better use of what is already produced.”

“Humanity is approaching — and in some places exceeding — the limits of potential farmland and water supplies that can be used for farming,” notes Worldwatch Institute Executive Director Robert Engelman. “We’re already facing food price spikes and the early impacts of human-caused climate change on food production. We can’t afford to overlook simple, low-cost fixes to reduce food waste.”

Nourishing the Planet offers the following three low-cost approaches that can go a long way toward making the most of the abundance that our food system already produces. Innovations in both the developing and industrialized worlds include:

  • Getting surpluses to those who need it.As mountains of food are thrown out every day in the cities of rich countries, some of the poorest citizens still struggle to figure out their next meal. Feeding America coordinates a nationwide network of food banks that receive donations from grocery chains. Florida’s Harry Chapin Food Bank, one of Feeding America’s partners, distributed 5.2 million kilograms of food in 2010. In New York City, City Harvest collects some 12.7 million kilograms of excess food each year from restaurants, grocers, corporate cafeterias, manufacturers, and farms and delivers it to nearly 600 New York City food programs. Similarly, London Street FoodBank utilizes volunteers to collect unused food items from London businesses and get them to food banks around the city.
  • Raising consumer awareness and reducing waste to landfills. Those who can easily afford to buy food—and throw it away—rarely consider how much they discard or find alternatives to sending unwanted food to the landfill. In 2010, however, San Francisco became the first city to pass legislation requiring all households to separate both recycling and compost from garbage. By asking residents to separate their food waste, a new era of awareness is being fostered by the initiative. Nutrient-rich compost created by the municipal program is made available to area organic farmers and wine producers, helping to reduce resource consumption in agriculture. The Love Food Hate Waste website—an awareness campaign of the U.K.-based organization Wrap—provides online recipes for using leftovers as well as tips and advice for reducing personal food waste.
  • Improving storage and processing for small-scale farmers in developing countries. In the absence of expensive, Western-style grain stores and processing facilities, smallholders can undertake a variety of measures to prevent damage to their harvests. In Pakistan, the United Nations helped 9 percent of farmers cut their storage losses up to 70 percent by simply replacing jute bags and mud constructions with metal grain storage containers. And Purdue University is helping communities in rural Niger maintain year-round cow pea supplies by making low-cost, hermetically sealed plastic bags available through the Purdue Improved Cowpea Storage (PICS) program. Another innovative project uses solar energy to dry mangoes after harvest each year, more than 100,000 tons of the fruit go bad before reaching the market in western Africa.

To purchase your own copy of State of the World 2011: Innovations that Nourish the Planet, please click HERE. And to watch the one minute book trailer, click HERE.


Reducing food waste: Making the most of our abundance

According to staggering new statistics from the United Nations Food and Agriculture Organization (FAO), roughly one-third of the food produced worldwide for human consumption is lost or wasted, amounting to some 1.3 billion tons per year. In the developing world, over 40 percent of food losses occur after harvest—while being stored or transported, and during processing and packing. In industrialized countries, more than 40 percent of losses occur as a result of retailers and consumers discarding unwanted but often perfectly edible food.

Reducing the amount of food we waste can help alleviate global hunger and protect the environment. (Photo credit: Bernard Pollack) At a time when the land, water, and energy resources necessary to feed a global population of 6.9 billion are increasingly limited—and when at least 1 billion people remain chronically hungry—food losses mean a waste of those resources and a failure of our food system to meet the needs of the poor. The Worldwatch Institute’s Nourishing the Planet project is highlighting ways to make the most of the food that is produced and to make more food available to those who need it most.

According to Tristram Stuart, a contributing author of Worldwatch’s State of the World 2011: Innovations that Nourish the Planet report, some 150 million tons of grains are lost annually in low-income countries, six times the amount needed to meet the needs of all the hungry people in the developing world. Meanwhile, industrialized countries waste some 222 million tons of perfectly good food annually, a quantity nearly equivalent to the 230 million tons that sub-Saharan Africa produces in a year. Unlike farmers in many developing countries, however, agribusinesses in industrial countries have numerous tools at their disposal to prevent food from spoiling—including pasteurization and preservation facilities, drying equipment, climate-controlled storage units, transport infrastructure, and chemicals designed to expand shelf-life.

“All this may ironically have contributed to the cornucopian abundance that has fostered a culture in which staggering levels of ‘deliberate’ food waste are now accepted or even institutionalized,” writes Stuart in his chapter, “Post-Harvest Losses: A Neglected Field.” “Throwing away cosmetically ‘imperfect’ produce on farms, discarding edible fish at sea, over-ordering stock for supermarkets, and purchasing or cooking too much food in the home, are all examples of profligate negligence toward food.”

Nourishing the Planet researchers traveled to 25 countries across sub-Saharan Africa, meeting with 350 farmers’ groups, NGOs, government agencies, and scientists. “This amount of loss is shocking considering that many experts estimate that the world will need to double food production in the next half-century as people eat more meat and generally eat better,” says Danielle Nierenberg, Nourishing the Planet project director. “It would make good sense to invest in making better use of what is already produced.”

“Humanity is approaching — and in some places exceeding — the limits of potential farmland and water supplies that can be used for farming,” notes Worldwatch Institute Executive Director Robert Engelman. “We’re already facing food price spikes and the early impacts of human-caused climate change on food production. We can’t afford to overlook simple, low-cost fixes to reduce food waste.”

Nourishing the Planet offers the following three low-cost approaches that can go a long way toward making the most of the abundance that our food system already produces. Innovations in both the developing and industrialized worlds include:

  • Getting surpluses to those who need it.As mountains of food are thrown out every day in the cities of rich countries, some of the poorest citizens still struggle to figure out their next meal. Feeding America coordinates a nationwide network of food banks that receive donations from grocery chains. Florida’s Harry Chapin Food Bank, one of Feeding America’s partners, distributed 5.2 million kilograms of food in 2010. In New York City, City Harvest collects some 12.7 million kilograms of excess food each year from restaurants, grocers, corporate cafeterias, manufacturers, and farms and delivers it to nearly 600 New York City food programs. Similarly, London Street FoodBank utilizes volunteers to collect unused food items from London businesses and get them to food banks around the city.
  • Raising consumer awareness and reducing waste to landfills. Those who can easily afford to buy food—and throw it away—rarely consider how much they discard or find alternatives to sending unwanted food to the landfill. In 2010, however, San Francisco became the first city to pass legislation requiring all households to separate both recycling and compost from garbage. By asking residents to separate their food waste, a new era of awareness is being fostered by the initiative. Nutrient-rich compost created by the municipal program is made available to area organic farmers and wine producers, helping to reduce resource consumption in agriculture. The Love Food Hate Waste website—an awareness campaign of the U.K.-based organization Wrap—provides online recipes for using leftovers as well as tips and advice for reducing personal food waste.
  • Improving storage and processing for small-scale farmers in developing countries. In the absence of expensive, Western-style grain stores and processing facilities, smallholders can undertake a variety of measures to prevent damage to their harvests. In Pakistan, the United Nations helped 9 percent of farmers cut their storage losses up to 70 percent by simply replacing jute bags and mud constructions with metal grain storage containers. And Purdue University is helping communities in rural Niger maintain year-round cow pea supplies by making low-cost, hermetically sealed plastic bags available through the Purdue Improved Cowpea Storage (PICS) program. Another innovative project uses solar energy to dry mangoes after harvest each year, more than 100,000 tons of the fruit go bad before reaching the market in western Africa.

To purchase your own copy of State of the World 2011: Innovations that Nourish the Planet, please click HERE. And to watch the one minute book trailer, click HERE.


Reducing food waste: Making the most of our abundance

According to staggering new statistics from the United Nations Food and Agriculture Organization (FAO), roughly one-third of the food produced worldwide for human consumption is lost or wasted, amounting to some 1.3 billion tons per year. In the developing world, over 40 percent of food losses occur after harvest—while being stored or transported, and during processing and packing. In industrialized countries, more than 40 percent of losses occur as a result of retailers and consumers discarding unwanted but often perfectly edible food.

Reducing the amount of food we waste can help alleviate global hunger and protect the environment. (Photo credit: Bernard Pollack) At a time when the land, water, and energy resources necessary to feed a global population of 6.9 billion are increasingly limited—and when at least 1 billion people remain chronically hungry—food losses mean a waste of those resources and a failure of our food system to meet the needs of the poor. The Worldwatch Institute’s Nourishing the Planet project is highlighting ways to make the most of the food that is produced and to make more food available to those who need it most.

According to Tristram Stuart, a contributing author of Worldwatch’s State of the World 2011: Innovations that Nourish the Planet report, some 150 million tons of grains are lost annually in low-income countries, six times the amount needed to meet the needs of all the hungry people in the developing world. Meanwhile, industrialized countries waste some 222 million tons of perfectly good food annually, a quantity nearly equivalent to the 230 million tons that sub-Saharan Africa produces in a year. Unlike farmers in many developing countries, however, agribusinesses in industrial countries have numerous tools at their disposal to prevent food from spoiling—including pasteurization and preservation facilities, drying equipment, climate-controlled storage units, transport infrastructure, and chemicals designed to expand shelf-life.

“All this may ironically have contributed to the cornucopian abundance that has fostered a culture in which staggering levels of ‘deliberate’ food waste are now accepted or even institutionalized,” writes Stuart in his chapter, “Post-Harvest Losses: A Neglected Field.” “Throwing away cosmetically ‘imperfect’ produce on farms, discarding edible fish at sea, over-ordering stock for supermarkets, and purchasing or cooking too much food in the home, are all examples of profligate negligence toward food.”

Nourishing the Planet researchers traveled to 25 countries across sub-Saharan Africa, meeting with 350 farmers’ groups, NGOs, government agencies, and scientists. “This amount of loss is shocking considering that many experts estimate that the world will need to double food production in the next half-century as people eat more meat and generally eat better,” says Danielle Nierenberg, Nourishing the Planet project director. “It would make good sense to invest in making better use of what is already produced.”

“Humanity is approaching — and in some places exceeding — the limits of potential farmland and water supplies that can be used for farming,” notes Worldwatch Institute Executive Director Robert Engelman. “We’re already facing food price spikes and the early impacts of human-caused climate change on food production. We can’t afford to overlook simple, low-cost fixes to reduce food waste.”

Nourishing the Planet offers the following three low-cost approaches that can go a long way toward making the most of the abundance that our food system already produces. Innovations in both the developing and industrialized worlds include:

  • Getting surpluses to those who need it.As mountains of food are thrown out every day in the cities of rich countries, some of the poorest citizens still struggle to figure out their next meal. Feeding America coordinates a nationwide network of food banks that receive donations from grocery chains. Florida’s Harry Chapin Food Bank, one of Feeding America’s partners, distributed 5.2 million kilograms of food in 2010. In New York City, City Harvest collects some 12.7 million kilograms of excess food each year from restaurants, grocers, corporate cafeterias, manufacturers, and farms and delivers it to nearly 600 New York City food programs. Similarly, London Street FoodBank utilizes volunteers to collect unused food items from London businesses and get them to food banks around the city.
  • Raising consumer awareness and reducing waste to landfills. Those who can easily afford to buy food—and throw it away—rarely consider how much they discard or find alternatives to sending unwanted food to the landfill. In 2010, however, San Francisco became the first city to pass legislation requiring all households to separate both recycling and compost from garbage. By asking residents to separate their food waste, a new era of awareness is being fostered by the initiative. Nutrient-rich compost created by the municipal program is made available to area organic farmers and wine producers, helping to reduce resource consumption in agriculture. The Love Food Hate Waste website—an awareness campaign of the U.K.-based organization Wrap—provides online recipes for using leftovers as well as tips and advice for reducing personal food waste.
  • Improving storage and processing for small-scale farmers in developing countries. In the absence of expensive, Western-style grain stores and processing facilities, smallholders can undertake a variety of measures to prevent damage to their harvests. In Pakistan, the United Nations helped 9 percent of farmers cut their storage losses up to 70 percent by simply replacing jute bags and mud constructions with metal grain storage containers. And Purdue University is helping communities in rural Niger maintain year-round cow pea supplies by making low-cost, hermetically sealed plastic bags available through the Purdue Improved Cowpea Storage (PICS) program. Another innovative project uses solar energy to dry mangoes after harvest each year, more than 100,000 tons of the fruit go bad before reaching the market in western Africa.

To purchase your own copy of State of the World 2011: Innovations that Nourish the Planet, please click HERE. And to watch the one minute book trailer, click HERE.


Reducing food waste: Making the most of our abundance

According to staggering new statistics from the United Nations Food and Agriculture Organization (FAO), roughly one-third of the food produced worldwide for human consumption is lost or wasted, amounting to some 1.3 billion tons per year. In the developing world, over 40 percent of food losses occur after harvest—while being stored or transported, and during processing and packing. In industrialized countries, more than 40 percent of losses occur as a result of retailers and consumers discarding unwanted but often perfectly edible food.

Reducing the amount of food we waste can help alleviate global hunger and protect the environment. (Photo credit: Bernard Pollack) At a time when the land, water, and energy resources necessary to feed a global population of 6.9 billion are increasingly limited—and when at least 1 billion people remain chronically hungry—food losses mean a waste of those resources and a failure of our food system to meet the needs of the poor. The Worldwatch Institute’s Nourishing the Planet project is highlighting ways to make the most of the food that is produced and to make more food available to those who need it most.

According to Tristram Stuart, a contributing author of Worldwatch’s State of the World 2011: Innovations that Nourish the Planet report, some 150 million tons of grains are lost annually in low-income countries, six times the amount needed to meet the needs of all the hungry people in the developing world. Meanwhile, industrialized countries waste some 222 million tons of perfectly good food annually, a quantity nearly equivalent to the 230 million tons that sub-Saharan Africa produces in a year. Unlike farmers in many developing countries, however, agribusinesses in industrial countries have numerous tools at their disposal to prevent food from spoiling—including pasteurization and preservation facilities, drying equipment, climate-controlled storage units, transport infrastructure, and chemicals designed to expand shelf-life.

“All this may ironically have contributed to the cornucopian abundance that has fostered a culture in which staggering levels of ‘deliberate’ food waste are now accepted or even institutionalized,” writes Stuart in his chapter, “Post-Harvest Losses: A Neglected Field.” “Throwing away cosmetically ‘imperfect’ produce on farms, discarding edible fish at sea, over-ordering stock for supermarkets, and purchasing or cooking too much food in the home, are all examples of profligate negligence toward food.”

Nourishing the Planet researchers traveled to 25 countries across sub-Saharan Africa, meeting with 350 farmers’ groups, NGOs, government agencies, and scientists. “This amount of loss is shocking considering that many experts estimate that the world will need to double food production in the next half-century as people eat more meat and generally eat better,” says Danielle Nierenberg, Nourishing the Planet project director. “It would make good sense to invest in making better use of what is already produced.”

“Humanity is approaching — and in some places exceeding — the limits of potential farmland and water supplies that can be used for farming,” notes Worldwatch Institute Executive Director Robert Engelman. “We’re already facing food price spikes and the early impacts of human-caused climate change on food production. We can’t afford to overlook simple, low-cost fixes to reduce food waste.”

Nourishing the Planet offers the following three low-cost approaches that can go a long way toward making the most of the abundance that our food system already produces. Innovations in both the developing and industrialized worlds include:

  • Getting surpluses to those who need it.As mountains of food are thrown out every day in the cities of rich countries, some of the poorest citizens still struggle to figure out their next meal. Feeding America coordinates a nationwide network of food banks that receive donations from grocery chains. Florida’s Harry Chapin Food Bank, one of Feeding America’s partners, distributed 5.2 million kilograms of food in 2010. In New York City, City Harvest collects some 12.7 million kilograms of excess food each year from restaurants, grocers, corporate cafeterias, manufacturers, and farms and delivers it to nearly 600 New York City food programs. Similarly, London Street FoodBank utilizes volunteers to collect unused food items from London businesses and get them to food banks around the city.
  • Raising consumer awareness and reducing waste to landfills. Those who can easily afford to buy food—and throw it away—rarely consider how much they discard or find alternatives to sending unwanted food to the landfill. In 2010, however, San Francisco became the first city to pass legislation requiring all households to separate both recycling and compost from garbage. By asking residents to separate their food waste, a new era of awareness is being fostered by the initiative. Nutrient-rich compost created by the municipal program is made available to area organic farmers and wine producers, helping to reduce resource consumption in agriculture. The Love Food Hate Waste website—an awareness campaign of the U.K.-based organization Wrap—provides online recipes for using leftovers as well as tips and advice for reducing personal food waste.
  • Improving storage and processing for small-scale farmers in developing countries. In the absence of expensive, Western-style grain stores and processing facilities, smallholders can undertake a variety of measures to prevent damage to their harvests. In Pakistan, the United Nations helped 9 percent of farmers cut their storage losses up to 70 percent by simply replacing jute bags and mud constructions with metal grain storage containers. And Purdue University is helping communities in rural Niger maintain year-round cow pea supplies by making low-cost, hermetically sealed plastic bags available through the Purdue Improved Cowpea Storage (PICS) program. Another innovative project uses solar energy to dry mangoes after harvest each year, more than 100,000 tons of the fruit go bad before reaching the market in western Africa.

To purchase your own copy of State of the World 2011: Innovations that Nourish the Planet, please click HERE. And to watch the one minute book trailer, click HERE.


Kyk die video: Roblox NEC: Railfanning the N W and 7 lines!


Kommentaar:

  1. Kealan

    die koelste!)

  2. Rasmus

    het dit nie die analoë nie?

  3. Curtiss

    damn, my pannekoek sal nie werk nie! (

  4. Ghassan

    Ek glo dat u 'n fout maak. Ek kan my posisie verdedig. E -pos my by PM, ons sal praat.

  5. Mikree

    Ek vind dat jy nie reg is nie. Ek is seker. Ek nooi jou uit om te bespreek. Skryf in PM, ons sal kommunikeer.



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