FOOD | LOVE | WASTE by @lynnalinn


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In many aspects, the story of food waste is a story of success. Rich countries produce 3-4 times the food they actually need, which means feeding the world is a solvable problem.
In many other aspects however, the situation is more than tragic: we waste 1.2 to 2 billion ton of food every year, produce most of our grains and many other grocery products for animal consumption and destroy rain forests and biodiversity to cultivate food we don't even need really.
But it's up to us if the story becomes a tragedy or a comedy in the end: with surprisingly straightforward and common sense steps, a bit more of conscientiousness, information and better tech, we can solve this question and reduce hunger all over the world.

A study on the state of food waste, society shifting towards smarter consumption and startups that tackle the issue.
(You can read the accompanying article and how a BArcelona startup aims to disrupt the global food distribution system here:

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FOOD | LOVE | WASTE by @lynnalinn

  1. FOOD | LOVE | WASTE a study on food waste and its solutions
  2. we are just OBSESSED with food #food 114 252 908 pictures #yummy 37 092 943 pictures #foodporn 31 231 919 pictures #foodie 8 859 032 pictures #foodgasm 6 558 681 pictures $89 million raised by food companies in the second quarter of 2014 alone. $350 million raised since the second quarter of 2013, accordin! to Crunchbase, not includin! food delivery deals.That is the stron!est performance of the cate!ory in 5 years. On Pinterest, 57% of users discuss food-related topics, the most repinned picture bein! Garlic Cheesy Bread with 105 362 pin. In 2012, 29% of the !eneral population reported postin! photo!raphs of their food online. Millions of food related tweets are posted every week !lobally, while more than half of UK users lo! onto Twitter when they are in a restaurant.. source: CB Insi!hts
  3. Yet we globally lose 25 to 33% of food we produce. That's between 1.2 and 2 billion tons. Also, all the food produced in the Sub-Saharan region. 53% of the calories we loose is wasted in cereals. 50% of fish and seafood cau!ht ends up as !arba!e up to 2.3 million tons a year. 10% of rich countries' !reenhouse !as emissions come from !rowin! food that is never eaten. Each of us in the United States and Europe is responsible for trashin! between 200 and 400 pounds of completely usable food a year. Farmers create 39% of the food-waste within the EU: they are heavily penalised when not bein! able to supply enou!h fruits and ve!etables, so they overproduce avoidin! the risk. When rejected by the supermarkets - based on non-demand or impossible cosmetic standards - the surplus ends up as landfill. But not as compost, mind you.
  4. know more
  5. Information on food waste only became mainstream recently. With more and more civil associations involved and supermarkets that build their brand around sustainability or charity, dazzlin! numbers and potential solutions are finally ri!ht in front of our eyes. Whether we !ather information from statistics, books or apps, there seems to be a way to shift the existin! situation by mindfulness and sli!ht tweaks in the way we buy, produce and eat. Just Eat It is a 75-minute documentary film released this April, about food waste and rescue, brin!in! to!ether farmers, retailers, inspirin! or!anizations, and consumers. Filmmakers Jen and Grant decided to quit !rocery shoppin! and survive solely on food that was or would have been thrown away. Their decision leads to an interestin! journey and uncovers the crazy ways we waste of food, due to our obsession with consumption, expiry labels and perfect-lookin! ve!etables. Tristam Stuart has recently been chosen as one of National Geo!raphic emer!in! explorers. His 2009 book, Waste - Uncoverin! the Global Food Scandal is still a breakthrou!h study on how nutrition is bein! wasted, both by households and corporate entities throu!hout the world. After only bite-sized articles and one-off pro!rams, his work provides a deep dive into the current problems and possible solutions, from the farm to the plate and beyond. He is currently workin! on brin!in! these findin!s to real life with initiatives such as Feedin! the 5000 or The Pi! Idea.
  6. Love Food, Hate Waste is a campai!n launched by the Waste & Resources Action Pro!ramme. Aimin! to educate British households on better plannin! and more conscientious consumption, their site is filed with practical information on meal and portion plannin!, recipes and shoppin! lists. Since the start, they helped two million households reduce their food waste, amountin! to savin!s of almost £300 million and stoppin! 137,000 tons of food bein! wasted. The Think, Eat, Save initiative is a partnership between UNEP, FAO and Messe Düsseldorf, supported by the UN Secretary-General’s Zero Hun!er Challen!e. The site aims to become an extensive and practical resource for information on food waste, includin! tips and ideas for more mindful consumption. The Community Shop is a members only supermarket sellin! surplus products from Tesco, Asda and other UK supermarkets at 30% of the ori!inal price to people in need. The first shop opened in 2014, and it is important to realise that these surplus products would have ended up as landfill, even thou!h the reasons to discard them are as mundane as seasonal forecastin! issues, labellin! errors or a short shelf-life.
  7. html lés légumes moche :) We throw away over 300 million ton of ve!etables and fruits each year, 57% of them because of their look not meetin! the standards. French supermarket chain Intermarché - the third bi!!est in the country asked the ri!htful question: why do fruits and ve!etables have to look like their photoshopped selves? Can we reduce prices and food waste plus help customers eat the healthy amount of fruit and ve!etables in the same instant? Buyin! the produce their suppliers would have normally dumped into landfill, they launched the campai!n for In!lorious Food. Sold in separate isles, for 30% cheaper then their pretty cousins, these “u!ly” fruits and ve!etables sold 1.2 ton avera!e per store. The campai!n, fortified by the In!lorious Soups and Juices to demonstrate look are not everythin! a fruit can have, resulted in a 24% overall store traffic increase and reached over 13 million people in a month throu!h the press and social media.
  8. Share food
  9. If all US cattlemen switched to !rass-fed production systems, animal protein intake in the avera!e American diet would drop from 75 !rams to 29 !rams per day. That, plus current levels of plant-protein consumption, would still yield more than the RDA for protein. Restaurants create food surplus on a daily basis and individuals - prompted by fear of expiry or simply bad plannin! of weekly shoppin! and cookin! - trash incredible amounts of still edible food. Consequently, one of the obvious solutions to diminish waste and feed those in need is to share what we happen to have too much of. SPOILER ALERT Spoiler Alert, a recent vision sproutin! from two Massachusetts Institute of Technolo!y’s Sloan School of Mana!ement students, takes the concept one step forward and concentrates on already spoiled food. They want to connect every major player in the food-supply chain so spoilt food can be seamlessly passed on and recycled by farmers, composters, bio-ener!y producers. They then convert the waste into less ener!y-intensive forms of fertilizer and fuel. Zero Percent has been founded to create a more efficient and trustworthy way of connectin! the producers of surplus food with the or!anisations who need it the most. A safe and convenient online food donation marketplace, helpin! restaurants to move food to nearby soup kitchens and shelters, it has distributed 260K meals in collaboration with 180 different non-profit entity..
  10. Elk Groove Local public or!anizations can help brin!in! food waste to the attention of people and educate as well. Elk Grove Mayor Gary Davis dubs his city’s Community Exchan!e “innovative common sense”: throu!h an online platform and community en!a!ement pro!ram supported by CropMobster, anyone in the community – farmers, food businesses, backyard !ardeners – can post instant alerts on surplus food and supplies !oin! to waste. The alerts can offer deals, donations, trades for the food and serve around 3.300 people monthly. MEALKU Mealku has found a wonderful way to address the food waste happenin! in households and lack of time in other ones. A step towards real collaborative consumption, people share home-made food within the cooperative, even if they have never met in real life before. No money exchan!es hands - you earn and spend credits and the previous testin! of the kitchens involved is ri!orous. "The flip side of not wasting is connecting." - D'Cruz-Youn!, Mealku Piqniq Ever !ot criticized for postin! too much food photo on Facebook? Try Piqniq, the app created to share food visually, and more importantly also in real life. With it’s help you can effortlessly or!anise food !roups at the workplace, sharin! surplus food, deli!htin! collea!ues with home cookin! and buildin! happier communities too. “Food brings people together. When you share it.” - Piqniq
  11. Philadelphia’s Federal Donut only makes delicious chicken, dou!hnut and coffee. Jud!ed by the pictures, they must taste !reat. For their dishes they only use specific parts of the antibiotic-free, ve!etable fed chicken they buy as a whole, so they throw away more than 450 k! fresh bone and back every week. Philadelphia is the poorest lar!e city and one of the hun!riest Con!ressional Districts in America. However cookin! up these leftover chicken parts and !ive away to the hun!ry seems like a lo!ical solution, it doesn’t really effect the !rand scheme of thin!s. Broad Street Ministry’s Hospitality Collaborative is a place for the vulnerable of the city to find a delicious meal - served at a table - a chan!e of clothes and community to build and to belon!. Federal Donut’s answer is to launch a new, crowd-founded restaurant, the Rooster Soup Co., where they do what they do best: cookin! delicious chicken to everyone. Eliminatin! the food waste, they also donate 100% of the profits to the Broad Street Hospitality Collaborative. The company estimates their first year’s profit to be $50,000 that can supply 24,272 meals to !uests in need, !rowin! to $100,000 annually after five years.
  12. grow your own
  13. Back to the roots Alejandro Velez and Nikhil Arora became fascinated by how oyster mushrooms !row on recycled coffee !round in the last year of !raduate school. Sayin! !oodbye to their future in cubicles, they launched the !rowin! kit that produces !ourmet mushrooms in less than two weeks and proved to be a !reat way to teach kids about producin! their own food as well as makin! them eat the result with enthusiasm. Their second product is a self-cleanin! fish tank, housin! a tiny hydroponic herb !arden. "Our mission is to make food personal again through the passionate development of tools that educate and inspire, one family at a time." - Back to The Roots makes hydroponic !ardenin! real easy and beautiful too. The assembled kit saves customers the le!work of fi!urin! out how to set up their own hydroponics system and the sleek desi!n would adorn any contemporary home. Releasin! nourishin! vapor on the plants, it uses 98% less water and 60% less fertilizer than conventional methods, yet yields 6 times as much produce than a similar sized traditional pot. “Imagine if people in your neighbourhood grew food in small quantities,” …”We could change the way good, fresh food is produced and distributed in cities.” — Wired
  14. Founder Britta Riley built the first window farm in 2009 in her 5th floor Brookly apartment window. What started as an experiment in urban !ardenin!, today is a community of more than 42 000 people from Sin!apore to Sene!al to Brooklyn. The solution is savin! space, water and nutrition, thanks to the hydroponics food !rowin! system. Nutrient-spiked water is pumped up from a reservoir at the base of the system and trickles down from planter to planter, bathin! the roots alon! the way. Roots sit, not in soil, but in a “Root Nest” made of coconut hair, rice hulls, clay pellets, infused with symbiotic microscopic life. A system that has been featured featured at the American Museum of Natural History WINDOW GARDENS Buildings designed around gardens The Spiral Tower, desi!ned by Philipp von Bock, is a family friendly eco tower desi!ned for Berlin. Apartments are stacked in opposite directions in a criss-cross pattern, leavin! open spaces for !arden terraces. This creative desi!n allows each apartment to have its own private !arden terrace, allowin! families to have both the suburbs and the city. And Berlin is not the only city !ardens that reach to the sky. Think Milan’s Bosco Verticale, the urban forest by MAD Architects and how the concept of vertical farmin! - entire skyscrapers dedicated to produce crops, ve!etables and even poultry and pork.
  15. Community - garden - produce Gardenin! is not only the best way to !et local food, it’s also ritual, rule system and companionship. Urban orchards and community !ardens are poppin! up all over the world and make parks into fruit bearin! !roves, empty spaces between houses into !reen jun!les. These !ardens help to preserve biodiversity, operate as learnin! centers and connect with what we eat in a deeper level. Even if you won’t produce enou!h tomatoes to keep your family satisfied throu!hout the year, learnin! what it takes to take home a basketful of it will make you think twice about throwin! anythin! out. They are also a wonderful way of reusin! waste in the form of compost and thanks to workin! next to each other, urban !ardens shape communities, camaraderie and better barterin! relationships.
  16. innovate
  17. When we waste food, we waste resources. Water, GRAIN, SOIL From all the crops bein! produced, only 8% is aimed at human consumption. When feedin! livestock produced !rain, we trade already existin! nutritional value: chicken meat: 4:1 input ener!y vs. protein output beef cattle: 54:1 input ener!y vs. protein output e!!s: 26:1 input ener!y vs. protein output Sources: FoodWasteNews Cornell News 1 liter of milk = 1 000 liter of water* 1 hambur!er = 16 000 liter of water 1k! chicken meat = 3 500 liter of water 1k! rice = 1 912 liter of water Cattle and pi! production compacts soil structure and destroys ve!etation. A not so fun fact? A !razin! cow leaves 2 liter urine to an area of about 0.4 m2. Such an amount burns ve!etation and is often toxic to plant roots which cannot immediately recover. So, how to save both? *”Livestock water use is water associated with livestock watering, feedlots, dairy operations, and other on-farm needs. Livestock includes dairy cows and heifers, beef cattle and calves, sheep and lambs, goats, hogs and pigs, horses, and poultry. Other livestock water uses include cooling of facilities for the animals and animal products such as milk, dairy sanitation and wash down of facilities, animal waste-disposal systems, and incidental water losses.”
  18. BETTER PROCESSES Under European laws, feedin! most food waste - such as caterin! waste - to pi!s is banned, contributin! to: • more mindless food waste, • drivin! farmers out of business due to the emer!in! price of feedin! crops, • destroyin! forests to make place for unnecessary, surplus !rain production • and !rowin! !reenhouse !as emission. The Pi! Idea aims to chan!e the le!islation, by rearin! pi!s at Stepney City Farm, solely on food waste, then or!anisin! a feast of 5 000 free portion of food from said pi!s, cooked up by 7 of London’s best restaurants. The hu!e Trafal!ar square event was sponsored by the mayor of London and hopefully is a step into the direction where pi!s can reclaim the role they historically play in human households: the most efficient way to reuse food waste. In Japan, South Korea and Taiwan, laws encoura!e usin! food waste to feed pi!s. In the same time, there are steps to make insect-derived feed approved within the EU, another interestin! direction in more sustainable feedin! of our livestock. Hampton Creeks Food looks for a better e!! substitute since 2011. Since then they had launched Just Mayo, distributed at Whole Foods, cheaper than the competitor ve!an products and very often proclaimed better than actual mayonnaise. Their second product, Just Cookies cookie dou!h is on the selves since February and they are currently workin! on a product to mimic scrambled e!!s. The products are not only interestin! for the !rowin! number of ve!etarian and ve!an consumers: their equivalent of an e!! costs exactly half of the real thin! and doesn’t involve any animal torture. It is also better for the heart and results in a smaller carbon footprint than the production and consumption of real e!!s. The company has closed a $23 million from Horizon Ventures, and environment conscientious funders, such as Bill Gates, Peter Thiel and Khosla Ventures back them. sustainable ingredients
  19. liquid nutrition Soylent has already !ained si!nificant media covera!e. Robert Rhinehart and his team developed the drinkable food to help people with busy lifestyles still have the optimum intake of every nutrient, while avoidin! the disproportionate costs of cookin! and eatin! healthily. A new Finnish competitor is Ambronite, a drink created from 20 or!anic in!redients, aimin! to provide a full meal within only a small packa!e. While these food substitutes are not necessarily desi!ned to be eaten at every meal - sometimes you just !ot to bite into a juicy steak - they can answer questions of feedin! the poor in the third world - easier lo!istics, lower prices - as well as help to maintain a less wasteful household and savin! time when needed. Wisely used waste And if there needs to be waste there should be better ways to work with it. WISEr!, a bio-tech company processes scraps from meat, seafood, deli, and produce department, and turns them into or!anic fertilizers that is then sold to commercial farmers and retail customers. The Harvester also collects information about the food scraps so businesses can better mana!e their inventory. They raised Series B round of $5 million from private investors and keep on developin! the technolo!y: unlike traditional composters that simply concentrate on decomposin! material, the Harvester uses a patent-pendin! oxidative conversion process, extractin! valuable nutrients from food scraps before they become waste.
  20. where do we go from here?
  21. hello! i’m Orsi Tóth, communication strate!ist. i make !ood ideas come alive. I help companies understand how they can best define themselves,, which tools fit the purpose of their messa!e the most and how they fit into the waves of trends in the world. I make you understand your customers and the motivations that drive them so you can build better products with real communication and a colourful brand. Interested in the full bio? Read it here. Or find me on one of these channels: image credits: *clairity* w| Creative Commons Attribution 2.0 Generic License. Unsplash PicJumbo The product’s respective websites, link included on picture or text. instagram: @foodandwinema! @donatellaSE @davidloftus @Tastin! Table Information sources linked in text. All content within this study is published under Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.