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Fight against food waste : Stakes, Emergencies, Actions.

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Fight against food waste : Stakes, Emergencies, Actions

Lower, articles in German and English (A huge thank you to my brother Achille for this fine work)

I thank you very much Tf1 and Ikea for this opportunity given to me to share one of my passions

WHAT IF WE REINVENTED? MY PASSAGE ON TF1 FOR IKEA LE 18 OCTOBER 2020

 

Fight against food waste : Stakes, Emergencies, Actions

The 16 October, we were celebrating World Food Day, which commemorates the date of the establishment of the Food and Agriculture Organization of the United Nations (FAO) in 1945.
Closer to us in time, the UN established in 2019 an international day of awareness of food loss and waste commemorated each year on 29 September.
In this year 2020 therefore, we celebrate the first-ever International Food Loss and Waste Awareness Day (JISPGN). This is taking place in the midst of the resurgence of the Covid-19 virus. This unprecedented situation forces us to become aware of the fragility of our existence and of the need to think about the way we produce and consume..

What is food waste ?
According to the national “anti-waste” pact of 2013, food waste is "any food intended for human consumption which, at a step in the food chain, is lost, pier, degraded. »
Important nuance : food waste is different from “food waste”.
The latter term encompasses food waste, by definition avoidable, and wastes considered inevitable such as bones, eggshells or banana peels.
https://www.fne.asso.fr/dossiers/gaspillage-alimentaire-d%C3%A9finition-enjeux-et-chiffres

Why fight against waste ?
"To make a concrete commitment against the excesses of the overconsumption society. »
"To protect the environment by saving resources and reducing
waste generation. »
"To regain purchasing power. »
https://www.fne.asso.fr/dossiers/gaspillage-alimentaire-d%C3%A9finition-enjeux-et-chiffres.
France Nature and Environment.

The laws in force in France
In 2016, la France devient pionnière sur le plan législatif en se dotant de la « loi Garot ».

Indeed, The 11 February 2016, la France est le premier pays au monde avec une législation aussi forte contre le gaspillage alimentaire. Adoptée à l’unanimité, successivement par l’Assemblée nationale (the 9 December 2015) et le Sénat (the 3 February 2016), la loi vient renforcer l’engagement des pouvoirs publics à réduire de moitié les pertes et gaspillages alimentaires d’ici 2025.
Cette première législation est complétée par la loi « EGalim » (États généraux de l’alimentation) in 2018, qui va encore plus loin avec 3 objectifs majeurs :
Payer le juste prix aux producteurs, pour leur permettre de vivre dignement de leur travail ;
Renforcer la qualité sanitaire, environnementale et nutritionnelle des produits ;
Favoriser une alimentation saine, sûre et durable pour tous.
Il est essentiel de lutter contre les pertes et le gaspillage de nourriture dans un monde où des tonnes d’aliments encore comestibles sont perdus et gaspillés chaque jour.
Prenons-nous en main pour l’avenir de nos enfants et pour ne plus abîmer notre planète.

 

Que pouvons-nous faire pour passer à l’action ?

Que pouvons-nous à notre échelle domestique réaliser, pour avoir un impact,
même modeste sur le bien-être de la planète ? (Je n’aborde pas ici les gestes à
encourage among farmers, restaurateurs or traders).

It's urgent !
Indeed, read instead…

In "The National Pact Against Food Waste", France is
committed to halving food waste here 2025. This pact is coordinated by the Ministry of Food and Agriculture and brings together all the actors involved in this subject.

Every year in France, near 10 millions of tons of consumable food are wasted, or the equivalent of 150 kg / hab. / an. In household and similar waste, we find the equivalent of 20 kg / inhabitant / year of food waste, dont 7 kg of food products still packed.
Reducing waste meets a triple challenge :

Environmental : worldwide, food waste emits as many greenhouse gases as a country whose level of activity is in 3rd place just after that of China and the USA, among other things because of the energy required to produce, transformer, keep, wrap, transporting ... It is also a waste of natural resources and in particular of water
Economic : food waste is inevitably a waste of money and is expensive : between 12 and 20 billion euros per year in France, the equivalent of 159 euros per person for households only

-Ethics and social : throwing food is all the more unacceptable in the face of a global food crisis, but also in the current social context specific to each country (including in France), where it is estimated that a person on 10 has trouble eating.
Find these figures in the study : "State of the masses of food loss and waste
: inventory by stages of the food chain " – ADEME 2016
https://www.ademe.fr/node/261555/enjeux

 

 

 

 

The 10 anti-waste tips to adopt urgently !
Our small actions that carry…


1/ Let's take a look at nature, we will respect what we eat a little more
Food is a binder, a strong link between us and this, Everywhere on earth. Let's take a look at the culture and the breeding. Learn about cultures, products, seasons, meet farmers, frequent pickings. If we have a little space, let's make a small vegetable garden. A window sill can help us grow some aromatic herbs. Let's get involved, or rather in the greenery ;-).

 

2/ Learn to read labels and understand expiration dates
There is a big difference between the indications "Best before ..." and "Best before". Check product labels.
DLC : Expiration date. Elle concerne les laitages, meats, the fish, les plats cuisinés non stérilisés. Il faut la prendre compte. C’est une limite impérative. " Best before… ".
DDM : Date of Minimum Durability to replace the DLUO (Best Use Deadline). This is an indicative date, who exceeded, does not present any risk to health. The food may have lost certain taste or nutritional qualities.
" Best before… »
Do not neglect products with an approaching expiration date.. They are sold off.

 

3/ Do not buy, only cook and consume what we need
Take our time to think about our races. Let's establish a prior inventory, let's prepare a shopping list and
let's respect her. For those who can, anticipate menus.
Nous gaspillerons moins de nourriture et nous ferons des économies.
Évitons de succomber systématiquement aux offres promotionnelles. If not, nous achetons plus qu’il n’en faut, avec le risque de dépasser les dates de péremption et donc de jeter. Adoptons le bon dosage. Au restaurant, partageons les portions copieuses et rapportons nos restes à la maison

 

4/ Des boîtes, des boîtes
Je m’équipe de boîtes de conservation transparentes et les range en fonction de leur taille et de leur contenu dans mon réfrigérateur.
5/ Ne choisissons et ne cuisinons pas seulement de « beaux » aliments
Les fruits et légumes peuvent être cabossés déformés, un peu flétris, avoir une forme inhabituelle. Ils sont alors systématiquement mis de côté ou jetés, non pas parce qu’ils
sont impropres à la consommation, but because they do not correspond to a precise calibration sought.
See use of leftovers N / 7

 

6/ Let's store food wisely
Place older products in the front part of our cupboards or refrigerator, and fresher products at the back. Let's use airtight containers to keep opened products in the fridge longer, and make sure
that the packages are properly closed to protect the food from insects
or the air that would harden them.
Let's organize our closets with transparent boxes of all sizes that stack and take up little space. This, for all that is dry. (Sugar, cakes, fruits secs, cereals, pasta, flour ...). These boxes provide a clear overview of our
stocks and are easier to manage since they stack up.
Foods to be eaten quickly are stored in front and above. You will then have to check the expiration dates.

Set aside fruits and vegetables that are damaged so that they do not contaminate
other…

 

7/ Utilisons nos restes ainsi que les fanes ou peaux des fruits et légumes sans
oublier les carcasses de nos poissons, viandes et volailles
L’utilisation des produits bruts permet leur usage optimal. Indeed, dans un fruit ou un légume, tout ou presque peut se manger. Avec quelques idées et un peu d’ingéniosité, les restes s’accommodent parfaitement. Bien lavées les épluchures s’accommodent bien et sont délicieuses. Si vous ne finissez pas en une fois un repas, conservez les restes au congélateur pour vous en servir plus tard tels quels ou dans d’autres préparations et repas.
Let's use very ripe fruits to be eaten as they are, for soups, fruit yogurts, des smoothies, juices, jams, compotes and other desserts.
Do we serve vegetables, to concoct soups, salty crumbles, homemade seasoning broths, or pestos and spreads of all kinds. Carcasses for sauces, funds, bouillons.

 

8/ Let's adopt a healthier and more sustainable diet
Let's spend a little more time in the kitchen, do small workshops with family or friends. The good dishes, cooked and healthy are not particularly sophisticated, contrary to what some may believe. Despite the frantic pace of our lifestyles, we can take the time to cook quality products easily in a simple way, with family or friends.
Let's think about batch cooking, which consists of preparing our dishes for the week in advance in a logical and organized way.. This allows us to free up time and / or a certain mental load (see an article on the batch cooking in the blog https://aistoucuisine.com ).

 

9/ Let's make good use of our food waste
Il y a tout de même certaines épluchures que nous n’arriverons pas à cuisiner…Ce
sont des déchets alimentaires à composter qui servent à fertiliser les sols, en évitant l’usage d’engrais chimiques et en réduisant notre empreinte carbone.
Le compostage ? Selon le Larousse, c’est la « Mise en fermentation de certains déchets agricoles ou urbains, de façon à récupérer des éléments riches en minéraux et matière organique, qui sont ensuite incorporés aux terres agricoles afin de les enrichir. »
C’est recycler les déchets verts du jardin et de la maison pour qu’ils se décomposent et soient valorisés en une sorte de terreau très riche et humide

So instead of throwing away food waste, They return to the earth and thus we return nutrients to the soil..

 

10/ To anticipate, share, give, use innovations
Au restaurant, let's learn to ask for a "doggy bag".
Also donate food items that could spoil, we have some, all of us, especially at the start of the holidays. Offer them to our neighbors, our colleagues, our family.
It is finally possible to share it on dedicated applications. Indeed, l’innovation, technologies are increasingly at the heart of reducing losses and combating waste. Sure https://www.laminutrit.fr/gestes-antigaspi/, the feathers of Cécile Tauvel and Gemma Savaronne make a rather exhaustive listing and specify their different characteristics.

 

Sources

WHAT IF WE REINVENTED? MY PASSAGE ON TF1 FOR IKEA LE 18 OCTOBER 2020

My sister's friends as well as those of my brothers in Germany and some people who love what I do, ask me to translate my recipes into English and German. I will do this from time to time for feature articles. Thanks to my brother Achille for this high quality translation work.

 

 

 

GERMAN

Fight against food waste: Challenges, Urgencies, Actions

 

since 75 Years we celebrate World Food Day on 16. October. The date commemorates the foundation of the nutritional- and United Nations Agricultural Organization (FAO) in the year 1945.

2019 the General Assembly of the United Nations has the 29. September to International Food Loss and Waste Awareness Day declared.

This year 2020 so let's celebrate for the first time International Food Loss and Waste Awareness Day. This is taking place amid the resurgence of the Covid-19 pandemic. This unprecedented situation obliges us even more, to become aware of the uncertainty and vulnerability of our existence and to think more deeply about it, how we produce and use / consume food.

 

What is food waste?

According to the French "national anti-waste pact" of 2013 denotes the term food waste “all foods intended for human consumption, lost at any stage in the food chain, be thrown away or devalued”.

Important nuance: Food waste is different from “Food waste”. The latter term includes both food waste – which can be avoided in principle- as well as inevitable wastes such as bones, Owner- or banana peels.

https://www.fne.asso.fr/dossiers/gaspillage-alimentaire-d%C3%A9finition-enjeux-et-chiffres

Why is the fight against waste worthwhile??

“To get actively and specifically involved against the excesses of the overconsumption society”.

” To protect the environment by saving resources and reducing waste production. "

“To regain purchasing power. "

 

https://www.fne.asso.fr/dossiers/gaspillage-alimentaire-d%C3%A9finition-enjeux-et-chiffres

France Nature and Environment

Applicable laws in France

France takes 2016 with the adoption of the “Garot law” a pioneering role in legislation.

Am 11. February 2016 Indeed, France is the first country in the world to have such strict legislation against food waste. Successively from the National Assembly (9. December 2015) and the Senate (3. February 2016) Adopted unanimously, the law reaffirms the obligation of the authorities, the food losses and the amount of waste up 2025 to cut in half.

This first legislation will 2018 by the “EGalim”-Law added, which, with its three main objectives, is even more far-reaching:

  • Offer producers a fair and fair price, so that they can have a dignified life with their work;
  • Improving environmental friendliness, Health, and nutritional quality of food products;
  • Promoting healthy, safe and sustainable nutrition for everyone.

https://www.legifrance.gouv.fr/jorf/id/JORFTEXT000037547946/

It is essential, to combat the loss and waste of food in one world, in which tons of actually edible food are lost and wasted every day. Übernehmen wir Verantwortung für die Zukunft unserer Kinderund hören wir auf, unseren Planeten zu schädigen.

Wie können wir hier aktiv werden?

Was können wir auf Haushaltsebene erreichen, um das Wohlergehen unseres Planeten selbst auch nur in bescheidenem Maße zu beeinflussen? (Hier gehe ich nicht darauf ein, wozu Landwirte, Restaurantbetreiber oder Händler angespornt werden sollten/könnten.)

Es ist dringend!

Bitte lesen Sie aufmerksam

 

Definition von Lebensmittelverschwendung

In „Le Pacte national de lutte contre le gaspillage alimentaire (frei übersetzt: „Nationaler Pakt zur Bekämpfung von Nahrungsmittelverschwendung”) hat sich Frankreich verpflichtet, die Nahrungsmittelverschwendung bis 2025 to cut in half. Dieser nationale Pakt wird vom „Ministère de l’alimentation et de l’agriculture“ (Ministerium für Landwirtschaft und Ernährung) koordiniert und bringt alle an diesem Thema beteiligten Akteure zusammen.

Jedes Jahr werden in Frankreich fast 10 Millionen Tonnen noch essbare Lebensmittel verschwendet. Dies entspricht einer Verschwendungsmenge von 150 kg/Einwohner/Jahr. In Haushaltsmüll und in ähnlichen Abfällen befindet sich eine Verschwendungsmenge von 20 kg/Einwohner/Jahr von Lebensmitteln, davon 7 kg originalverpackte Lebensmittel.

Die Eindämmung der Verschwendung stellt eine dreifache Herausforderung dar:

  • Umweltschutzproblematik: Auf globaler Ebene stoßen Lebensmittelabfälle so viele Treibhausgase aus wie ein Land, das unmittelbar nach den USA und China als drittaktivstes Land eingestuft werden würde, zum Teil aufgrund der Energie, die für die Produktion, processing, storage, packaging, the Transport, etc. is consumed by food waste. It is also a significant waste of natural resources, especially water;
  • Economic challenge: Food waste is inevitably a waste of money and expensive: between 12 and 20 Billions of euros per year in France or the equivalent 159 Euros per person for the households alone;
  • Ethical and social challenge: Throwing away food is not only all the more unacceptable in the face of a global food crisis, but also in the current social context of each individual country (including France), where it is estimated that one in ten does not get enough to eat.

 

You can find these key figures in the study: State of the masses of food loss and waste : inventory by stages of the food chain -ADEME 2016

https://www.ademe.fr/node/261555/enjeux

 

the 10 Anti-waste tips for urgent implementation!

Our little actions, show the effect…

1/ We are interested in nature, we respect a little more, what we eat

Food is a binder, a strong bond between us, all over the world. Are we interested in agriculture and animal husbandry. Let's learn about crops, Products and seasons, let's meet with farmers and let's go on a picking tour. Let's create a small vegetable garden, if we have some space for it. A window sill can e.g.. be very helpful for growing herbs. Let's lend a hand, or rather, Hand in the green 😉

 

2/ Let's learn, Correctly read and understand the instructions for use on the packaging and expiry dates.

There is a big difference between the statements "Best before [date…” and "Best before date”. It is worth it, to examine / examine the product labels more closely.

"Best before [date": Use-by date. This date must be taken into account.

There are, by when the food should be used up, the legally required marking is: "consume up …" [in France DLC (Expiration date)]. In Germany, placing on the market after the use-by date is prohibited. In addition, the storage conditions to be observed must be specified. It concerns e.g.. Dairy products, meat, fish, non-sterilized prepared meals.

It's a mandatory time limit. "Consumption / consumption / best before (to the)…”.

The use-by date must be separated from the best-before date.

 

Best before: Best before date [DDM (Minimum Durability Date) in France]: The best before date, in France DDM, has the DLUO (Date Limite d'Utilisation Optimal = as much as the deadline for optimal consumption) replaced. This is a preliminary date, if exceeded there is no health risk. However, the food may have lost certain taste or nutritional properties. This recommended consumption period indicates, From when the manufacturer / producer / producer no longer takes over any guarantee for the quality of the product. However, the food could still be “edible”.

"Preferably to be consumed before (to the)…“

Pay attention to products too, whose expiration date is imminent. Most of the time they are sold at heavily discounted prices.

 

3/ Just buy that, cook and consume, what we really need.

Let's take our time and think carefully about our errands.

Are we continuously or. Determine the current stock of groceries before each new purchase.

Let's make an accurate shopping list and stick to it.

If possible, we plan menus in advance.

As a result, we will waste less food and also save money.

Let's avoid, Systematically succumb to special offers. Otherwise we will buy more than we need, with the risk, Expiration- and / or missing best-before dates and therefore having to throw away food. Let us ensure the correct dosage.

Let's share oversized portions in the restaurant and take our leftovers home with us.

 

4/ Some boxes, some boxes …

I use clear storage boxes and sort them according to size and contents in my refrigerator.

 

5/ Not just “nice looking ones” Choosing and cooking foods

Fruits and vegetables can be dented, distorted, be a little withered or of an unusual shape. They are then systematically put aside or thrown away, not because they are unsuitable for consumption, but because they do not correspond to a precisely prescribed sorting.

See use of leftovers at N / 7

 

6/ Store and store food carefully / sensibly

Put older products in the front of our cupboards or refrigerator and fresher products in the back. Use airtight containers, to keep products that have already been opened in the refrigerator longer, and make sure, that the packaging is tightly closed, to protect the food from insects or air, that makes them hard and tough.

Let's organize our closets with clear boxes of all sizes, that can be stacked on top of one another and take up little space. This applies to everything, what is dry (Zucker, cake, Dried fruits, grain, pasta, flour…). These boxes provide a clear overview of our supplies and are easier to manage, because they can be stacked.

Food, that should be consumed quickly, are stored at the front and top. Check expiration dates regularly.

Set damaged fruits and vegetables aside, so that it does not contaminate anything.

 

7/ We use our leftovers as well as the pods or pods of fruit and vegetables, likewise the remains of fish, Meat and poultry.

The use of raw- and natural products enables their optimal use. Everything or almost everything in a fruit or vegetable is edible. With a few ideas and a little ingenuity, the leftovers can be used perfectly. Well-washed bowls are easy to prepare for consumption and are delicious.

When you cannot finish a meal at once, keep leftovers in the freezer, to use later alone or in other preparations and meals.

It is better to use very ripe fruits, which are eaten raw, and / or for cream soups, Fruit yogurts, Smoothies, juices, Jams, Compotes and other desserts can be used.

Use vegetables to make soups, salty sprinkles, homemade spice broths or even pestos and various spreads .... And carcasses for sauces, Funds and broths.

 

8/ Let's go for a healthier and more sustainable diet

Let's spend a little more time in the kitchen, we do small workshops with family or friends. Quality, Cooked and healthy dishes are not particularly sophisticated, in contrast to that, what some people might think. Despite the hectic pace of our lifestyle, we can take our time, to easily cook quality products with family or friends.

think of Batch Cooking, that is, Prepare our weekly meals in a logical and organized way in advance. This allows us to free ourselves from time pressure and / or a certain psychological burden (see article on batch cooking on the blog http://aistoucuisine.com aistoucuisine.com).

 

9/ Let us use our food waste wisely

There are still some bowls, that we can't cook… This is such food waste, which can / must be composted and used for soil fertilization, to avoid the use of chemical fertilizers and thus reduce our carbon footprint

Composting? According to the French Larousse dictionary, this is the “fermentation of certain agricultural or urban waste, in order to extract organic and mineral-rich elements from it, which then for soil enrichment in agricultural or. Agricultural land can be embedded.” It's about the Recycling of green waste from the garden and the house, so that they decompose and are reclaimed into a sort of very rich and moist soil.

So instead of throwing away food waste, they are returned to the earth, and we return nutrients to the soil.

 

10/ Anticipate innovations, share, provide, to use

Let's learn, how to look in a restaurant for one “Doggy Bag” freight.

Let's also give away groceries, which could be damaged. We all have some from time to time, especially just before vacation trips. Let's offer it to our neighbors, our colleagues, to our relatives.

Nowadays it is also possible, Offering groceries thanks to specialized apps and exchanging ideas about them. After all, innovation and technology are increasingly at the fore in reducing losses and fighting waste.

 

on https://www.laminutrit.fr/gestes-antigaspi/ Cécile Tauvel and Gemma Savaronne's feathers represent a fairly comprehensive listing of anti-waste gestures and specify their different characteristics.

 

sources:

 

Nathalie BRIGAUD NGOUM

Head chef, culinary advisor, Author, Blogger, Consultant for writing- and cooking workshops

– Executive Chef at VOA -Voice of America TV – Africa segment – Flavors – 30 African countries

– Audience award live demo WE EAT AFRICA 2018 (1. African kitchen festival)

– “Jury favorite “-Preis von Plural entrepreneurs 2018″ (Akb / Deloitte Foundation)

– Finalist of the trophy for Afro-Creole entrepreneurs 2017

Author of ” Mon (Im)precise cooking “(Gastronomic Book Prize of the Paris Fair 2019) AND 2020 World Cookbook Awards

 

Contact:

Tel.: +33-6 09 03 03 37 58

E-mail: envoleesgourmandes@gmail.com

https://www.envoleesgourmandes.com (Blog)

http://www.envoleesgourmandes.fr (Homepage)

Book orders by e-mail: envoleesgourmandes@gmail.com

Thank you very much!

 

 

ENGLISH

Fight against food waste: challenges, urgencies, actions

We have been celebrating World Food Day on the 16th of October for 75 years. The date commemorates the founding of the United Nations Food and Agriculture Organisation (FAO) in 1945.

In 2019, the UN has established an international day to raise awareness of food loss and waste, which is commemorated annually on the 29th of September.

In the year 2020, therefore, we are celebrating the very first International Day of Awareness on Food Loss and Waste Reduction. This is taking place in the midst of the resurgence of the Covid-19 disease. This unprecedented situation requires us to become more aware of the fragility of our existence as well as the need to reflect on the way we produce and use food.

What is food waste?

According to the French “national anti-waste pact” of 2013, food waste refers to “all food intended for human consumption which is lost, discarded or devalued at any stage of the human food chain”.

A significant nuance: food wastage/loss is different from “food waste”. The latter term covers both food wastage/loss – which is avoidable in principle – and waste/garbage that is considered unavoidable, such as bones, egg shells or banana peels.

https://www.fne.asso.fr/dossiers/gaspillage-alimentaire-d%C3%A9finition-enjeux-et-chiffres

Why fight against waste?

“To commit oneself concretely against the excesses of the over-consumption society.”

“To protect the environment by saving resources and reducing waste production.”

“To regain purchasing power.”

https://www.fne.asso.fr/dossiers/gaspillage-alimentaire-d%C3%A9finition-enjeux-et-chiffres

France Nature and Environment

 

Existing laws in France

In 2016, France will take a leading role in legislation by adopting the “Garot law”.

On the 11th February 2016, France will be in fact the first country in the world with such strict legislation against food waste. Passed unanimously, successively by the National Assembly (9th December 2015) and the Senate (3rd February 2016), the law confirms the public authorities’ commitment to halve food losses and waste by 2025.

This first legislation is enhanced by the “EGalim” law (after the “États généraux de l’alimentation”) in 2018, which goes even further with 3 major objectives:

  • To pay a fair price to producers, to enable them to live from their work in dignity;
  • Strengthen the sanitary, environmental and nutritional quality of products;
  • Promote healthy, safe and sustainable food for all.

It is essential to fight against the loss and waste of food in a world where tons of actually still edible food are lost and wasted every day. Let us take responsibility for the future of our children and stop damaging our planet.

 

What can we do?

What can we achieve at home to have even a modest impact on the well-being of our planet? (I will not go here into what farmers, restaurateurs or traders should/could be incited to do).

 

It is urgent!

Please read carefully

 

Definition of food waste

In “Le Pacte national de lutte contre le gaspillage alimentaire“ France has committed itself to halving food waste by 2025. This pact is coordinated by the Ministry of Food and Agriculture and brings together all players involved in this issue.

Every year in France, nearly 10 million tonnes of edible food are wasted, the equivalent of 150 kg/inhabitant/year. In household garbage and similar waste, there is the equivalent of 20 kg/inhabitant/year of food waste, including 7 kg of food products that are still in their original packaging.

Reducing waste is a threefold challenge:

  • Environmental challenge: on a global scale, food waste is emitting as much greenhouse gases as a country that would be classified third most active country, immediately after the US and China, partly due to the energy required for production, transformation, storage, packaging, transport, etc…, of food waste. It is also a substantial waste of natural resources, and particularly water;
  • Economic challenge: food waste is inevitably a waste of money and it is expensive: between 12 and 20 billion euros per year in France, or the equivalent of 159 euros per person for households alone;
  • Ethical and social challenge: throwing away food is all the more unacceptable in view of a global food crisis, but also in the current social context specific to each country (including France), where it is estimated that one out of ten is not getting enough to eat.

Find these figures in the study: State of the masses of food loss and waste : inventory by stages of the food chain – ADEME 2016

https://www.ademe.fr/node/261555/enjeux

 

 

Top 10 anti-waste tips to be urgently adopted!

Our small actions that benefit…

 

1/ 1/ Let’s take an interest in nature, we will respect a little more what we eat

Food is a binder, a strong bond between us all over the earth. Let’s take an interest in cultivation and livestock farming. Let’s learn about crops, products, seasons, meet farmers, go picking. If we have some space, let’s make a small vegetable garden. A window sill can help us to grow some herbs. Let’s put our hand to the foot, or rather in the greenery 😉

 

2/ Learn to read labels and understand expiry dates.

There is a major difference between the indications “use by…” and “best before…”.

Check the product labels.

Use by date: Date by which the product must be consumed. It applies to e.g. dairy products, meat, fish, non-sterilised convenience meals. It must be taken into account.

It is an imperative limit. “To be consumed until…”.

Best before …: Date of minimum durability in replacement of the “best use by date”. This is an indicative date. The best before date, in France DDM (Minimum Durability Date), has replaced the DLUO (Date Limite d’Utilisation Optimale = as much as time limit for optimal consumption). This is a provisional date beyond which there is no risk to health. However, the food may have lost certain taste or nutritional properties. This recommended consumption period indicates the date from which the manufacturer/producer/grower no longer guarantees the quality of the product. However, the food could still be “suitable for human consumption”.

“To be consumed preferably before …”.

Also pay attention to products whose expiry date is imminent. They are usually sold at sharply reduced prices.

3/ Only buy, cook and consume what we need.

Let’s take our time to think about our shopping.

Let’s draw up a stock list first, write up a shopping list and stick to it.

For those who can afford it, think ahead about the menus.

We will waste less food and save money.

Let’s avoid systematically giving in to promotional offers. Otherwise, we buy more than we need, at the risk of exceeding expiry dates and therefore throwing away. Get the right dosage.

At the restaurant, let’s share generous portions and take our leftovers home with us.

 

4/ Some boxes, some boxes …

I use transparent storage boxes and arrange them according to their size and what they contain in my fridge.

 

5/ Let’s not only choose and cook “nice-looking” food…

Fruits and vegetables may be dented, distorted, a little withered or have an unusual shape. They are then systematically set aside or thrown away, not because they are unsuitable for consumption, but because they do not correspond to a precise grading required.

 

See use of leftovers N/ 7

6/ Let’s store food wisely

Place older products in the front part of our cupboards or refrigerator, and fresher products in the back. Let’s use airtight containers to keep already opened products in the fridge longer, and make sure the packages are tightly closed to protect the food from insects or air that would harden it.

Let’s organize our cupboards with transparent boxes of all sizes that stack up and take up little space. This applies to everything that is dry (Sugar, cakes, dried fruit, cereals, pasta, flours…). These boxes provide a clear overview of our stocks and are easier to manage as they stack up.

The food to be eaten quickly is stored in front and on top. You will then have to check the expiry dates.

Put aside fruits and vegetables that are damaged so that they do not contaminate others.

 

7/ Let’s use our meal rests, as well as the fruit and vegetable pods or shells, as well as the rests of fish, meat and poultry.

The use of raw and natural products enables their optimal usage. After all, in a fruit or vegetable everything or almost everything is edible. With a few ideas and a little imagination, the leftovers can be perfectly used. Well washed peels can be prepared for consumption and are delicious.

If you don’t finish a meal all at once, keep leftovers in the freezer for later use on their own or in other preparations and meals.

Use very ripe fruit to be eaten raw, for cream soups, fruit yoghurts, smoothies, juices, jams, compotes and other desserts.

Let’s use vegetables to make soups, savoury crumbles, homemade seasoning broths, or even pestos and various spreads. And carcasses for sauces, stocks and broths.

 

8/ Let’s adopt a healthier and more sustainable diet

Let’s spend a little more time in the kitchen, do small workshops with family or friends. Good, cooked and healthy dishes are not particularly sophisticated, contrary to what some people might think. Despite the hectic pace of our lifestyles, we can take the time to cook quality products in a simple way, with family or friends.

Think of batch cooking, which consists of preparing our weekly dishes in a logical and organised manner. This allows us to free ourselves of time and/or a certain mental load (see an article on batch cooking in the blog http://aistoucuisine.com aistoucuisine.com).

 

9/ Let’s make good use of our food waste

There are still some peelings that we won’t be able to cook…These are food waste to be composted and used to fertilize the soil, avoiding the use of chemical fertilizers and reducing our CO2 impact.

Composting? According to the Larousse dictionary, it is the “Fermentation of certain agricultural or urban wastes in order to recover elements rich in minerals and organic material, which are then incorporated into agricultural land in order to enrich it.”

It means recycling the green waste from the garden and the house so that it decomposes and is recycled into a kind of very rich and humid soil.

So instead of throwing away food waste, it returns to the earth and we return nutrients to the soil.

 

10/ Anticipating, sharing, providing, using innovations

At the restaurant, let’s learn how to ask for a “doggy bag”.

Let’s also give away food products that could be damaged. We all have some, especially at the beginning of the holidays. Let’s offer them to our neighbours, our colleagues, our relatives.

It is finally possible to share them on specific applications. After all, innovation and technology are increasingly at the heart of the reduction of losses and the fight against waste.

On https://www.laminutrit.fr/gestes-antigaspi/ the feathers of Cécile Tauvel and Gemma Savaronne make a rather exhaustive listing of anti-waste gestures and specify their different characteristics.

 

References:

 

 

Nathalie BRIGAUD NGOUM

Chef, Culinary consultant, Author, Blogger, Writing and cooking workshops

– Chef on VOA -Voice of America TV – Africa Segment – Flavours – 30 African countries covered

– Audience Award Live Demo WE EAT AFRICA 2018 (1st African Kitchen Festival)

– “The jury's favorite ”-Prize by Entrepreneuses plurielles 2018” prize (Akb/Deloitte Foundation)

– Finalist Afro-Creole Entrepreneurs Trophy 2017

Writer of « Mon (Im)precise cooking »(Gastronomic Book Prize of the Paris Fair 2019) AND 2020 World Cookbook Awards

 

Contact me:

phone: +33-6 09 03 03 37 58

e-mail: envoleesgourmandes@gmail.com

https://www.envoleesgourmandes.com (blog)

http://www.envoleesgourmandes.fr (homepage)

Book orders by e-mail: envoleesgourmandes@gmail.com

Many thanks!

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