[caption id="attachment_15555" align="alignnone" width="300"]
Biodegradable waste in a trashcan.[/caption]The United States Environmental Protection Agency states:
“In 2010, more than 34 million tons of food waste was generated, more than any other material category but paper. Food waste accounted for almost 14 percent of the total municipal solid waste stream, less than three percent of which was recovered and recycled in 2010. The rest —33 million tons— was thrown away, making food waste the single largest component of MSW reaching landfills and incinerators.”
Where do we start to reduce this waste? The best place to begin is before you buy; before you go grocery shopping give some thought to what you are going to do with the food you do not consume, and often toss away
As food prices rise, people may start to pay more attention to the food waste they generate each day; whether it is at home, at work or when enjoying one of the numerous dining out opportunities our fast food world offers.
Our kitchens may produce too much food waste, but public events, workshops, conferences, dinners and so on generate more.
If you attend conferences, meeting and social function you will know that quite frequently there is food left over when the event ends. Most of that food goes straight into the garbage. Especially, if it is a formal affair held at a hotel or convention centre.
I use to organize a number of events and did the following to reduce waste.
When planning the event if there is to be a buffet or sit down meal you need to know how many guests are coming to diner. The caterer or hotel staff needs that information. This is where RSVPs are essential. Now, you can figure that not everyone who says they will come, will actually show up, but you can’t order food based on that, you must order what you need, or you may not be feeding someone.
For example, you have 100 people confirm that they will attend. I would order a minimum of 105 dinners, because sometimes people show up without having RSVPed but they were invited. Now some may not show, so it is possible that you will have food left over. What to do?
Well what I always did before ordering food was:
1- The first step is to talk with whoever is looking after the food and tell them what you are planning.
2- Make contact with a local food program in the community to see if they wanted and could pick up the food.
3- If they wanted the food but could not pick it up, then I arranged delivery.
4- Often events are in the evening and there is no one to pick up the food or the organization is not open; then I divided the leftover food that is suitable for human consumption among the organizers of the event, again you need to talk with the hotel staff before doing this. They will balk at first but be insistent. You paid for the food.
5- Bring containers so that people can take food home.
6- If you are a regular event planner and have a relationship with a hotel, sit down with the manger and tell him or her that you are interested in recovery the edible food and ask for input.
7- Check local public health regulations.
It is important to make a distinction between food that was not served or touched by guests, food waste, and food left uneaten on a plate that was served to a guest and waste food remains. The last two categories, leftovers and waste may, for example, be turned into compost.
If the event is less formal and being held in a community hall for example with a local caterer then be sure to bring containers so that people can take home all the food that is suitable to eat. Make an announcement at the time that food is being served that anyone who wants to take some food home can grab a container and help themselves; to encourage others to do so grab a container and take a bit yourself.
These are just a few suggestions to get you thinking about food it a different way. Let your creative energy find others.
