Dr Wendy Nicholls’ Post

It's currently "Food Waste Prevention Week" - what an unsexy title. 🥱 Reducing food waste is easy once you've acknowledged that it's a problem and that you want it to change. Most people just haven't had that realization yet. (Some have joined involuntarily over the last couple of years, because of inflation and other reasons for 🚀 rising prices in the supermarket.) So, we still desperately need initiatives like Food Waste Prevention Week. In our Western society, it has become a social norm that it is "okay" to waste food. ✅ SELF CHECK: When you go to toss your half-eaten plate at a party, do you feel: 🙁 bad 😐 neutral 🙂 or positive? I can't stand it and get physically unwell. 🥴 Here is how I avoid food waste at home: - I don't overload my plate. (If I do, I'll eat up.) - I eat random leftover combinations with wildly mixed ingredients. - I sort my fridge in FIFO style: First in - first out. New products with expiration dates further out go in the back of the fridge. - I use fabric pockets to store vegetables, which keeps them fresh longer. - I have a chest freezer, so I don't run out of storage for leftover meals. And whatever we can't eat gets shared with our chickens first. They upcycle the leftovers into eggs. The next step on that ladder are my composting worms. Those and the microbes will consume everything that the chickens didn't eat. That compost gets used each year to grow vegetables in the backyard. But that's just one example of how to do it. There are many ways to avoid food waste. What could fit your lifestyle? Ask me in the comments. I am here to help you figure this out!

You’ve had a long day and you’re tired. Faced with making dinner, you look in the fridge and decide to cook something that requires little effort. This is a common #scenario, and one that many people act out without really thinking about it. The fact that there is often little or no conscious thought involved in routine daily food preparation means that ingredients that must be used before they expire are often left to go off. In research that colleagues and I recently published, we found that overcoming this habitual behaviour is key to cutting #foodwaste. Here’s how to do it. Every year, 1.3 billion tonnes of food is wasted globally. This is the equivalent of one-third of all the food produced for human consumption. In the #UK alone, households wasted 6.4 million tonnes of food between 2021 and 2022. Accounting for the fossil energy used to grow and harvest that food, as well as the #greenhousegases released when it rots in fields or #landfills, this waste equates to 18 million tonnes of #CO2emissions. Food waste harms the environment, but reducing how much food is produced only to be thrown away can curb hunger. It could also save the world more than US$120 billion yearly (£96 billion) – and around £700 a year per household. We measured fruit and vegetable waste from 154 households across the UK for an initial six-week period. Fruit and vegetables are among the most commonly wasted types of food. This may be because supermarkets often sell these ingredients in bulk or because people buying them sometimes fancy something less healthy and more convenient to prepare when the time comes to cook. During those six weeks, half of the participants were asked to log what fresh fruit and vegetables they bought and when their purchases had to be used according to the label on the packaging, as well as guidelines provided by the researchers. In each of these homes, the log was placed on the fridge as a daily reminder of what needed to be used each day to avoid waste. Participants also received daily text messages reminding them to check their food log and add any newly bought fruit and vegetables. The other half of the households involved in this experiment simply measured their food waste at the end of each week without any reminders to use the fresh produce they had. We expected the half of households receiving reminders to cut their waste more effectively – in fact, there was only a small difference between the two groups. But we did find that simply measuring fresh produce waste made all households more likely to think about what they were wasting. This was evident from a range of responses from the participants. Taking part in the study also made participants feel as if they could control the amount of food they were throwing away. It seems that simply asking people to measure their food waste each week for six weeks kickstarts a thinking process that guides people’s behaviour in future. 

Want to eat more sustainably this year? Here are six ways to be green with your food choices and reduce food waste.

🌱 Debunking Food Waste Fallacies: A Science-Based Reality Check 🌍 Do you know how much food goes to waste every year in the Netherlands? Two billion kilos of food go to waste in the Netherlands alone, contributing to about nine percent of greenhouse gas emissions. Erica van Herpen, associate professor of the Marketing and Consumer Behaviour Group at Wageningen University & Research, debunks common misconceptions about food waste in her latest research, referencing five papers published this year. 🚫 Myth 1: Good Planning is the Key to Reducing Food Waste Contrary to popular belief, strict planning clashes with the pace of daily life. Van Herpen suggests incorporating a "leftovers day" into meal planning, reducing food waste by 31% in Canada and 47% in the United States. 🛒 Myth 2: Bulk Discounts Encourage Waste Bulk discounts, such as two for the price of one, actually create awareness and concern about waste. Consumers freeze or consume food sooner when consciously buying more, triggering a sense of responsibility. 🔖 Myth 3: Discounts are Necessary for Products Close to Expiry Consumers are willing to purchase products close to their use-by date without discounts if the message emphasizes preventing waste. Moral considerations drive these decisions, and consumers tend to be more cautious with products closer to expiration. 🍽️ Myth 4: Families with Lots of Leftovers Will Waste More Not everyone despises leftovers. Those who enjoy them tend to consume them, while those who dislike leftovers often prevent them, either due to health concerns, personal preferences, or a desire for meal variety. 💰 Myth 5: Financial Concerns Reduce Food Waste Contrary to the belief that concerns about wasting money lead to less food waste, moral and environmental considerations outweigh financial motives. Feeling a moral responsibility not to contribute to food waste or considering environmental impact are more significant factors. Read the full article here: https://lnkd.in/erK-9EP4 Let's challenge these misconceptions and work towards a more sustainable and mindful approach to food consumption! 🌐🍲 #FoodWaste #Sustainability #MindfulConsumption

🟠 𝗙𝗼𝗼𝗱 𝘄𝗮𝘀𝘁𝗲 𝗶𝘀 𝗮 𝗴𝗹𝗼𝗯𝗮𝗹 𝗽𝗿𝗼𝗯𝗹𝗲𝗺, 𝗯𝘂𝘁 𝘆𝗼𝘂 𝗰𝗮𝗻 𝗯𝗲 𝗽𝗮𝗿𝘁 𝗼𝗳 𝘁𝗵𝗲 𝘀𝗼𝗹𝘂𝘁𝗶𝗼𝗻 ‼️ 🍊🌽🌽 ▫️Let's learn how to reduce food waste with simple tips and how we can make a difference..🌍🧡 🟠 𝗪𝗵𝗮𝘁 𝗶𝘀 𝗳𝗼𝗼𝗱 𝘄𝗮𝘀𝘁𝗲❓️ ● 𝗙𝗼𝗼𝗱 𝘄𝗮𝘀𝘁𝗲 is the discarding of food that was fit for human consumption by choice or after the food has been left to spoil or expire as a result of negligence. ● Food is wasted when we buy more than we need, store it incorrectly, throw away leftovers, and cook too much. 🟠 𝗧𝗵𝗲 𝗶𝗺𝗽𝗼𝗿𝘁𝗮𝗻𝗰𝗲 𝗼𝗳 𝗿𝗲𝗱𝘂𝗰𝗶𝗻𝗴 𝗳𝗼𝗼𝗱 𝘄𝗮𝘀𝘁𝗲: ● Food waste has negative effects on food security & food availability and contributes to increasing the cost of food. ● Food wasting also leads to the waste of water, land, energy, & labor that were used to produce this food. 👉 So reducing food waste is important, as it: • Helps achieve food security. • Protects our planet's resources. • Saves money & energy. • Helps us to be more mindful consumers. 🟠 𝗦𝗼, 𝗵𝗼𝘄 𝗰𝗮𝗻 𝘄𝗲 𝗿𝗲𝗱𝘂𝗰𝗲 𝗳𝗼𝗼𝗱 𝘄𝗮𝘀𝘁𝗲❓️ ● Here are a few tips to reduce food waste: 👇 ☑️ 𝗕𝘂𝘆 𝗪𝗵𝗮𝘁 𝗬𝗼𝘂 𝗡𝗲𝗲𝗱 ● Check your fridge first to avoid buying food you already have on hand. ● Make your shopping list based on how many meals you will eat at home. ☑️ 𝗘𝗮𝘁 𝗪𝗵𝗮𝘁 𝗬𝗼𝘂 𝗕𝘂𝘆 ● Prepare the quantities of food you need and intend to eat. ● Store any uneaten food properly for later consumption. ☑️ 𝗣𝗿𝗲𝗽𝗮𝗿𝗲 & 𝗖𝗼𝗼𝗸 𝗣𝗲𝗿𝗶𝘀𝗵𝗮𝗯𝗹𝗲 𝗙𝗼𝗼𝗱𝘀 ● Prepare and cook perishable foods soon after shopping, then freeze them for use throughout the month. ☑️ 𝗦𝘁𝗼𝗿𝗲 𝗙𝗿𝘂𝗶𝘁𝘀 & 𝗩𝗲𝗴𝗲𝘁𝗮𝗯𝗹𝗲𝘀 𝗣𝗿𝗼𝗽𝗲𝗿𝗹𝘆 ● Give extra attention to fruits and vegetables, as they are frequently purchased items. ● Storage tips: • Learn which fruits and vegetables stay fresh longer inside or outside the fridge. • Separate fruit that is very ripe from others that are not as ripe. • Use storage bags or containers designed to help extend the life of your produce. ☑️ 𝗥𝗲𝗳𝗿𝗶𝗴𝗲𝗿𝗮𝘁𝗲 𝗟𝗲𝗳𝘁𝗼𝘃𝗲𝗿𝘀 ● Refrigerate leftovers within two hours of being served. ● Eat within three to four days, or freeze. ☑️ 𝗠𝗮𝗶𝗻𝘁𝗮𝗶𝗻 𝗥𝗲𝗳𝗿𝗶𝗴𝗲𝗿𝗮𝘁𝗼𝗿 𝗧𝗲𝗺𝗽𝗲𝗿𝗮𝘁𝘂𝗿𝗲 ● Keep your refrigerator at 40 °F or below to prolong the life of foods. ☑️ 𝗔𝘀𝗸 𝗙𝗼𝗿 𝘀𝗺𝗮𝗹𝗹𝗲𝗿 𝗽𝗼𝗿𝘁𝗶𝗼𝗻𝘀 ● When at a restaurant, ask for smaller portions if you think you will not be able to eat everything that is being served. ☑️ 𝗖𝗵𝗲𝗰𝗸 𝗣𝗿𝗼𝗱𝘂𝗰𝘁 𝗗𝗮𝘁𝗲𝘀 ● Check product dates on foods to avoid waste. ☑️ 𝗗𝗼𝗻𝗮𝘁𝗲 & 𝗖𝗼𝗺𝗽𝗼𝘀𝘁 ● Donate food that would otherwise be wasted. ● Compost food scraps for use in the garden. 🗨 And Always Remember That: " 𝗧𝗼𝗴𝗲𝘁𝗵𝗲𝗿, 𝘄𝗲 𝗰𝗮𝗻 𝗳𝗶𝗴𝗵𝘁 𝗳𝗼𝗼𝗱 𝘄𝗮𝘀𝘁𝗲. " 𝗦𝗼, 𝗗𝗼 𝗚𝗼𝗼𝗱: 𝗦𝗮𝘃𝗲 𝗙𝗼𝗼𝗱 !! ☺️😉 #Reducingfoodwaste #Foodwaste #Sustainablefood #Foodsecurity #TasnimAdel

We all know that #foodwaste exists, but to what extent and with what solutions can we begin to tackle this global problem? The International Day of Awareness for Food Loss and Waste [#FLWDay2024] is this Sunday, 29 September, and according to 'Waste Managed': Countries and Their Food Waste  >>>>>>>>>>>>>>>>>>>>>>>>> 🌭 United States ~ 36 million tonnes per year  🍓 United Kingdom ~ 9.5 million tonnes per year 🌏 Australia ~ 7.3 million tonnes per year >>>>>>>>>>>>>>>>>>>>>>>>> It is estimated that more than US$1 trillion worth of food is wasted every year (World Bank). >>>>>>>>>>>>>>>>>>>>>>>>> The truth is that no single solution can tackle a problem of this magnitude. We need to recognise the role we all play and understand the actions we can take to reduce waste. We look at what a food manufacturer can do to help reduce waste, where it is estimated that around 13 per cent of all food is lost in the supply chain . Do you want to start somewhere to 'stop food loss and waste'? Once you have explored and acted on the main areas that cause waste in the factory, and want to explore ideas for the #packagingline, read our article here to find out what can be done on your packaging lines. #Sustainability #JBT #FutureOfFood https://lnkd.in/eg9yFCwP

#Foodloss #FoodWaste #Manufacturing Food loss and Food waste have different meanings in the food supply chain, although they are closely connected. 1. Food Loss: - Explanation: Food loss occurs when there is a reduction in the amount or quality of food as it moves from the point of creation to the point of sale. - Happens: Food loss usually happens in production, post-harvest handling, processing, and distribution stages. - Reasons: It may result from things like inefficiencies in the harvesting process, inadequate storage and transportation systems, pests and diseases, or natural calamities. - Consequence: Food loss impacts both food availability and economic sustainability for producers, resulting in a reduced amount of food reaching consumers that is actually suitable for consumption at the beginning. 2. Food Waste: - Explanation: Food waste is food that is thrown away or unused by consumers or retailers, usually because it is no longer edible. - Happens: Food waste happens when edible food is discarded on purpose or by accident by consumers, retailers, or food service providers. - Factors contributing: Excess production, shelf life expiry, appearance imperfections, surplus buying, and consumer habits are causes of food waste. - Consequences: The environmental problems caused by food waste, such as methane emissions from landfills, and the wastage of resources like water, energy, and labor used in food production, have a considerable impact. Main Contrasts: -Placement: Food loss primarily happens within the supply chain before reaching consumers, whereas food waste is more common at the consumer or retail level. - Chronology: Food loss takes place during production, processing, and distribution, while food waste occurs after the food reaches consumers or retailers. - Consumability: Food loss consists of edible food that isn't consumed by individuals, while food waste refers to food that can no longer be eaten. Understanding these distinctions is crucial for implementing effective strategies to reduce both food loss and food waste, thereby improving food security, sustainability, and resource efficiency across the food supply chain.

How to reduce composite food waste at home? 1. 🗑 Waste Reduction Awareness- Raise awareness about the issue of food waste and its impact on our environment. Educate family members about the consequences of wasting food and encourage them to take action. 2. 🍖 Meal Planning- Plan meals ahead of time to reduce the chances of buying more food than needed. 3. 🥌 Proper Storage- Store food properly to maximize its freshness and prevent spoilage. Learn about the best ways to store different types of produce, including fruits, vegetables, and leftovers. 4. 🥒 First-In, First-Out rule- Apply this rule to your food storage areas, placing newer products behind older ones. This ensures that older products are used first and reduces the chances of food going bad. 6. Portion Control- Serve appropriate portion sizes to minimize food waste. Start with smaller portions and allow for seconds if needed to avoid overfilling plates. 7. 🍳 Creative Cooking- Find innovative ways to use leftovers and excess ingredients. Repurpose food items into new dishes, such as soups, or salads. 8. 🛒 Smart Shopping- Make a shopping list before going to the grocery store and stick to it. Avoid impulse buying and only purchase what is necessary. 9. Donate Excess Food- If you have surplus food that you cannot consume, consider donating it to local food banks or charities that can distribute it to those in need. 10. Preserve Food- Learn techniques for properly preserving food, such as canning, freezing, or dehydrating. This can help extend the shelf life of perishable items. By implementing these ideas, you can significantly reduce composite food waste at home and contribute to a more sustainable environment. 🌍

Food Waste Awareness Week: March 6-12 Addressing the issue of food waste has become a critical concern in North America. Canadians alone generate over 50 million tonnes of food waste annually, with reports suggesting that nearly 60% of this waste is avoidable. While a significant portion of food waste is attributed to industries such as restaurants and grocery stores, individuals can also play a role in minimizing it. The average Canadian contributes 79 kilograms of food waste, constituting almost half of the country's total waste. Fortunately, innovators like Josh Domingues, founder of the app @Flashfood, are actively working to combat this issue. Flashfood enables consumers to purchase discounted products nearing their shelf life expiration. Josh had an insightful interview on CBC in December, which is highly recommended. Inspired by initiatives like Flashfood, we want to share a few simple tips to reduce food waste at home: Take Inventory: Review your pantry, freezer, and fridge to create an inventory. Plan meals based on existing items to avoid unnecessary purchases. Create a Meal Plan: Develop a meal plan to ensure nutritious meals without overstocking. Label Leftovers: Label leftovers with the date to manage their consumption or transfer to the freezer. Store Food Appropriately: Explore online tips for proper storage of greens, berries, and cheese to extend shelf life. Buy Imperfect Foods: Embrace misshapen or oddly shaped items with perfect nutritional integrity. Compost: Consider composting at home or explore local alternatives. Download Apps like Flashfood: Utilize apps like Flashfood to save money and contribute to reducing food waste. Food waste demands attention, especially considering its role in releasing 9.8 million tonnes of CO² into the Canadian atmosphere. This Food Waste Awareness Week, let's commit to making a difference not just this week but beyond. #BrandManagement #FoodBroker #Canada #CPG #GroceryIndustry #SaludBrandManagement #FoodWaste #FoodWasteAwareness

🌍 New food system should curb food waste 🌱 Did you know that Dutch households waste around 2 billion kilos of food annually? This staggering amount affects food availability, strains the economy, and impacts our environment. A collaborative project led by Wageningen University & Research is addressing this challenge with a visionary new food system designed to curb waste and optimize resources. Through their project, Food Waste: From Excess to Enough (FETE), researchers shared promising interventions recently at the Waste-Free Week conference, including: 🔸 Encouraging flexible consumption: Advising consumers on smaller, more suitable packaging sizes to avoid excess purchases 🔸 Tools for food management: Helping households plan better with practical tools, like portion-measuring cups and fridge stickers to guide storage 🔸 "Surprise bags" from retailers: Offering discounted surplus food bags to reduce waste while encouraging consumers to try new items 🔸 Educational efforts: Raising awareness on best-before dates and ways to assess freshness—many foods last longer than packaging dates imply! Keynote speakers Christian Scheffler (HelloFresh) and Toine Timmermans (Together Against Food Waste) emphasized the benefits of pre-planned meal boxes, where ingredients are pre-measured, and shared the importance of collective action. The FETE project’s roadmap highlights a critical insight: people motivated by the moral impact of food waste (not just cost savings) waste less. This shows we’re ready for real change. By rethinking food access, purchasing, and consumption, we can build a system where food is valued and waste minimized. Let’s work toward a sustainable future where food ends up on plates, not in landfills. 🌍🥕 https://lnkd.in/eiGcNCHY #SustainableFuture #FoodWaste #Innovation #WageningenUR #ReduceReuseReimagine