Dramatic figures
No respect for food: this is how much ends up in the bin
September 29 is the day against food waste. The issue concerns us all - for ethical and climate reasons. What's more, every Styrian throws 800 euros in the bin.
You don't throw food away - many Styrians were taught this by their grandmothers, sometimes with reference to children who would starve to death in other countries. But today, food is often treated with little respect. According to "Land schafft Leben", up to 40 (!) percent of food produced worldwide is carelessly thrown away.
The climate also suffers
Which is also a climate issue: "Up to ten percent of global greenhouse gases come from food waste, meaning it is produced completely for nothing," says the committed association on the occasion of the day against food waste on September 29.
And it is not "only" climate-related and moral reasons that should prevent people from carelessly throwing away food: This behavior costs every Styrian an average of 800 euros per year, after all.
Yet there is so much that can be done to prevent littering. The expiration date is already a hot tip: according to "Land schafft Leben", fresh food is often still edible well beyond this date. You should plan your shopping and store the products correctly. And listen to common sense: Only put on your plate what you really want to eat. At buffets, it's better to make up for lost time than to fill up.
Every second meal is eaten out
But it's not just down to the individual: every second meal is now eaten out, and the potential for reduction here is huge. "In Styria, an incredible 50 million euros worth of food is thrown away every year in canteen kitchens alone," says Simone Schmiedtbauer (ÖVP), State Councillor for Food and Agriculture. She emphasizes: "That's 16,000 tons of Co2 per year."
This is why the politician also called for a canteen summit with the aim of reducing food waste. "30 canteen kitchen locations have joined forces for monitoring." The success: "These businesses were able to reduce their avoidable food waste by twelve percent from 2022 to 2023."
Some stood out in particular. Simone Schmiedtbauer: "The company kitchen at Knapp AG was placed at the top of the Austrian ranking. - with a loss rate of 2.6 percent. That is outstanding for a kitchen of this size." Others had 20% or even more
Various hospitals have also been active in this area for years, and the result: the Graz LKH University Hospital is among the top 3, "thanks to a rigorous package of measures such as optimizing the menu plans," says the dedicated kitchen manager Walter Mayer. So it works! Christa Blümel
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read the original article here.
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