The UN claims that Food production must double by 2050 to meet the demand of the worlds growing population. However, most of the worlds productive farmland is already in use, so increased food production will require extending intensive farming methods with greater use of pesticides and fertilizers leading to the increased release of greenhouse gases. Paradoxically, UK government policy is attempting to deal with both of these problems simultaneously with plans to "boost food production in Britain and reduce its impact on the environment". Is this realistic, or is there an easier way?
Calculations based on waste and calorie intake suggest that the UK has access to at least double the food necessary for adequate nutrition. Since farming, retail and eating habits are probably similar throughout the developed world, this implies there is no real food crisis in terms of the amount produced, only in how it is consumed. Therefore, a better strategy must be to focus on reducing food waste rather than growing more. This would minimise the impact on the environment, reduce food expenditure, and achieve better food security with a healthier lifestyle for the population.
Retailers should be obliged to stock a proportion of food, that would be presently rejected due to appearance, but otherwise meets safety standards. This could be marketed as cheap 'sustainable' produce in addition to, or possibly in preference to expensive organic foods which are of dubious health and environmental benefits.Hotels, Restaurants and other communal places of eating could purchase this sustainable produce to meet their environmental targets. The food could can be re-cut for aesthetic value or simply merged with other foods in pies & stews etc.Retailers should be obliged to sell all stocked food by a 'use by' date or pay a tax that should be set high enough to discourage waste. One method of achieving this would be to introduce a variable pricing mechanism based on the demand throughout the sale period which is gradually reduced to near zero by the use by date.
Of the food which arrives at the retailer 5% is wasted due to exceeding 'use by' dates and package damage. Dr Martin Caraher, an expert in food policy at City University in London, says: "Use-By dates are in retailers financial interests. If customers throw food away, they have to replace it by buying even more. Use-By dates can be a happy accident for them".The largest waste stream is by the consumers themselves who throw away 30% of all preventable wasted purchased food. Whilst a proportion of this is discarded by being left uneaten on the plate or unserved, much food is rejected for being unfresh or beyond the 'use by' date of the package label. Whilst this could be blamed on poor domestic management, consumers are heavily influenced by marketing practices, and have limited control over purchase quantities and the packaging of food, which are the responsibility of the food industry.
When new products are introduced small samples should always be offered, so as to avoid buying large quantities of unwanted food.Unnecessary purchases and impulse buying could be minimised by avoiding trips to the retailer altogether through Internet ordering and cost competitive and environmental delivery schemes such as the COAST system suggested in this report. This purchasing system would help consumers manage shopping more efficiently via web based shopping lists, by anticipating when a new item is needed from the date and their purchasing history. This system would reduce waste and excess eating by minimising any excess food lying around the home.Restaurants and fast food outlets should always offer the option of smaller portions with a proportionate reduction in price. Private servings are obviously more difficult to reduce; however, promoting a general culture of rejecting waste and extravagance should be nurtured amongst the public.
Health advice needs to consider promoting more durable foods in preference to perishable fruit and vegetables if these offer a more practical, equally nutritious and 'low carbon' alternative.Temperature sensitive strips could be placed on selected packages that warn the consumer if the fridge thermostat has been set too low.Set tough annual targets for reduced waste throughout the food industry.These measures should increase the worlds food supply by reducing food waste rather than increasing production with a corresponding benefit for the environment.To grow an abundance of tasty fruits and vegetables, use natural fertilizers to increase nutritional value, and enhance taste.Canning foods requires several basic steps like,Choosing the right jars and lids to ensure freshness over time,Boiling and sanitizing these materials adequately to ensure bacteria does not grow,Using only fresh and washed foods,Preparing the foods properly.Each food requires a different method of preparation. Conducting the right research before hand is essential. There are several resources that describe the best and most effective canning processing methods to help you store and preserve foods in case of a food shortage.The global food shortage and rise of food prices will eventually affect every consumer. The time is now to take action to prevent the food crisis from affecting you and your family.
Click Here For [37 Critical Food Items]
Calculations based on waste and calorie intake suggest that the UK has access to at least double the food necessary for adequate nutrition. Since farming, retail and eating habits are probably similar throughout the developed world, this implies there is no real food crisis in terms of the amount produced, only in how it is consumed. Therefore, a better strategy must be to focus on reducing food waste rather than growing more. This would minimise the impact on the environment, reduce food expenditure, and achieve better food security with a healthier lifestyle for the population.
Retailers should be obliged to stock a proportion of food, that would be presently rejected due to appearance, but otherwise meets safety standards. This could be marketed as cheap 'sustainable' produce in addition to, or possibly in preference to expensive organic foods which are of dubious health and environmental benefits.Hotels, Restaurants and other communal places of eating could purchase this sustainable produce to meet their environmental targets. The food could can be re-cut for aesthetic value or simply merged with other foods in pies & stews etc.Retailers should be obliged to sell all stocked food by a 'use by' date or pay a tax that should be set high enough to discourage waste. One method of achieving this would be to introduce a variable pricing mechanism based on the demand throughout the sale period which is gradually reduced to near zero by the use by date.
Of the food which arrives at the retailer 5% is wasted due to exceeding 'use by' dates and package damage. Dr Martin Caraher, an expert in food policy at City University in London, says: "Use-By dates are in retailers financial interests. If customers throw food away, they have to replace it by buying even more. Use-By dates can be a happy accident for them".The largest waste stream is by the consumers themselves who throw away 30% of all preventable wasted purchased food. Whilst a proportion of this is discarded by being left uneaten on the plate or unserved, much food is rejected for being unfresh or beyond the 'use by' date of the package label. Whilst this could be blamed on poor domestic management, consumers are heavily influenced by marketing practices, and have limited control over purchase quantities and the packaging of food, which are the responsibility of the food industry.
When new products are introduced small samples should always be offered, so as to avoid buying large quantities of unwanted food.Unnecessary purchases and impulse buying could be minimised by avoiding trips to the retailer altogether through Internet ordering and cost competitive and environmental delivery schemes such as the COAST system suggested in this report. This purchasing system would help consumers manage shopping more efficiently via web based shopping lists, by anticipating when a new item is needed from the date and their purchasing history. This system would reduce waste and excess eating by minimising any excess food lying around the home.Restaurants and fast food outlets should always offer the option of smaller portions with a proportionate reduction in price. Private servings are obviously more difficult to reduce; however, promoting a general culture of rejecting waste and extravagance should be nurtured amongst the public.
Health advice needs to consider promoting more durable foods in preference to perishable fruit and vegetables if these offer a more practical, equally nutritious and 'low carbon' alternative.Temperature sensitive strips could be placed on selected packages that warn the consumer if the fridge thermostat has been set too low.Set tough annual targets for reduced waste throughout the food industry.These measures should increase the worlds food supply by reducing food waste rather than increasing production with a corresponding benefit for the environment.To grow an abundance of tasty fruits and vegetables, use natural fertilizers to increase nutritional value, and enhance taste.Canning foods requires several basic steps like,Choosing the right jars and lids to ensure freshness over time,Boiling and sanitizing these materials adequately to ensure bacteria does not grow,Using only fresh and washed foods,Preparing the foods properly.Each food requires a different method of preparation. Conducting the right research before hand is essential. There are several resources that describe the best and most effective canning processing methods to help you store and preserve foods in case of a food shortage.The global food shortage and rise of food prices will eventually affect every consumer. The time is now to take action to prevent the food crisis from affecting you and your family.
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