Roy Henderson discusses the movement to conscious capitalism with Nicci Robertson on the RE~INVENT Podcast.
If you want to know how much food the world wastes, the internet is your friend.
It can tell you about the farm in the United States (US) that dumps at least a quarter of its potatoes for being too big, too small, too ugly or the “wrong” colour. Or about how food waste is responsible for 8% of all pollution.
Staying in the US, because it is a well-monitored microcosm of a global problem, as well as home to the world’s biggest garbage mountain, food manufacturers generate 55 000 tonnes of waste a day by trimming off edible skin, fat, crusts and peels.
Imagine being aboard the International Space Station and watching trillions of dollars being sucked into orbit every year by a sinister alien invader seeking to break the back of Earth’s economy: that’s what food waste does.
Even in Africa, home to many of the world’s hungriest people, the UN Food and Agriculture Organisation says the amount of food wasted could feed an additional 300 million people.
Read the full article on farmingportal.co.za
The world has an opportunity to reboot itself into a healthier, more sustainable and equitable position post-COVID-19. Whether we take advantage of this valuable reprieve from our pre-virus path remains to be seen.
Every facet of our human existence is affected, perhaps not directly by this particular coronavirus but, certainly, by the resultant lockdown of the global economy. While I cannot comment on other industries, I can say beyond a shadow of a doubt that the food and beverage manufacturing sectors have to change.
The current way in which the majority of our food and beverage is produced is detrimental to humans, to our animal kingdom and to the planet as a whole. Many of our processes in play today were designed at the advent of the industrial revolution. They use only a fraction of the available nutrition we essentially need to function optimally, are expensive to operate and generate vast amounts of waste.
Read full article on fooddive.com