This is terrible information I’m about to share but it’s important for people to hear it. One-third of the world’s food produced for human consumption is wasted each year. That is a ton of food and this article from The Guardian suggests that it equates to 1.3 tons of food.
I could go on and on about this. It is sad news. We as chefs and a society need to work harder to maximize the value we get from each piece of food. We need to plan and prepare appropriately so we don’t produce too much food. We also need to connect with local places and charities that can benefit from leftover food.
The article talks about many problems that help make this a problem — rich countries wasting food and also developing countries that lose food due to weak infrastructure. I think those of us that read this though should be motivated to do our parts to help make this less and less of a problem.
How we prepare and plan for our customers is important but we also must think creatively so we can get the most out of the food we have. I would love to see chefs share ideas about how we can do better and help ease this global problem in the comments below.