UN

OzHarvest Perth to host free food rescue feast with local chefs at Think.Eat.Save event on Monday, 25 July

Posted by on July 21, 2016

Perth’s leading chefs will join food rescue charity OzHarvest to feed up to 1,000 members of the public a free “rescued” meal at Forrest Place on Monday, 25 July from 11.30am – 2.00pm at Think.Eat.Save.

Join top WA chefs and local identities including Dan Masters (Rockpool Perth), Sue Hutchins (Shadow Wine Bar + Dining) and Brendan Pratt (Greenhouse Perth) for a piping hot cup of soup including minestrone, pumpkin and leek, and a spicy roast tomato and red pepper soup – all made from rescued produce.

Leading sustainable experts, the Forever Project will also be hosting one of their food theatre programs aimed to inspire and educate the local community on healthy eating and ways to use green waste in cooking.

 Think.Eat.Save events taking place nationwide will see some of the nation’s top chefs, business leaders, politicians and celebrities unite to address the urgent issue of food waste, which is currently costing Australians up to $8 billion each year.

Partnering with the United Nations Environment Programme (UNEP), OzHarvest is urging Australians to take action on food waste.

Founder and CEO of OzHarvest, Ronni Kahn, said the aim of Think.Eat.Save 2016 is to bring attention to the alarming amount of food wasted in Australia and around the world, where roughly one third of food produced for human consumption (approx. 1.3 billion tonnes) is wasted or lost along the way.

“The current global and local food waste statistics are alarming,” Ms Kahn said. “We urgently need change to happen now to ensure a sustainable food system for future generations. This year at Think.Eat.Save we are urging Australians to make a dish using their leftovers, giving life to food that would otherwise have been wasted.

“These small efforts to reduce food waste create positive change and inspire others to take action about the urgent issue of food waste and food security.”

Members of the public are encouraged to get involved by making a personal pledge to change their eating behaviour and reduce food waste via #PledgeAPlate. You can pledge a plate by making a meal out of leftovers, rescued or saved ingredients, taking a photo and uploading it on social media with the hashtag #PledgeAPlate and fundraise via www.pledgeaplate.com. Those participating are then encouraged to nominate someone else to take part via social media.

To mark the fourth annual national Australian campaign to reduce food waste, OzHarvest will host 11 events across the country, feeding over 15,000 thousand people a free, delicious and hearty hot meal made from rescued produce and educating people about reducing food waste.

#PledgeAPlate Campaign Toolkits will be made available from July 25 at www.pledgeaplate.com for businesses and schools to take action and get involved in the Think.Eat.Save campaign.

 

PERTH THINK.EAT.SAVE DETAILS 

DATE: Monday, 25 July

TIME: 11.30am to 2.00pm

LOCATION: Forrest Place, Perth (in front of the GPO Building)

 

PERTH MENU:

Minestrone soup, Shadow Wine Bar + Dining Room

Pumpkin and leek soup, Rockpool Perth

Spicy roast tomato and red pepper soup, Greenhouse Perth

 

AVAILABLE FOR INTERVIEW UPON REQUEST:

Sue Hutchins

Dan Masters

 

The national food waste reduction campaign is supported by Woolworths and Glad.


NATIONAL THINK.EAT.SAVE PUBLIC EVENTS

DATE & TIME: Monday, 25 July from 11.30am – 2.30pm (major cities)

CLICK HERE FOR FULL LOCATION LIST

Sydney event: Martin Place, Sydney

Adelaide event: The University of Adelaide Goodman Lawns, North Terrace

Brisbane event: St Stephen’s Cathedral, Brisbane

Canberra event: Garema Place

Gold Coast event: The 4217, 10 Beach Road, Surfers Paradise

Melbourne event: The State Library of Victoria, Melbourne

Newcastle event: Wheeler Place, Newcastle

Perth event: Forrest Place, Perth CBD

Regional Areas: Cairns, Sapphire Coast, Armidale

 

For a full list of events and information, please visit www.ozharvest.org

Social media tags: @ozharvest @UNEP #thinkeatsave #pledgeaplate

OzHarvest Melbourne to host free food rescue feast for 1500 with local chefs at Think.Eat.Save event on Monday, 25 July

Posted by on July 21, 2016

Melbourne food personalities and leading chef, George Calombaris will join food rescue charity OzHarvest to feed up to 1,500 members of the public a free “rescued” meal at the State Library forecourt on Monday, 25 July from 11.30am – 2.30pm at Think.Eat.Save.

George Calombaris and his crew at Gazi and Hellenic Republic will be cooking a lamb and vegetable soup followed by a Chia pudding, to be complemented with a Thai pumpkin soup and Strawberry and vanilla yoghurt panna cotta cooked by the Melbourne Convention and Exhibition Centre (MCEC) with bread donated from Brasserie Bread. All meals will be created from rescued ingredients that would have otherwise ended up in landfill and served with the support of local personalities including Appetite for Excellence 2016 finalists Dave Parker (San Telmo & Pastuso), Mal Meiers (Fatto Bar & Cantina) and Thiago Miranda (Church Street Enoteca).

OzHarvest Think.Eat.Save supporter, author and media personality Alice Zaslavsky will lead formalities on the day including a live panel discussion on food waste, food security and sustainability with industry experts including OzHarvest ambassador and owner of recently closed Brothl Joost Bakker, Victorian Eco Innovation Lab (authors of “Foodprint Melbourne”) Jen Sheridan, cook, author, producer (Outback Spirit) and native foods advocate, Juleigh Robins and Woolworths Head of Community, Anna Lohe. Deputy Lord Mayor Susan Riley will be present to formally open the event.

Think.Eat.Save events taking place nationwide will see some of the nation’s top chefs, business leaders, politicians and celebrities unite to address the urgent issue of food waste, which is currently costing Australians up to $8 billion each year.

Partnering with the United Nations Environment Programme (UNEP), OzHarvest is urging Australians to take action on food waste.

Founder and CEO of OzHarvest, Ronni Kahn, said the aim of Think.Eat.Save 2016 is to bring attention to the alarming amount of food wasted in Australia and around the world, where roughly one third of food produced for human consumption (approx. 1.3 billion tonnes) is wasted or lost along the way.

“The current global and local food waste statistics are alarming,” Ms Kahn said. “We urgently need change to happen now to ensure a sustainable food system for future generations. This year at Think.Eat.Save we are urging Australians to make a dish using their leftovers, giving life to food that would otherwise have been wasted.

“These small efforts to reduce food waste create positive change and inspire others to take action about the urgent issue of food waste and food security.”

Members of the public are encouraged to get involved by making a personal pledge to change their eating behaviour and reduce food waste via #PledgeAPlate. You can pledge a plate by making a meal out of leftovers, rescued or saved ingredients, taking a photo and uploading it on social media with the hashtag #PledgeAPlate and fundraise via www.pledgeaplate.com. Those participating are then encouraged to nominate someone else to take part via social media.

To mark the fourth annual national Australian campaign to reduce food waste, OzHarvest will host 11 events across the country, feeding over 15,000 thousand people a free, delicious and hearty hot meal made from rescued produce and educating people about reducing food waste.

#PledgeAPlate Campaign Toolkits will be made available from July 25 at www.pledgeaplate.com for businesses and schools to take action and get involved in the Think.Eat.Save campaign.

MELBOURNE THINK.EAT.SAVE DETAILS

DATE: Monday, 25 July

TIME: 11.30am to 2.30pm

LOCATION: The State Library of Victoria forecourt, 328 Swanston Street

MELBOURNE MENU:
Lamb and vegetable soup, Gazi
Chia pudding, Hellenic Republic
Thai pumpkin soup, MCEC
Strawberry and vanilla yoghurt panna cotta, MCEC
Bread, Brasserie Bread

AVAILABLE FOR INTERVIEW UPON REQUEST:
Alice Zaslavsky
George Calombaris
Dave Parker (San Telmo & Pastuso)
Mal Meiers (Fatto Bar & Cantina)
Thiago Miranda (Church Street Enoteca)

The national food waste reduction campaign is supported by Woolworths and Glad.

NATIONAL THINK.EAT.SAVE PUBLIC EVENTS

DATE & TIME: Monday, 25 July from 11.30am – 2.30pm (major cities)

CLICK HERE FOR FULL LOCATION LIST

Sydney event: Martin Place, Sydney
Adelaide event: The University of Adelaide Goodman Lawns, North Terrace
Brisbane event: St Stephen’s Cathedral, Brisbane
Canberra event: Garema Place
Gold Coast event: The 4217, 10 Beach Road, Surfers Paradise
Melbourne event: The State Library of Victoria, Melbourne
Newcastle event: Wheeler Place, Newcastle
Perth event: Forrest Place, Perth CBD
Regional Areas: Cairns, Sapphire Coast, Armidale

For a full list of events and information, please visit www.ozharvest.org.
Social media tags: @ozharvest @UN #thinkeatsave #pledgeaplate

OzHarvest Sydney to put on a largest food rescue feast with top chefs at Think.Eat.Save on Monday, 25 July

Posted by on July 21, 2016

Sydney’s leading chefs will join food rescue charity OzHarvest to feed 5,000 members of the public a free “rescued” meal at Martin Place on Monday, 25 July from 11.30am – 2.30pm at the fourth annual Think.Eat.Save event partnered with the United Nations Environment Programme (UNEP).

Join top chefs from Neil Perry’s Rockpool Group, Matt Moran’s ARIA Catering, The Star, BlackStar Pastry and SumoSalad who have created delicious menus from “rescued” food items showcasing their creative culinary talent!

Enjoy Rockpool’s rescued beef and lemongrass meatballs with rice and pickled veg, The Star’s Milli Julli Sabji surplus veggie spiced tomato curry, ARIA’s sustainably sourced hot dogs with bacon jam, Sumo Salad’s wintery soups and for dessert indulge in BlackStar Pastry’s Trim Trifle Twist using the odds and ends from their famous “Strawberry & Watermelon Cake”.

Hear from a live panel discussion from food industry experts on food waste, food security and sustainability, see how mushrooms are grown from ground coffee waste at the Fungimental Garden of Goodness, learn some food saving tips from Glad, and enjoy healthy and delicious fruit from the Woolworths’ Odd Bunch range.

Think.Eat.Save events taking place nationwide will see some of the nation’s top chefs, business leaders, politicians and celebrities unite to address the urgent issue of food waste, which is currently costing Australians up to $8 billion each year.

Partnering with the United Nations Environment Programme (UNEP), OzHarvest is urging Australians to take action on food waste.

Founder and CEO of OzHarvest, Ronni Kahn, said the aim of Think.Eat.Save 2016 is to bring attention to the alarming amount of food wasted in Australia and around the world, where roughly one third of food produced for human consumption (approx. 1.3 billion tonnes) is wasted or lost along the way.

“The current global and local food waste statistics are alarming,” Ms Kahn said. “We urgently need change to happen now to ensure a sustainable food system for future generations. This year at Think.Eat.Save we are urging Australians to make a dish using their leftovers, giving life to food that would otherwise have been wasted.

“These small efforts to reduce food waste create positive change and inspire others to take action about the urgent issue of food waste and food security.”

Members of the public are encouraged to get involved by making a personal pledge to change their eating behaviour and reduce food waste via the #PledgeAPlate campaign. You can pledge a plate by making a meal out of leftovers, rescued or saved ingredients, taking a photo and uploading it on social media with the hashtag #PledgeAPlate and fundraise via www.pledgeaplate.com.

To mark the national Australian campaign to reduce food waste, OzHarvest will host 11 events across the country, feeding over 15,000 thousand people a free, delicious and hearty hot meal made from rescued produce and educating people about reducing food waste.

#PledgeAPlate Campaign Toolkits are available from July 25 at www.pledgeaplate.com for businesses and schools to take action and get involved in the Think.Eat.Save campaign.

The national food waste reduction campaign is supported by Woolworths and Glad.

The Sydney Think.Eat.Save event is supported by NSW EPA Love Food Hate Waste Program, Virgin Mobile, SumoSalad & The Star.


NATIONAL THINK.EAT.SAVE PUBLIC EVENTS

DATE & TIME: Monday, 25 July from 11.30am – 2.30pm (major cities)

CLICK HERE FOR FULL LOCATION LIST

Sydney event: Martin Place, Sydney

Adelaide event: The University of Adelaide Goodman Lawns, North Terrace

Brisbane event: St Stephen’s Cathedral, Brisbane

Canberra event: Garema Place 

Gold Coast event: The 4217, 10 Beach Road, Surfers Paradise

Melbourne event: The State Library of Victoria, Melbourne

Newcastle event: Wheeler Place, Newcastle

Perth event: Forrest Place, Perth CBD

Regional Areas: Cairns, Sapphire Coast, Armidale

 

For a full list of events and more information, please visit www.ozharvest.org

Social media tags: @ozharvest @UNEP #thinkeatsave #pledgeaplate

OzHarvest Adelaide to put on a food rescue feast with local chefs at Think.Eat.Save on Monday, 25 July

Posted by on July 21, 2016

Adelaide’s leading chefs will join food rescue charity OzHarvest to feed 2,000 members of the public a free “rescued” meal at the University of Adelaide Goodman Lawns on North Terrace, on Monday, 25 July from 11.30am – 2.30pm at Think.Eat.Save.

Join top SA chefs and local identities including Tze Khaw (National Wine Centre), Gavin Robertson (Adelaide Convention Centre), Philip Pope (Adelaide Oval), Tony Hart (InterContinental), Kevin Martel (The Playford) and Amanda Gutte (Stamford) who will be serving up a delicious feast with the support of SA cooks Maggie Beer, Saskia Beer, Rosa Matto, Silvia Hart, Jessie Spiby and many others.

A live panel discussion will also take place with industry experts including local stars Simon Bryant, Kate Sumner of Kangaroo Island Source, Tze Khaw of the National Wine Centre and more guests on food waste, food security and sustainability moderated by OzHarvest SA Ambassador and media personality Keith Conlon.

In the spirit of sustainability, 450 delicious fruit smoothies will be made by the public and OzHarvest volunteers on “smoothie bikes”.

Think.Eat.Save events taking place nationwide will see some of the nation’s top chefs, business leaders, politicians and celebrities unite to address the urgent issue of food waste, which is currently costing Australians up to $8 billion each year.

Partnering with the United Nations Environment Programme (UNEP), OzHarvest is urging Australians to take action on food waste.

Founder and CEO of OzHarvest, Ronni Kahn, said the aim of Think.Eat.Save 2016 is to bring attention to the alarming amount of food wasted in Australia and around the world, where roughly one third of food produced for human consumption (approx. 1.3 billion tonnes) is wasted or lost along the way.

“The current global and local food waste statistics are alarming,” Ms Kahn said. “We urgently need change to happen now to ensure a sustainable food system for future generations. This year at Think.Eat.Save we are urging Australians to make a dish using their leftovers, giving life to food that would otherwise have been wasted.

“These small efforts to reduce food waste create positive change and inspire others to take action about the urgent issue of food waste and food security.”

Ms Virginia Deegan, Acting Chief Operating Officer & Vice-President at the University of Adelaide, said Ozharvest made a real impact in the community, and the University of Adelaide was proud to be a partner of the initiative.

“University of Adelaide eateries have been donating food to OzHarvest since 2011. To date we
have donated more than 39,000 meals, equivalent to more than 13,000kg of food which would have otherwise ended up as landfill,” Ms Deegan said.

Members of the public are encouraged to get involved by making a personal pledge to change their eating behaviour and reduce food waste via #PledgeAPlate. You can pledge a plate by making a meal out of leftovers, rescued or saved ingredients, taking a photo and uploading it on social media with the hashtag #PledgeAPlate and fundraise via www.pledgeaplate.com. Those participating are then encouraged to nominate someone else to take part via social media.

To mark the national Australian campaign to reduce food waste, OzHarvest will host 11 events across the country, feeding over 15,000 thousand people a free, delicious and hearty hot meal made from rescued produce and educating people about reducing food waste.

#PledgeAPlate Campaign Toolkits will be made available from July 25 at www.pledgeaplate.com for businesses and schools to take action and get involved in the Think.Eat.Save campaign.

The national food waste reduction campaign is supported by Woolworths and Glad.

NATIONAL THINK.EAT.SAVE PUBLIC EVENTS

DATE & TIME: Monday, 25 July from 11.30am – 2.30pm (major cities)

CLICK HERE FOR FULL LOCATION LIST

Sydney event: Martin Place, Sydney

Adelaide event: The University of Adelaide Goodman Lawns, North Terrace

Brisbane event: St Stephen’s Cathedral, Brisbane

Canberra event: Garema Place

Gold Coast event: The 4217, 10 Beach Road, Surfers Paradise

Melbourne event: The State Library of Victoria, Melbourne

Newcastle event: Wheeler Place, Newcastle

Perth event: Forrest Place, Perth CBD

Regional Areas: Cairns, Sapphire Coast, Armidale

 

For a full list of events and information, please visit www.ozharvest.org

Social media tags: @ozharvest @UNEP #thinkeatsave #pledgeaplate

Helping Food Rescue Charities Give Back To Local Communities

Posted by on June 30, 2016

A re-elected Turnbull Government will help local food rescue charities reduce costs and expand their services by providing $1.2 million over two years.

Every week, food rescue charities such as Foodbank, OzHarvest, Secondbite and Fareshare and their thousands of local volunteer workers deliver meals including fresh fruit, vegetables, dairy, bakery and meat to Australians in need.

“The work of these charities is enormously important, producing clear social, environmental, health and economic benefits for Australia, and significant inroads towards mitigating food insecurity across Australia,” Minister Hunt said.

Minister Hunt and Mr Guest today visited OzHarvest’s new food rescue operations in Port Melbourne to announce that a re-elected Turnbull Coalition Government will provide $1.2 million over two years to support four food rescue charities to reduce costs by investing in solar, batteries and energy efficient refrigeration systems.

“Melbourne Ports has a number of charities that support people in need. This new funding will help food rescue charities support many more people in the local Melbourne Ports community,” Mr Guest said.

This funding will allow food rescue charities across the country to reduce costs at their food rescue centres in metro and regional Australia and expand their fleets of refrigeration vehicles.

“This is an enormously generous contribution from the Turnbull Government and will support actions by Secondbite and other charities to provide nutritious meals to even more Australians in need including homeless adults and youth, youth at risk, single parent households, women and families in crisis, people with disabilities, indigenous communities, new arrivals and long term unemployed,” Mr Ian Carson, Founder of Secondbite said.

“FareShare’s volunteers already cook rescued food into 25,000 free nutritious meals a week for hundreds of charities. But sadly it’s not enough to support the growing number of people who have fallen on hard times. This commitment will enable us to cook rescued food into 2 million hearty meals a year and make significant inroads the scourge of food poverty,” Marcus Godinho, FareShare CEO said.

A re-elected Turnbull Coalition Government will also work with states, community groups and businesses to develop a National Food Waste Strategy to work towards achieving a 50 per cent reduction in food waste.

“The need to reduce food waste is well known and significant. The United Nations has set a goal of reducing food waste by 50 per cent by 2030 globally. We need coordinated action in Australia to work towards this goal,” Ms Ronni Kahn, OzHarvest CEO & Founder said.

At the next Meeting of Environment Ministers, the Commonwealth will seek agreement from State and Environment Ministers with the support of Australian Local Government Association to establish a goal of a 50 per cent reduction in food waste.

“To kick start the discussion I am releasing information on how every person, business and organisation can work together to reduce food waste,” Minister Hunt said.

In 2016-17 the Department of the Environment will convene a National Food Waste Summit bringing together all levels of government, industry and the community sector to develop a plan to reduce food waste by 50 per cent.

“As the largest provider of food relief, we believe bringing together states, territories and local governments, businesses and key community groups around the table is extremely important,” said Geoff Starr, CEO of Foodbank.

“The hidden crisis of hunger is growing and avoiding food waste will mean more food is available to go to the hungry.”

The Department of the Environment will also work with food waste charities to explore options to streamline the methodology for source separated organic waste under the Emissions Reduction Fund to make it easier for food waste charities to access the fund.

These actions build on the Coalition’s new commitments to reduce waste and increase recycling including funding of $100,000 to support the Banksia Foundation. The Banksia Foundation supports and recognises sustainable practices across Australia. OzHarvest won the 2012 Banksia Agriculture and Food Award for their work to support food rescue.

Funding for these projects has been provided for from within existing budget resources.

OzHarvest teams up with the UN to address food and nutrition security and sustainable food systems

Posted by on July 12, 2014

For the second year running, Australia’s leading food rescue organisation, OzHarvest is partnering with the United Nations to tackle the issues of food and nutrition security and sustainable food systems at the upcoming Think.Eat.Save events to be held across the country on Monday, 21 July.

Collaborating with the United Nations Environment Program (UNEP) and the UN’s Food Agriculture Organisation (FAO) Global Initiative on Food Loss and Waste Reduction (SAVE FOOD), OzHarvest will be leading the Think.Eat.Save campaign in Australia to raise awareness on global food loss and waste reduction. The events also contribute to the FAO-UNEP Sustainable Food Systems Programme.

Some of the nation’s top chefs, politicians and celebrities will unite at events held across Sydney, Adelaide, Brisbane, Melbourne and Newcastle to take a stance against food waste, and serve thousands of members of the public a free, delicious and hearty hot meal made from surplus produce that would have otherwise ended up as landfill.

Food waste is currently costing Australians up to $10 billion each year, while two million people still rely on food relief.

Founder and CEO of OzHarvest, Ronni Kahn said the aim of Think.Eat.Save 2014 is to bring attention to the disturbing amount of food wasted in Australia and around the world, where roughly one third of food produced for human consumption (approx. 1.3 billion tonnes) gets wasted and lost along the way.

Our modern day challenge is to create a sustainable food culture that can be shared by all, where we waste less at all levels of food production, distribution and consumption.

Each and every one of us can make a pledge to reduce food waste by participating in local Think.Eat.Save events, and also commit to reducing food waste at home. Small actions can affect change and united, our actions will make a huge positive impact on our planet. – Ronni Kahn.

In the next few years, food consumption is expected to increase by around 30 per cent due to population growth, while the effects of climate change are expected to reduce agricultural yields by up to 5 per cent in some areas. We do know, however, that cutting the rate of food loss and waste in half by 2050 would close 20 per cent of this food gap.

To bring about the vision of a truly sustainable world, we need to transform the way we produce and consume our food, which effectively means the way we consume our natural resources. This is what we at UNEP and our partners like OzHarvest are striving to influence with the Think.Eat.Save campaign and we thank OzHarvest for continuing to champion the campaign in Australia and beyond. – Naysan Sahba, Director of Communications of UNEP

A number of leaders and experts in the field of food waste, sustainability and food and nutrition security will debate these issues in a panel discussion at the Sydney and Adelaide events.

DATE & TIME: Monday, 21 July from 11.30am – 2.30pm, various locations

RSVP & PLEDGE HERE: www.ozharvest.eventbrite.com.au

LOCATIONS:

  • Sydney event: Martin Place, Sydney
  • Adelaide event: The University of Adelaide, Adelaide
  • Brisbane event: St Stephen’s Cathedral, Brisbane
  • Melbourne event: Federation Square, Melbourne
  • Newcastle event: Hunter St Mall, Newcastle

Follow us on Twitter @OzHarvest or Facebook or call 1800 108 006

Social media tags: #ozharvest #thinkeatsave @UNEP #SaveFood #UNFAO #FoodWaste @FAOKnowledge @FAOnews @save_food_news

For more media information, images or interviews with Ronni Kahn, Founder and CEO of OzHarvest, or panel experts please contact:

Louise Tran at OzHarvest on [email protected] | +61 2 9516 3877 | +61 466 620 744

Sascha Ryner at Liquid Ideas on [email protected] | +61 2 9667 4211 | +61 416 858 419

Local food facts

  • Australians throw out $8-10 billion of food every year. As a nation we waste four million tonnes per annum of food which ends up in landfill.
  • Australians throw out one out of every five shopping bags, which equates to every Australian household throwing out $1,036 worth of groceries each year.
  • Australia produces enough food to feed approx. 60 million people, yet two million people still rely on food relief every year.
  • Food relief agencies are not able to meet demand. Nearly 90% of agencies reported not having enough food to meet total demand. 6 in 10 agencies require at least 25% more food with almost 3 in 10 agencies requiring double the food.

Global food loss and waste facts

  • Roughly one third of the food produced in the world for human consumption every year — approximately 1.3 billion tonnes — gets lost or wasted.
  • Every year, consumers in rich countries waste almost as much food (222 million tonnes) as the entire net food production of sub-Saharan Africa (230 million tonnes).
  • Food loss and waste also amount to a major squandering of resources, including water, land, energy, labour and capital and needlessly produce greenhouse gas emissions, contributing to global warming and climate change.
  • While the planet is struggling to provide us with enough resources to sustain its 7 billion people (growing to 9 billion by 2050), FAO estimates that a third of global food production is either wasted or lost. Food waste is an enormous drain on natural resources and a contributor to negative environmental impacts.
  • If food is wasted, it means that all the resources and inputs used in the production of all the food are also lost. For example, it takes about 1,000 litres of water to produce 1 litre of milk and about 16,000 litres goes into a cow’s food to make a hamburger. The resulting greenhouse gas emissions from the cows themselves, and throughout the food supply chain, all end up in vain when we waste food. Given this enormous imbalance in lifestyles and the resultant devastating effects on natural resources and the environment, this year’s theme – Think.Eat.Save – Reduce Your Foodprint – encourages you to become more aware of the impacts of your food choices and empowers you to make informed decisions.

For more information visit www.thinkeatsave.org

About FAO

Achieving food security for all is at the heart of FAO’s efforts – to make sure people have regular access to enough high-quality food to lead active, healthy lives. FAO’s three main goals are: eradication of hunger, food insecurity and malnutrition; elimination of poverty and the driving forward of economic and social progress for all; and, sustainable management and utilization of natural resources, including land, water, air, climate and genetic resources for the benefit of present and future generations. Visit: www.fao.org

About SAVE FOOD: Global Initiative on Food Loss and Waste Reduction In May 2011 FAO launched the Global Initiative on food loss and waste reduction (also called SAVE FOOD Initiative) as a corporate effort together with the private sector trade fair organizer Messe Düsseldorf GmbH (Germany). SAVE FOOD works in partnership with donors, bi- and multi-lateral agencies, financial institutions, public, private sector and civil society for: (i) Awareness raising; (ii) Collaboration and coordination of world-wide initiatives; (iii) Evidence-based policy, strategy and programme development, including a methodology for assessing food loss; (iv) Technical support to investment programmes and projects. UNEP joined SAVE FOOD by launching the Think.Eat.Save Campaign in January 2013. Visit: www.fao.org/save-food

In August 2013 the FAO Regional Office for Asia and the Pacific launched the SAVE FOOD Asia-Pacific Campaign in Bangkok, Thailand. Strategic action areas identified through consultations: awareness raising, the relevant role of the private sector and support mechanisms by governments in order to facilitate smallholder effective organization along with the role played by consumers. Visit: https://www.savefood.net/

About the FAO-UNEP Sustainable Food Systems Programme

The FAO/UNEP sustainable food systems program is catalysing partnerships among United Nations agencies, governments, private sector and civil society to promote activities that improve the sustainability of food consumption and production. Visit: https://www.fao.org/ag/ags/sustainable-food-consumption-and-production/en

In June 2012 on the occasion of the United Nations Conference on Sustainable Development (Rio+20), the U.N. Secretary General launched the Zero Hunger Challenge9 which includes addressing sustainability of all food systems and the aim of zero food loss and waste. The Committee on World Food Security (CFS)10, the foremost intergovernmental body for food security and nutrition, at its thirty-ninth Session (October 2012), requested its High Level Panel of Experts on food security and nutrition (HLPE)11 to prepare a report on Food losses and waste in the context of sustainable food systems to inform the discussions in Plenary in October 2014. In May 2014 HLPE released the summary and recommendations of its report12.