Food Waste Solutions (Recyle)

Do You Know?
Amount of food waste has increased by almost half in the past 10 years?

At the

• Individual Level

Have you leave any leftovers from over-estimating your appetite and buy more than you consume?

• Household Level

Have you thrown a food that is uneaten, but already expired or spoiled?

• Corporation Level

Do you still have unsold food that are perishable or with short shelf life you haven't get rid of?

• Grocery / Supermarket Level

Did you throw out completely edible food that's unwanted due to surplus or aren't fit for sales due to cosmetic imperfections?

If yes to either one, does it dawned on you that you can save them from going to waste?

Attention here!

Presenting to you an overview of the variety of R solutions that you can implement:

1) Recycle

• FREE Feast 

Event: 

Feeding the 5000

Objectives:
(1) Raise awareness of how tasty discards can be in the right hands.
(2) Raise awareness on magnitude of food waste and the social and environmental impact.
(3) Celebrate the menu of delicious, nutritious solutions that exist to tackle food waste.
(4) Highlight four specific industry-directed solutions ->

• Trading partners or exporters to end unfair trading practices such as last minute order cancellations and retrospective amendments to contracts that cause farmers to trash;
• Food producers to reform confusing 'best buy', 'use by' and 'sell by' date labels that spur consumers to purge good food;
• Supermarkets to relax their strict cosmetic standards; measure and report precisely how much food they waste in order for far more donation of healthy surplus food;
• Food retailers to stop their topping and tailing practices and switch to snipping just the tops to slash waste;

(5) Empower people to get more creative with food with minor scars in the kitchen.
(6) Halving food waste at all levels throughout the supply chain by 2030.
(7) Promote the work of partner organisations.

Organised:
Feedback, a British non-profit that campaigns against food waste by presenting boisterous eat-ins sourced entirely from food that would otherwise have gone to waste.

Source: 
(1) Food surplus from wholesalers or farms or those that had cosmetic imperfections such as nicks and gnarls, that grocers won't tolerate.

(2) Donations of food by restaurants and canteens.

(3) Groups like Hungry Harvest, an enterprise that sells subscription boxes of so-called ugly fruit and vegetables at a discount.

Menu / Lunch (Veggies):
(1) Curries
(2) Ratatouille, stewed dish with pickled peppers, carrots, apples, pear and celery
(3) Paella, rice dish
(4) Torte, a multilayered cake made of vegetable trimmings mixed with 1,010 eggs
(5) Puree, made of overripe bananas and honey
(6) Smoothie, whipped up from surplus fruit such as apples, oranges, grapes and bananas
(7) Quick pickle salad
(8) Root-atouille, a conglomeration of eggplant, zucchini, red peppers, onions, diced tomatoes, balsamic vinegar, and herb
(9) Beet-juice pulp burger
(10) Whey cocktail, used from leftovers of cheese-making
(11) Lamb and leek pasta, stirred with minced lamb hearts and leek fettuccine

Target Audience:
(1) Business people (2) Neighborhood residents (3) Students (4) Homeless
(5) Those who do not spend time scouring food blogs or seeking the hottest new restaurants
(6) Individuals interested in food and environmental issues
(7) Regular people who just happen to be walking by

Logistics: 
(1) Local chefs, including celebrity chef and restaurateur like Jose Andres -> exhibit culinary demonstrations on how to combat waste during cooking

(2) Volunteers -> prep and chop all rescued vegetables; pre-fill compostable bowls; gleaning

(3) Speakers -> staffed educational booths; keynote speeches by founders / food waste experts / authors from local non profits; local and national leaders like MP; as well as chef-owners of sustainable food eateries like Silo, UK's first zero waste restaurant, Olly's Fish Shack whose fish sourced sustainably and L.A. Kitchen and DC Central Kitchen where fruits and vegetables recovered and food donated is used to fuel a culinary arts job training program etc

(4) Music -> DJ FACT.50

(5) Location -> a public space Union Square to hold the event and the kitchens of sustainably sourced caterers Great Performances Catering, largest emergency food service Holy Apostles as well as transitional shelter St Luke's Mission Center to cook in

(6) Food Truck -> transport the food leading up to the event where food is cooked at the venue

(7) Information & Communication materials -> advertise the event to the public and inform the farmers, retailers and volunteers about the movement

Partnership:
(1) City Harvest -> Feedback deliver additional 5,000 meals to local food banks and soup kitchen through their Food Rescue program.

(2) 40 Organisations and Partners whose work focused on sustainable food production/consumption, food recycling and meal distribution, recipe development to best practices in food policy, equitable food system and environment advocacy.

Sponsorship:
Feeding the 5000 cannot be used to promote private enterprises, so NO branding or corporate sponsorship is allowed.

Next: Fertilizer