Save Food, Save LIVES

7/28/2019 Save Food, Save LIVES

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Save Food

Save Lives


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Prepared byRupack Ranjan Halder Dept. of Chemical Engg.Bangladesh University of

Engineering & Technology


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WorldEnvironment Day 2013 sTheme An anti-food wasteand food losscampaign

Encourages you toreduce your foodprint.


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Why this campaign...?

Wastage of food

Death of many people

Imbalance of nature


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Thinkbefore

you

eat

And help save the

environment

So, the mainmotto is


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Data regarding wastage of food According to UNEP.....While the planet is struggling

to provide us with enough resources to sustain its 7billion people (growing to 9 billion by 2050), FAOestimates that a third of global food production iseither wasted or lost.

Food Production 2013

FoodConsumed

Food Lost or Wasted

Ref: http://www.unep.org/wed/theme/


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Bun made from wheat which includes severalworking hours, water,

fertilizers, etc

Cheese producedfrom cow's milkwhere upbringing of cow requires grass,water, etc.

Lettuce and tomatoesproduced in farmsrequires severalworking hours,fertilizers, water , etc

Beef mince used toproduce the

hamburger cutlet comes from cow,

which in turnrequires water, grass,etc for upbringing of

the cow

Transportationcost of consumers,retailers,farmers

Background cost of a Burger


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Water footprint of some commonly consumed food....

Ref: http://www.thinkeatsave.org/index.php/the-most-precious-resource-of-all-save-food-save-water


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The USA has an average water footprint of 2480 m3/cap/yr China has an average footprint of only 700 m3/cap/yr Global average water footprint is 1240 m3/cap/yr.

Average National Water Footprint per capita

Ref: http://www.waterfootprint.org/Reports/Hoekstra_and_Chapagain_2006.pdf


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Creatingawareness hasalready

startedabroad to

avoid wastageof food bycreating

colourful andbright posters

Ref : http://unep.org/wed/infomaterials/downloads/posters/new/UNEP-WED-Garbage-Bin-Poster.pdf


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It s necessary to first start at home. From our country s perspective

Wastage is seen mainly in top restaurants,specially the ones where buffet facilities areprovided.Thus to reduce wastage, awareness needs tobe created specially in restaurants and inplaces where the customers of theserestaurants go, for example school, collegesuniversities, offices etc.


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Buffet restaurantsSchools

Office canteens

Awareness should start in...


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What can be done from therestaurants and food chain-

shops? Introducing extra chargingsystem upon each extra massof food wasted

Attaching posters throughout the restaurant to graspcustomer s attention

Providing any type of extraprivileges according to therestaurant s ease for thecustomers not wasting food


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What can be done from therestaurants and food chain-

shops? (contd.)Cut down food menu to anefficient one by surveyingcustomers and deciding whichfood to include in the menu,and what to discard

Do regular waste food auditsand increase food donation


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Creating awareness to schools,colleges and universities can bedone by

Making the students understandabout the matter deeply byshowing them short-awareness

video clips, arranging workshops Arranging seminarsseparately for the parents

Arranging competitions likeposter designing, painting,quizzes, olympiads etc basedon the theme


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Creating awareness inthe offices by.

Informing the employees at first about the issue by usageof posters in canteens

Arranging seminars to makethe practice travel from officeto home

Awarding Green Officer of the month


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What can be done from theconsumer's end....

Shop smart Understand expiry dates best before &

use by Zero down your fridge, before buying more Buy "funny" fruits and vegetables- funny

regards to the oddly shaped fruits and vegetables Take the leftover foods back home, from restaurant


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There are serious environmental implications to wasting food.The amount of food we throw away is a waste of resources.

Just think about all the energy, water and packaging used in foodproduction, transportation and storage.This all goes to waste when we throw away perfectly good food .

Think !

We all need to THINKabout and be mindful of our foodconsumption patterns, we all need to EAT , and we all need toSAVE food, especially in developed countries.

If we can Reduce our Foodprint , we can reduce the harmfulimpacts on our planet done by the human activities.


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Thus a brighter and future

generationdepends upon ahealthy andwealthy present nation.


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References: http://www.unep.org/wed/theme/ http://www.thinkeatsave.org/index.php/partners/message-to-partners http://www.thehindu.com/news/national/other-states/waste-not-want-

not/article4743159.ece http://www.thinkeatsave.org/index.php/the-most-precious-resource-of-all-save-

food-save-water

http://unep.org/wed/infomaterials/downloads/posters/new/UNEP-WED-Garbage-Bin-Poster.pdf http://www.waterfootprint.org/Reports/Hoekstra_and_Chapagain_2006.pdf http://www.cat.org.uk/education/pdf/how_much_water_does_it_take_to_make_a_burge

r.pdf http://un-

foodsecurity.org/sites/default/files/Zero_Hunger_Challenge_Press%20release.pdf http://www.thinkeatsave.org/index.php/multimedia/food-waste-around-the-world

http://www.facebook.com/l.php?u=http%3A%2F%2Fwreforum.org%2Fjannatun-nahar%2Fblog%2F5586&h=SAQEtQla3

http://england.lovefoodhatewaste.com/content/help-save-environment-simply-wasting-less-food

http://www.besthealthmag.ca/slide/hamburger-2400-litres http://www.thinkeatsave.org/docs/Factsheet_FOOD-WASTAGE.pdf


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Thank you

Documents

Save Food, Save LIVES