Food Losses and Waste in the context of sustainable food systems

Download 54.54 Kb.
Size54.54 Kb.
1   2   3   4   5   6   7   8   9

Turning rejected, unfinished, damaged food, mainly from industry into feed can help to reduce food waste within the system we currently have. Regulated and monitored ways of doing this ensuring health protection are necessary.

The risk is to create a value market for damaged, rejected, surplus food and, consequently, this might even be an incentive for producing more since all surplus finds its way into a value market.

An ethical approach is to produce as much as food as there is needed for humans and their health. Slow Food pursues this approach by raising consumer awareness and encouraging not to waste food.

From an ethical point of view, turning food waste into bio energy is as problematic as turning food waste into feed. In both cases a proper definition of food waste is urgently necessary. It should be avoided that turning food waste into feed or bio energy creates value markets with attractive prices for waste and does in the end not necessarily contribute to the reduction of food waste but ‘fuels’ the ‘creation’ of waste.

Share with your friends:
1   2   3   4   5   6   7   8   9

The database is protected by copyright © 2020
send message

    Main page