farming Archives | Future Green Global

Rethinking Food Waste: Why Recycling Won’t Save Us

Tanvi Varma — Thu, 17 Oct 2024 01:25:12 +0000

Our October Meetup Attendees at Link Sustainability Lab

For far too long, we’ve been led to believe that recycling is the golden ticket to sustainability. However, when it comes to food waste, recycling (e.g. composting) or upcycling (e.g. creatively using scraps to to make a new dish like chips from veg peels) alone is simply not enough. Read the blog below to discover innovative food waste solutions!

The Real Challenge: Linear Thinking

The crux of the problem lies in our linear thinking. We separate our food scraps, perhaps compost a little, and then pat ourselves on the back, believing the job is done. But systems thinking requires a broader perspective – which is the best approach for managing food waste. Food waste is part of a much bigger picture that encompasses production, consumption, and disposal.

Let’s face it: the food waste we think we’ve “managed” often just shifts responsibility elsewhere—out of sight, out of mind. Yet that waste remains a persistent issue, waiting to resurface and bite us hard.

Heidi explaining the importance of Systems Thinking

Avoiding the Greenwashing Trap

Upcycling initiatives can give us a false sense of accomplishment, but let’s be honest: they often serve as quick fixes that overlook the root causes. This is where greenwashing comes into play.

Take a restaurant that boasts about its composting efforts. That’s commendable, but why aren’t they addressing the underlying problems? Over-ordering, oversized portions, and a lack of planning are the real culprits behind those leftovers. The true solution lies in preventing food waste at its source rather than merely cleaning up the aftermath.

The True Impact of Food Waste Prevention

Consider this staggering statistic: one-third of all food produced worldwide is wasted. That’s not just a shame; it’s a colossal environmental concern. Each piece of wasted food represents wasted resources, from water usage to transportation emissions.

To combat this, we must rethink our approach to food waste. The Waste and Resources Action Programme (WRAP) model emphasises prioritising prevention over all else. Why? Because eliminating food waste at the source has the most significant impact—not just on our environment but also on our finances.

Recycling or composting food waste is beneficial, but it fails to address the waste that should never have happened in the first place.

Highlights from our workshop

Small Tweaks, Big Wins

The good news? Change doesn’t have to be daunting. Simple, low-cost adjustments can yield massive results.

Take this canteen plate waste example using 3 nudges: they reduced portion sizes and had physical demonstrations of this at point of sale, switched to clear plastic bags at disposal next to a charts with daily weighing results, and provided educational posters on tables, diners had visual feedback on their waste every day. The outcome? A remarkable 44% reduction in food waste over 12 weeks. This highlights how small shifts in behaviour can lead to substantial change.

Behavioural nudges, combined with regulations on food waste management, can be straightforward, actionable, and effective. They not only help minimise waste but also foster a new mindset around it.

Changing the Consumer Mindset

Many consumers are unaware of the ripple effects of their choices. They don’t realise that ordering more food than they can eat contributes significantly to global sustainability issues. Food waste occurs every time someone orders based on their eyes instead of their stomach.

This is where businesses can take the lead. By educating consumers about portion control, responsible ordering, and the impact of food waste, we can transform behaviours. Clear messaging, portion adjustments, and transparency about food waste disposal can make a significant difference.

It’s not merely about reducing waste; it’s about changing habits—from how we order food to how we appreciate it.

Guests mingling at Link Sustainability Lab

The Power of Peer Influence in Reducing Food Waste

Humans are inherently social creatures, and our choices are often influenced by those around us.

Research shows that peer behaviour significantly impacts how much food people buy and waste. Businesses that leverage this insight—by promoting responsible food choices and encouraging customers to follow suit—can drive transformative change.

For instance, a restaurant that advocates for smaller portions and openly discusses food waste prevention can inspire its patrons to be more mindful. This is how movements begin—one small nudge at a time. Check out one of our favourite books for designing interventions.

‘The Behaviour Change Wheel’ by Susan Michie, Lou Atkins and Robert West

Success Story: Hong Kong’s Food Waste Revolution

ZERO-WASTE TO LANDFILL FOR THE F&B INDUSTRY

Let’s look at a successful case: Marsha Gau led the ZERO-WASTE TO LANDFILL FOR THE F&B INDUSTRY project in Hong Kong (2022), collaborating with 20 restaurants, bars, and cafes to tackle food waste. The ambitious goal? A 70% reduction in landfill waste.

And it worked.

Stats from the ZERO-WASTE TO LANDFILL FOR THE F&B INDUSTRY project in Hong Kong (2022)

Within just two months, these businesses achieved an impressive 50% landfill diversion rate. The key to this success wasn’t just about systems and processes—it was about changing behaviours. Engaging kitchen staff and management (empathising with their busy schedules), educating them on the importance of prevention, and demonstrating how to implement these changes created lasting impacts across the entire business.

Highlights from our 3 speakers at the Meetup

ECPAL’s Comprehensive Approach to Food Waste

Ivan Tai, a passionate advocate for sustainability, is founder of local NGO ECPAL, a key player in the fight against food waste. ECPAL employs a comprehensive approach that integrates education, collection, recycling, and reporting:

Education and Promotion: ECPAL educates clients about proper food waste segregation and raises awareness through engaging social media campaigns, workshops, and seminars.
Collection: They provide strategically placed food waste bins, ensuring collection occurs at flexible times that suit clients’ needs. Each full bin is exchanged for a clean one, making the process seamless.
Recycling: Collected waste is transported to ECPAL’s workshop or O・Park, where it is transformed into valuable resources like energy and compost.
Reporting: ECPAL submits detailed monthly reports that track the quantity of food waste collected and the resulting carbon reduction, showcasing their commitment to transparency.

Despite facing challenges such as contamination of food waste bins and high operating costs, ECPAL remains steadfast in its mission. They emphasise source segregation and integrate pre-treatment methods, proving that dedicated efforts can drive meaningful change.

Tiffana Kwok from Hung Yat Farm Limited: Regenerative Agriculture and Circular Economy Solutions

Next up, Tiffana Kwok from Hung Yat Farm Limited introduced innovative solutions to tackle food waste through regenerative agriculture and circular economy principles. Using enzymes that reduce the need for chemical fertilisers and pesticides, Hung Yat Farm demonstrates how one tonne of food waste can produce one tonne of edible produce. This approach not only enhances food security but also contributes positively to both the environment and the economy! Food businesses also get to share a great sustainability story with customers.

Key Takeaway

We cannot recycle our way out of the food waste crisis. The real solution lies in preventing waste before it occurs. It’s about more than just work flows in the kitchen—it’s about shifting mindsets, engaging communities, and recognising that every meal and choice sends ripples through the world.

When businesses embrace this shift, they do more than reduce waste—they lead a movement. A movement that changes how we perceive food, how we value it, and how we can save it.

A special thank you to our speakers for sharing their insights and expertise, to Link Sustainability Lab for hosting this event, and to all attendees for joining us in this important conversation!

Watch the reel for a quick summary of the event!

https://futuregreen.global/wp-content/uploads/2024/10/October-Meetup-3-2.mp4

Connect with Us:

Contact Us: Got questions or ideas? Email us at hello@futuregreen.global.

Together, we’re not just talking about a sustainable future; we’re building it. Let’s make every meal a story worth telling.

Stay green, stay inspired.

Future Green Team

Are you curious about your food’s impact?

The post Rethinking Food Waste: Why Recycling Won’t Save Us appeared first on Future Green Global.

Do you procure coffee, tea and sugar? Why you should you care about supporting fair farming?

Tanvi Varma — Tue, 17 Sep 2024 08:29:07 +0000

Pictures of attendees at Fortnum & Mason

As a food business, if you source staples like coffee, tea, or sugar, it’s crucial to consider the farming practices behind these products. Supporting fair farming isn’t just about ethics and the well-being of the millions of people who rely on these goods for their livelihoods, it’s about ensuring the sustainability of your supply chain. This month’s Future Green Members Meetup, hosted at Fortnum & Mason, delved into the pressing issue of fair farming and how businesses can play a role in fostering a more equitable global food system.

Why Fair Farming?

Over 200 million people depend on fairly traded goods, including coffee, tea, and sugar, for their daily livelihoods. Fairtrade (the certification) and fairly traded goods aims to protect these workers from exploitation, ensuring better wages, safer working conditions, and ethical practices throughout the supply chain. Yet, challenges such as child labour, unhygienic conditions, and even corruption can undermine these efforts. This is why understanding the intricacies of your supply chain is crucial – ensuring transparency, ethical sourcing, and long-term sustainability.

Heidi with Chef Daniel of Fortnum & Mason

Guest Speaker Spotlight: Chef Daniel Fenner on Building Sustainable Supply Chains

Chef Daniel Fenner of Fortnum & Mason provided invaluable insights. He emphasised that building long-term relationships with suppliers is key to making meaningful strides in sustainability. By working closely with suppliers to improve their practices rather than abandoning them when they fall short, businesses can foster a more ethical, resilient supply chain.

Daniel also posed a bold yet necessary challenge for the future:
“We will make a leap in sustainability when we start including sustainability standards with calorie labels, empowering consumers to make informed choices that benefit both their health and the planet.”

Facilitation Wheel

His vision highlights the critical role of consumers as the ultimate drivers of change. As businesses meet the growing demand for sustainability, they will not only elevate their brand but also contribute to a global shift towards more responsible sourcing.

Daniel also shared company values and core components of how employees stay up to date with sustainability initiatives including training.

Key Takeaways

Start with Transparency, Not Perfection
Fair farming is a journey. It’s about taking actionable steps and continuously improving your sourcing practices rather than expecting instant perfection. Transparency helps build trust with consumers and fosters a more ethical approach to procurement.
Context-Specific Solutions
Fair farming practices must be tailored to regional contexts. What works in one region may not be applicable in another. By partnering with local experts who understand the unique challenges faced by farmers in specific regions, businesses can ensure that their efforts are both effective and sustainable.
Collaboration with Suppliers is Essential
Building and nurturing long-term relationships with suppliers is crucial. Rather than dumping suppliers who don’t meet ideal standards, work with them to improve practices. This collaborative approach can lead to win-win solutions, ensuring a more ethical supply chain for all parties involved.

Looking Ahead: The Role of Businesses in Driving Change

Fair farming is a vital component of building a resilient and sustainable global food system. By investing time and effort into understanding your supply chain and collaborating with suppliers, businesses can create greater value for their operations while supporting the farmers who grow the products we rely on every day.

Supporting fair farming and ethical sourcing practices isn’t just about doing the right thing—it’s about future-proofing your business and contributing to a fairer, greener planet.

Thank you to Fortnum & Mason for hosting this enlightening session and for providing a delicious breakfast spread that showcased the possibilities of sustainable, high-quality food.

Big thank you to our sponsors – Invest Hong Kong and Fresh Accounting for their continued support in advancing our mission.

Membership 3.0: Empowering Your Sustainability Journey

The event also introduced the very exciting, all new Future Green’s Membership 3.0– a revamped offering designed to empower businesses on their sustainability journey from the comfort of your seat.

Heidi, CEO of Future Green, highlighted the key benefits for both paid and unpaid members, including access to Future Green Scorecards for benchmarking sustainability efforts, Webinar recordings, coaching, and new course cohorts for our signature courses – Food Sustainability Foundations and Carbon Literacy Course for the Food Sector.

This ALL NEW 100% ONLINE COMMUNITY will provide practical tools and frameworks to help businesses take impactful steps towards improving their supply chains and practical resources to really know if suppliers are sustainable.

Learn more about the different tiers of membership here.

Join our SKOOL community and become a member now!