Purpose of the articles posted in the blog is to share knowledge and occurring events for ecology and biodiversity conservation and protection whereas biology will be human’s security. Remember, these are meant to be conversation starters, not mere broadcasts :) so I kindly request and would vastly prefer that you share your comments and thoughts on the blog-version of this Focus on Arts and Ecology (all its past + present + future).
Food waste, one of the most
pressing issues in food policy, has officially made it to the big
screen in Anthony Bourdain's new documentary, Wasted! In
America, the waste paradox is staggering: 40 percent of our food goes
uneaten, while one in eight Americans are hungry. Food waste is not a
singular issue - it has incredibly far-reaching effects. In fact, food
production is the single biggest cause of deforestation, water
extraction and biodiversity loss. And instead of reaching the mouths of
the hungry, we are sending large quantities of uneaten food to
landfills, where this waste becomes one of the biggest greenhouse gas
contributors. In a world with a changing climate, food waste demands our
attention, and chef and author Anthony Bourdain is championing the
cause.
"We have the power to demand change from the food industry, and unless we shout about it, they'll never change."
Wasted! brings together a cohort of top chefs and food waste
advocates who have made a significant impact in the food waste sphere,
both inside and outside of the kitchen. Spearheaded by Anthony Bourdain,
author of Kitchen Confidential and host of CNN's Parts Unknown,
the documentary features chefs Dan Barber, Mario Batali, Massimo
Bottura and Danny Bowien, along with food waste activist Tristram
Stuart, and many others. These food waste leaders help to harness the
societal spotlight on food and further direct our nation's attention to
the environmental impact of our waste habits, reimagining the future of
food. We've seen some of this shift begin to happen within restaurants
as "farm to table" rises in popularity, and more and more consumers want
to know where their food comes from. However, Chef Dan Barber points
out a dissonance, explaining, "We celebrate nose to tail for the animals
we consume, but rarely ever for the farm." It takes a tremendous amount
of resources to grow the food we eat - moving forward, we as eaters
need to be increasingly mindful of this, and in turn, advocate for
shifts in our food system that prioritize wasting less food.
Though the food waste statistics are significant, addressing food
waste doesn't need to be depressing! From innovative beer made out of
days-old bread, to inventive root-to-stem dishes, the film shows just
how delicious solving our food waste issues can be - and how we as
consumers can vote with our forks to push for change. Tristram Stuart
emphasizes, "We have the power to demand change from the food industry,
and unless we shout about it, they'll never change." On many levels, it
is galvanizing to think of the agency that we collectively have, ranging
from eaters to chefs to advocates, to move the needle on food waste
issues. Be sure to check out Wasted! when it hits select theaters and digital platforms on October 13th to learn more about food waste and what you can do to be a more mindful consumer and informed advocate.
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