The Source

Choice is a privilege for the developed world and we all have a responsibility to be morally and ethically worthy.

When it comes to food what we choose to eat can often define us, whether we become omnivores, carnivores, vegans, vegetarians, pescatarians or eat just a well balanced diet; we must try not to make any food waste, and consume sensibly and moderately.

Stop Food Waste Day is held at the end of April every year.  It is a day when today people all over the world are made aware of the following facts:

33% of all food produced globally is lost or wasted every year

45% of root crops, fruit and vegetables produced globally is lost or wasted per year

25% of the food wasted globally could feed all 795 million undernourished people in the world

8% of all greenhouse gas emissions each year are due to food loss and waste”

I remember visiting Malawi, Africa, and our friends ate the entire chicken, including the feet, and left only the beak. I’m not suggesting we all start eating chicken feet but we can all play our part to reduce food waste.

You can use the bones to make stock, use what’s left over in your fridge to make soup and smoothies, plan your meals ahead, make a list before you shop, batch cook and freeze portions, experiment from what you have in your fridge.

We must not take our abundance of food for granted and feel lucky that we have so much choice, and at the same time we must make sure we don't waste any food.

There are lots of ideas on what to cook and information and stories on their reciprocated recipes, sustainability and food provenance in both of my story/cook books For The Love Of The Land and For The Love Of The Sea published by Meze Publishing.

Available in all good bookshops, Amazon, www.mezepublishing.co.uk and www.jennyjefferies.co.uk