Innledning
Greetings, ladies and gentlemen, and a warm welcome to each and every one of you. I extend my sincere gratitude for your presence here today.
It is indeed a privilege to stand before you at the prestigious Leiths School of Food and Wine, and I am absolutely delighted to witness such a gathering in this splendid assembly hall.
For those of you who may not be familiar with me, my name is Dina, and I hail from Denmark. Today, I am here to address a matter of great significance to me: the issue of food waste.
I shall commence by shedding light on the ongoing crisis faced not only by the UK but also by numerous other countries. Following that, I will delve into the reasons behind the escalating burden of food waste in our contemporary society.
Finally, I will explore potential solutions to this pressing problem. However, before we dive into these topics, allow me to provide a brief introduction to my company and how I transformed food waste into a thriving business opportunity.
Utdrag
In response to the growing emphasis on food waste reduction, leading UK retailers have joined forces to curtail supermarket food waste by 20,000 tonnes over the past year.
Notably, fruit, vegetables, and bread are the most frequently discarded food items in Britain. For instance, Tesco found that 41% of its food waste originated from bakery departments.
To address this issue, they've implemented a two-year strategy to minimize bakery waste, shifting from bulk baking to smaller, more frequent batches.
Additionally, Tesco is actively donating surplus food to charitable organizations. While retail food waste levels are decreasing, it remains crucial to continue raising awareness about food waste.
However, it's not solely the UK grappling with this food waste habit. Globally, a staggering one-third of all produced food goes to waste each year, equivalent to 13 billion tonnes of food.
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