Innledning
Greetings and a bright morning to all the aspiring students at Leiths School of Food and Wine! I extend my introduction as Marie Meng, hailing from Denmark and carrying the torch of entrepreneurship.
My mission revolves around tackling the global predicament of food wastage. Today, I stand before you to illuminate the realm of responsibility that rests upon your shoulders and the remarkable influence you wield by reshaping your attitudes toward food wastage.
Delve into the astonishing fact: an annual 1.3 billion tons of nourishment, constituting nearly a third of the entire food production, meets an unfortunate fate as waste.
This encompasses approximately 45% of the vibrant array of fruits and vegetables, 35% of the ocean's bounty encompassing fish and seafood, 30% of essential cereals, and a significant 20% each of dairy products and meats.
A surprising statistic reveals that bakeries contribute 41% of this staggering food wastage. The truth stands vivid – a substantial portion of edibles is squandered annually, coinciding with a distressing reality where 795 million individuals worldwide grapple with hunger and malnutrition.
Utdrag
Today, my purpose stands unmarred by the intent to accuse or cast blame upon you. Reflecting back on my youth, not too distant from your present, the contours of this quandary barely grazed my thoughts.
The journey toward conscientiousness was a gradual one, ignited by my growing commitment to sculpting a more benevolent world. A transformation dawned, kindled by awareness, propelling me toward the precipice of change.
Recognize your power, young minds, as we survey the landscape of nations. Among them, the United States, Canada, and New Zealand emerge as the flagbearers of food waste, relinquishing 39% of their purchased provisions to the abyss of waste.
Europe trails behind, shedding 31% of its edible acquisitions. In the UK, commendable strides have been taken over the past decade, catalyzed by campaigns aimed at curtailing wastage.
Legg igjen en kommentar