English - Author | 1977 -
Liver, lungs, heads, tails, kidneys, testicles, all of these things which are traditional, delicious and nutritious parts of our gastronomy go to waste.
Tristram Stuart
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We domesticated pigs to turn food waste back into food. And yet, in Europe, that practice has become illegal since 2001 as a result of the foot-and-mouth outbreak. It's unscientific. It's unnecessary. If you cook food for pigs, just as if you cook food for humans, it is rendered safe. It's also a massive saving of resources.
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A country like America has twice as much food on its shop shelves and in its restaurants than is actually required to feed the American people.
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Of course, I prefer organic farming to chemical-dependent farming, but sometimes absolutist organic prescriptions go too far. I don't even rule out the possibility of genetic modification generating some benign ideas, as long as we can keep them away from monopolists such as Monsanto.
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The purpose of farming is to deprive other species of the land and sequester it for our own use. But by perfecting the art of monoculture, it has become too easy for us to exterminate everything else, leaving no wild plants, no food for insects, and a barren land for birds.
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Offal and offcuts such as head and feet can be picked up for next to nothing, and eating them helps to avoid waste.
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When is population going to become an accepted part of the food debate? If it's fine to encourage people to think about halving their meat consumption, can we really not cope with a conversation about how many children we have?
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Food redistribution is one of the best win-win solutions for food waste avoidance. Food companies can often save money by donating food rather than paying the £80 or so per tonne in landfill tax and disposal costs.
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According to the 'food waste pyramid,' ensuring that food is eaten by people is the top priority. Failing that, the next best thing is to feed it to farm animals.
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The Feeding the 5000 campaign is inviting food businesses to sign up to the principles of the Food Waste Pyramid tool, which illustrates a simple set of steps that any food business can take to avoid and reduce food waste.
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Often, farmers have difficulty finding secondary markets for their outgrades and have no choice but to leave fresh produce unharvested to rot in the field. Gleaning Network U.K. coordinates teams of volunteers with willing farmers across the U.K. to direct this fresh surplus produce to charities that redistribute it to people that need it most.
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Once food gets into our fridges, larders and kitchens, ensuring that it gets used up before going off seems like an obvious thing to do - but it's alarming how many millions of tonnes are simply chucked because we don't keep track of the food we've spent our money on.
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