Ounces To Pounds Conversion

What We Don't Eat: Half of All Food Produced Is Wasted

The Stockholm International Water Institute estimated in a 2008 policy brief – Saving Water: From Field to Fork – that food loss and waste between the farmers’ field and the consumers’ table is approximately 50%. And one of our own government studies puts our waste at 27% of the food available for consumption.

While one quarter to one third of all food produced is “wasted” between distribution, retailing, and consumption, add onto that supermarket “shrinkage” or loss calculated for non-saleable perishable products (8-10%) . When you consider produce alone, the total is much higher.

Inefficient harvesting, transport, storage and packing contributes a large portion to that waste in undeveloped and developing countries, in developed countries like ours there are significant losses – and waste – in food processing, wholesale and retail distribution, and households, restaurants, and food services where food is consumed.

Exactly how much food does the average American waste after purchase? This graphic appeared in the New York Times ; it is a grim reminder!

In the U.S. we have an additional problem: the number of overweight and obese people who contribute to the problem by adding overeating to food waste.

One of the major causes of food waste is an increase in demand for “sensitive” and perishable food items that leads to additional risk of loss, in quality and quantity. For high quality – and high priced – premium fruits and vegetables, it may be just days before they become less attractive to the shopper who expects perfection in return for the high cost.

The gap between the amount of food produced and the amount actually consumed can be defined by three key terms:

Spoilage – loss of harvested crops and other food items during transport, storage, processing and packaging. Wastage – deliberate discarding of food that is “fit for purpose and perfectly good to eat.”

Considerable waste occurs in the latter part of the food chain, through wholesalers, food retailers, food service, restaurants, and households. The retail portion of the food industry has comparatively high rates of loss – about 26%. Consumers tend to throw away a significant fraction of the food they have paid for and taken home.

In addition to high levels of loss and wastage, more and more often we are seeing huge amounts of food destroyed as a result of food recalls and driven by concerns for food safety.

Chinese Food Recipes : Free Cantonese Recipe For Fried Oysters

Ingredients

Marinade Ingredients

Seasoning Ingredients

Method for Cooking Stir-fried Broccoli with Prawns:

Mix together the prawns and marinade ingredients. Keep aside for 20 minutes.

Bring a large pot of salted water to the boil. Add broccoli and cook 1 minute. Drain an plunge into cold water. Drain again.

Heat 2 tablespoons of the oil and stir-fry broccoli a few seconds. Add ¼ tablespoon rice wine and salt. Stir-fry over high heat, 30 seconds. Remove and keep aside.

Heat oil for deep-frying and deep-fry prawns over medium heat 1 minute. Drain.

Drain off all but 1 dessertspoon oil from pan. Reheat and stir-fry ginger till fragrant. Add broccoli, prawns and seasoning ingredients. Toss to mix, and heat through. Dish up, sprinkle with remaining rice wine and serve hot.

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