{"id":37755,"date":"2023-12-06T09:15:00","date_gmt":"2023-12-06T08:15:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=37755"},"modified":"2023-12-05T09:42:29","modified_gmt":"2023-12-05T08:42:29","slug":"zold-forradalom-az-asztalunkon-uj-utakon-a-fenntarthatosag-fele","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/zold-forradalom-az-asztalunkon-uj-utakon-a-fenntarthatosag-fele\/","title":{"rendered":"Green revolution on our table: new pathways to sustainability\u00a0"},"content":{"rendered":"
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Restaurant owners and businesses are developing exciting concepts to reduce food waste, waste and sustainability. Yet there is still much room for improvement in the zero waste food system. Imagine coming home from the supermarket, putting a shopping bag full of food on the table, unwrapping the contents and throwing some of it straight into the bin. Difficult, isn't it? In fact, it's even worse than previously thought...<\/strong><\/p>\n\n\n\n

This is because the number of edible foods that never make it to our plates has increased. According to the WWF's Driven to Waste report, around 40 per cent of food produced is never consumed, compared to 33 per cent previously estimated. As a result, every year worldwide 2.5 billion tonnes of food wasted<\/a>, including losses before, during and immediately after harvest and before slaughter.\u00a0<\/p>\n\n\n

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Photo: www.shutterstock.com<\/figcaption><\/figure>\n<\/div>\n\n\n

CAN BE MORE - SMALL STEPS TOWARDS ZERO WASTE\u201d<\/span><\/h3>\n\n\n\n

Food waste is an issue that has been with us for a long time. For example, a food recycling solution is to use leftovers that are treated as waste, such as peels, leaves or seeds. The concept behind them is not new. It has been used since our grandparents' time, for example to turn stale bread into breadcrumbs or to cook vegetable peelings and scraps into delicious soup. <\/p>\n\n\n\n

As the call was already primarily addressed to consumers, you would think that we had enough time to solve the problem. However, although awareness of food waste has increased, zero waste will still be a key food trend in 2024. Why is this the case? And what has happened in the last ten years? <\/p>\n\n\n

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Photo: www.shutterstock.com<\/figcaption><\/figure>\n<\/div>\n\n\n

RAISING AWARENESS OF SUSTAINABILITY<\/span><\/h3>\n\n\n\n

The crises of recent years, namely the epidemic, the war in Ukraine, the extreme drought in southern Europe, as well as supply chain problems and high inflation, have undoubtedly exacerbated the problem. However, these crises have also highlighted the growing importance of sustainability. But it is not enough to blame consumers. Above all, the food industry and politicians must act. This is also important because food waste is not only reprehensible in the light of starving populations. Unused food also accelerates climate change, because it leads to unnecessary CO2 emissions, land and water use and loss of biodiversity. In contrast to re-use food, the zero waste trend therefore focuses on the whole food chain, from agriculture to the food industry, retail and catering, and can therefore be seen as a step forward.\u00a0<\/p>\n\n\n\n

ZERO WASTE IN THE HOSPITALITY INDUSTRY - A POSSIBLE MISSION<\/span><\/h3>\n\n\n\n

One of the world's first zero waste restaurants in a British seaside town, Silo in Brighton,<\/a> which has made a name for itself. Since 2014, it has focused exclusively on seasonal produce and local producers. This means they can cut out the middlemen, not to mention the packaging. Goods are delivered in recyclable containers. What they cannot buy without packaging, they produce themselves, for example in their own brewery, roastery and bakery.\u00a0<\/p>\n\n\n\n

People eat from plates that were plastic bags in their previous lives and drink from jars. However, the zero waste principle is not only practised here from a culinary point of view, but the interior is also furnished with recycled and reused furniture. Sustainable food practices are gaining a following. Especially in Northern Europe, there are zero waste restaurants that decide what to cook according to the season and the region. There is no fixed menu, it is part of the concept. Here at home SALT Restaurant<\/a> received a Green Star for their efforts to promote sustainable cuisine. <\/p>\n\n\n\n

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A post shared by Silo London (@silolondon)<\/a><\/p><\/div><\/blockquote>