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Think, eat, save to reduce footprint

25 September 2014, 21:32 Adeleye Kunle

Without disputing fact, food is many things to different people, to some people food have become part and parcel of them. This shows that for us to live a good and healthy life, food will definitely carry a larger percentage. As B.W. Richardson cited in official world environment day post puts it, “preserve and treat food as your body, remembering that in time food will be your body…” it is very important to note that preserving food in order to avoid wastage should not be handle with levity hand, though some people might be consider glutton, but what matter most is method of preservation.

Also read: Edo committee to address climate change

Against the above assumption, many efforts have been made in the past to reduce food print. Though some yielded positively while some yielded negatively due to one reason or the other. As regards my personal effort to reduce food print, it seems to be practical in nature. To start with, think and highlight a list. By adopting a list, I only purchase the food items that are mostly essential to me. The drawn list usually contains varieties of goods and services in order of importance, for a particular time. But the question to ask now is that, how many people strictly follow the content of their list when buying and cooking? Let the question continue to meditate in our heart, if truly you and I want to reduce food print.

Also I do sensitize many people, especially within my vicinity, to learn how to grow their own food. For example; I have a small farm garden where am living and I hardly waste my produce due to my investments. These are part of my practical steps have undertaken in order to reduce food print. I belief as the owner of my produce, I cannot keep watching my things dying.

From world environment day post (2013), it was so evident that people buy more food when they are hungry, and usually it is food that they don’t need. As a result, it is essential to plan each meal. This will help to utilize the food at hand. It is also advisable to consume food while it is still fresh, and if the need arises to safe, do not hesitate to do so. But we must have it at the back of our mind that the left over must be consume first, to avoid wastage.

From fact findings, it was also revealed that about one third of edible parts of food for human consumption get squandered every year.  As contained in the report of (world environment day 2013), food wastage is severe in developed and industrialized country, compared to developing country. The report also presents the statistics that per capita food loss in Europe and North-America is 280-300 kg/year, whereas 120-170 kg/year and 6-11 kg/year in South East Asia.

From the above world environmental report, it is so disheartening that the rate by which food get spoilt is quite deteriorating, also the wastage rate is not encouraging. Most people will tend to agree with me that negligence and I-don’t- care attitude towards preservation of food, contribute to poor statistics of food wastage. But I will not dwell much on that, so as not to divert the attention of the audience who are regarded as the readers, listeners and viewers.

Also read: Niger Delta still badly affected by oil pollution

If truly we are concern about the devastating statistics above, why not start to reduce food wastage. As have said earlier this can be done through careful selection and changing our food habit. That is eat before it expire and at the same time avoid excess of food. Though my efforts to reduce food print seems to be practical in nature but I do make people to see the benefit embedded in basic inventory, also known as proper planning of the available food. It is not amazing that (Beth 2013) also reflected that making a list of what you have, the spoil dates, as well as available storage facilities also add to the preservation of food from wastage.

Aside the above, am also working seriously on the need to create a menu plan, which I think will help many people a lot. The menu plan will be base on weekly routine, and it is very essential to abide with it. As a family, you can as well create your own menu plan; it depends on how you prefer it.

In conclusion, it is very important to note that efforts at reducing food print should not be individualistic approach alone, but rather joint effort or what I called collective responsibility on part of the family. Let’s join hands in team work, team spirit and artistic spirit to save our food, as well as human lives. We should not forget that a problem share is half-solved.

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