“Food Losses and Waste in the context of sustainable food systems”
SLOW FOOD’S APPROACH TO FOOD WASTE (question 6) Reducing food waste is a major challenge and one, which Slow Food is committed to tackling. Slow Food strongly believes that food losses should be kept to a minimum and that it is necessary to restore value to food and sacredness to the moment of its consumption.
In a world where many people do not have enough to eat and resources are limited, prevention and reduction of food losses and food waste must imperatively be given a key place on the political agenda. The system in which we find ourselves as consumers, producers or intermediaries is founded on a mechanism of waste and overproduction and on the rapid selling off of stock to put new products on the market. In other words, waste is no accident; it is organic to the system. World hunger has to be beaten and the war on waste can and must become the emblem of the battle. It is necessary to restore value to the concept of food and, once and for all, stop seeing it as a good (Slow Food, The central role of food, Torino 2012).
Slow Food always frames the fight against food losses and waste in the broader objective of improving the sustainability of the food system.
Reducing food waste is one way to raise awareness on sustainable production and consumption as drivers of sustainable food systems.
The issue of food waste has to be tackled throughout the whole food supply chain.
See enclosed the “Slow Food contribution to the debate on the sustainability of the food system” (annex 1) launched in November 28, 2013 on the occasion of the conference “Towards an EU Common Sustainable Food Policy: wishful thinking or reality” that we organised at the European Parliament in Brussels. One of the focuses of the conference was food waste. The topic was discussed by Chantal Bruetschy (European Commission, DG SANCO) and Tristram Stuart (Feeding the 5000).