China is introducing fees for uneaten food in catering establishments. According to the World Food Programme, a third of all food on the planet ends up in the trash.
World Food Program (WFP) officials urge restaurant and store owners, as well as ordinary citizens, not to buy or cook too much and not to throw away food that can still be “saved.” The UN reminds that the world produces about 4 billion tons of food annually, and this could be enough for all the inhabitants of the planet if food were used and distributed rationally.
The World Food Program (WFP) has announced the launch of a campaign aimed at stopping the senseless waste of food. First of all, she calls on restaurant and store owners, as well as ordinary citizens, not to buy anything unnecessary and not to throw away food that can still be saved.
The Chinese authorities have adopted a law to reduce food waste, according to the TASS website. According to the new document, catering establishments can charge customers for the disposal of excessive amounts of food waste they leave behind (customers today often order more food than they can eat).
The corresponding tariff must be clearly stated by the establishment and known to visitors. Restaurants are also required to remind customers of their responsibility to handle food with care. Catering establishments that do not comply with the law may be fined up to 10 thousand yuan (about $1.5 thousand). The Standing Committee of the National People’s Congress (Parliament) stated that the law aims to ensure food security and promote environmentally healthy habits.
WFP has attracted world-famous chefs, including Andrew Zimmern. He has created a range of recipes using perfectly usable ingredients that would normally end up in the trash. For example, it is suggested to buy whole fish instead of fillets and use almost 100 percent of it. This is exactly what he does when he cooks for his household. “I use fish bones and heads to make stocks and soups, and you can even fry the skins to make great cracklings,” says the chef.
New York chef Max La Manna additionally told the BBC that you can bring home-cooked food to work. From spoiled waste you can make composts – fertilizers for house plants and house flower beds.