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Read Full ArticleStand up for Food Month is an awareness campaign bringing attention and reduction to the £3 billion of food thrown away at hospitality and foodservice outlets.
Guardians of Grub, developed by WRAP, began this promotion in 2019 to tackle the huge waste problem in our society that sees many meals feeding bins rather than people.
As UK lockdown restrictions continue to ease and people head back to work, Stand up for Food Month is the time to address national food waste which “has been in the spotlight since panic buying began at the start of the pandemic”. That is the view of Jason Webb, director at Electronic Temperature Instruments (ETI). Webb believes that with the stockpiling of food produce in the early stages of lockdown, this has led to greater awareness when it comes to food waste in households and catering facilities.
He's not alone– a recent survey by Tesco of over 2,000 UK adults found that lockdown had prompted two-thirds of respondents to feel differently about food. Almost a third of respondents said COVID-19 has made them more aware of the value of food while 38 per cent said lockdown, and the difficulties it has brought, has represented the single most important event in their lifetime when it comes to their relationship with food and food waste. As a result, 75 per cent said they had kept up efforts to reduce food waste since lockdown restrictions have eased.
“During the early stages of lockdown, one of the main concerns was that we would witness higher levels of food waste than normal."
–Jason Webb
Director, Electronic Temperature Instruments
Foodbank use is on the rise in the last few years. The Community Fridge Network and similar projects have seen growth to meet demand as well. In France, the law dictates that large supermarkets must donate surplus to the charities that deliver to those in need, and specifies they must not spoil anything to deter foraging. Most top supermarkets in the UK have partnered with FareShare, the national network of food redistributors, in order to use their unsold edibles before they become waste.
These various bodies are promoting the overall message that if you’re a food professional, no matter what your business or your job role, you can take action and make a difference:
With the push to make sure everyone is fed during the economic fallout of COVID-19, Jason Webb of ETI warns that we must still be vigilant with the quality of food, and beware of when it is no longer safe to eat or donate. Taking care of storage is a vital component, he says.
“During the early stages of lockdown, one of the main concerns was that we would witness higher levels of food waste than normal. The majority of food thrown away is usually because there was either too much prepared or it was forgotten about and expired. Additionally, with perhaps more food items than normal within households, some food products may not have been stored correctly.
"The same could be said of surplus food within catering facilities who had their doors shut for so long. This increases the risk of food poisoning which is frequently caused by bacteria from foods that have been incorrectly stored, prepared, handled or cooked. It’s important to note that food contaminated with food-poisoning bacteria may look, smell and taste normal. If food is not stored properly, the bacteria in it can multiply to dangerous levels.”
Picture: A promotional image from Guardians of Grub, showing a working kitchen. Image Credit: Guardians of Grub
Article written by Bailey Sparkes | Published 17 September 2020
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