Waste to Value

When cooking, people often only use designated parts of animals and vegetables, while the remaining parts are discarded. Intentionally or unintentionally, the utilization rate of food during the cooking process reduces, which adds up to a lot of waste.

[Waste  & Circular Systems]: As people more often look locally for food, we have more power to reduce both food waste and the energy used in the food system before we waste it. Buying in bulk, preserving what is abundant and cheap at the market, in our garden or in excess in the wild (many invasive plants are delicious), and using methods of food preservation to reduce home food waste can make a significant difference in the overall picture. Preserving food keeps microorganisms (such as yeasts) from forming on food, as well as slowing the oxidation that causes rancidity. Among freezing, pickling, and drying, there are many ways to preserve food.

[Humana Communitas]: There is a need for partnerships and collaboration within the food and beverage industry. Food loss and waste happen throughout the value chain, with every member having an impact and responsibility. Food waste is an extremely complex issue, and the most effective solutions will only come from the collaboration of ideas, sharing of best practices, and merging of solutions. Momentum is building for cities to address growing global food waste urgently.

Participants will interpret different aspects of food waste in kitchens and investigate the opportunities for identifying and transforming waste-streams, including preservation, collaboration, and creativity.