by: Alice Potts, Katrina Yu Wei Lee, Andrew Graeme Illman
Food Waste; a term which has been bounced around since c.1975, is defined by the UN as; Any removal of food from the food supply chain which is or was at some point fit for human consumption, or which has spoiled or expired, mainly caused by economic behaviour, poor stock management or neglect.
Statistically each year [globally] 1.3bn tonnes of food, about a third of all that is produced, is wasted, including about 45% of all fruit and vegetables, 35% of fish and seafood, 30% of cereals, 20% of dairy products and 20% of meat.
There are many solutions to this problem; some active, some which have failed, some considered utopian and some sucessfully simple.
Starting with a broad stroke of research, this project will analyse current systems and stakeholders. The project will consider what can be learnt from these food waste solutions; can they be improved, can they be combined or paired with other waste problems, such as materials waste, can or should these systems be discarded for new higher tech versions?