日批在线视频_内射毛片内射国产夫妻_亚洲三级小视频_在线观看亚洲大片短视频_女性向h片资源在线观看_亚洲最大网

USEUROPEAFRICAASIA 中文雙語Fran?ais
Lifestyle
Home / Lifestyle / Food

Growing appetite to cut back on food wastage

By Cecily Liu in London, Caroline Berg in New York and He Na in Beijing | China Daily | Updated: 2013-02-06 13:29

The United Kingdom

Food waste is a huge problem in the UK, where abundant availability has led to consumers not appreciating the value of food as much as previous generations, when times were harder and food much scarcer.

Private households are responsible for almost 50 percent of the food thrown away in the UK every year. UK families discard 7.2 million metric tons of food and drink annually, costing the average household 480 pounds ($756) a year and rising to 680 pounds for families with children, the equivalent of around 50 pounds a month, according to the website Love Food, Hate Waste, in November 2011. The website is affiliated with the nonprofit Waste and Resources Action Programme, which has government funding from England, Northern Ireland, Scotland and Wales.

Graham Jukes, chief executive of the Chartered Institute of Environmental Health, a nonprofit organization, said that household waste often results from consumers throwing food away even though it is still edible.

"For our food sold in supermarkets, there is often a 'use-by' date, which complies with the labeling requirements. These dates are fixed so there is a leeway to ensure the food is safe, but many people just throw away food after the 'use-by' date passes, when in fact the food may be perfectly good to eat, and maybe 60 years ago they would have eaten it," he said.

Jukes said the attitude of UK consumers toward food waste has changed dramatically since the Second World War. "The wealthier a society becomes, the more it is able to throw good food away," he said. "People think: 'I'm reasonably well off, so I don't mind having excess food. It demonstrates we're not in a bad situation anymore!"

Growing appetite to cut back on food wastage

Calm the soul, clear the broth 

In recent years, successive UK governments have launched campaigns to encourage consumers to reduce waste. A system was also created whereby industry players feel financial pressure: Restaurant owners are required to separate their food waste from other types. They then have to pay professional collectors to take waste away. The system is intended to dissuade businesses from binning excessive amounts of waste.

The UK has no formal legislation on reducing food waste, said Jukes, and legislation relating to food waste is often implemented for the purpose of ensuring food security.

Industry associations that promote the sustainable handling of food waste also play a key role in raising awareness of the issue among individuals and restaurants.

The Sustainable Restaurant Association is a nonprofit membership organization established by individuals in the catering industry in 2010 to help restaurants adopt sustainable practices. It has about 1,100 member restaurants.

"Many restaurants had the best of intentions, but didn't know how to change," said Tom Tanner, the SRA's media manager.

SRA staff provide member restaurants with advice and information that can help to reduce food waste. They advise restaurants to provide smaller portions and encourage customers to use doggy boxes to take leftover food home.

A survey carried out by the SRA in 2010 found that the average London restaurant threw out 21 tons of food waste every year; 30 percent of the waste came straight from customers' plates.

"Some restaurants serve large portions or lots of cheap side dishes. The customer may not realize how much food they have ordered, and can end up paying for something they cannot eat," said Tanner.

The results of the survey prompted the organization to launch a campaign in 2011 called "Too Good To Waste". The campaign encouraged consumers to feel comfortable about asking for doggy boxes for leftover food and encouraged waiters to offer them at the end of a meal.

"In the UK, people are either too embarrassed to ask, or they assume the restaurant won't be allowed to give them doggy boxes," explained Tanner.

The SRA also urges member restaurants to prepare food in quantities likely to match customer requirements. "For example, if a restaurant expects 50 customers during the evening, we encourage them not to prepare 50 portions of the evening's special dish. It's better to run out than throw away," he added.

So far, the campaign has proved successful and many member restaurants have also been able to reduce costs by employing the SRA's suggestions.

Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349
FOLLOW US
主站蜘蛛池模板: 在线色站 | 成人高清在线视频 | 影音先锋黄色网址 | 超碰手机在线观看 | 精品在线免费视频 | 都市激情亚洲色图 | 欧美a v在线 | 黄色一级片在线播放 | 桃色网址| аⅴ资源新版在线天堂 | 午夜精品久久久久久久久久久久 | 肢体的诱惑在线观看 | 国产传媒一区 | 精品美女视频在线观看免费软件 | 亚洲区av| www久久精品 | 国产青青视频 | 看全色黄大色黄大片大学生 | 国产成人精品av在线观 | 亚洲午夜久久久久久久久红桃 | 国产成人精品一区二区三区四区 | 张津瑜国内精品www在线 | 婷婷色网 | 欧美日本在线 | 69精品久久 | 在线免费精品 | 亚洲另类视频 | 中文在线免费 | 日日精 | 91真精| 肉感丰满的av演员 | 秋霞影院午夜老牛影院 | 女性裸体不遮胸平台 | 欧美日韩在线视频观看 | 欧美性另类 | 成人午夜激情视频 | 欧美三级小视频 | 婷婷狠狠操| 91成人在线免费观看 | 999av视频| 午夜精品福利在线观看 |