Lecture 23 Flashcards
What are the three ways to live a more sustainable diet?
- Reducing consumption of meat and dairy products
- Decrease consumption of food/drink with low nutritional value
- Reducing waste
When household waste was evaluated, how was the waste classified?
- Avoidable = could have been eaten (bread)
- Potentially avoidable = apple skin
- Unavoidable = banana skins
What are the most wasted foods in NZ households?
Bread, leftovers, potatoes
Which meats have increased risk of all-cause mortality?
Processed meat and unprocessed red meats
-Chicken and fish don’t
When cafes and restaurants waste was evaluated, how was the waste classified?
- Spoilage = caused by over-purchasing foods/bad stock rotation
- Preparation waste = occurs in the kitchen or by unsold foods
- Plate waste = what’s left from consumers
Out of cafe/restaurant waste, where did the most food get wasted?
60% of waste was preparation wastage
Where did food waste from supermarkets go?
First to pig farmers then to the landfill
Who wastes more, households or supermarkets?
Households
What’s recommended to reduce wastage?
Better to have smaller portions/buy less than rely on recycling
What changes in routine would have significant sustainability impacts but negative impacts on other areas?
- Increasing fruit/vege consumption, seasonal and filed grown
- Consuming fish only from sustainable stock
What changes in routine would have smaller sustainability impacts but better impacts on other areas?
- Reduce energy input by shopping online/by foot, cooking/storing food in energy conserving ways
- Drinking tap water not bottled water
What does the Eat Lancet suggest to be more sustainable?
- Change eating habits
- Improve food production
- Reduce food waste
