"Where there is unity there is always victory," wrote Publilius Syrus around 46BC. So this week when we see that progress in reducing UK household food waste has stalled, it doesn't mean we are losing. It means we need to unite in the fight against food waste.
At least that's what happens in our family. Mum always makes one (complete with teeth-breaking icing which I love - fondant is dirty word in our family), has the odd slice over Christmas and then, come the New Year, she banishes all leftover Christmas cake from the house and foists it onto me
Education needs to account for some of the solution and food activists Jamie Oliver and Hugh Fearnley-Whittingstall are pushing the agenda by launching a War on Waste and bringing Wonky Veg to the fore. We need to re-define what is meant by waste or 'not fit for human consumption'.
Approximately one third of the world's food is wasted. All the world's nearly one billion hungry people could be lifted out of malnourishment on less than a quarter of the food that is wasted in the US, UK and Europe - let that sink in.
In the UK, we throw away the equivalent of 2 million turkeys, 5 million Christmas puddings, and a staggering 74 million mince pies, according to the Love Food Hate Waste campaign run by the Waste Resource Action Programme known as WRAP.
I want to talk about money. For some time, I've been racking my brain thinking of realistic ways I can be better off, when I came to a realisation. Rather than be consumed by the endless quest for more, why not make the most of what I already have.
Growing up, I remember faulty appliances being fixed by either my grandad or at a local repair shop - where a man with a never-ending array of tools would get the job done. We bought when we needed, not when we wanted. We wasted nothing. And I'm not talking about the middle of the 20th Century; I grew up in the late 90's.
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Direct-to-Consumer models such as meal kits, which enable people to cook without having to visit the supermarket and perpetuate the food waste generated through its model, are not only creating convenient and healthy cooking habits, but also helping to make the food industry sustainable. By changing the way we approach our food shopping we can make big changes to the effect our food industry has on the environment. The changes must come from each and every one of us.
With Christmas just around the corner, lots of us are looking to cut down our spending to save for the indulgent time of year. We were shocked to read last week that most people in the UK eat only one portion of fruit and veg every day - and all too often the reason is cost, according to research by the National Charity Partnership.
UK homes waste 7 million tonnes of food every year peaking during periods of celebration such as Christmas, Easter and Halloween. Nobody wants to be a killjoy at these times but they offer a perfect opportunity to get people to change habits and try something new.
But there's something that I'd like to create, something I'm already working on. I'd like a world where food isn't wasted. I know there's some appetite, but people need to be hungry for it. So this World Food Day, I'd like people to have the same appetite for preventing food waste that we currently have for baking. So here's my own recipe for change.
Forward thinking companies such as Unilever have realised that they need to change to address global environmental challenges like climate change. These companies are fundamentally shifting how they do business from the way they source products through to the types of energy they use. But can they persuade their customers to join with them?
The phrase 'food waste' conjures images of supermarket wheelie bins, brimming with delicious and perfectly edible food. Campaigners' torch lights have increasingly focused on supermarkets' wastefulness, and so we'd imagine that supermarkets are the biggest contributors to the estimated 10million tons of food wasted every year in the UK.
Supermarkets are finally feeling the pressure when it comes to food waste, and Feedback will be monitoring them closely over the next year to make sure that they 'taste the difference' between ambitious gestures and committing to effective long term actions to prevent food waste.