Let's kick off with some figures on food. Consider, that one third of all food that is produced globally, is wasted. This costs the global economy up to $300billion a year, and for the average family in the UK - that translates to around £700 per year. And all this is happening whilst almost a billion people around the world go to bed hungry each night.
As I watch 50 moist, perfectly round mini quiches mercilessly thrust into a waste bin, flakes of pastry and cheese fluttering from their industrial tray into a dark gaping mouth, my stomach sinks. The caterer promptly puts the tray down and continues her waste rampage, efficiently ridding the kitchen of leftover food from an event.
Most of the time we start with the recipe and then collect the ingredients to fit around what we need. But its time to start thinking about what we have in our fridge, what's best in season or what is there an abundance and how can we can incorporate it into a recipe - or how we make it the best it can be!
I looked in my freezer to see what I have, I bought a whole load of reduced mince beef for £4 a while ago, I just put separated it all and froze them separately, that will do! Ladies and gentlemen, in the spirit of the challenge I present to you my recipe for Black Country kebabs, with fried paprika onions and tomato salsa...
Every year I rashly agree to forecast/guess what will be the key sustainability trends for the year ahead. This time last year I did predict that under investment in flood defences would force government onto the back foot reducing them to sticky plaster solutions - so I got at least one right! What then might happen in 2016?
Why should young people care about food waste? Because they will be one of the first generations to really feel the effects of the world's rapidly growing population, such as increased food demand, food shortages and higher prices. And what can they do about it? Be the generation that really makes positive change.
24 million slices of bread are thrown out by UK households every day, according to research revealed this week from WRAP Surprisingly more than one in five households admit to binning an entire loaf of bread before even opening or slicing it. It is yet more evidence that we still haven't cracked the problem of food waste.
To reduce your carbon footprint, think about the foods you eat: Stick to seasonal fruit and vegetables - they will need less watering and artificial heat to grow - and focus on local produce that doesn't require much air travel and cut down on products such as meat that require a lot of water and release a large amount of greenhouse gases in the production process.
We know that our customers expect the very best from us. As retailers we're expected to lead the way when it comes to matters of nutrition, sourcing and sustainability - and that's right. Right now, supply chain donation is a pioneering approach. Hopefully it won't be another twenty years before we see the industry following suit.
One of the biggest issues supermarkets must face up to is food waste... The fact is there are people up and down the country who are hungry, and could really use the food we throw away. And one day, we want all of that food - all 30,000 tonnes of it - to be turned into those 70million meals for the people who need it.