World Wildlife Fund works on some of the most important conservation issues facing our planet, so it’s no surprise that wasted food makes their list. Samantha Kenny, WWF’s Program Office on Food Waste, joins us on September 30 to talk about easy ways people can use up every last bit of food when cooking at home. Hear from her why this issue matters to her.
MFNW: Why is the issue of reducing food waste important to you?
SK: With 40% of the planet’s occupied land dedicated to producing food1, 1/3 of it shouldn’t be buried in landfills2. Wasting food wastes a lot: money, energy, water, chemicals, and the wildlife habitat used to grow it. When we eat what we grow, we slow the conversion of natural landscapes for food production, supply chains become more efficient, menus become more thoughtful, and communities become stronger. Solving the drivers of food loss & waste can lead us to a more resilient global food system, where we all share food at the same table.
MFNW: Why is an event like Make Food Not Waste important to the community?
SK: The drivers of food loss & waste can’t be solved by any one person or entity. Coordination within communities is important to bringing all of the necessary skills and perspectives to the table. Through collaboration, we all get closer to achieving our goals of preventing food waste and sustainably managing excess food
MFNW: What do you hope to see as a result of this event?
SK: It’s my hope that this event promotes a rich dialogue among attendees and the wider community, building new partnerships and momentum for this work in Detroit and beyond.
MFNW: What is your favorite way to cut down on waste in your own kitchen?
SK: Frozen seafood! Items at the seafood counter are often frozen for transport and thawed for sale. Frozen seafood is of the same quality as “fresh” and won’t go bad in your fridge!