Contains the full lesson along with a supporting toolkit, including teachers’ notes.
Worldwide it is estimated that about one third of all food produced is wasted. In Ireland, as in other developed countries, food of all kinds is readily available and so people take it for granted and fail to appreciate its real value. We are inclined to buy more than we need and often forget to use it while it is at its best. As a result a considerable amount of food is unused and thrown in the bin.
This domestic food waste costs the average household about €700 a year. Much of it ends up in landfill where it has significant environmental impacts. However, this is not the only way in which our need for food affects the environment. The clearing of land for agriculture as well as harvesting, packaging and transportation of food also have an impact on the environment.
1. Avoidable (60%): including leftovers, fruit and vegetables that have gone off or perishable food that has passed its use by date.
2. Potentially Avoidable (20%): parts of food that we choose not to eat even though it is perfectly edible. This includes potato skins, apple peel and bread crusts or choosing not to eat meats such as liver, kidney and tongue.
3. Unavoidable (20%): this group contains parts of food that are not suitable for our diet; this includes animal bones, inedible skins, such as orange peel, as well as shells of mussels etc.