Tackling food waste is about ‘creating beauty through respect’ – Bottura – EnviroNews Nigeria

Report on Food Waste Reduction and its Alignment with Sustainable Development Goals

The Global Food Waste Crisis: A Threat to Sustainable Development

An analysis of the global food system reveals a significant challenge to the achievement of the Sustainable Development Goals (SDGs). The Food Waste Index Report 2024 highlights critical data points that underscore the urgency of this issue:

• Approximately 19 percent of food available to consumers is wasted globally.
• Food loss and waste are responsible for up to 10 percent of global greenhouse gas emissions, a figure five times greater than the total emissions from the aviation sector. This directly impedes progress on SDG 13 (Climate Action).
• This wastage occurs while one-third of the global population faces food insecurity, creating a direct conflict with the objectives of SDG 2 (Zero Hunger).
• The economic cost of food waste is substantial, representing a loss of nearly US$1 trillion annually, which affects efforts toward SDG 1 (No Poverty) and SDG 8 (Decent Work and Economic Growth).

Addressing Food Waste: A Catalyst for Achieving Multiple SDGs

Reducing food waste is a powerful and multifaceted strategy for advancing the 2030 Agenda. Action in this area creates positive impacts across several interconnected goals:

1. SDG 12 (Responsible Consumption and Production): The primary goal addressed is Target 12.3, which aims to halve per capita global food waste. Initiatives that transform surplus food into valuable resources are central to achieving this target.
2. SDG 2 (Zero Hunger): By redirecting surplus food, it is possible to provide billions of meals to combat hunger and improve nutritional outcomes for vulnerable populations.
3. SDG 13 (Climate Action): A significant reduction in food waste would lead to a corresponding decrease in methane and other greenhouse gas emissions from landfills, contributing directly to climate mitigation efforts.
4. SDG 11 (Sustainable Cities and Communities): Community-based models, such as local kitchens utilizing surplus food, strengthen community resilience, promote social inclusion, and create more sustainable urban environments.

Strategic Interventions and the Role of Cultural Heritage

Case Study: The ‘Food for Soul’ Initiative

The work of UNEP Goodwill Ambassador and UN SDG Advocate Massimo Bottura provides a replicable model for tackling food waste. His “Food for Soul” initiative operates community kitchens, known as “Refettorios,” in nine countries. These projects exemplify a circular approach to food systems by:

• Utilizing surplus food ingredients destined for landfills.
• Transforming overlooked or imperfect food into high-quality, nutritious meals.
• Providing meals in a dignified setting that fosters community and combats social isolation, aligning with the principles of SDG 11.

Leveraging Cultural Traditions for Zero-Waste Practices

A key strategy in promoting SDG 12 is the revival of traditional, zero-waste culinary practices. These methods are rooted in a deep respect for ingredients and resources.

• Memory and Heritage: Traditional cooking often utilizes every part of an ingredient, viewing leftover bread, vegetable scraps, and other items not as waste but as components for new dishes (e.g., passatelli, minestrone). This approach embodies the principles of a circular economy.
• Resourcefulness as Innovation: Many globally recognized dishes, such as Ribollita, paella, and feijoada, originated from a need to be resourceful with humble, local ingredients. This “ingenious cuisine” demonstrates that sustainability and culinary excellence are compatible.
• Preservation Techniques: Traditional methods like fermenting, pickling, and curing are effective zero-waste strategies that extend the life of food and reduce the need for disposal.

The Role of Chefs and Influencers in Advancing the 2030 Agenda

Chefs and other cultural influencers are critical partners in achieving the SDGs, particularly through their ability to shift public perception and behavior regarding food consumption.

• Changing Perceptions: By showcasing the potential of “waste” ingredients (e.g., carrot tops, stale bread, bruised fruit) in high-end gastronomy, chefs can reframe these items as valuable resources, thereby promoting the ethos of SDG 12.
• Advocacy and Partnerships (SDG 17): The role of a UNEP Goodwill Ambassador and SDG Advocate allows influential figures to amplify the message of food waste reduction on a global stage. This fosters partnerships between civil society, the private sector, and international organizations to drive systemic change.

Analysis of the Article in Relation to Sustainable Development Goals

1. Which SDGs are addressed or connected to the issues highlighted in the article?

• SDG 2: Zero Hunger

  The article directly connects food waste to hunger by stating that while a significant amount of food is wasted, “a third of humanity faces food insecurity” and highlights the potential of turning “surplus into billions of meals a day to fight hunger.”

• SDG 12: Responsible Consumption and Production

  This is the central theme of the article. It focuses on the problem of food waste, citing that “19 per cent of food available to consumers wasted.” It advocates for changing consumption patterns, particularly in “home kitchens,” and promotes the reuse of surplus food, which are core principles of this goal.

• SDG 13: Climate Action

  The article establishes a clear link between food waste and climate change. It specifies that food waste is “responsible for five times the total emissions from the aviation sector” and that reducing it “can cut up to 10 per cent of global emissions.”

• SDG 17: Partnerships for the Goals

  The article showcases a partnership between an individual (Chef Massimo Bottura), a civil society initiative (Food for Soul), and an international organization (United Nations Environment Programme – UNEP). Bottura’s role as a “UNEP Goodwill Ambassador” and “UN SDG Advocate” exemplifies the multi-stakeholder collaboration needed to achieve the SDGs.

2. What specific targets under those SDGs can be identified based on the article’s content?

• Target 2.1: By 2030, end hunger and ensure access by all people, in particular the poor and people in vulnerable situations, including infants, to safe, nutritious and sufficient food all year round.

  The article addresses this target through initiatives like “Food for Soul,” which runs community kitchens (“Refettorios”) that transform “surplus food into meals that restore dignity and nourish the community,” directly fighting hunger and food insecurity.

• Target 12.3: By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.

  This target is explicitly addressed. The article focuses on consumer-level waste, noting that the “greatest amount of food waste happens quite innocently in home kitchens around the world” and cites the statistic of “19 per cent of food available to consumers wasted.”

• Target 12.5: By 2030, substantially reduce waste generation through prevention, reduction, recycling and reuse.

  The article promotes waste reduction through prevention and reuse. Chef Bottura gives examples of using “leftover bread,” “vegetable scraps,” “bruised peach,” and “carrot tops” to create new meals, embodying the principles of this target.

• Target 13.3: Improve education, awareness-raising and human and institutional capacity on climate change mitigation, adaptation, impact reduction and early warning.

  The interview itself serves as a tool for awareness-raising. As a UNEP Goodwill Ambassador, Chef Bottura uses his influence to educate the public on the connection between food waste and climate change, stating that reducing waste is “central to fighting climate change.”

• Target 17.17: Encourage and promote effective public, public-private and civil society partnerships, building on the experience and resourcing strategies of partnerships.

  The collaboration between Chef Bottura’s “Food for Soul” initiative and UNEP is a direct example of a civil society partnership with an international body to advance sustainable development goals, specifically tackling food waste.

3. Are there any indicators mentioned or implied in the article that can be used to measure progress towards the identified targets?

• Indicator for Food Waste (Target 12.3): The article cites a key statistic from the “Food Waste Index Report 2024,” stating that “19 per cent of food available to consumers wasted.” This percentage serves as a direct indicator of the scale of consumer food waste.
• Indicator for Food Insecurity (Target 2.1): The article mentions that “a third of humanity faces food insecurity,” providing a quantifiable measure of the prevalence of hunger.
• Indicator for Climate Impact (Target 13): The article provides two metrics to measure the environmental impact of food waste: that it is “responsible for five times the total emissions from the aviation sector” and that reducing it “can cut up to 10 per cent of global emissions.”
• Economic Indicator (Target 12): The article quantifies the economic loss from food waste, stating that reducing it means “saving nearly US$1 trillion a year.” This figure can be used as an indicator of the economic benefits of achieving waste reduction targets.
• Partnership Reach Indicator (Target 17): The article mentions that the “Food for Soul” initiative runs community kitchens, or “Refettorios,” in “nine countries.” The number of countries and kitchens can serve as an indicator of the partnership’s growth and impact.

4. Table of SDGs, Targets, and Indicators

Source: environewsnigeria.com