It is World Hunger Day on Saturday 28th May, an initiative by the Hunger Project. It’s purpose is to celebrate and find sustainable solutions to end hunger and poverty. As the organisation states, “Good nutrition – an adequate and well-balanced diet – is a cornerstone of good health. Better nutrition is related to improved infant child and maternal health, stronger immune systems and safer pregnancy and childbirth. People with adequate nutrition are more productive and can create opportunities to break the cycles of poverty and hunger. Experts agree that tackling malnutrition is not only the right thing to do, but it also makes economic sense.” From a personal point of view, I try to mindful of food waste. As a chef, often testing recipes and trying new ingredients, I try to be responsible about the amount that I consume. After all, excessive consumption of food can inflate food prices on the global market, reduce overall supply and push up prices. Luckily, many councils now give us the opportunity to recycle our food waste. These leftovers can then be turned into fertilisers or gas to generate electricity. I recently asked friends what tips they had for reducing waste and here are some of my favourites: - Plan weekly meals and stick to the shopping list. - Chuck leftover veg into a stockpot and use to make soups or stocks - Make DIY frozen ready meals by freezing excess food like mash potato - Use soft fruit and wilting veg to make smoothies and nutritious juices - Designate one meal a week as ‘use-it-up’ meal – dig around in fridge and cupboards for inspiration Be great to hear your ideas on how to reduce food waste so please share your tips. For more information and fundraising ideas go to the World Hunger Day website: http://www.worldhungerday.org/ Love, Ching x
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