Say No to Wasting Food

The Students’ Union

7 . There are energy savings to be made from all recyclable materials, sometimes huge savings. Recycling plastics and aluminum, for instance, uses only 5% to 10% as much energy as producing new plastic or smelting (提炼) aluminum.

Long before most of us even noticed what we now call “the environment”, Buckminster Fuller said, “Pollution is nothing but the resources (资源) we are not harvesting. We allow them to be left around because we’ve been ignorant of their value.” To take one example, let’s compare the throwaway economy with a recycling economy as we feed a cat for life.

Say your cat weigh 5kg and eats one can of food each day. Each empty can of its food weights 40g. In a throwaway economy, you would throw away 5,475 cans over the cats 15-year lifetime. That’s 219kg of steel — more than a fifth of a ton and more than 40 times the cat’s weight.

In a recycling economy, we would make one set of 100 cans to start with, then replace them over and over again with recycled cans. Since almost 3% of the metal is lost during reprocessing, we’d have to make an extra 10 cans each year. But in all, only 150 cans will be used up over the cat’s lifetime — and we’ll still have 100 left over for the next cat.

Instead of using up 219kg of steel, we’ve used only 6kg. And because the process of recycling steel is less polluting than making new steel, we’ve also achieved the following significant savings:in energy use — 47% to 74%; in air pollution — 85%; in water pollution — 35%; in water use — 40%.

8 . Like most of us, I try to be mindful of food that goes to waste. The arugula (芝麻菜)was to make a nice green salad, rounding out a roast chicken dinner. But I ended up working late. Then friends called with a dinner invitation. I stuck the chicken in the freezer. But as days passed, the arugula went bad. Even worse, I had unthinkingly bought way too much; I could have made six salads with what I threw out.

In a world where nearly 800 million people a year go hungry, “food waste goes against the moral grain,” as Elizabeth Royte writes in this month’s cover story. It’s jaw-dropping how much perfectly good food is thrown away — from “ugly” (but quite eatable) vegetables rejected by grocers to large amounts of uneaten dishes thrown into restaurant garbage cans.

Producing food that no one eats wastes the water, fuel, and other resources used to grow it. That makes food waste an environmental problem. In fact, Royte writes, “if food waste were a country, it would be the third largest producer of greenhouse gases in the world.”

If that’s hard to understand, let’s keep it as simple as the arugula at the back of my refrigerator. Mike Curtin sees my arugula story all the time — but for him, it's more like 12 bones of donated strawberries nearing their last days. Curtin is CEO of DC Central Kitchen in Washington, D.C., which recovers food and turns it into healthy meals. Last year it recovered more than 807,500 pounds of food by taking donations and collecting blemished (有瑕疵的) produce that otherwise would have rotted in fields. And the strawberries? Volunteers will wash, cut, and freeze or dry them for use in meals down the road.

Such methods seem obvious, yet so often we just don’t think. “Everyone can play a part in reducing waste, whether by not purchasing more food than necessary in your weekly shopping or by asking restaurants to not include the side dish you won’t eat,” Curtin says.

10 . Multiple measures have been taken to fight food waste, but a young man is making a big difference with technology.

Liu Jichen, a student from Tsinghua University, has developed a WeChat mini-program called Clear Your Plate. After a meal, users can open the mini-program and take a picture of their empty plates. Once the image is recognized by the AI, students can collect points and use them to buy gifts or charity meals which will be donated to children in poor rural areas. Liu and his team launched the Clear Your Plate campaign in November, 2020 for the third year. It has swept over 1,017 universities across the country. The one-month campaign attracted almost 1.6 million participants and collectively reduced food waste by 862 tons and carbon emissions by 3,337 tons.

The idea to develop such a mini-program came from Liu’s experience in a canteen. In 2017, he found that a restaurant would give diners who finished off their food a card and offer small gifts after a certain number of cards had been collected.“Technological innovation is a good way to reduce food waste,” Liu thought. He organized a team of 20 members to work on the project at the end of 2017. To solve the AI’s problem of identifying photos of empty plates, the team spent half a year collecting over 100,000 samples in canteens and restaurants. In 2018, the mini-program was officially put into operation. They then launched a campaign later that year.

“There were so many unknowns in research and development. For our team members, the biggest psychological challenge was whether we were confident enough to complete it,” said Liu. Now, they have achieved their goal, and the mini-program has more than five million registered users.

“We hope that our efforts can start a new trend among the younger generation by encouraging them to cherish their food and develop the habit of thrift (节约),” Liu said. “Through the campaign, we hope to inspire everyone to take action against food waste and contribute Chinese wisdom and solutions to global food security challenges.”