每年沒有被食用的食物大約有13億公噸,大約占全球糧食產量的三分之一。

在供應鏈中,水果和蔬菜損失或浪費的比率比其他食物高。蔬果容易碰傷,從產地到餐桌的運送途中易受溫度變化影響,而且通常也是家中最先被丟棄的食物。

Transfer Station Salinas Valley Solid Waste Authority (SVSWA) Operations Manager: Cesar Zuniga cesarz@svswa.org Phone 831.775.3020 Cell 831.206.7918 Fax 831.755.1322 P.O. Box 2159 Salinas, CA 93902-2159 Office 128 Sunstreet, Suite 101 Salinas, CA 93901 About 5 or 6 packing facilities from the Salinas area in CA bring their waste and recyclables into SVSWA. This transfer station gets the most food waste over any other transfer stations in Salinas. SVSWA has seen an increase in food waste coming into their facility since about 20 years ago, when bagged produce became a popular and more convenient option for consumers. If a bag of produce is damaged or contaminated, the whole load of those bags is likely to get dumped. Most bagged produce are labeled with a sell by expiration date. If the sell date has been expired, it is often thrown away, even though it is likely to remain fresh and perfectly usable well past those dates. Some agricultural companies spend an estimated 1 billion dollars on food waste disposal alone. PR is not positive for the companies tho do this, and often they are not upfront when asked how much waste they are really disposing. Once the food waste gets to the SVSWA transfer station, it has already been contaminated by other mixed-in waste and is useless at that point. All food waste that comes into SVSWA gets transferred to its final stop: the Johnson Canyon Landfill in the city of Gonzalez, CA. About 55-65 percent of the food waste that ends up in this landfill is organic. There are a number of ways to prevent food waste from ending up in a landfill. The transfer station at SVSWA offers free drop off services for recycling. They also have a research recovery unit that provides free waste audits for agricultural companies. They help companies figure out the percentage of waste they accumulate, and from there they learn about what can be saved from the waste. This saves companies from excessively funding their disposals, and also teaches them t
加州沙利納斯谷的栽種者每年要丟掉幾千公噸的新鮮蔬菜,因為它們的保存期不長,無法在國內長途運送。

在祕魯瓦拉爾鎮採收的柑橘中,有30%無法符合嚴格的出口標準。大部分不合格的柑橘會由當地人吃掉。全球有46%的水果和蔬菜在產地收成後永遠到不了餐桌。

一位農人告訴他,他每年在自家包裝工廠後方的沙坑裡,傾倒1000噸以上只有一丁點兒不完美的明尼橘柚和100噸葡萄柚。由產業團體制定及產方自行使用的分級標準已行之有年,讓栽種者和買家在評價農產品和仲裁糾紛時有共同語言,還有助於減少食物浪費。如果栽種者可以將他們的蘆筍或橘柚按照既定的級別分類,他們為「次級品」找到市場的機會就比較大。當然,超級市場一向有權自訂標準,但是最近幾年高級食品店開始把他們的農產部門當成選美比賽來經營;他們說,這是反映顧客需求,顧客只想要絕對完美的產品:又圓又有光澤的蘋果,筆直且芽尖緊閉的蘆筍。

「品質與賣相決定一切,」食品行銷協會新鮮食品部的副總裁里克.斯坦說。「只有最好的賣相才能讓消費者從荷包裡掏出錢來。」

Volunteers prepare produce for the "Feeding the 5000"/"Banquets des 5000 Paris" event at the "Alternatiba Place Au Climat!" event held at Place de la République on Saturday, September 26, 2015 in Paris, France. "Feeding the 5000" is Feedback’s flagship campaigning event which seeks to highlight the global food waste scandal, and catalyse the global movement against food waste. At the event, they serve a communal feast for 5000 people made entirely out of food that would otherwise have been wasted, bringing together a coalition of organisations that offer the solutions to food waste, raising the issue up the political agenda and inspiring new local initiatives against food waste. The Banquets des 5000 Paris event coorindators plan to make a statement regarding the COP21 climate change conference, and the need to act now on the global scandal of food waste. Bringing Feedback together partnered with organisations such as Disco Soupe, Alternatiba and FUSIONS.
這些太小無法以機器採收的馬鈴薯將在巴黎的共和廣場混入也是撿來或捐贈而來的胡蘿蔔、茄子和其他蔬菜。與史都華的組織「回饋」合作的志工將在那裡切碎這一大堆食材,做成供名用餐者食用的餐點。
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《國家地理》雜誌中文版2016年3月號

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