Love Food, Hate Waste!

The United Kingdom launched a large scale public awareness campaign called “Love Food Hate Waste” in 2006-2007.  Data taken by the WRAP demonstrated that this campaign successfully reduced avoidable household food waste in the U.K. by 21% from 2007-2012.  I believe these to be impressive results accomplished relatively quickly and with reportedly little inconvenience to the citizen.

Recognizing food waste and making a conscious decision to improve provides the most important key to reducing food waste in the home.  Following that with understanding labeling, being willing to purchase produce that is not “visually perfect”, and either correct portioning or a dedication to eating leftovers provide some of the basic cornerstones.

In an effort to continue to raise awareness relative to food waste, and also to give each of you some practical tips for reducing waste in your kitchen; I am beginning a season of Love Food Friday.  This spring, I am enlisting the help of professional chef Christopher Gigiel to offer a tip for eliminating food waste each Friday.  I am also hoping that he will share a few of his favorite beef recipes as well!


Christopher joins us from Denver, Colorado where he manages the day-to-day operations of the Beef Culinary Center, caters in house meetings and events with recipes that prominently feature beef, and works with the Beef Innovation Team on recipe and new-product development.

He has worked with the beef checkoff program since the spring of 2014. A Johnson & Wales University alum, Christopher earned his Associates of Science in Culinary Arts and Bachelors of Science in Food Service Management. In addition, he held a Culinary Fellowship where he taught culinary lab classes and helped manage the operations of the culinary building.

Prior to working with the checkoff, he served as Food Service Director for a non-profit in Eastern Pennsylvania where he revitalized their culinary program. When he’s not in the kitchen, you can find him cycling throughout the Mile High City which boasts more than 850 miles of bicycling adventures or camped out in a local coffee shop with a book and caffeinated beverage in hand.

I am really excited about this series as it brings practical tips for reducing food waste to all of us as we work on this journey of continuous improvement 🙂

Please help me to welcome Christopher to the Feed Yard Foodie Family for the Love Food Friday series!



Filed under Environmental Stewardship, General, Love Food Friday

7 responses to “Love Food, Hate Waste!

  1. John Butler

    Good idea

    Based on the uk study where is the greatest opportunity? In other words did they identify the worst Area for food waste? Is it in the home? Is it food service? Retail? Hotel and restaurants ? Looking for our greatest opportunity….

    John Butler Sent from my iPhone

    • John,

      This report is an informative one: and I encourage you to read it. The primary focus for the UK campaign has been at the “consumption” end of food production because the largest number of resources are wasted when food is thrown away at the consumer level. The UK has a multifaceted plan that includes the public awareness campaign, as well as commitment at the government level, and at the retail level The “Courtauld Commitment” is a very interesting concept for retailers and I encourage you to read about it as well.

      I am not a scientist, but it sure looks like the UK is on to a framework that is successful and has good initial data on food waste that could be used in the United States to help jump start the effort. It appears to me that all “end-users” should be engaged — but the best place to start is the home kitchen/grocery store because developing good habits there will carryover to eating outside of the home.


  2. lindsaychichester

    Anne, my husband is English. When we go visit his family his Mum has several waste containers (as mandated by London city). One for food waste (ie vegetable peelings, fruit seeds, etc. – which I think is huge for seeing how much you throw away). Another container for paper, another for plastic, and so on. It is very sorted and specific. So each time an English household throws out the trash/waste they are seeing exactly how much and where it is happening. Looking forward to the new series on Fridays.

    • Lindsay,

      I hope that you and your husband will continue to comment as we talk about the topic. It will be great to hear from someone who has ties to the UK and relatives that are participating in the effort!

      I love it!

  3. Rex

    Is there a possibility that trends will blindside us on waste just as we were on energy use. For example, all the savings from increased insulation, better windows, more efficient lighting and equipment have been completely offset by little devices we plug into the wall. Our energy use is no better now per square foot in new construction is the same as buildings built before 1971.
    The same is pretty much true of automobiles. The better fuel efficiency was offset by people choosing 4wd.
    So what trend might we do in dining. We have already done the paper plate and to go cup. So what are we doing with food. I am looking forward to the information you share.

    • Rex,

      I view “food waste” as an irresponsible use of resources. The data shows clearly that we waste ALOT of edible food in our country which simply ends up in landfills causing additional environmental footprint issues. If we can each play a small role reducing food waste in our own kitchens (reducing the food that goes down the disposal or in the trash can because it turned into a “science project” in the refrigerator), then I believe that we are making a positive difference.

      I understand your point made above, but I think that there is much work to be done on this issue and that food waste needs to play a critical role in sustainability discussions. I have been amazed that it often never even comes up in meetings where the topic of discussion is sustainability — to me, you can’t talk about sustainability of food without looking at food waste. Therefore, it needs to gain awareness and become part of those important discussions as well as our daily habits.


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