With the Olympics going on in Brazil, the Olympic village is expected to host more than 17.000 athletes and officials during its peak times. A huge dining hall with an area of 27,000 square metres was built with the capacity to serve up to 60,000 meals per day.

The Italian chef Massimo Bottura saw on this tremendous infrastructure a prospect of colossal food waste, but also envisaged an opportunity of same strength. As pointed at the NYT, with the support of chefs from around the world, and the collaboration of the Brazilian chef David Hertz, Bottura is running the Refettorio Gastromotiva, a dining hall where leftover ingredients donated by the Olympics catering suppliers is transformed into food for homeless people.

It is clear to recognise the impact of food waste in an event such as the Olympics, but what about food waste in our homes? According to LFHW, just in UK we throw away 7 million tonnes of food and drink from our homes every year.

As a way to save money, preserve the environment, and contribute to the UN #ZeroHunger challenge, we can start tackling food waste in our kitchens by planning portions in advance, storing food correctly, recycling ingredients and offering any leftover food to friends and family.

For creative and delicious recipes using leftovers, take a look at http://www.lovefoodhatewaste.com/recipes

Jéssica Vieira

Jéssica Vieira

Sustainable Food Assistant at University of Westminster
Jéssica works on ensuring sustainable food practices in partnership with Aramark, and developing campaigns to maintain the University Fairtrade status.
Jéssica Vieira

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