Produced But Never Eaten: Food Waste Causes & Solutions Seminar

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Top Takeaway Tips:

  1. Learn how to cook. You waste less food when you have a steady base of recipes! 
  2. Be mindful and critical of your own actions and responsibilities - as a consumer, when you purchase something it is your responsibility to ensure that all food purchased is consumed
  3. When eating out or going to events, keep your own container/cutlery in handy to minimise trash and waste packaging
  4. Smell - use your senses when assessing the "best before" and "use by date". Also feeds into the next point which is: 
  5. Educate Yourself - (on what the above terms mean), but also considering the impact you have in your own actions (e.g., rather than fussing overly about food waste, take public transport instead of driving. Catch the train instead of flying [admittedly this advice is more targeted to those residing in the EU]) 
  6. Be okay with "ugly fruit" and empty shelves. Realise that the issue is with the food that remains on supermarket shelves - which is often discarded

 Slide on the considerations package engineers need to grapple with in design
Rowan Drury presenting on Gram Malmo

Panelists:

  • Professor Herve Corvellec | Department for Service Management and Service Studies. Herve has researched the production and management of waste, including ethical normalisation of food waste by food management and the over-representation of food waste in waste plants.
  • Anna Bernstad | Post Doc, Federal University of Rio de Janeiro; former PhD student at LTH: Department of Chemical Engineering. Bernstad focuses on discussing household food waste separation in Sweden and the importance of convenience, as well as outlining the role of the life-cycle analysis in evaluating the environmental impact of food waste 
  • Katrin Monlina-Besch | Department of Design Sciences. Monlina-Besch's research explores the environmental impact of packaging in food supply chains while unravelling the "Green Packaging Dilemma." 
  • Rowan Drury | Founder of Gram Malmo, Sweden's first package free store. Drury discussed her motivation behind starting Gram Malmo and the associated challenges and opportunities with selling package-free food and household products.
Discussion panel after the presentations: Q&A from the audience

Light refreshments provided by Govindas:
Delicious! Spiced soup with bread that was still warm and vegan butter


This event was co-hosted by:
Oikos: an international student-driven organisation for sustainability in economics and management. Oikos Lund organises seminars, lectures and other social events in order to learn, discuss and integrate sustainability in academia.

Food Saving Lund: a working group of Hallbart Universitet which aims to reduce food waste and food loss at Lund University by collecting and redistributing uneaten food as well as hosting educational events.


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