WHEN FOOD IS LOST, MORE THAN FOOD IS LOST …
September 29 is the International Day of Awareness of Food Loss and Waste.
We work hard to grow food, harvest it, transport it, sell it and prepare it. Yet some food is lost before it ever reaches a store—and still more is wasted after it reaches our homes.
That is especially bitter when so many people in our world still go to bed hungry.
But perhaps change can begin right at our own dining table.
At home, our mentality should be “waste no food,” rather than thinking that throwing food into a green bin makes waste acceptable. The green bin has its purpose—but preventing waste is better than composting waste.
Serve for the appetite, not for appearance. Better a small first helping and a second helping later than an impressive plate that ends in the bin.
I like to think of a finished plate as a little mirror: when we can see the plate again, perhaps we prepared just about the right amount. Not because anyone should be forced to finish too much food, but because we learned to portion wisely.
Even after eating, stewardship can continue. I often wipe grease and food residue from plates and utensils with the used napkin before washing them, so less grease and residue go down the drain.
Small habits? Yes.
But food waste begins with small decisions—and so does food conservation.
Jesus told His disciples after feeding the multitude: “Gather the pieces that are left over. Let nothing be wasted.” — John 6:12 (New International Version).
Perhaps those words belong not only beside the miracle, but also beside our dining table today.
Take what we need.Finish what we take.Share what we can.And give thanks for what we have.
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