National Geographic : 2016 Mar
Waste Not, Want Not 35 chef Celia Lam’s squash tempura, turnip and tofu dumplings, and spiralized zucchini noo- dles. Stuart himself had cooked very little, but he had, without a single formal meeting, en- sorcelled a half dozen people to devise a menu, gather ingredients, and then prep, cook, serve, and clean up a meal for little more than the chance to be associated with one of the most compelling figures in the international fight against food waste. Across cultures, food waste goes against the moral grain. After all, nearly 800 million people worldwide suffer from hunger. But according to the Food and Agriculture Organization of the United Nations, we squander enough food—glob- ally, 2.9 trillion pounds a year—to feed every one of them more than twice over. Where’s all that food—about a third of the planet’s production— going? In developing nations much is lost post- harvest for lack of adequate storage facilities, Near Apartadó, Colombia, activist Tristram Stuart examines bananas too short, long, or curved for the European market. Locals consume some rejected bananas, but growers in the region annually dump millions of tons of edible fruit.