According to the UN’s Food and Agriculture Organization, 1.3 billion tonnes of edible food is wasted globally every year (FAO.org, 2016). This staggering amount not only puts food security at risk, but also spells out dire economical, social and environmental consequences.
It is for this reason that we at Savola World are working passionately to decrease food wastage by raising awareness about the threats it poses and by adopting internationally proven practices to drive behavioral change toward optimal food resource management among our consumers and stakeholders.
Savola’s Negaderha project is a food waste prevention and reduction program developed to address food waste as a national issue. The project works on developing and implementing programs that research, prevent and reduce food wastage. The aims of the Negaderha project are: obtaining an in-depth understanding of the drivers, actors, and volumes of food waste at a national level; putting up an action plan for change in food waste generation; engaging consumers in reducing food wastage by promoting campaigns that are based on the most effective global experiences; creating a framework for tracking food waste data and measuring progress towards the final strategic objectives.
Negaderha tackles food waste issues on different levels that include three modules targeting two main segments of society: households and the HORECA (hotels, restaurants, and cafes) sector.
To learn more about Negaderha – particularly the three modules used, some useful tips on food storage, meal planning and leftover recipes along with our local and global partners of success.