While millions of people around the world have no access to adequate food, a third of all foods produced worldwide are wasted every year. As an environmental engineer and chef, I believe that reducing these waste for slowing down climate change and fighting is of crucial importance. The United Nations' zero hunger is committed to healthy, sustainable and high -quality food for the law of each individual and leads us in this critical endeavor.
Reducing food waste is an important step to achieve a sustainable food system. Every wasted bite is not only a lost meal for those who become hungry, but also an unnecessary consumption of the planet's natural resources. The water, the energy and the country used in agriculture are wasted next to the thrown foods, which contributes to environmental deterioration. The reduction of food waste also reduces our CO2 footprint and makes it a significant measure in the fight against climate change.
My experience in the culinary area shows that a sustainable kitchen culture is accessible and that creative solutions can be developed to support them. For example, the use of the remaining parts of vegetables and fruit in sauces, soups or stews or the design of daily menus can make a significant difference not only in professional kitchens, but also in everyday life. In Turkey, where a kitchen based on seasonal vegetables is widespread, we see a valuable example of climate -friendly cooking practices.
Ensuring the same access
In addition, the equality of food access is indispensable when building a sustainable food system. The guarantee that each individual access has sufficient, healthy and safe food is not only a fundamental human right, but also for a sustainable social structure. The support of local food producers increases the accessibility of food and contributes to the preservation of natural resources.
It is important that everyone in the food industry, chefs and engineers to producers and consumers maintain this responsibility in order to make the zero hunger goal more realistic and more achievable. This change achieved by cooperation will secure environmental and social sustainability and ensure a healthy future for the next generations.
As an environmental engineer and chef, I endeavor to carry my part to achieve the goal of zero by reducing kitchen waste, supporting environmentally friendly agricultural techniques and developing sustainable recipes. If we take measures that prioritize both nature and humanity on our way to a sustainable food system, we can build a world worth living for everyone.
This perspective offers a strong voice that is oriented with the zero hunger goal and emphasizes the importance of both ecological and social effects.
What efforts are made for the zero hunger worldwide?
Many important initiatives and projects are implemented worldwide to achieve them Zero hungry destination. The sustainable goals of the United Nations 2030 aim to eradicate the hunger and ensure that every access to adequate, nutritious foods. Here are some important projects and efforts that are carried out in this context:
Support for agricultural technologies and innovative solutions
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Digitization and intelligent agriculture: Digital technologies in agriculture (e.g. artificial intelligence, drones, sensors) are used to enable more efficient and cheaper production. For example, intelligent irrigation systems optimize water consumption and increase food production.
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Vertical agriculture and inner systems: In urban areas and limited agricultural spaces, vertical agricultural techniques enable higher yields on smaller land. Vertical agriculture reduces water consumption and maximizes productivity.
Reduction of food waste
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Food Banking: Food banks offer an important method to combat hunger. Excess foods that are safe and nutritious are collected and distributed to those in need.
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Food rescue programs: Some countries have systems for collecting excess food from restaurants and supermarkets and for sales to needy families. These programs ensure that food reaches people instead of being wasted.
Sustainable agriculture and farmers support programs
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Programs for educational and support programs for farmers: Small farmers are trained in agricultural sustainability, soil health and improvement in productivity. They are taught inexpensive and environmentally friendly methods to increase production capacity.
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Supporting local food producers: Local production is supported to strengthen the local economy and reduce the costs of access to food.
Fight climate change
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Climate-resistant agriculture: Climate-resilant seeds and plants are developed to reduce the effects of global warming on agricultural production. These seeds are more resistant to natural disasters such as drought or floods.
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Floor management: Agricultural practices that prevent erosion and protection of soil health are promoted, which guarantees both the maintenance of arable land and sustainable production.
Sharpen sensitization and education in communities
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Nutritional and nutritional education: Educational programs on nutritional security, the reduction of waste and healthy eating are organized, especially for children and adolescents, which creates awareness of the value of food.
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Community gardens: Community gardens encourage people to expand their food on site, to support nutritional security and to strengthen community bonds.
UN and NGO initiatives
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Efforts of the World Food Program (WFP): WFP offers malnourished children, pregnant women and families with low incomes in different regions food aid. They also organize school meal programs in these areas to ensure that children have access to healthy foods.
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Projects for food and agricultural organizations (FAO) Projects: FAO offers training, instructions and resources to increase sustainability in food production and supports small farmers to maintain local production.
Social welfare programs and partnerships
- Public partnerships: Companies, governments and NGOs work together to improve access to food. For example, large food companies can offer discounts or distributions to reach families with low incomes.
International financial and aids
- Nutritional security funds: Organizations such as the World Bank and the IMF create funds to improve nutritional security and to increase agricultural production in developing countries. These funds enable the implementation of agricultural projects.
Such efforts contribute to the fight against hunger and the goal of a zero hunger at both local and international level. By reducing food waste, promoting sustainable agricultural practices and the sensitization of the public, it is possible to build a healthier and more fairer food system.