Meet the #EWWRAwards finalists: #zerofoodbcn DAY. Rallying support to fight against food waste
The meet the #EWWRAwards finalists campaign is coming to an end today with the last of our interviews with the finalists — #zerofoodwastebcn DAY. Gaby Susanna, the mastermind behind this impressive campaign, answered our questions about the action, its impact and its importance. This initiative was shortlisted in the Association/NGO category. Thank you Gaby and thank you, EWWR action developers, for your hard work and inspiration! We look forward to hearing more about your actions in the coming months and years.
1. What did your action consist of?
The #zerofoodwastebcn DAY was a community festive event in which the main action was a free meal for around 1,500 people that was prepared entirely using rescued food that would have otherwise gone to waste (recovered vegetables, fruit and bread).
It took place in Barcelona under the umbrella of the European Week for Waste Reduction. It was a ONE-DAY pop-up event that aimed to 1) call into question existing production, consumption and food supply chains and 2) inspire long-term changes in consumer behaviour and in the other actors in the supply chain. For us, it was the culmination of a long-term effort on raising awareness among all actors in which food is the main protagonist for its value but also the people who make it possible to achieve it.
That weekend, la Pionera (a market of innovative entrepreneur initiatives with a social, environmental and community compromise) where the #zerofoodwastebcn took place, was the loud speaker for both people and entities working for food waste reduction, wise food use culture and zero-waste horizon.
The #zerofoodwastebcn included:
- A rural gleaning (400kg of green peppers, 13 people)
- An urban gleaning (from big and small retailers from neighbourhood):133 kg
- A collection from mercabarna (+1945kg)
- Donation from “I’m the perfect food” (20 kg)
- A big retailer collaborated with the condiments for cooking + cleaning
- The social network (+160volunteers), public administrations and universities participated and got involved
- the Cett_ub international school for tourism, hotel management and gastronomy, affiliated with the University of Barcelona lead the kitchen (some 40 volunteers + 3 Chefs and managed to make a really good and nutritious meal in a festive “jam session”.
- Josper collaborated with an grilled oven
- A smoothie blender
- Workshops on wise food use at home and in the office with lunch boxes
- Adoption site
- 1,500 meals served + donation to social entities and dining canteens
The environmental, economic and media impacts associated with the action were as follows:
- Quantity of rescued food: 2,443 kg (vegetables, fruit and bread)
- Economic value/saving: 3,625€
- CO2 footprint: 2,092 kg CO2eq (the equivalent to 880L gasoline)
- Water footprint: 202,276L of water (the equivalent to 2529 showers)
- Ecological footprint: 1,874 m2 of land
- +20 media impacts/ clippings
2. How did you come across the idea?
Our model was the GlobalFeedback Feedings.
We organised the first one in Barcelona in 2014 (the same year the association was presented to the public) and we realised such events catalysed a positive movement towards food waste reduction.
Since then, we have organised all sorts of feedings in different towns around Catalonia.
The original idea has evolved and we have been engaging more and more people each time. The chefs play a key role and are getting really enthusiastic about tackling the food waste challenge. We have diferent chefs each time.
We start off from the global vision and reach locally. This action is absolutely transversal, and reaches everybody on the street. The whole action is free, open to everybody and empowering.
These festive events allow to create and promote an open-mind and high receptivity atmosphere towards the emotional impact that facilitates the emotional link of the participant to the FW problem and dimension.
3. Why is waste reduction important for you and your organisation?
We believe we urgently need a more responsible, sustainable and fair Food System.
We urgently need a reflection on Foodwaste vs Food as a fundamental Right.
As we say in our manifesto entitled Stop Wasting Food: The people’s right to food is a universal human right of mandatory legal compliance for all states that have ratified the Universal Declaration of Human Rights.
The current food system model of production, supply, distribution and consumption has been unable to solve the issues of food security and food sovereignty for communities worldwide. Almost 900 million people are poorly and inadequately fed, while obesity affects one third of the industrialised nations’ population.
It is a scandal that huge amounts of food are wasted throughout the world, while there are lots of people experiencing the need for food assistance. Half of the current food losses could feed all the hungry people in the world.
Food losses weaken the economy, make firms less competitive and household’s expenditures bigger, and force public administrations to invest in the management of lost and surplus food.
The environmental effects of food waste are severe: reduction of available fertile land, loss of biodiversity, over-use of water and energy and emissions of greenhouse gases.
FOOD is a treasure. Throwing food away means wasting not just the food itself, but also the natural, technological and the human resources required to make food available to everyone.
Food waste has multiple dimensions and needs an integrated and transversal strategy. This type of event is the best because we manage to reach all the actors in the food-cycle. It is a very complete action that has a lot of awareness raising work embedded in the whole process of organising it. The feeding is just the culmination of all the work done beforehand. The objective is to get as many actors as possible involved.
4. Where can people reach you if they have questions?
paa [AT] aprofitemelsaliments.org
Facebook and Twitter: @PAAliments