Resty Nabateraga’s presentation, “Spill the Beans,” tackled the pressing issue of food waste and its environmental impacts. The session began with a discussion on why food is wasted, with common reasons including overcooking and a desire for meal variety.
Nabateraga emphasized that food waste squanders resources like money, water, and fertilizers, and decomposing food emits greenhouse gases. Shockingly, about 63% of food in Canada is wasted, equating to roughly 140 kg per person, with significant portions being vegetables, fruits, and meat.
To combat food waste, Nabateraga offered practical tips:
- Meal Planning: Plan meals and shopping lists to avoid over-purchasing and ensure efficient use of ingredients.
- Smart Shopping: Check pantries before shopping and buy from local vendors for fresher, chemical-free produce.
- Proper Storage: Use methods like cooling, pickling, canning, and fermentation to preserve food. Store perishables at temperatures between 1 to 4 degrees Celsius.
- Recognize Labels: Look for labels like “Organic Biologique Canada,” Carbon Trust Certified, and Green Seal for environmentally friendly products.
Nabateraga also highlighted the benefits of buying seasonal produce, which is fresher and requires fewer preservatives.
Conclusion
The Earth Day webinars provided ERP College students with practical knowledge and actionable steps to promote sustainability. By implementing the strategies shared by Judi Vand and Resty Nabateraga, we can all contribute to a healthier planet. Together, we can make a difference in our communities and beyond.
