World Home Economics Day 2025: Promoting Mindful Consumption Reducing Food Waste at Household Level

Assoc Prof D. Goburdhun (pictured second from right in the front row)         

A half-day activity under the theme ‘Tackling Overconsumption’ in the context of World Home Economics Day 2025, was organised, by the Home Economics Unit of the Ministry of Gender Equality and Family Welfare at the National Women Development Centre, in Phoenix.

Associate Professor, Mrs Daya Goburdhun, of the Faculty of Agriculture from the University of Mauritius delivered a talk on “Mindful Consumption - Reducing Food Waste at Household Level”.   

Based on her presentation slides, here are some of the key lessons that can be drawn:

1.     Overconsumption and Food Waste are Major Global Problems: The presentation clearly highlights the enormous scale of waste (food, electronic, etc.) globally and specifically in Mauritius, emphasizing its significant negative impacts on the environment (resource depletion, pollution, climate change), society (hunger paradox), and economy.

2.     Household Choices Matter Significantly: While waste happens at various stages, the presentation focuses on the household level, showing that individual and family decisions about buying, storing, preparing, and disposing of food are a major contributor to the overall food waste problem. We have agency in the solution.

3.     Mindfulness is Key to Sustainable Consumption: Simply cutting back isn't enough; the presentation advocates for a mindful approach to consumption and eating. This involves reflecting on needs, evaluating consequences, making intentional choices, and adopting sustainable practices. It's about being conscious and deliberate in our habits.

4.     Reducing Food Waste Requires Practical Actions: The "Nine Easy Tips" provide concrete, actionable strategies that households can implement immediately. These cover the entire lifecycle of food in the home, from planning and shopping to storage, utilization, and dealing with unavoidable scraps.

5.     We Should Value Imperfect Food: The presentation challenges the cosmetic standards that lead to the rejection of perfectly edible but 'ugly' produce. It teaches that these items are just as nutritious and can be used creatively, often at a lower cost.

6.     Understanding Food Labels is Crucial: Differentiating between "Expiry Date" (safety) and "Best Before" (quality) helps prevent discarding food that is still safe to eat, addressing a significant source of waste.

7.     Proper Storage and Planning Prevent Spoilage: Techniques like practicing FIFO (First In, First Out), understanding optimal storage conditions (fridge temperature, container use), and checking existing inventory before shopping are essential for extending food life and avoiding waste.

8.     Waste Can Be Resource: The presentation shows that food scraps can be transformed into valuable resources like compost, reducing landfill waste and providing benefits for soil. Sharing edible surplus food is another way to prevent waste and support others.

9.     Home Economics Plays a Vital Role: The field of Home Economics is positioned as crucial in educating and empowering individuals and families to make the informed, sustainable choices needed to tackle overconsumption and food waste.

In essence, the presentation teaches us that the problem of food waste is huge but also manageable at the individual level through conscious choices and the adoption of practical, mindful strategies throughout our interaction with food.

 However, there are some potential obstacles to adopting mindful consumption, as follows:

1.     Lack of Awareness and Understanding: Many people may not fully grasp the scale of the problem of overconsumption and food waste, or the environmental, social, and economic consequences. They might not understand why mindful consumption is important beyond personal cost savings.

2.     Established Habits and Convenience Culture: Overconsumption and waste are often driven by convenience and deep-seated habits. It takes effort to plan meals, shop mindfully, store food correctly, and utilize leftovers compared to quick, impulsive choices or discarding food.

3.     Lack of Knowledge and Skills: Even with awareness, people might lack the practical knowledge or skills needed for mindful consumption. This includes knowing how to plan meals, create shopping lists effectively, understand food date labels, store different foods optimally, cook with leftovers, or compost food scraps.

4.     Confusing Information: Date labeling ("Best Before" vs. "Use By") is explicitly mentioned as confusing, leading consumers to discard food prematurely out of safety concerns, even if it's still good.

5.     Marketing and Societal Norms: Advertising often encourages buying more, prioritizing novelty, and linking consumption to happiness or status. Societal expectations regarding entertaining guests (providing excess food), or the desire for aesthetically perfect produce can also hinder mindful choices.

6.     Economic Factors: While mindful consumption can save money in the long run, perceived upfront costs (e.g., buying good storage containers, initial planning time) or the allure of cheap bulk deals that lead to over-buying can be barriers. Economic disparity  can also mean that for some, access to resources for optimal storage or time for careful planning is limited.

7.     Time Constraints: Modern busy lifestyles make time-saving options (pre-prepared foods, eating out, quick shopping trips without planning) more appealing, even if they contribute to waste. Planning and execution of mindful consumption strategies require time investment.

8.     Lack of Infrastructure and Support: The availability of composting facilities or community initiatives for food sharing/donation can be obstacles in some areas.

9.     Psychological Factors: The satisfaction derived from buying ("retail therapy"), the feeling of abundance from having a full fridge/pantry, or the aversion to dealing with less-than-perfect items can make mindful choices difficult.

Overcoming these obstacles requires a combination of increased awareness, education (like presentations such as this one), policy support, improved infrastructure, and a shift in cultural norms towards valuing resources and prioritizing sustainability.

Advancing Food Waste Prevention in the Hospitality Industry

 

Speaker: Marco Sandri, representing Light Blue Consult, a specialized consultancy firm based in Thailand, and Global Manager of The PLEDGE™ on Food Waste 

 Introduction:

• Light Blue Consult has carved a niche for itself over a decade, undertaking 45 projects in more than 20 countries, with a concentrated focus on addressing food waste challenges within the hospitality industry.
• The firm's clientele encompasses a diverse range from hotels and resorts to restaurants, catering companies, higher education schools, and developmental agencies.

Primary Focus: The webinar highlighted the need to prioritize prevention over other measures, drawing inspiration from the food recovery hierarchy. The overarching objective is to prevent food waste from ending up in landfills by finding alternative uses or methods of disposal.

Challenges in Preventing Food Waste:

• Surface Issues: These are the more obvious challenges that the hospitality industry cites, such as a lack of time, manpower constraints, and financial hurdles.
• Underlying Issues: Marco pointed out deeper, less-acknowledged issues like:
• Awareness: Many professionals aren't fully aware of the environmental and financial implications of food waste.
• Know-how: Without proper training and methods, many establishments feel overwhelmed.
• Customer Feedback Fears: There's a misconception that customers might view food waste prevention initiatives negatively.
• Corporate Mindset: Established norms emphasizing food abundance sometimes overshadow the need for waste reduction.

Solution Pathways:

• Capacity Building: This involves a fundamental shift in the mindset of employees in the hospitality sector. Through training and consulting, employees are made aware of the importance of food waste reduction and equipped with the tools to achieve it.
• Technology Utilization:
• Marco introduced "Fit", a technology tool that measures and tracks food waste. The principle behind it is simple: "Out of sight, out of mind." By making waste visible and quantifiable, it becomes a focal point for action.
• This tool categorizes waste by type, reason for wastage, and quantity, providing invaluable data for targeted interventions.
• Certification: The "Pledge" offers international certification centered on food waste prevention specifically tailored for the hospitality industry. It promotes:
• Holistic Approach: It's not just about the kitchen. Marketing, HR, and finance departments are all crucial in shaping an establishment's approach to food waste.
• Process Implementation: Establishing standard procedures and KPIs to ensure continuous tracking and improvement.

Case Studies:

• Marco presented compelling case studies from diverse regions, showcasing the success and tangible benefits of their approach.
• Detroit: Emphasis on local restaurants and a university showcasing the broad applicability of the methods.
• Mauritius: A project that's still in its nascent stages but has shown promising results.
• Multi-hotel Initiative: A large-scale project that tested the feasibility of scaling up the strategies.

Q&A session:

1. Changing Mindsets:
• Awareness: Marco emphasized the importance of raising awareness among employees about the implications of food waste. If employees understand the 'why' behind food waste prevention initiatives, they are more likely to accept and adopt the measures.
• Involvement: Engaging employees in the decision-making process is key. When employees feel they have a say and can contribute ideas, they are more invested in the outcomes. Over time, as these practices become habitual, they can lead to lasting change.
2. Holistic Approach in the Hospitality Industry:
• Collaboration: Marco stressed that while the majority of criteria pertain to the restaurant's kitchen and service teams, other departments also play a crucial role. Their expertise can be leveraged in specific areas related to their functions.
• Examples:
• Marketing: Can be involved in effectively communicating the establishment's food waste reduction efforts to customers.
• HR: Plays a role in employee training, ensuring that the staff is well-versed with the best practices.
• Finance: Tracks and analyzes the financial implications of food waste, helping the establishment understand the cost benefits of waste reduction.
3. Strategies for Different Departments:
• Marco reiterated that each department, even if not directly linked to food production, has a role to play:
• Marketing and Communication: Best positioned to convey the establishment's commitment to sustainability to its customers.
• HR: Can integrate food waste reduction into training modules.
• Finance: Monitors the economic impacts of food waste and can help set KPIs related to waste reduction.
4. Long-Term Commitment:
• Marco emphasized that while initial results can be seen within a year or two, achieving a genuine shift in practices and mindset requires a long-term commitment.
5. Customer Perception:
• Contrary to some industry beliefs, Marco mentioned that customers are increasingly aware of sustainability issues. Proper communication about food waste prevention initiatives is not only acceptable but often appreciated by customers.

By addressing these points, Marco conveyed a comprehensive understanding of how a holistic approach, involving various departments and underpinned by a genuine commitment, can successfully tackle food waste in the hospitality industry.

Why the "Valorising food leftovers and imperfect fruits & vegetables" Recipe Book Matters

 

 

Meet the Research Team Behind the Recipe Book

The recipe book has been brought to life by a dedicated team of researchers from the University of Mauritius. At the helm is Associate Professor Daya Goburdhun, Associate Professor Arvind Ruggoo, Dr. Deena Ramful Baboolall and Dr. Roshini Brizmohun Gopaul, passionate experts who have contributed their in-depth knowledge and innovative approaches to this project. Together, this team has combined their expertise to curate a collection of recipes that are not only delicious but also environmentally conscious. 

A special mention must be made of Miss Lakshaya Beeharee, (pictured on the right) an alumna of the Faculty of Agriculture. She played an indispensable role in the project, managing follow-ups with the press, authors of the recipes, and overseeing meticulous proofreading, ensuring the book's quality and coherence. 

 Overview
The recipe book “Valorising food leftovers and imperfect fruits & vegetables” serves as a testament to the innovative approach towards combating the global crisis of food wastage. Supported by the Faculty of Agriculture of the University of Mauritius and financed by the European Union under the DeSIRA project, this initiative is not just a cookbook but an embodiment of sustainable living and conscious consumption.

Importance:

1. Addressing Global Food Waste: With the Food and Agricultural Organization (FAO) highlighting that about one-third of all food produced is either lost or wasted, this book provides practical solutions to this pressing problem.

2. Resource Conservation: Food wastage isn't only about the direct loss of food. It represents a waste of resources like water, energy, and land. By utilizing leftovers and imperfect produce, we indirectly conserve these invaluable resources.

3. Enhancing Food Security: By teaching individuals to utilize what they have more efficiently, we can take strides towards improving nutrition security and ensuring that fewer people go hungry.

4. Promotion of Sustainability: This book promotes sustainability not just in terms of food but also in terms of the environment. By reducing food waste, we can mitigate some of the environmental challenges, including climate change, pollution, and loss of biodiversity.

5. Inclusive Collaboration: The diverse range of contributors, from renowned chefs to young enthusiasts, underscores the universal relevance of the issue and the collective effort to address it.

Valorizing Byproducts to Minimize Food Loss in Fish Cans at Princess Tuna Mauritius

 

Valorizing By-products to Minimize Food Loss in Fish Cans at Princess Tuna Mauritius

In today's world, where the delicate balance between food production and consumption is often disrupted by wastage, it's vital to highlight success stories that shine a beacon on sustainable practices. One such tale is that of Princess Tuna Mauritius, a leading tuna processing entity in the African continent and the Indian Ocean region. Their journey underscores the importance of valorizing by-products to reduce food loss, and there's much we can learn from their approach. In her presentation, Ms Sorenza gave a glimpse of the various strategies that are being used to valorise the by-products emanating from the processing of Tuna into cans.

1. About Princess Tuna Mauritius:
• Operational Overview:
• The enterprise boasts two dedicated production facilities situated in Mauritius.
• As the dominant tuna enterprise in both the Indian Ocean region and the African continent, Princess Tuna brings over four decades of expertise to the table.
• Production Metrics:
• Each year, the company processes an impressive 103,000 tons of tuna. However, a significant portion of this, only 40-50%, is converted into the final marketable product.
2. Inside the Production Process:
• Tuna Processing Steps:
• The tuna undergoes a thawing process, post which it is eviscerated. This step produces byproducts like viscera and the belly portion. Following this, the tuna is precooked, generating another byproduct known as cooking juice. The subsequent pre-cleaning phase yields several byproducts: artery bulbs, blood meat, backbones, and soft bones. The final stage of sterilization ensures product safety and quality, but inevitably, some cans don't make the cut and get rejected.
3. Making the Most of Byproducts:
• Fish Oil:
• An invaluable byproduct, fish oil is extracted from the heads of the fish. Rich in omega-3 fatty acids, it offers significant health advantages, particularly for cardiac and cognitive health.
• Belly Utilization:
• The belly, separated during the evisceration process, finds its way into various products. A notable mention is the oval cans, which exclusively use the belly portion.
• Biogas from Cooking Juice:
• The juice produced during precooking is a treasure trove of resources. It's effectively used to produce methane-rich biogas, which Princess Tuna has recently begun using for steam production.
• Cosmetics from Artery Bulb:
• The artery bulb, rich in elastin, gets removed during the pre-cleaning phase. It then gets channeled into the cosmetic industry.
• Fish Meal for Aquaculture:
• An assortment of byproducts – viscera, belly skin, blood meat, backbones, and soft bones – are combined to create fish meal. This nutrient-rich mix is primarily used as feed in aquaculture.
4. Innovations on the Horizon:
• Frozen Fish Roe:
• The company is exploring the potential of fish roe as a product. Packed with omega-3 fats, it promises health benefits and could be a delicacy in various European markets.
• Blood Meat Delicacies:
• Instead of relegating blood meat solely for fish meal, the company is considering its use in creating consumer products. Rich in myoglobin and iron, it has both health benefits and culinary appeal.

In Conclusion

Princess Tuna Mauritius epitomizes the vision of a circular economy in the seafood industry. By ensuring every part of the tuna is used purposefully, they're not just enhancing their business model but also safeguarding our planet. As consumers and industry professionals, it's high time we draw inspiration from such sustainable practices and champion a future where food is both cherished and optimized.

The Fight Against Food Waste: A Closer Look at Foodwise's Initiatives

Tackling Food Waste: The Foodwise Approach

Imagine a plate filled with rice, vegetables, and perhaps some meat. Now imagine tossing one-third of it into the trash. It's a startling image, isn't it? Yet, this is the harsh reality on a global scale, with a staggering one-third of all produced food ending up as waste.

In her talk, Ms Zainal Kureeman provided a glimpse of the activities of Foodwise to tackle the Food Waste in Mauritius

1. Foodwise's Mission and Operations:
• Foodwise, where the speaker, Ms Zainal Kureeman, is in charge of operations, is a social enterprise dedicated to combating food waste in Mauritius.
• Their primary mission is threefold: To save food, empower the local community, and protect the environment.
• Their strategy involves collecting surplus food items from suppliers (ranging from supermarkets to restaurants) that might be nearing expiry or slightly damaged but are still fit for consumption.
• This collected food is then redistributed to NGOs, which support vulnerable populations, acting as a bridge between surplus food and those who need it.
2. The Impact So Far:
• In just four years, Foodwise's impact has been nothing short of remarkable. They've redistributed approximately 1000 tons of products, translating to 4.5 million, meals for vulnerable populations in Mauritius!
•  They achieve this by collecting surplus consumables from suppliers like supermarkets and restaurants. These might be items nearing their expiry date or slightly blemished yet perfectly edible. This food is then redirected to NGOs, ensuring that it nourishes those in need rather than filling up landfills
• Their collaboration network has expanded to over 190 NGOs throughout Mauritius, a testament to their extensive reach and impact.

International Day of Awareness on Food Loss and Waste Reduction 2023

 

Addressing the Global Food Waste Crisis: A Message from the Dean

In a world brimming with advancements, there's an irony that's hard to ignore: while we produce more food than ever before, a significant portion of it is lost or wasted. This paradox was the crux of the address by the Dean of the Faculty of Agriculture during a forum to mark the International Day of Awareness on Food Loss and Waste Reduction. Here's an in-depth look at the Dean's message:

Global Perspectives on a Local Platform

The statistics are alarming: globally, one-third of all food intended for human consumption never reaches our plates. This wastage, amounting to 1.3 billion tons annually, carries an economic loss of a staggering 1 trillion US dollars. These figures, presented by the Dean, are not just numbers on a page; they depict a crisis affecting the environment, the economy, and the very fabric of our global society.

Hunger Paradox:Even with such extensive food production, the spectre of hunger looms large. Close to 828 million individuals worldwide succumb to hunger. Childhood malnutrition is rife, with 14 million children affected. Moreover, 45% of child deaths globally can be attributed to hunger and its associated complications. In a telling statistic from 2020, a vast majority (70%) of the world's hungry population resided in just three nations: Ethiopia, Kenya, and Somalia.

Literary Insights and Innovative Solutions

Quoting Trisha Stewart's "Waste: Uncovering the Global Food Scandal," the Dean underscored that food waste is not just a gross injustice against those facing hunger, but it's also an assault on our environment and our collective future. However, amidst this bleak picture, there are light of hope. Initiatives like Toast Ale, which brews beer from surplus bread, exemplify the innovative solutions that are sprouting globally.

University's Pillar of Strength

The Faculty of Agriculture, with its rich history dating back to 1914, has consistently championed the cause of sustainable agriculture and food practices. This legacy, as emphasized by the Dean, is a testament to the institution's commitment to aligning with national and global agendas. The mission is clear: to produce research and initiatives that directly combat the challenges of food wastage.

Education and Empowerment

The fight against food wastage isn't restricted to laboratories and research papers. It's about instilling values and knowledge in the students. By infusing the curriculum with concepts centred around food waste and best practices for food handling and storage, the aim is to create a generation ready to take on this global challenge.

Collaboration and Commitment

The Dean highlighted the importance of the DeSIRA Project, funded by the European Union. This collaboration has been instrumental in strengthening the research capacities of the institution, particularly in food science and technology. 

Unveiling of the Commemorative Plaque for the Food Lab by the EU Ambassador.

Dr Deena Baboolall Ramful guided our guest of honour, the Acting President of the Republic of Mauritius in the newly refurnished food laboratory.

 

Not to be missed is the upcoming launch of an ebook dedicated to utilizing food leftovers and imperfect produce. This endeavor, was backed by numerous dedicated chefs and individuals.

Conclusion: A Call to Arms

The Dean's message was crystal clear: the battle against food wastage is ongoing, and it's one we cannot afford to lose. Drawing inspiration from Jonathan's words, the Dean emphasized that food is more than just sustenance; it's a reflection of our history, choices, and values.

The clarion call is out: let's cherish every morsel, innovate, collaborate, and pave the way for a future where food is valued, and wastage is a relic of the past.