Vizag plays host to numerous social gatherings. Be it to serve the guests with the choicest of foods or trumpet the riches of the party-giver, these functions typically witness much of the food go wasted. In addition to such ostentatious affairs, most of the city’s restaurants and households too, witness large quantities of food being wasted. Statistics in Vizag reveal that the figures of food wastage are staggering and more worryingly, are on the rise.
So, while on the one hand is the affluence of the rich, on the other hand, is the poverty of the hundreds, who can’t even afford one decent meal a day. The question that arises then, is whether we are justified in wasting the quantities of food that we do because there’s no other way around it?
Or are there some simple measures that can ensure food doesn’t go waste. Some cities, for example, have adopted the model of community refrigerators, where people can refrigerate excess food to help the needy. In the recent past, several voluntary organisations too, have come forward to do their bit in minimising food wastage.
Perhaps the change lies within us, and a simple step and mindset-change are all it takes. Just as Mother Teresa said, ‘If you can’t feed a hundred people, then feed just one’. Vizagites opine with answers for our food wastage challenges.
“It is really disheartening to see food getting thrown into the bins. My office too has large quantities of food being wasted by employees. Each day, a ‘food wastage board’ in my cafeteria displays the numbers and they stand as a sad reflection of our reckless attitude. It’s time we start acting more responsibly. Leftover food should either be parcelled back home or distributed among the underprivileged.”
“Large quantities of food are wasted in India. The situation gets worse during extravagant parties where numerous dishes are offered to the guests, just to showcase the host’s deep pockets. I also feel the guests are to be blamed for mindlessly overfilling their plates and later discarding the unconsumed food. Voluntary organisations in Vizag, that collect food from such functions and distribute it among the needy, must come forward for keeping this problem in check.”
“I focus on the prevention of food wastage in my restaurant, and the food is cooked only after the order is placed. Also, the takeaway facility is such that people can take any item according to the quantity they need. I also check the dustbin every morning to note if any food has been thrown by the customers. I obtain feedback about every food item so that I can make alterations in the recipe and make them consumer friendly.”