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ANTONIA KALCINA Online only - 18 March 2016 One of our MULSS Environment Officers gives us something to ponder in the lead-up to the Ride (/walk/PT) to Uni day this Tuesday 22 March, 8-9am! I will be the first to admit that I have not inherited my parents’ amazing green thumbs. Even in the midst of all-consuming home renovations, they found themselves with more than 16kgs of just overripe tomatoes. Without skipping a beat they made a big batch of pasta sauce. Oh and the chilli and jalapeño plants were looking a bit full – so they decided to make their own chilli paste*. I am constantly in awe of their hard work but also very thankful that whilst I might not be a gardening extraordinaire, they did instil in me the mentality that food is not to be wasted; and it is only on very rare occasions (i.e. that it is no longer safe to consume) that it should be disposed of. It is estimated that Australian consumers throw out $8billion or about 4 million tonnes worth of edible food every year. We are discarding up to 20% of the food we purchase. Unfortunately, these unpalatable figures only take into consideration household waste. The national figure, once we account for agricultural production (discrimination against ‘ugly’ produce ☹), supermarket and restaurant waste, is much larger. Not only is this hurting our hip pocket, it also has consequences for the environment. When food rots in landfill it produces methane (a greenhouse gas), and we’ve also wasted the water, fuel, and resources it took to get the produce to your plate/pantry/fridge in the first place. Furthermore, by throwing this food in the bin we are also throwing away an opportunity to feed some of the most vulnerable people in our community. So what can we do about it? I guess this is the point where I deliver ALL the answers – but I can’t. What I can do, though, is begin the discussion. Some of my most fruitful conversations and ideas transpire over breakfast (aka the best and most important meal of the day) and so I, on behalf of the LSS Environment Portfolio, am extending a very warm welcome to the JD cohort to attend our Ride 2 Uni Breakfast** on the 22nd of March at 8am. An exciting aspect of this breakfast is that it will be catered by Open Table – an organisation whose key aim is to reduce food waste and foster community engagement in ideas about food and sustainability. Open Table uses salvaged produce and surplus food from local businesses and community gardens. They host regular dinners and lunches in different neighbourhoods around Melbourne and have very generously agreed to cater our breakfast. So please come along and add your voice to this discussion! {Ride to Uni Breakfast will be held on level 1 of the Law School from 8am-9am 22nd March. There will also be a bicycle mechanic available outside the building offering a basic bike service – first in, best dressed! Note – the bike mechanic will be on main campus from 9am-11am in case you miss out!} *I am convinced that they have more than 24 hours in a day. **Ride, walk, skip, run, take PT – but please leave the car at home ☺ Antonia Kalcina is a third year JD Student and one of our MULSS Environment Officers SOURCES http://www.foodwise.com.au/foodwaste/food-waste-fast-facts/ http://www.abc.net.au/news/2013-10-08/food-waste-value-australia/4993930 http://www.open-table.org  The Kalcina veggie garden in early summer Comments are closed.
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