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Digital Subscriptions > Be Kind > Mar/Apr 2019 > The Big Issue: Food

The Big Issue: Food

Each month we address one of Earth's most pressing problems

Food is something that we cannot live without, but like most things in our modern world, it has become a commodity. As a nation, we spend billions of pounds every year producing, selling and buying food and drink. High streets are dominated with restaurants and supermarkets galore, our fridges sit stuffed with fresh goods, and we can order takeaways at the click of a button. Yet, every day, 795 million people on the planet suffer from chronic hunger (United Nations World Food Programme). What makes this worse, is that so many of us eat or buy in abundance, gorging ourselves until we’re full, chucking the bits we can’t stomach into the bin, without so much as a second thought. Restaurants and shops are guilty too, producing incredible amounts of food waste on a daily basis. We have to start rethinking our approach to what we eat. Scraps and leftovers don’t have to be wasted, and there are lots of ways that you can reduce your own food footprint. However, it is not just the amount that we consume and waste that causes so many problems, it is what we choose to eat and drink, too. Humans have become accustomed to buying ‘attractive’ fruit and veg, boycotting misshapen produce, and there are certain foods and drinks that are more unsustainable to produce than others. We look into these issues and discover the ways we can start to tackle the problem of what we put on our plates, and what we throw away.

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About Be Kind

Hello, Welcome to the new issue. We had an overwhelming response to our first edition – we’re so glad we reached so many like-minded people who want to make the world a better place. This month we’re looking at the huge topic of food and, in particular, why so much of this precious resource ends up in the bin. I was astonished to learn that around one third of all food produced for humans gets wasted each year – that’s around 1.3 billion tonnes of perfectly edible food ending up lost or wasted. It’s time to redress the balance and start taking responsibility for our own contribution to these scary statistics, and this issue is packed with ways to reduce your food footprint, make more sustainable choices and fight back against waste. So many times this month I have found myself referring back to how our grandparents used to live – buying items built to last, repairing and reusing, being creative with food scraps and living, where possible, within their means. Sharing this ethos, we spoke to the inspirational social enterprise Emmaus, who are encouraging us all to ditch the flat pack and buy second-hand furniture and the lovely Selkie Patterns who want to get us all sewing our own clothes. With these small steps, together we can start making a difference. Enjoy the issue, Phillipa Editor