Home' Trinidad and Tobago Guardian : December 28th 2014 Contents Ham hash
3 tbsp butter or margarine
2 medium potatoes, peeled, cooked,
1 small onion, finely chopped
1/2 green sweet pepper, finely chopped
1 cup finely diced cooked ham
Salt to taste
1/8 tsp ground black pepper
1/4 tsp dried crumbled thyme
• Melt butter in a large skillet over medium low to medium heat.
• Add remaining ingredients; mix well.
Cook hash until well browned, stirring frequently.
• Serve warm.
Sunday Guardian www.guardian.co.tt December 28, 2014
Many of us are aware of the concept
of eating local and reducing our food
miles which ultimately helps to reduce
our carbon footprint through min-
imising carbon emissions from trans-
portation and food production, but of
equal significance is food wastage.
Particularly at this time of year, when
there are many events and home gath-
erings, food tends to generally waste
as there may either be too much or not
enough measures in place to treat with
guests taking more than they could eat.
Put simply, food wastage is of critical
concern particularly when it is dispro-
portionately spread across the globe.
According to the Food and Agricul-
ture Organisation of the United States
(FAO), grown but uneaten food has sig-
nificant environmental and economical
In a recent 2013 report produced by
the FAO titled Food Wastage Footprint
Impacts on Natural Resources, approx-
imately one third of the food produced
for human consumption in the world
is lost or wasted.
This report, the first of its kind, pro-
vides a global account of the environ-
mental footprint of food wastage (ie
both food loss and food waste) along
the food supply chain, focusing on
impacts on climate, water, land and
The report reveals that the direct
economic cost of food wastage of agri-
cultural products (excluding fish and
seafood), based on producer prices only,
is about US $750 billion, equivalent to
the GDP of Switzerland. With such fig-
ures, it seems clear that a reduction of
food wastage at global, regional and
national scales would have a substantial
positive effect on natural and societal
What can you do?
Here are a few nifty ways whereby
you can reduce your food wastage foot-
• One of the easiest things that
can be done is to ensure that the right
amount of food is prepared for the right
number of people. Find out who is
attending your function, RSVP if you
can, and prepare meals based on your
guest preferences whether vegan, veg-
etarian, religious considerations etc.
This will help to cut down on your
amount per dish, as well as
streamline your menu.
• If there is excessive amounts
of food, ensure you have containers
for your guests to pack and carry
as leftovers. You may even encour-
age your guests to walk with their
• Try serving your meals in
smaller portions. Cut meat into
smaller pieces instead of large
chunks that can easily be wasted.
Cut macaroni pies and casseroles
into small pieces as well.
• Uneaten food from your
guests also makes great treats for
your pets, particularly dogs.
Inform your guests of what goes
in the doggy dish so you don t
have to worry about preparing a
meal for your pet.
• Maybe the most creative
option would be to create new
meals from leftovers. Leftover ham
can be placed in the freezer and
reused as ham and eggs for break-
fast, leftover turkey can be turned
into a turkey casserole or used in
a soup or ham hash.
Based on the report, food
wastage represents a missed
opportunity to improve our local,
regional and global food security,
but also to mitigate environmental
impacts and resources used from
Reducing our food waste would
not only avoid pressure on scarce
natural resources, but also decrease
the need to raise food production
by 60 per cent in order to meet
the 2050 population demand.
Evidently much more emphasis
needs to be placed on the envi-
ronmental impacts that our food
wastage habits incur. You can
change habits by making one sim-
ple adjustment at a time, whether
it is cutting back on the amount
of food or encouraging doggy
bags at your next get together.
You can start a trend that will sim-
ulate among your family and
friends and even across the island,
but it starts with you. Let us try
something different this year and
aim to improve for the next.
As we enter into another New
Year, the EMA wishes you and your
family a very happy and prosperous
New Year 2015 filled with a
renewed passion and drive for safe-
guarding our environment.
Reduce food wastage
footprint this season
If you have any comments or
would like to contribute to this
column, please send us an e-
mail at firstname.lastname@example.org
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