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Kenya : Tapping trash for gold.

It all started five years ago, when Coline Billon discovered the stunning natural beauty of Peru. Home to the ancient Incas, complete with colourful mountain ranges, exotic birds and crisp air at high attitude, Peru had given her a new perspective.

So, when she came back to Nantes, in France, she found that she was being much more aware of environmental issues in her urban city hub. Specifically, she began noticing the massive amounts of food waste being sent to incineration.

When she investigated the issue further, 28-year-old Billon found that, globally, about 40 per cent of wasteincluding foodis openly burned. When incinerated, harmful toxins, furan and black carbon are released into the atmosphere.

She notes that a third of all food produced globally is wasted every year, and its disposal often contributes to air pollution, generating unnecessary emissions, in addition to representing wasteful practices.

UN Environments Sustainable Lifestyles Programme Officer, Garrette Clark, says: Food waste is a key climate challenge and something we can all do something about. Wasting food has carbon impacts from the disposal as well as from the growing, processing and distribution perspective. Raising awareness and showing that change is possible it a critical first step.

In addition to buying whats needed locally, buy sustainably produced food, learn about practices and labels, talk about healthy and sustainable food with vendors and producers. Start an urban garden, school garden or kitchen garden. It is critical to support organizations, policies, programmes and people that promote more sustainable food systems.

Unsatisfied with the status quo, Billon decided to start tackling food waste herself. Now, she is cycling around Nantes to find inedible food scraps and turn them into black golda rich compost allowing local farmers, gardeners and supermarkets to supply nutritious foods.

We spoke with Billion about her enterprise La Tricyclerie, to find out how she tackles food waste and creates new, valuable resources for the economy at the same time.

UN Environments Sustainable Lifestyles Programme Officer, Garrette Clark, says: Food waste is a key climate challenge and something we can all do something about. Wasting food has carbon impacts from the disposal as well as from the growing, processing and distribution perspective. Raising awareness and showing that change is possible it a critical first step.

In addition to buying whats needed locally, buy sustainably produced food, learn about practices and labels, talk about healthy and sustainable food with vendors and producers. Start an urban garden, school garden or kitchen garden. It is critical to support organizations, policies, programmes and people that promote more sustainable food systems.

Unsatisfied with the status quo, Billon decided to start tackling food waste herself. Now, she is cycling around Nantes to find inedible food scraps and turn them into black golda rich compost allowing local farmers, gardeners and supermarkets to supply nutritious foods.

We spoke with Billion about her enterprise La Tricyclerie, to find out how she tackles food waste and creates new, valuable resources for the economy at the same time.

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Publication:Mena Report
Geographic Code:4EUFR
Date:Jul 15, 2019
Words:512
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