Key Issue 6:

Reducing waste and the ecological footprint of the food system

 
 

With nearly half of all food thrown away, reducing food waste has huge potential social, economic and environmental benefits. But waste is not the only issue – how food is produced, processed, packaged and supported is also vital in managing its environmental footprint.

In Cambridge:

The City Council has a residential and a commercial food waste collection scheme

CSF works with businesses using WRAP tools to ensure the Food Waste Hierarchy is incorporated into their practice, reducing food waste

CSF encourages the development of community fridges, which take surplus food donated by businesses and individuals and make it available to people in need

Surplus food is collected and made into community meals through organisations such as Foodcycle

CSF’s Pledge/Award scheme for businesses encourages reduction in packaging and in use of foods with high greenhouse gas emissions, such as ruminant meat

CSF regularly runs public campaigns on reducing food waste and reducing meat and dairy consumption

Taste Not Waste

We are helping restaurants, cafes and food outlets across the city to start saving by measuring and cutting their food waste.

Community Food Waste Projects

There are many projects across the city that work to redistribute surplus or unwanted food to give it to those who need it and prevent waste.