Each year 1.3 billion tonnes of food is wasted; high levels of intentional losses are caused by wealthy countries, where consumers throw away edible food because they have purchased too much or go by the ‘sell by date’ rather than examining the product. The UK alone throws away 15 million tonnes.
We live in a world where food is seemingly abundant and easy to get a hold of; this creates a disconnection and emotional detachment towards food, resulting in a sizeable proportion of waste. We no longer value food.
CSM MA Narrative Environment graduate Mamiko Yamazaki aims to change this. Her project the London Food Rescue Clinic proposes to hosts a series of pop up events to educate the public on food waste issues with the hope in changing peoples attitude and relationship towards food.
She aims to create a deeper, more meaningful relationship between people and their food through engaging them to question their food purchasing and consumption habits.
By using the metaphor of a clinic, Yamazaki devises a series of tasks that enables the audience to interact with their food through their senses. Through this process the individual will be able to identify the key signs as to whether the product is still edible, leading to the prevention of unnecessary food waste.
These basic skills are no longer part of modern day society; instead we rely heavily on the generic signs provided by the Food Standard Agency. If we are to reduce wastage we need to examine not only our consumption habits but also how we engage and understand the products we buy.