Beyond the Best Before: Key Takeaways from Our Zero Hero Food Waste Event!

Following our insightful Zero Hero event focused on the bigger picture of food waste, we wanted to share some of the key takeaways and resources that emerged from the evening's discussion with the brilliant Mel Howram from Food Aware. It was a truly eye-opening session that moved beyond the usual household food waste tips and delved into the often-hidden world of waste within the food production and supply chain.

One of the most striking points Mel highlighted was the difference between "Best Before" and "Use By" dates. It's easy to toss something with a "Best Before" date, but as we learned, items like crisps can often be perfectly good for months after that date! Similarly, surprisingly long-lasting items like straight-to-wok noodles can sometimes be safe to consume even years past their "Best Before." The key takeaway here? Don't always rely solely on the date on the package – use your senses!

Mel used the example of fresh produce from butchers or markets without specific dates, Mel's advice was simple and effective: "Use common sense!" Trust your instincts and look, smell, and feel the food to determine its quality.

Before the event, Mel had been in touch with our caterer for the Zero Hero Events, Laura Fox Catering to offer her some food from the Food Aware warehouse to use in the evenings buffet, Laura said 'I provide catering for Our Zero Selby regularly but this week was very different! Working with Food Aware, they provided me with store cupboard ingredients for me to include within the buffet for that night. Items that were still in date, were delicious, but had been rejected by stores for reasons such as mislabeling or over ordering. I made shredded wheat chocolate buns (all ingredients provided), as well as using oats in oaty fruit bars, pickle and mayonnaise in the sandwiches, crisps, cans of pop and salsa dips. It was really fun being able to get creative in the kitchen and see what we could come up with - it felt like Ready, Steady, Cook!. I couldn't believe the quality (and amount) of food that would have gone to waste, when it was perfectly usable!’

Empowering You to Make a Difference:

The good news is that even as individuals, we can play a role in tackling this larger issue. Mel introduced us to some fantastic apps that are helping to connect surplus food with consumers and reduce waste:

• Too Good To Go: This app allows you to rescue unsold food from restaurants, cafes, and supermarkets at a discounted price. As Mel pointed out, it's even a great way to grab a bargain breakfast while on holiday in the UK at places like Toby Carvery, Yo Sushi, and Premier Inn.

• Olio: This app connects neighbours and local businesses to share surplus food and other household items, preventing them from going to waste.

These apps offer practical ways for residents to directly impact food waste in their communities.

The Bigger Picture: Regulations and Brand Action:

Mel also touched upon the important role of regulations and industry initiatives. The EU is reportedly aiming to halve food waste at the household level by 2030, putting a focus on consumer responsibility. There are also targets for the processing sector.

Finally, we briefly touched upon the growing movement of brand reduction in both food and fashion, highlighting how designing products with less waste in mind from the outset is crucial.

Mel said: “It was a pleasure to speak recently at the Our Zero Selby event and meet those in my local community dedicated to reducing waste for the benefit of our environment. Having secretly liaised with the caterer, I supplied ingredients from the Food Aware warehouse, all of which were in date, perfectly edible yet were destined for waste had we not intervened to collect and distribute freely for the benefit of Yorkshire communities. The lovely Laura was somewhat faced with a ready steady cook situation but did a fantastic job of making cheese & pickle and egg mayo sandwiches with the Branston Pickle, and Heinz Mayonnaise I supplied. A selction of veg crudities to go with the jars of Salsa. With the bag of oats a lovely oat slice, then the highlight of the event, the chocolate crispy bun made entirely from surplus cereal, chocolate and cake sprinkles from some extra glam, again all of which would have gone to waste, but were enjoyed by the guests on the evening.

I think all attendees were shocked to discover the volume of ‘waste’ food that exists in production and retail environments and why it occurs, such as it being more expensive to turn off production lines than it is to throw away the product being manufactured.

Given that food manufacturers and retailers are subject to waste reduction targets of between 10% and 30% by 2030, Food Aware are as hopeful for change as the Our Zero Selby members. Until then and even afterwards, Food Aware will always remain committed to interception of any edible foods destined for waste, that can be re-distributed freely for the benefit of communities in need. “

Continuing the Journey:

Our Zero Hero event on food waste was a powerful reminder that this is a complex issue with impacts at every stage of the food system. However, armed with knowledge and practical tools, we can all contribute to a more sustainable future.

Thank you to everyone who attended and engaged in the discussion. Let's continue to be mindful consumers and advocate for changes at all levels to reduce food waste!

What are your thoughts on the "Best Before" vs. "Use By" debate? Have you used apps like Too Good To Go or Olio? Share your experiences in the comments below!

Find out about the next Zero Hero event and check out resources from our past events here.