Traditional Cultures Can Show Wasteful World How to Preserve Food
UNEP press release, 21 May 2013

NAIROBI, KENYA: From condensing the meat of whole cow to the size of a human fist, to preserving seabirds in sealskins, there are hundreds of ways in which traditional cultures can teach the wasteful developed world how to preserve and conserve one of our most-precious yet most-squandered resources: food. Each year, an estimated one third of all food produced – an astonishing 1.3 billion tonnes, worth around US$1 trillion – ends up rotting in the bins of consumers and retailers or spoiling due to poor transportation and harvesting practices. World Environment Day 2013, whose global host is the government and people of Mongolia, is focused on the new UN Environment Programme (UNEP) and UN Food and Agricultural Organization (FAO) campaign “Think.Eat.Save. Reduce Your Foodprint,” which is aimed at slashing this wastage. As part of the celebrations, UNEP asked people to submit examples of traditional ways in which food is preserved. The ways that indigenous peoples create preserved dishes are as many and varied as the cultures and food sources that form the basis of the recipes. Read the release … Visit the Think.Eat.Save website … Visit the UNEP webpage on traditional food preservation techniques …