Food Rescue

Food rescue, also called food recovery, is the practice of safely retrieving edible food that would otherwise go to waste, and distributing it to those in need. The recovered food is edible, but often not saleable. Products that are at or past their “sell by” dates or are imperfect in any way – a bruised apple or day-old bread – are donated by grocery stores, food vendors, restaurants, and farmers markets. Other times, the food is unblemished, but restaurants may have made or ordered too much, or may have edible pieces of food that are by products of process of preparing foods to cook and serve. In addition, food manufacturers may donate product that marginally fails quality control or that has become short-dated. Therefore, the environmental benefits of recovered food were determined across the following four indicators greenhouse gas benefits, energy savings, water savings, and landfill savings.
          First of all, one of the benefits is greenhouse gas benefits.   According to OzHarvest’s food rescue activity, Refrigerator CO2-eq emissions is 0.32 tonnes CO2-eq/fridge.year. On average, every kilogram of food that OzHarvest recovers will avoid 2 kg of greenhouse gas (kg CO2-eq) emissions, and avoid the consumption of 143 litres of water.   That is mean 960 r refrigerators switched off for one year to prevent produce of chlorofluorocarbon (CFC). With this food rescue, we are managing global warming in low cost and helps in lowering probability of skin cancer.
          Secondly, energy savings would be one of the benefits too. According to SecondBite , Since 2005 they have rescued over 4.5 million kilograms of surplus fresh food, enough for nine million meals which is approximately over 6 million kilojoules of energy saved. At the same time the energy saved is equivalent to 1,245 years of the television being turned on.
        Last but the least, water savings also gain its benefit from recovering food. The amount of water saved by not sending one million...