“There are children starving in Africa”

We fell in a trap

arid mirages deceive

it's a shame to waste

walls crumble but do not break

glue the shards back together

childlike marvel

approach with humility

inside outside merge

we deliver new visions

while we cherish our nature

Food waste is one of the rising topics in the world we use today. A recent study estimated that the United States contributes 66 million tons of food waste annually. About 2% of this contributes to carbon emissions (World Food Programme). This is detrimental not only to our environment but to our health and well-being. When excess food is deposited into landfills it releases greenhouse gasses like methane, which can affect human endocrine, respiratory, nervous, and even olfactory systems. These are just climate impacts on our system, Improper food waste management can aid and abide in growing breeding grounds for diseases like malaria, and dengue fever.

How is this happening? In many wealthy countries, a large portion of food waste happens at home, in our kitchens. We often prepare more food than we eat, or let items spoil in the fridge or cupboards. In developing nations, however, a significant amount of food waste occurs during harvesting. Insufficiently managed storage facilities lead to pest infestations and moldy crops. The lack of access to technological resources forces farmers to invest more labor into monitoring their crops, and the harvesting costs can be high.

So how can we solve this problem? By taking a page out of West Africa’s book. Many countries in Africa contain a diversified local food source. According to (food control) “Dietary diversity is key to sustainable food security and part of Africa's rich biodiversity heritage are hundreds of lesser-known indigenous crops and wild food plants that are important components of African traditional diets.” Due to the lack of large-scale technology, small-scale farming, and local foraging are well-supported in numerous parts of the continent. Techniques like fermentation and sun drying are commonly used to keep foods fresh. It’s essential to highlight that these practices often develop from community-focused or individual activities. Passed down through generations out of necessity during tough times like droughts, these culinary traditions are mindful of resource use and promote less waste.

Knowing that food loss and waste are responsible for about 8% of the world's greenhouse gas emissions, this is an essential factor in contributing to the earth’s global heating crisis. In the final part of our heat maze, we propose three solution pathways, one of which encourages our participants to adopt more sustainable lifestyles. Aware that our target audience experiences food waste primarily in their kitchens, we can learn from other cultures and suggest alternative methods for preserving and extending the life of their food. I’m excited to offer hands-on demonstrations of these techniques, alongside tips on starting your own garden and providing something practical to take home. After all, free stuff makes an experience memorable!