EcoWaste gives tips to reduce huge volume of trash

MANILA, Philippines - An environmental group has come out with practical tips to reduce the huge volume of trash generated because of the merrymaking during the Christmas season.

“We created this guide in anticipation of the increased food consumption during the merry month of Christmas parties and other social events such as family reunions and street parties,” said Roy Alvarez, president of the EcoWaste Coalition.

He added, “The festivities can devour huge amounts of food resources, create tons of food waste and exacerbate the garbage disposal problem, particularly in Metro Manila and other urban hubs. We need to curb this lavishness to a reasonable limit.”

EcoWaste data showed trash generation in the metropolis jumps from 0.7 kilo on regular days to 1.2 kilos during the Christmas holidays.

“We therefore call on everyone, rich and poor, to take note of our suggestions and together strive to cut our food waste during the holidays,” said Alvarez.

Many of us take pride in having more than enough food to offer and, in the end, spoil and throw away food, the group noted.

As a general rule, when preparing or buying food, make a closer estimation of what can be consumed and keeping the “extra to a manageable quantity (what you can share with others, use in the next day or safely store for later consumption),” the group said.

Citing data from a food consumption survey of the Food and Nutrition Research Institute of the Department of Science and Technology, the EcoWaste Coalition lamented that every Filipino wastes 22 grams of edible food per day.

The study also shows that rice and its products comprise the biggest portion of food waste at 16 grams per person daily, which is equivalent to about 1,200 metric tons of wasted rice per day.

Kitchen scraps, food leftovers, animal carcasses, garden residues and other biodegradable discards make up almost half of the waste generated by Metro Manila, which produces up to 8,600 tons of waste daily or about 25 percent of the national waste production estimated at some 35,000 tons per day.

Compostable discards, if disposed of in dumpsites or landfills, can consume significant land space and produce methane, a powerful climate gas that has 72 times warming potential of carbon dioxide over a 20-year period, the EcoWaste Coalition warned, explaining that methane is produced in dumpsites and landfills as biodegradable discards decompose in the absence of oxygen.

By observing the food waste reduction guide, the EcoWaste Coalition hopes to address the lavish celebrations and curb the ensuing waste and pollution.

Alvarez advised the public to plan ahead, keep the menu simple, healthy and wallet-friendly.

They also suggested that excess food be shared with neighbors, the needy or people who service your community.

“Check what is available in your refrigerator and kitchen before hitting the market and then prepare an essential food shopping list and stick to it to avoid hasty purchase.”

If hosting a potluck event, Alvarez said one should know the number of attendees and have a list of who will bring what and how much.

“Allow guests to serve themselves so they can select what they would like to eat, and how much, to prevent unwanted food from being left on the plate.”

The group also recommended for partygoers to take sampler quantities first and then decide which ones you truly like to avoid leaving stuff on your plate or suffering from dyspepsia.

“Always put a clean and dry serving spoon and/or fork in every dish you serve to avoid quick spoilage of leftover food,” Alvarez said.

He added, “Gather the leftovers so that nothing is wasted and store them safely: keep them wrapped, labeled and sealed in separate containers in the refrigerator.”

EcoWaste is strongly reminding the public to recycle leftovers and use them up instead of throwing them away.