The Durban University of Technology (DUT) endeavours to meet the need to produce socially responsible students who are conscious of their role in contributing to the national development effort and social transformation. Adhering to the call of his role as a social responsible student is Nicholas Ferguson, who is currently completing his BTech in Hospitality Management. He is also currently writing his dissertation on food waste, a topic he believes the DUT community as a whole need to see as a growing issue in today’s society, especially as the eco-friendly movement grows momentum around the world.

“As a community at DUT we can educate ourselves as much as possible about the growing threat of food waste and try our best to create awareness about the problem in our communities. Problems are only addressed through awareness and education which leads to action and that should be at the forefront of our minds as an educational institution,” he stressed.

Ferguson said that according to the report published by the Food and Agriculture Organisation of the United Nations, roughly one third of global food production, (30 to 40%), is lost or wasted each year. He stressed that when measured in South Africa, this equals to an estimated 10 million tons of food annually, a third of the 31 million tons of food produced in South Africa every year.

Giving more of an overview of the extent of the problem, he indicated that according to the Tiger Brands Foundation, they had also published an article that showed that South Africa has a food waste problem rather than a food security problem.

“This information is distressing considering the amount of poverty South Africa is faced with. As a student and member of society, I try to live by what I preach to others, and reduce the amount of waste I produce as an individual,” said Ferguson.

His advice is for everyone is to understand and respect where one’s food comes from. “Don’t take essential amenities like food for granted as we are in a changing world with climate change upon us. It is important that now more than ever we respect our resources as a country,” he added.

Ferguson says to start making a difference, one can by using cut-offs creatively in one’s own kitchen, such as vegetable and potato skins which are packed with nutrients and can be fried to make a healthy snack rather than thrown away.

“Left-overs need not be thrown away, rather donate the excess food to churches and soup kitchens in one’s community. It also helps to experiment with canning, pickling of foods in order to make food last longer, as well as composting,” he said.

Ferguson further said that the education of children and young adults is imperative for the future preservation of South Africa’s food security in the country. “Let us create awareness and bring insight and knowledge to this growing issue,” he said.

Pictured: Nicholas Ferguson

Pictured: Food waste, a global issue. Credit: Google Images.

Waheeda Peters