Reduce Your Food Print! How an educational institution contributes to reducing food waste
The Senior Sustainability Manager, Rania Assariotaki, presented the ACG approach to sustainability and the elimination of food waste at the 11th Corporate Social Responsibility (CSR) in Action Conference (Εταιρική Υπευθυνότητα στην Πράξη).
The conference was a very important meeting point for CSR, creating zones of information and dialogue between the main relevant actors. During the sessions, a multitude of actions with a positive social and/or environmental impact were presented, analyzing the depth and variety of actions in the context of ESG and, more broadly, of the CSR.
ACG Food Waste Campaign
Did you know that 1/3 of all food worldwide is wasted? Wasting food also means wasting the water used to produce the food and the land on which the food is produced (28% of the world’s agricultural land), while 9.9% of the human population is undernourished. Because of food waste, billions of tons of CO2 emissions are released into the Earth’s atmosphere, contributing greatly to climate change. According to the 2021 UN Food Waste Report, Greeks waste an average of 142 kg of food per year, one of the highest in the world.
The American College of Greece is dedicated to reducing food waste both on campus and in the wider community. Food waste is one of the priorities of our College, both academically and research-wise. In the 2021-2022 academic year, alongside EU Directive 2018/851 and subsequent national legislation, we are taking it a step further by launching a campus-wide campaign to reduce and prevent food waste!
“The ACG Food Waste Campaign: Reduce your FOODprint!” aims to raise awareness of this critical issue and educate our community on best practices on how to save food.