Ghana gourmet chef reducing food waste and feeding those in need

As people across the globe stay home amid the coronavirus pandemic, residential trash has increased dramatically. While on average households used to cook once or twice a day, many are now making at least three meals on a daily basis, generating along the way an abundant yet unexploited resource: food waste.

Since March 22, New Yorkers have been asked to stay at home. As the city reopens, those considered by the authorities as "essential workers" continued to work despite the risks to their health. AFP met with three men, Ian, Azzedine and Adam, who kept working throughout the crisis, helping to feed local residents.

On the 10th of September, Flour Mills of Nigeria Plc held its 60th annual general meeting in Lagos, Nigeria's commercial capital. Attendance at the event was by proxy and live streaming due to the COVID-19 pandemic and the restrictions on large gathering.

If food wastage was a country it would be the third largest emitter of greenhouse gas emissions, trailing only behind China and the United States. It's time to rewind and rethink the way we treat our food waste. We take a closer look at two initiatives.

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An American company has developed a liquid that can extend the shelf life of fruit and vegetables. Apeel is based on natural compounds and controls the factors that cause fruit to age.

A US firm has developed a plant-based liquid which can extend the shelf life of fruit and vegetables. The product is now available in Africa, with the aim of helping reduce food waste across the planet.

The mobile app Tekeya provides suppliers and restaurants in Egypt with a platform to sell their surplus food at reduced prices to customers who order via the application. Meals can also be donated to charities registered on Tekeya.

Ghana's gourmet chef Elijah Addo is reducing food waste and feeding those in need. Once employed by high-end restaurants, Addo today runs West Africa's largest foodbank, and organizing mobile feeding campaigns has become his full-time job.

In France, where 8 million people are food insecure, 10 million tonnes of food are thrown away every year. But initiatives are under way to limit food waste. In the heart of Paris's La Défense business district, the eco-conscious restaurant La Salle à Manger makes cheap meals out of leftovers from local caterers and unsold food from supermarkets.