London – by Chiara Fiorillo
Food Sustainability Media Award is an initiative, organised by Thomson Reuters Foundation and Barilla Center For Food & Nutrition, to raise awareness of the importance of food, going beyond its taste. It recognises that food is good when it benefits people and the planet.
Today, food sustainability is a global concern and the media has a key role to play in it by informing people about what is going on, in order to create a more sustainable future.
— Food Foundation (@Food_Foundation) May 9, 2017
Entries for the award are open to journalists and emerging writers from all over the world. Its aim is to raise awareness of the issue of sustainability through all kinds of media, from written articles, to videos, to photography.
Food Sustainability Media Award was launched on 9 May 2017 at Francesco Mazzei’s recently-opened restaurant Radici in Islington, London.
Antonio Zappulla, Chief Operating Officer at Thomson Reuters Foundation, opened the event, by explaining what the award is about. Then, Luca Di Leo, Head of Media Relations at Barilla and BCFN Foundation, talked about the importance of food sustainability: “When you throw away an apple, you are throwing away 70l of water. Think about that.”
This means that a huge quantity of food is wasted while people in other parts of the world die because of hunger.
Then, Francesco Mazzei talked about what food sustainability means to him. The famous Italian chef, indeed, tries to avoid food waste not only when he is at work, but also in his private life. At the opening of the event, he told the guests how he usually turns the meat he cooks for lunch on Sunday into kebabs for his daughter and son to eat in front of the TV in the afternoon. By doing so, he makes sure that nothing goes into the bin.
About 1.3 billion tons of edible food is wasted every day, that is four times the amount needed to feed the 795 million undernourished peole around the world.
During the night, Francesco Mazzei prepared a surprise four-course meal: from pasta, to fish, to meat, to meringue, he showed how chefs can create “beautiful food without waste”. And for this reason, he said: “The risotto I served last night is your arancini starter today. Cooking with leftovers has been a great exercise.”
The power of the media to increase food sustainability is huge. And this is what the award is about. Anyone can take part in it. Both published and unpublished work can be submitted. Information can be found on the website of the Award.