1 00:00:00,560 --> 00:00:04,519 Speaker 1: Seven two Weekend Breakfast Sustainable Living. 2 00:00:04,960 --> 00:00:07,960 Speaker 2: At nineteen minutes before eight o'clock. Welcome back to seven 3 00:00:07,960 --> 00:00:10,080 Speaker 2: oh two weekend Breakfast with Newgogs and Clone. Time for 4 00:00:10,119 --> 00:00:13,800 Speaker 2: us to talk sustainability and tomorrow the thirtieth of March. 5 00:00:13,880 --> 00:00:16,040 Speaker 2: Can't believe it is the thirtieth of March tomorrow, but 6 00:00:16,160 --> 00:00:19,040 Speaker 2: it is, and that means it is International Day of 7 00:00:19,160 --> 00:00:22,239 Speaker 2: Zero Waste today. That's meant to shine a light on 8 00:00:22,440 --> 00:00:26,560 Speaker 2: the importance of dealing with our waste as humans. 9 00:00:26,560 --> 00:00:27,640 Speaker 1: The numbers are staggering. 10 00:00:28,000 --> 00:00:32,280 Speaker 2: Every year we generate two point one and two point 11 00:00:32,280 --> 00:00:37,640 Speaker 2: one billion tons of municipal solid waste. We also part 12 00:00:37,680 --> 00:00:39,839 Speaker 2: of that generates tons of. 13 00:00:41,760 --> 00:00:42,640 Speaker 1: Tons of food waste. 14 00:00:42,640 --> 00:00:45,720 Speaker 2: In fact, the number is about a billion tons of 15 00:00:45,920 --> 00:00:50,280 Speaker 2: food waste is generated each year and so that's why 16 00:00:50,320 --> 00:00:52,920 Speaker 2: this year there's a special focus on food waste for 17 00:00:53,040 --> 00:00:55,480 Speaker 2: International Day of Zero Waste and to talk to us 18 00:00:55,480 --> 00:00:58,440 Speaker 2: about the importance of dealing with the issue of waste, 19 00:00:58,480 --> 00:01:00,960 Speaker 2: particularly food waste. We join on the line by doctor 20 00:01:01,040 --> 00:01:04,120 Speaker 2: Liz Barklaan. She is Senior Lecturer in Future Studies and 21 00:01:04,160 --> 00:01:07,600 Speaker 2: Systems Thinking at Stell and Mush Business School. Doctor barkleep 22 00:01:07,640 --> 00:01:09,720 Speaker 2: a very good morning to you, welcome to weekend breakfast, 23 00:01:10,560 --> 00:01:13,160 Speaker 2: Good morning, and thank you so doctor. Often when we 24 00:01:13,200 --> 00:01:15,600 Speaker 2: think of waste, we think of things that are no 25 00:01:15,680 --> 00:01:18,440 Speaker 2: longer in use. So it's an empty carton, an empty packet, 26 00:01:18,480 --> 00:01:21,119 Speaker 2: something you would have used already. It has no particular 27 00:01:21,280 --> 00:01:24,959 Speaker 2: use usually, But with food waste it's a little bit different. 28 00:01:25,280 --> 00:01:28,639 Speaker 2: Often it seems what we are throwing away with food 29 00:01:28,640 --> 00:01:33,119 Speaker 2: waste is food that is perfectly almost perfectly fine to eat. 30 00:01:33,560 --> 00:01:36,040 Speaker 2: Talk to us about that. Why is it that our 31 00:01:36,080 --> 00:01:38,279 Speaker 2: food waste is our food that is edible? 32 00:01:39,720 --> 00:01:45,280 Speaker 3: So we basically we don't like brooce strawberries or overripe bananas. 33 00:01:45,640 --> 00:01:48,840 Speaker 3: So there are foods that we actually could still eat 34 00:01:48,960 --> 00:01:51,840 Speaker 3: and salvage put in the freezer just before they get 35 00:01:51,880 --> 00:01:58,560 Speaker 3: to soft or to ugly to eat. And of course 36 00:01:58,880 --> 00:02:01,240 Speaker 3: we can actually grow food from a lot of the 37 00:02:01,320 --> 00:02:05,320 Speaker 3: food waste. A lot of the lettuce potato can actually 38 00:02:05,360 --> 00:02:09,679 Speaker 3: be regrown. And we tend to buy things we think 39 00:02:09,800 --> 00:02:11,880 Speaker 3: very we're going to be very healthy that week. We 40 00:02:11,960 --> 00:02:15,080 Speaker 3: buy tomatoes and salads that ends up in the back 41 00:02:15,480 --> 00:02:18,000 Speaker 3: and then but then we eat something else and then 42 00:02:18,040 --> 00:02:20,280 Speaker 3: we find ourselves, okay, we have to slow these away. 43 00:02:20,440 --> 00:02:24,000 Speaker 3: So it's basically a lot of our habits is said 44 00:02:24,080 --> 00:02:27,800 Speaker 3: as such that we are waste a lot of food 45 00:02:27,840 --> 00:02:30,800 Speaker 3: that could actually end up somewhere else. And of course 46 00:02:30,800 --> 00:02:33,639 Speaker 3: we can compost a lot of the food and then 47 00:02:33,800 --> 00:02:37,000 Speaker 3: donate those composts or to food gardens. We use their 48 00:02:37,040 --> 00:02:38,919 Speaker 3: own food gardens, right, is. 49 00:02:38,880 --> 00:02:41,160 Speaker 2: That why over the last couple of years we've seen 50 00:02:41,200 --> 00:02:44,160 Speaker 2: this kind of movement, certainly more in the Global North, 51 00:02:44,200 --> 00:02:47,080 Speaker 2: but this idea of people encouraging the public to buy 52 00:02:47,160 --> 00:02:51,040 Speaker 2: ugly food so it's perfectly good. The potato is perfectly 53 00:02:51,080 --> 00:02:53,680 Speaker 2: safe to eat. It's just not pretty. It's not perfectly 54 00:02:53,800 --> 00:02:57,280 Speaker 2: round and shiny. Your apples aren't perfect, but they're perfectly 55 00:02:57,320 --> 00:02:59,800 Speaker 2: good to eat. This idea that you know, us wanting 56 00:02:59,800 --> 00:03:03,920 Speaker 2: a perfect strawberry is driving these numbers of you know, 57 00:03:04,000 --> 00:03:06,640 Speaker 2: perfectly good food that we waste. When you could eat 58 00:03:06,880 --> 00:03:08,840 Speaker 2: some ugly food, it's just as good for you as 59 00:03:08,840 --> 00:03:09,520 Speaker 2: the pretty ones. 60 00:03:10,840 --> 00:03:14,280 Speaker 3: Absolutely. There was quite a number of couple couple of campaigns, 61 00:03:14,320 --> 00:03:17,600 Speaker 3: as you say, in the Global North, where they basically 62 00:03:17,639 --> 00:03:20,480 Speaker 3: try to get people to just if the carriage is 63 00:03:20,480 --> 00:03:23,320 Speaker 3: a little crooked or there's a spot or something, that 64 00:03:23,440 --> 00:03:26,760 Speaker 3: it's actually a lot of times it's still edible and 65 00:03:26,840 --> 00:03:30,239 Speaker 3: it might not be as big an avocado, for example, 66 00:03:30,240 --> 00:03:33,919 Speaker 3: as they were nexted but it doesn't mean it's not edible. 67 00:03:34,639 --> 00:03:38,880 Speaker 3: So there was a campaign, especially in the organic food market, 68 00:03:39,640 --> 00:03:43,880 Speaker 3: because of the fact that they do not necessarily plan 69 00:03:44,000 --> 00:03:47,000 Speaker 3: for their food to be looking all exactly the same. 70 00:03:47,360 --> 00:03:49,960 Speaker 3: They in the organic food market really had a big 71 00:03:50,000 --> 00:03:52,440 Speaker 3: campaign and it is so it is quite often the 72 00:03:52,720 --> 00:03:57,000 Speaker 3: organically grown misshapen fruit and vegetables are just as edible. 73 00:03:57,280 --> 00:04:00,000 Speaker 1: Yeah, how much of our food waste. 74 00:04:00,120 --> 00:04:02,040 Speaker 2: It also has to do with I think some of 75 00:04:02,120 --> 00:04:05,880 Speaker 2: us don't quite understand food label So, for instance, the 76 00:04:05,960 --> 00:04:10,760 Speaker 2: difference between a cell buy and they use by date 77 00:04:12,080 --> 00:04:15,400 Speaker 2: or an expiry date. Many of us actually don't know 78 00:04:15,480 --> 00:04:18,200 Speaker 2: the difference in those and someone might look at the 79 00:04:18,520 --> 00:04:20,600 Speaker 2: use by data the cell by dates and think that's 80 00:04:20,640 --> 00:04:24,240 Speaker 2: the expiry dates and then also throw away perfectly good 81 00:04:24,320 --> 00:04:27,280 Speaker 2: food because labeling can be a lot of bit confusing. 82 00:04:27,320 --> 00:04:32,080 Speaker 3: Sometimes absolutely the cell by data is for the shop, 83 00:04:32,880 --> 00:04:35,599 Speaker 3: that's the time when they basically want to get the 84 00:04:35,680 --> 00:04:39,120 Speaker 3: stock out of their warehouse, out of their shells. But 85 00:04:39,920 --> 00:04:43,000 Speaker 3: quite often there is quite a difference in terms of 86 00:04:43,080 --> 00:04:46,760 Speaker 3: days between the cell by date and being a huseed 87 00:04:46,760 --> 00:04:50,000 Speaker 3: buy because they assume you're going to buy it and 88 00:04:50,040 --> 00:04:52,719 Speaker 3: then take a couple of days before you actually use it. 89 00:04:53,839 --> 00:04:58,320 Speaker 3: So the expiry date is often quite different. And once 90 00:04:58,400 --> 00:05:00,960 Speaker 3: you take three it's often very small as well. So 91 00:05:01,480 --> 00:05:04,240 Speaker 3: they should search for it and just write it down 92 00:05:04,279 --> 00:05:06,520 Speaker 3: on a white board on the fridge, on the cupboard, 93 00:05:06,839 --> 00:05:08,800 Speaker 3: to make sure that you use the fruit before it 94 00:05:09,120 --> 00:05:09,880 Speaker 3: actually expires. 95 00:05:10,360 --> 00:05:13,120 Speaker 1: Where does our food waste end up? Doctor? 96 00:05:13,240 --> 00:05:16,200 Speaker 2: So if I throw away a packet of vegetables because 97 00:05:16,240 --> 00:05:18,840 Speaker 2: it's now reached itself by date, I never think about 98 00:05:18,839 --> 00:05:19,200 Speaker 2: it again. 99 00:05:19,240 --> 00:05:20,880 Speaker 1: It's in the bin. But where does all of our 100 00:05:20,880 --> 00:05:21,400 Speaker 1: stuff go? 101 00:05:22,760 --> 00:05:25,960 Speaker 3: So that goes to our landfall science, and that use 102 00:05:26,040 --> 00:05:29,720 Speaker 3: up a tremendous amount of land that could be used 103 00:05:29,760 --> 00:05:34,120 Speaker 3: for retra housing or agriculture. And while they're there, they 104 00:05:34,640 --> 00:05:40,680 Speaker 3: decomposes their rots, and that releases methane and carbon dioxide, 105 00:05:40,720 --> 00:05:44,120 Speaker 3: which are both very very serious and greenhouse gases, and 106 00:05:44,160 --> 00:05:46,880 Speaker 3: that adds to our climate pressure. We see already a 107 00:05:46,880 --> 00:05:52,000 Speaker 3: lot of droughts, we see massive storms and floods that 108 00:05:52,200 --> 00:05:57,280 Speaker 3: is quite made worse by these greenhouse gases. 109 00:05:58,800 --> 00:06:01,880 Speaker 2: And so for us we know that many of our 110 00:06:01,920 --> 00:06:05,279 Speaker 2: landfills certainly are know in how many of our landfills 111 00:06:05,320 --> 00:06:09,359 Speaker 2: are starting to fill up, and once they're done, we 112 00:06:09,400 --> 00:06:13,279 Speaker 2: have this other issue of where our waste goes. So 113 00:06:13,440 --> 00:06:15,680 Speaker 2: even as we think about, you know, how do we 114 00:06:15,720 --> 00:06:18,520 Speaker 2: put less into the system, we also need to think 115 00:06:18,520 --> 00:06:21,839 Speaker 2: about that because the landfills, well, the landfills, they can't 116 00:06:21,880 --> 00:06:24,000 Speaker 2: be open forever, we can't use them forever, certainly the 117 00:06:24,040 --> 00:06:24,560 Speaker 2: ones we have. 118 00:06:26,080 --> 00:06:29,359 Speaker 3: Exactly, it is a problem that a lot of the 119 00:06:29,440 --> 00:06:33,280 Speaker 3: provinces in South Africa are trying to find new landfill 120 00:06:33,279 --> 00:06:37,640 Speaker 3: sites and it can't be too close to where people live. 121 00:06:37,720 --> 00:06:40,719 Speaker 3: It has to be in a certain area, certain soil. 122 00:06:41,040 --> 00:06:43,440 Speaker 3: So it is quite a difficult task. So the more 123 00:06:43,480 --> 00:06:46,600 Speaker 3: we as a household do to make sure that our 124 00:06:46,640 --> 00:06:48,880 Speaker 3: garbage doesn't end up there, the better. 125 00:06:50,080 --> 00:06:52,240 Speaker 2: And so, I mean you gave some suggestions a little 126 00:06:52,240 --> 00:06:54,040 Speaker 2: bit earlier on when we were speaking about, you know, 127 00:06:54,279 --> 00:06:58,160 Speaker 2: trying to free some of your produce, buying products that 128 00:06:58,200 --> 00:07:00,680 Speaker 2: doesn't necessarily look the best. What are some of the 129 00:07:00,720 --> 00:07:04,240 Speaker 2: things we could do to in our own ways reduce 130 00:07:04,279 --> 00:07:06,840 Speaker 2: the amount of waste, particularly food waste, that we're putting 131 00:07:07,200 --> 00:07:08,760 Speaker 2: into our systems. 132 00:07:09,680 --> 00:07:12,160 Speaker 3: So the one is definitely to plan the meals before 133 00:07:12,200 --> 00:07:14,880 Speaker 3: we go to the shop, know exactly what we have 134 00:07:15,080 --> 00:07:18,400 Speaker 3: at home, for one, so do a stock take and 135 00:07:18,840 --> 00:07:21,280 Speaker 3: then plan what we're actually going to buy. Get a 136 00:07:21,320 --> 00:07:25,400 Speaker 3: notebook or app and then make sure just to buy 137 00:07:25,440 --> 00:07:29,480 Speaker 3: that and to then eat that. Learn how to cook 138 00:07:29,520 --> 00:07:32,880 Speaker 3: with scraps. There's quite a long list of cookbooks that 139 00:07:33,000 --> 00:07:37,160 Speaker 3: specifically focus on how you can cook with your scraps 140 00:07:37,200 --> 00:07:40,920 Speaker 3: with whatever is left over. A lot of things like 141 00:07:41,080 --> 00:07:45,200 Speaker 3: your roots or stems that you throw away can be 142 00:07:45,240 --> 00:07:49,120 Speaker 3: made into a soup, for example. So we can also 143 00:07:49,840 --> 00:07:53,240 Speaker 3: then make sure that we have a wayte watched there 144 00:07:53,280 --> 00:07:55,960 Speaker 3: before example, make it a household challenge that you gamify, 145 00:07:56,280 --> 00:07:58,400 Speaker 3: that you track all these things and see what gets 146 00:07:58,440 --> 00:08:00,880 Speaker 3: run away the most and also what did you eat 147 00:08:00,880 --> 00:08:03,320 Speaker 3: in the most, and that you can have a small 148 00:08:03,360 --> 00:08:06,880 Speaker 3: little food garden for yourself to do that. And there's 149 00:08:07,040 --> 00:08:10,200 Speaker 3: a lot of books and good books out there to 150 00:08:10,280 --> 00:08:13,160 Speaker 3: help you in the process that's available in our libraries 151 00:08:14,640 --> 00:08:15,080 Speaker 3: right now. 152 00:08:16,240 --> 00:08:17,960 Speaker 2: Dr I must thank you very very much for giving 153 00:08:18,000 --> 00:08:20,040 Speaker 2: us your time this morning. A great pleasure to have 154 00:08:20,160 --> 00:08:20,920 Speaker 2: you on the show. 155 00:08:21,960 --> 00:08:23,840 Speaker 1: Thank you very much, Thank you so much. That is 156 00:08:23,880 --> 00:08:25,560 Speaker 1: a doctor Liz Barclay. 157 00:08:26,200 --> 00:08:30,160 Speaker 2: She's a future studies expert at the Stellenbosch Business School, 158 00:08:30,400 --> 00:08:32,760 Speaker 2: joining us this morning to talk to us about our 159 00:08:32,800 --> 00:08:34,080 Speaker 2: sustainability conversation. 160 00:08:34,200 --> 00:08:35,320 Speaker 1: When we come back, we 161 00:08:35,360 --> 00:08:40,800 Speaker 2: Talk film and TV and why possibly potentially Afrikaan's commentary 162 00:08:41,160 --> 00:08:43,280 Speaker 2: might be leaving super Sport to stay with us