“Responsible Consumption and Production” food waste in Manchester

SDG 12

Student Name:

Student:

Table of Contents

1. Introduction:..............................................................3

1.1. Purpose:.................................................................3

2. Problem Description:..........................................................4

2.1. The Problem and Its Impact:............................................4

2.2. Evidence of the Problem:..................................................4

3. Proposed Solution:..........................................................4

3.1. Solution Description:....................................................4

3.2. Alignment with SDG 12:..................................................5

4. Implementation:............................................................5

4.1. Implementation Strategy:...............................................5

4.2. Challenges in Implementation:..........................................5

5. Reflection on Project Experience and Skills Development:................................5

5.1. Choice of Problem:.......................................................5

5.2. Project Management Skills Developed:...................................5

5.3. Challenges Faced and Overcome:........................................6

5.4. Feedback and Its Use:..................................................6

6. Conclusion:.................................................................6

1. Introduction:

A problem that people from all over the world have to deal with is the mistreatment and abuse of natural resources, the environment, and weak and poor people. Manchester, UK, is dirty and throws away food (Hemans, 2021). All over the world, people waste food, which goes against UN SDG 12, which says that production and use should be more responsible.

It's bad for business, people, and the earth that Manchester throws away way too much food. This kind of loss can happen when food is grown, cooked, stored, or sold. This is hard for the city and the country to handle. Some of the things that people talk about are climate change and running out of supplies.

To fix this problem, people should be trained in the right way to treat food. The main goal is to help people in Manchester plan their meals, keep track of how much they eat, and store food. There may be less food waste at home. This will help us reach SDG 12 and make the future better. That is fixed in Manchester with this plan, and the world goal of sustainability is reached more quickly. We are going to help the world last longer by working toward SDG 12.

1.1. Purpose:

For this job, the major work will be to look into the specifics of the problem, the answer, how to put it into action, and any problems that might come up along the way. You can see that this project is helping me learn, and I will be able to list the things I have learned and the skills I have gained along the way. The campaign's main goal is to get people to join SDG 12, which aims for responsible production and usage in Manchester and other places as well.

2. Problem Description:

2.1. The Problem and Its Impact:

As things stand, food waste is a big problem in Manchester, and it has effects that go beyond the city itself. Many things affect how much food is wasted during the production and handling stages.

Some of these are sustainable food production and packing. People, the environment, and resources are all affected in different ways (Cordova-Buiza et al., 2022).

In communities, food loss leads to social and economic inequality because the resources that were used to make the food that is thrown away could have been used in other areas that need them.

Food waste is bad for the environment because it wastes resources and makes the environment worse (Welch et al., 2021). On the other hand, making food that isn't eaten uses resources like water and energy, and when organic trash breaks down in dumps, it releases methane, a very strong warming gas.

2.2. Evidence of the Problem:

The numbers really show how bad the problem of food waste is in Manchester and the UK as a whole. Families in the UK throw away about 6.6 million tons of food every year, and more than 4.5 million tons of that could have been eaten. Every year, people in Greater Manchester give their governments 1.2 million tons of trash (El Bilali, 2020). Out of this amount, 1.15 million tons come from people who live in homes. These numbers about food waste in Manchester also show how important it is to manage food waste in the city in line with SDG 12 to encourage responsible production and usage.

In communities, food loss leads to social and economic inequality because the resources that were used to make the food that is thrown away could have been used in other areas that need them. Food waste is bad for the environment because it wastes resources and makes the environment worse (Welch et al., 2021). On the other hand, making food that isn't eaten uses resources like water and energy, and when organic trash breaks down in dumps, it releases methane, a very strong warming gas.

3. Proposed Solution:

3.1. Solution Description:

The problem with food waste in Manchester can be fixed by teaching people the right way to handle and store food. As part of this, you will help them plan meals, handle amounts well, and store food correctly (Patel et al., 2021). It is hoped that by taking these steps, the amount of food waste in homes can be greatly reduced.

3.2. Alignment with SDG 12:

This action fits with SDG 12, which is about making production and usage more sustainable.

Cutting down on food waste makes it easier to switch to more environmentally friendly ways of eating (de Visser-Amundson, 2022). Also, by teaching people the right way to throw away food, we help them be the ones who contribute to long-term production.

4. Implementation:

4.1. Implementation Strategy:

The answer can be put into action through agreements between different groups that teach and involve people. These events can help people learn how to plan meals, control their portions, and store food properly (Cordova-Buiza et al., 2022). They also encourage residents to get involved and work with locals to steal food leftovers.

4.2. Challenges in Implementation:

This approach might run into a lot of problems, like getting people involved, changing people's behaviour, not having enough resources, and figuring out the effects. People might not want to go to the events, which could be the biggest problem when trying to change how people act (Uyarra & Gee, 2013). In the same way that the other jobs do, this one needs space and time. Lastly, it's not easy to figure out how well the efforts to reduce waste are working.

5. Reflection on Project Experience and Skills Development:

5.1. Choice of Problem:

The problem of food waste in Manchester was chosen because it has a big impact on people, the environment, and the resources available. To reach SDG 12 (Cordova-Buiza et al., 2022, this is a new problem that needs to be fixed right away.

5.2. Project Management Skills Developed:

Projects like this one helped me get better at planning, organizing, and fixing problems. This project will show these skills by having clear examples that make them stand out (Lever & Sonnino, 2022).

5.3. Challenges Faced and Overcome:

Some problems came up during the project, both in the classroom and with management. This will explain the problems' history, the attempts to solve it, and the problems that came up and how they were solved.

5.4. Feedback and Its Use:

Comments were made on the project as a whole, but mostly during weeks 4 and 6, when the group presented. Thank you for your feedback. We used it to make the project better and to improve our answer proposal. There was a lot of feedback I got, and I will talk about how I used it by giving some specific examples.

6. Conclusion:

The main goal of the project was to teach people in Manchester how to better handle their food at home, which was a big problem with food waste. As part of the plan's execution approach, social events with the community will be held. Even though it might be hard, we think this fits with SDG 12, which says to try to make sure that output and usage are sustainable. The project in question is both a neighbourhood effort to help the environment and an addition to the world effort to be more environment-friendly. The work of people and groups can make a big difference in reaching the 17 Sustainable Development Goals as a whole.

References

Cordova-Buiza, F., Paucar-Caceres, A., Quispe-Prieto, S.C., Rivera-Garré, A.P., Huerta-Tantalean, L.N., Valle-Paucar, J.E., Ponce de León-Panduro, C.V., and Burrowes-Cromwell, T. (2022). Strengthening collaborative food waste prevention in Peru: Towards responsible consumption and production. Sustainability, 14(3), p.1050.

Cordova-Buiza, F., Paucar-Caceres, A., Quispe-Prieto, S.C., Rivera-Garré, A.P., Huerta-Tantalean, L.N., Valle-Paucar, J.E., Ponce de León-Panduro, C.V., & Burrowes-Cromwell, T. (2022). Strengthening collaborative food waste prevention in Peru: Towards responsible consumption and production. Sustainability, 14(3), 1050.

Cordova-Buiza, F., Paucar-Caceres, A., Quispe-Prieto, S.C., Rivera-Garré, A.P., Huerta-Tantalean, L.N., Valle-Paucar, J.E., Ponce de León-Panduro, C.V., & Burrowes-Cromwell, T. (2022). Strengthening collaborative food waste prevention in Peru: Towards responsible consumption and production. Sustainability, 14(3), 1050.

de Visser-Amundson, A. (2022). A multi-stakeholder partnership to fight food waste in the hospitality industry: A contribution to the United Nations Sustainable Development Goals 12 and 17. Journal of Sustainable Tourism, 30(10), 2448-2475.

El Bilali, H. (2020). Sustainable food consumption: Beyond promoting sustainable diets and reducing food wastage. In Zero Hunger (pp. 867-879). Cham: Springer International Publishing.

Hemans, E. (2021). Aligning Local Interventions with the UN Sustainable Development Goals (SDGs).

Lever, J., & Sonnino, R. (2022). Food system transformation for sustainable city-regions: exploring the potential of circular economies. Regional Studies, 56(12), 2019-2031.

Patel, S., Dora, M., Hahladakis, J.N., & Iacovidou, E. (2021). Opportunities, challenges and trade-offs with decreasing avoidable food waste in the UK. Waste Management & Research, 39(3), 473-488.

Uyarra, E., & Gee, S. (2013). Transforming urban waste into sustainable material and energy usage: The case of Greater Manchester (UK). Journal of Cleaner Production, 50, 101-110.

Welch, D., Swaffield, J., & Evans, D. (2021). Who’s responsible for food waste? Consumers, retailers and the food waste discourse coalition in the United Kingdom. Journal of Consumer Culture, 21(2), 236-256.