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Consumer Voice - - Environmen­t Protection -

While buy­ing veg­eta­bles like radish, cau­li­flower and car­rots, leaves should not be taken home. This re­duces the load on the mu­nic­i­pal sys­tem, which is al­ready stressed. The above idea can be adopted by ho­tels with their sup­pli­ers, so that leaves of the crown of pineap­ple are left in the whole­sale mar­ket. In the ex­ist­ing pots, re­move one-third of the soil and put the daily out­put of or­ganic waste in the empty space and cover it with a thin layer of soil to pre­vent the smell. Once it fills up, the ma­nure is formed and nu­tri­ents will di­rectly reach the plant. At home, ob­serve if ed­i­ble items are ly­ing un­eaten for a long time. If they are not spoilt, re­dis­tribute them in your own ecosys­tem; oth­er­wise a lot of un­eaten food finds its way to the land­fill sites. Think about the en­ergy–wa­ter–food nexus. While eat­ing, think of four peo­ple – the farmer, the trans­porter, the veg­etable deal­ers and the per­son who cooks. Your ap­pre­ci­a­tion for food will go up, keep­ing the per­spec­tive of the ‘sweat’ that has gone into pro­duc­tion of the food. If you are en­ter­tain­ing, say, 0 peo­ple, or­der for to avoid wast­ing food. In case of a short­fall, more food can be or­dered; the idea is not to waste.

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