“Zero Waste Movement is pursuant to Republic Act (RA) 9003, or the Ecological Solid

Waste Management Act of 2000 so this is a crucial time to really heighten our call for
environmental awareness and action among Filipinos, as well as in the development of
national and local integrated, comprehensive and ecological waste management policies
and programs.”

There are many ways to practice a sustainable lifestyle – from avoiding the use of
plastic items to recycling food and stuff, or to following the disciplined path to zero-
waste living.
1. The first rule is to use what you already have; donate things you do not
need; dispose items that cannot be repurposed, he said.
Benosa said that growing up in a poor household in Bicol has helped him unconsciously
practice sustainable living. “I have learned to value each little thing as a resource by
reusing them, mending them in case they need repair. I also take care of every new
item I receive, so it becomes more durable,” Benosa, who has been with the EWC since
July 2019, shared in an online interview with Manila Bulletin.
Living in a typhoon-prone region had also taught him to be resilient. He buys durable
housing materials and patronizes local products and essentials.

He said that those thinking of disposing stuff could also expect cash from what should
be trash. Junk shops buy recyclable and scrap materials per kilo—a kilo of paper costs
around P6, boxes are about P6, plastic containers, P16, GI corrugated sheets (yero) are
about P11, and metal scraps, P15 per kilo, he said.

2. His next rule is practical – educate others to follow simple and cost-
efficient initiatives such as bringing food, water, and eco-bag
whenever they go out of the house.
3. The second rule is about mindset. Be mindful of what you consume,
and buy local products. Benosa said he practices these rules by
assessing his needs and wants.

“I patronize local, clean, quality-made products and refrain from buying plastics with
excessive packaging. I read product labels carefully to be more mindful of my carbon
footprint and save on other essential resources like energy, water, money, and time,”
he said.

Benosa: From waste to value: How to

tackle food waste
FOOD waste is climbing to the top of the sustainability agenda because producing and throwing
food away contributes to climate change and environmental devastation across the globe. While
changes can be made to the way food is produced, one of the best ways to make a difference as a
consumer is to stop wasting the end-products and begin to value them in the way they deserve.

In the Philippines, food waste accounts for 52-percent waste volume people throw away.
According to a 2011 Food and Agriculture Organisation (FAO) Report of the United Nations,
globally, the estimated food waste is roughly a third of the food produced for human
consumption, which amounts to 1.3-billion tons per year. The idea of food being lost or wasted
in various stages of the food cycle from production, transport, storage, processing, retailing and
finally at the point of consumption – which, all lead to a considerable decrease of food not only
in terms of quantity but also quality.

To illustrate, on-farm losses generally occur during or after harvesting which causes unexpected
harsh climatic conditions, mishandling practices, pest infestations, and marketing challenges.
Inadequate storage, poor handling of delicate produce, as well as lack of planning can also affect
the food supply chain that can lead to farm products having a shorter shelf life. Further losses
come during transport due to improper handling, logistical limitations, or human error.

Finally, a decrease in the quantity or quality of food also results from decisions and actions by
consumers, or by retailers and foodservice providers that affect consumer behavior. For example,
edible food that is considered out of date being discarded by both retailers and consumers, and
edible leftovers being discarded by households. It is important to note though, that food diverted
to other uses such as animal feed is not considered to be food loss or waste, nor is discarding the
inedible parts of fresh produce, even though there may be some economic loss.

In our homes, consumer food waste is often caused by poor purchasing and meal planning;
excess buying (influenced by over-large portions and pack sizes); impulse buying; confusion
over labels (e.g., “best before” and “use by"); and poor in-home storing or stock management -
preparing too much food and not knowing how to use leftovers.

From the first webinar celebrating Presidential Proclamation 760: Declaring January as Zero
Waste Month, the EcoWaste Coalition invited some successful food bloggers and chefs to share
some practical tips to guide us/consumers in shopping food wisely, and in doing so help reduce
food waste. Here are some of these useful tips:

• Pre-shop planning. A meal plan and a shopping list are two of the best tools for reducing food
waste.

• Buy what you need. Shops have many clever ways of encouraging us to buy more than we’ve
planned. Use a basket or small trolley to shop if possible, as the larger the trolley the more we’re
likely to buy. In addition, avoid shopping when you’re hungry or thirsty - have a glass of water
and a snack before you go out as this will trigger unnecessary or compulsive buying.

• Be aware of promotional offers such as ‘Buy One, Get One Free’ and avoid impulse buys.
Avoid checkout buys – these shelves are among the most profitable areas in a shop and where we
tend to buy food we really don’t need.
• Buy local and in season. Food produced and enjoyed locally shortens the supply chain and
limits the likelihood of spoilage during transit.

• Take note of "best before" and “use by" in food products and labels.

• Buy imperfect food (less aesthetically pleasing and nearer to their expiry dates) which is often
sold at a discounted price. Purchasing these items signals to retailers that consumers will accept
‘imperfect’ food.

• In storing food in refrigerators, adopt the “first food in must be the first food out” to avoid
further food spoilage.

• Be creative: learn new yet nutritious food recipes and how to reuse leftovers. Or, use surplus
food as a way to connect with your community.

• Be mindful when we shop online: online shopping is not available to everyone but for many, it
provides a convenient way of avoiding distractions and temptations. It also allows for planning
and budgeting.

• Consider reducing your dependence on supermarket chains. Studies have shown that most of
our food is purchased from the major supermarkets, with less bought from smaller stores and
farmers’ markets. Food waste tends to be highest when people shop exclusively in large
supermarkets, decreases when purchasing takes place in small shops and local markets, and is
lowest when people also grow their own food. Consumers who buy local vegetables regularly
tend to waste significantly less. Home-grown food is less likely to be thrown away because
people are more aware of the time and effort that was put into producing it.

Reducing food loss and waste is an urgent and vital step in the process of creating more
sustainable food systems. When we waste food, we are also wasting all the resources that have
been used to produce that food, such as land, water, soil, energy and all the other inputs invested.
Reducing food waste would bring numerous benefits. It would help to address food poverty as
well as reducing greenhouse gas emissions, it would protect the natural environment, and it
would also save a lot of money.

We can all be passive consumers of food. Or, we can help shape the way our food is produced
and consumed by becoming active food citizens.

ANTI-BURNING LAW

Section 48. Prohibited Acts - The following acts are prohibited:

(3) The open burning of solid waste;

Furthermore, Sec. 48, par. 3 of R.A. 9003 also prohibits the open burning of solid waste
defined as “all discarded household, commercial waste, non-hazardous institutional and
industrial waste, street sweepings, construction debris, agricultural waste, and other
non-hazardous/non-toxic solid waste.” A fine of not less than Php300.00 but not more
than Php1,000.00, or imprisonment of not less than one day but not more than 15
days, or both awaits any violators.

Forest fires raze more than 165,000 trees in Benguet (mb.com.ph)

DENR bans backyard

burning of garbage
MANILA, Philippines—The burning of garbage in one’s backyard is among the
common practices the Department of Environment and Natural Resources (DENR)
hopes to put an end to following an agreement with several cities to minimize toxic
emissions from household trash.
The DENR on Thursday signed a deal with the mayors of the cities of Butuan,
Bacolod, Cabanatuan, Legazpi, General Santos and Iloilo to formalize their
participation in the Integrated Persistent Organic Pollutants Project or IPOPS, officials
said.
The mayors committed themselves to reducing pollutants called “dioxins” and
“furans” in their respective localities not only in backyards but in their cities’ dumps.
“Dioxins and furans are two of what we call the ‘dirty dozen’ chemicals whose
worldwide use and production are strictly covered by the Stockholm Convention on
Persistent Organic Pollutants signed in 2001 because of their long-term serious impact
on the environment and public health,” said Environment Secretary Ramon Paje in a
statement.
But unlike the other chemicals on the list, dioxins and furans are “unintentional
pollutants,” as they are byproducts of incomplete combustion, or burning, of materials
such as household garbage, Paje said.
“The emissions or usok (smoke) that we create whenever we burn our garbage in our
backyards, and also as a result of the spontaneous combustion in open dumps, contain
these two chemicals,” he said.
He said that according to the US Environmental Protection Agency, the two chemicals
were likely “cancer causing substances to human.”
Under the agreement, the city governments will stop the practice of burning garbage
in dumps, rehabilitate them and resort to using landfills. They will also prevent the
practice of open burning in backyards and other public places.
The DENR will provide assistance to the local government units (LGU) through
“disposal windows” or “collection windows,” Paje said.
A disposal window is designed to prevent burning by providing for soil cover and gas
vents for landfills, bulldozers and chain link fences, and subsequently the
development of the closed dump.
On the other hand, the collection window is aimed at teaching households not to burn
their own garbage. It would also enable LGUs to monitor compliance as well as to
receive garbage collection trucks, collection stations, composting equipment and
funds for their maintenance.

Read more: https://newsinfo.inquirer.net/284324/denr-bans-backyard-burning-of-
garbage#ixzz7zNy8NzpU
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