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Private initiative to prevent food wastage


In its edition of today, L’Orient Le Jour spotlighted an initiative launched by Diana Fayyad, ‘Eat, Save, Love’ for upcycling leftover food. The first dinner event was held on January 3 at one of Beirut’s restaurants and included gourmet dishes made from surplus products that hypermarkets seek to dispose of, particularly veggies that are still good enough for consumption. On the occasion, Fayyad pointed out that her undertaking aims to change food norms in the country, by targeting mainly well-to-do and affluent people who tend to throw their food leftover through educating them on reducing food waste by putting the leftovers to good use. To recall, Fayyad held two events in Vienna last year based on the same concept. She served Lebanese meals in partnership with Eat a Plate company which manufactures cutlery and ACT (Active Advocacy of Communities for Tomorrow) NGO which helps to develop the capacities of youth and women. Fayyad, to note, plans to organize a similar dinner in France soon and another one in Beirut during Easter. (L’Orient Le Jour, January 5, 2019)

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