Emma Dalton-Brown, Contributor

We all witness perfectly good food going into garbage bins; whether by our own hands or other's. This has to stop. There's a food crisis, which none of us can afford to ignore.

One of the biggest strains on feeding the world is the inefficient use of grain. In 2006, the American government began feeding their corn to their cars, in the form of ethanol. Corn prices escalated so farmers grew more, and less soy and wheat, whose prices also increased. The price of oil is also forcing that of grain to rise, because fertilisers, pesticides, processing and transportation in the agricultural world all depend on fossil fuel. Perhaps, farmers need to return to using the sun as a form of energy! Didn't cows used to eat grass? Do you realise that it takes 10 pounds of grain to produce one pound of beef? Shouldn't grain be used to feed people rather than animals and automobiles?

Effect on Jamaica?

In short, the economy is weakening and people are desperate. This leads to vast problems, including crime.

Each of you might be thinking: 'How can I help this? There's nothing that I can do. It's up to the 'powers' that be'. You're wrong. Every one of us is responsible for improving this dire situation.

Have you ever stopped to wonder why we import so much food from other countries? I walk down the aisle of a supermarket and I see cauliflower and carrots. Then I see 'local cauliflower' and 'local carrots'. You mean the vegetables next to it aren't from Jamaica? Across the way, I spot blueberries, peaches, strawberries and apples ... from where? Foreign of course! We must stop buying these, and start growing our own. Those who have a piece of land, however small, plant something you'll be able to eat. And if you live in a place where this is not possible, get a pot of herbs or tomatoes, or something else!

This leads me back to my premise. We can't be throwing away the grub we actually have.

When I teach cooking classes in clients' homes, I notice there's a surplus of produce in the fridge. Last week I made a point of showing my students how to improvise with the extra grub they had in the house. We roasted broccoli with chilli powder and olive oil, mixed with couscous and lime; whizzed bunches of basil and parsley in the food processor with olive oil and parmesan cheese to make pesto for pasta; blended ripe fruits with yogurt and ice to make smoothies; made mousse with eggs and chocolate chips. If I hadn't shown them what to do with these ingredients they would have stayed there rotting. What a waste of food that would have been.

Practical Tips

1. Freeze leftovers in portions, defrost and reheat when ready to eat.

2. Write a shopping list from a menu and stick to it.

3. Take note of the best before dates on your food, so that you're not left with 'off' food.

4. Cook surplus vegetables in a pot of water until soft, season with herbs and puree into a soup.

5. Use meat and fish bones, shellfish and chicken carcasses to make stocks - place in a pot of cold water, add vegetables, simmer gently for 20 minutes (seafood), 2 hours (chicken), 4-6 hours (red meat).

6. Use leftover items to make other dishes:

Over-ripened fruits, such as bananas, in cakes, pancakes, smoothies and porridge, or freeze the fruit and use it later.

Chicken, pork, beef, lamb and seafood in salads, fried rice, pasta bakes and stews.

Pasta, rice, potato, breadfruit and yam in salads and soups.

Dairy and eggs in béchamel sauce and desserts.

Fresh herbs to season all dishes - freeze the herbs you're not using.

Salad (lettuce, tomato, cucumber) in fried rice and soups.

Have a point to make or discuss? Email emma@sharpactionfood.com