I OFTEN feel guilty in the kitchen. The problem isn't my cooking; I live in France and pride myself on my culinary skills. The cause of my guilt is the amount of food I keep throwing away. A pile of leftover pasta, the uneaten salmon from my daughter's plate, some expired tofu discovered at the back of the fridge - in it all goes. It sits there in a heap on top of the plastic packaging in which most of the food came wrapped. It might be a modest heap in my kitchen bin, but, worldwide, food waste is a problem of supersized proportions. About a third of all produce is lost or wasted, most of it thrown into landfill. As that food rots, it produces vast amounts of greenhouse gases. If food waste were a country, its carbon footprint would almost match that of the US. You might say that instead of cooking our food, we are cooking the planet. No wonder that scientists, campaigners - and plenty of ordinary folk like me - are deeply worried.
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