Food waste is one of the biggest challenges we face today. Every year, nearly a billion tonnes of food is wasted around the world. This isn’t just a terrible loss; it also contributes to climate change. In a world where more than 700 million people struggle to find enough food, this waste is both heartbreaking and unacceptable. We need to change.
Why food waste matters
Food waste is a bigger issue than you might imagine. In fact, about one-third of all food produced on the planet is wasted. In other words, not only do we grow far more food than we consume, we are also wasting water, energy and land on growing food that never gets used.
In Ireland alone, households generated an astonishing 220,000 tonnes of food waste in 2022, costing families around €700 a year. Moreover, when food rots in landfills, it produces methane, a greenhouse gas far worse than carbon dioxide, contributing to about 8-10 per cent of global greenhouse gas emissions. Food waste isn’t just about uneaten food; it’s about lost resources and environmental harm.
Food waste can happen for many reasons, and is the result of choices by producers, sellers and consumers. For example, supermarkets contribute to this issue by rejecting ‘ugly’ produce, and consumers play a role by overbuying, misjudging portions, or improperly storing food. We need to rethink how we approach food at every stage.
The joy of growing your own food & composting
As someone who helps people grow their own food in the Green Living and Sustainability (GLAS) Community Garden in Blanchardstown, Dublin 15, I’ve seen how a change in mindset can make a real difference.
Growing your own food not only helps cut down on food waste at home, but it also changes how you think about food. You become more connected to what you eat, and this connection leads to wasting less.
There’s something really satisfying about growing your own food. Whether it’s a handful of juicy tomatoes, fresh herbs or colourful vegetables, the experience of planting, caring for, and harvesting your own food is truly special. It connects you to the earth in a way that store-bought produce just can’t match.
When you grow your own vegetables and herbs, you can control how much you harvest, and thus reduce spoilage. Homegrown food typically doesn’t need packaging or long-distance transport, which also cuts down your carbon footprint.
If you have any leftover produce, you can turn it into compost, turning waste into something new. Composting turns kitchen scraps – those bits and pieces we often throw away – into something very valuable: rich compost for your garden. This process keeps waste out of landfills and gives your plants the nutrients they need. By composting, we can turn the food we don’t eat into food for future crops.
At the GLAS Community Garden, we make composting a key part of our gardening practices. We show our visitors and volunteers that you don’t need fancy tools or a lot of space to start composting; even a simple bin or a corner of your garden will do.
Collect kitchen scraps like vegetable peels, fruit skins and coffee grounds, and mix them with garden waste like dried leaves or grass clippings. Cardboard material such as egg cartons or shopping boxes also make a great addition to a compost heap – and help you declutter your home. Over time, these materials will break down into healthy compost that nourishes your garden and helps it thrive.
The no dig approach
To boost the benefits of composting, I recommend the ‘no dig’ gardening approach. This method means working with nature, instead of against it.
Digging can disturb the soil and harm beneficial creatures, as well as the complex ecosystem of microorganisms that thrive underground. In the no dig method, we start by laying down a layer of cardboard on the surface, to block out light and suppress weeds. As the cardboard breaks down, we add a 3-4 inch layer of compost on top, allowing us to plant our vegetables right away. Each year, around early winter, we simply top up the bed with a 1-inch layer of compost to keep the soil nourished for the coming year. 3 November is celebrated as No Dig Day, which aligns with this annual process.
This method mimics nature. It’s comparable to a forest floor, where fallen leaves decompose and create a nutrient-rich layer on the surface. The no dig approach draws inspiration from this natural cycle, replicating it to nurture the soil. As Charles Dowding, a British gardener with over 40 years’ experience in no dig gardening, says: “The no dig method is about listening to the soil and allowing it to thrive.”
The benefits of the no dig method are many. First, it saves you time and the effort of digging. It also helps keep the soil healthy by allowing worms, fungi and other microorganisms to live and work without disturbance. Less digging means more life, and more respect for the earth as a complex living organism. Plus, using compost as mulch not only nourishes the soil, but also keeps weeds down and helps retain moisture, so you won’t need to water as often.
Getting started:
If growing your own food feels overwhelming, don’t worry. Starting small is the way to go. You don’t need a huge garden; even a few pots on your windowsill can produce great results.
In the end, growing your own food is about taking responsibility for our impact on the planet. By caring for our own crops and making compost, we help create a healthier environment for ourselves and for future generations. Gardening isn’t just a hobby; it’s a way to reconnect with the Earth and help resolve the food waste crisis.
In the GLAS Community Garden in Blanchardstown, we provide a space for people who want to join us on this journey. We invite readers of Horticulture & Sustainability Connected to come along to plant something, no matter how small, and feel the joy and satisfaction that comes from growing your own food.
Together, we can create a more sustainable world, reduce food waste, and bring joy back into the simple act of growing our own nourishment. The power to change is in our hands.
Simple steps for everyone
Start small: Start with easy-to-grow plants like lettuce, herbs or tomatoes. These are perfect for beginners and can be picked as needed.
Use containers: If you don’t have garden space, pots and containers are great alternatives. Many plants, especially herbs, do well in small spaces.
Compost your waste: Set up a compost bin to collect kitchen scraps and garden waste. This not only cuts down on waste but also enriches your garden.
Plan your meals: Growing your own food encourages you to plan meals, so you use everything you harvest and reduce waste.
Be patient: Composting takes time, but it’s worth it. Your compost will eventually become nutrient-rich soil, ready to support your garden.
Lee Geoghegan, Hons Bachelor Degree in Horticulture, is the Garden Manager for the GLAS Garden at TU Dublin in Blanchardstown. Here he supports local and corporate volunteers who contribute to the development of the garden. Lee networks with local schools and community groups, inviting them to visit the garden to take part in various workshops that he delivers on themes such as sustainability, waste reduction, composting and general horticulture. He has a passion for growing organically.
