TASTE THE WASTE
DEEN
A production by SCHNITTSTELLE & THURNFILM in co-production with WDR & NDR

TASTE THE WASTE

A film by Valentin Thurn

Why do we throw away so much food?
And how can we stop this kind of waste?

Amazing but true: On the way from the farm to the dining-room table, more than half the food lands on the dump. Most of it before it ever reaches consumers. For instance every other head of lettuce or potato.

European households throw away 100 billion Euros worth of food each year. As much as the annual turnover at Nestlé, the world´s largest food corporation. The food we throw away in Europe would be enough to feed all the hungry people in the world two times over.

Why are ever-greater quantities being destroyed? We seek explanations: from supermarket sales staff and managers, from bakers, wholesale market inspectors, welfare recipients, ministers, farmers and EU bureaucrats. It’s a system that we all take part in: Supermarkets constantly have the complete selection of merchandise on offer, the bread on the shelves has to be fresh until late in the evening and everything has to look just right: One withered leaf of lettuce, a crack in a potato or a dent in an apple and the goods are sorted out; containers of yogurt as early as two days before the ‘sell by’ date has expired.

Agriculture is responsible for more than a third of the greenhouse gases worldwide because farming requires energy, fertilizers and land. What’s more, whenever food rots away at a garbage dump, methane escapes into the atmosphere, a climate gas with an effect 25 times as powerful as carbon dioxide. In other words: when we waste half of our food that has a disastrous impact on the world climate.

Agriculture is responsible for more than a third of the greenhouse gases worldwide because farming requires energy, fertilizers and land. What’s more, whenever food rots away at a garbage dump, methane escapes into the atmosphere, a climate gas with an effect 25 times as powerful as carbon dioxide. In other words: when we waste half of our food that has a disastrous impact on the world climate.


 

 

Buch und RegieScreenplay and Director Valentin Thurn
KameraCinematography Roland Breitschuh
SchnittEditor Birgit Köster
SchnittassistenzAssistant Editor Julia Wiegand, Frederic Sapar
MusikMusic Pluramon
TonSound Ralf Gromann
Sound Design Peter Aufderhaar
TonassistenzAssistant Sound Design Claas Berger
Sound Mix Falk Möller ⁄ TORUS
ProduktionsleitungProduction Manager Astrid Vandekerkhove
ProduktionsassistenzProduction Assistant Kadriye Acar
Dramaturgische BeratungScript Consultant Sebastian Stobbe
Digitale PostproduktionDigital Post-Production FARBKULT
Motion Graphics agenturfuerkrankemedien
Projektberatung PostproduktionProject Consultant Post-Production Ewa Borowski
RechercheResearch Karin de Miguel Wessendorf,
Britta Dombrowe
Stringer Pochi Tamba Nsoh, Susanne Steffen, Stephan Müller, Raphaele Benisty
ÜbersetzungTranslation Leigh Hoch
RedaktionEditorial Depts. Angelika Wagner, Andrea Ernst, Jutta Krug (WDR), Dirk Neuhoff (NDR), Babeth M. VanLoo (BOS Niederlande)
ProduzentenProducers Astrid Vandekerkhove
Valentin Thurn
Entwickelt mit Unterstützung derDeveloped with the support of the Documentary Campus Masterschool
Gefördert durchSupported by the The Media Programme of the European Union & Filmstiftung NRW
Eine Koproduktion vonA co-production of
SCHNITTSTELLE Film Köln ⁄ THURN FILM
mittogether with WDR, NDR, Buddhist Broadcasting Foundation Niederlande, KOCCA — Creativ Content Agency Südkorea, CREO Contents Südkorea, EED ⁄ EZEF
Kinoverleih Deutschland, SchweizDistributor Germany, Suisse
W-film
Kinoverleih ÖsterreichDistributor Austria
Poool
WeltvertriebWorld Sales
Global Screen, München

 

MEDIA Film und Medien Stiftung NRW

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