Tainted soup and green pineapple

It’s rare that I eat something and wish that I had thrown it away instead.

But it happens.

In fact, I spent much of last week wishing I had thrown away a particular bowl of soup – specifically the one that I ate in Sentral Station in Kuala Lumpur, and which led to a fever, chills, a few nights’ worth of lost sleep, and general gastrointestinal grief. Needless to say, my desire to write about food suffered.

But the experience did remind of a striking photo series by Klaus Pichler that I ran across several months ago. The project was inspired by the same UN study that inspired 222 million tons; it is called One Third (one third being the estimated ratio of all food products wasted worldwide), and was done as a way to draw attention to the issue of food waste.

The food in the photos shares one thing with my tainted soup: it’s well past it’s due date –yet it’s beautifully photographed. If you’re curious, you can click on the moldy pineapple below to see the full series.

Moldy green pineapple

Place of production: Guayaquil, Ecuador
Cultivation method: Outdoor plantation
Time of harvest: All- season
Transporting distance: 10.666 km (linear distance)
Means of transportation: Aircraft, truck
Carbon footprint (total) per kg: 11,94 kg
Water requirement (total) per kg: 360 l
Price: 2,10 € / kg