Christian Brix Møllern

In Dhaka's bustling markets, trade begins at dawn. Sacks of rice are carried on shoulders through the crowds, mangoes are loaded onto trucks, and fish are sold on ice blocks already melting in the sun. But as the day draws to a close, the scene is all too familiar: fruit too soft to sell and fish no longer fresh to eat. Food that could have fed families is wasted. But food waste does not only happen at the market. Households and restaurants also waste perfectly edible food.