A vendor retails sun-dried fish on June 7, 2013 at a meat market near the city centre in the Kenyan capital Nairobi. Drying fish naturally by use of the sun's rays or smoke is a common practice among East Africa's communities living by fresh water lakes that ensures food keeps longer even without refrigiration. According to Unep, an estimated one third of all food produced, which translates to 1.3 billion tonnes, worth around $1 trillion (Sh85 trillion) ends up rotting in the bins of consumers and retailers or spoiling due to poor transportation and harvesting practices each year. As we celebrate the World Environment Day today, the United Nations Environment Programme says traditional cultures can show a wasteful world how to preserve food with the them 'think, eat and save'.  AFP PHOTO/Tony KARUMBA        (Photo credit should read TONY KARUMBA/AFP/Getty Images)