Abby Gold, Ph.D., M.P.H., R.D.Stacy Wang, R.D., L.R.D.

Tossed Out: Saving Food in America

Rebecca Hummel Tanya Lillehoff

Objectives

Understand the impact of food waste on the U.S. and environment

Become aware of major causes of food waste

Learn ways we can reduce waste in our daily lives

Test your food waste knowledge…

Most commonly wasted fruits and veggies

The Cost of Getting Food From the Farm to Our Fork

Uses 80 percent of all freshwater consumed in the U.S.

Ag production accounts for 50 percent of U.S. land

40 percent of food produced goes uneaten

In addition, food production:

Eats up 10 percent of the total U.S. energy budget

Food decomposing in landfills accounts for 23 percent of U.S. methane emissions

Why do we waste so much food in the U.S.?

Food is cheap compared with other costs

The more food consumers waste, the more food producers are able to sell

Photo: What the World Eats

United States THE CAVENS OF

CALIFORNIA

Picture credits What the World Eats

China THE CUIS OF WEITAIWU VILLAGE

How Much the Average American Consumer Wastes

10 times as much food as someone in Southeast Asia

50 percent more than Americans in the 1970s

The good news: We once wasted far less, and we can get back to that level again

Food Steps

Farm

Processing

Distribution

Retail

Consumer

Farming

Food loss Food that never is harvested

Food that is lost between harvest and sale

Ways farmers can cut those losses

Food recovery organizations

Encourage regional food systems

Processing

The trimmings and peelings of processing

Losses

Ways to cut losses

Distribution

Causes

Improper handling/refrigeration

Rejected shipments

Strategies

Proper training

Online solutions

Retail Losses Causes

Overstocked product displays

Expectation of cosmetic perfection

Availability of fresh, ready food until closing

Expired “sell by” dates

Ideas for change Instead of buy-one-get-one-free

promotions, do half-off promotions

Remove “display until” dates to reduce consumer confusion

Sell imperfect or nearly expired goods at a discount rather than tossing them

Food Service Losses

Causes

Plate waste from large portions and undesired accompaniments

Ideas for Change

Trayless cafeterias discourages the overloading

of trays

reduced food waste by as much as 30 percent

Offer smaller-portion options

Consumer Causes

Lack of awareness and undervaluing of foods

Confusion over label dates

Spoilage

Date Labels and the FDA

A principle of U.S. food law is that foods in U.S. commerce must be wholesome and fit for consumption.

Date Labels Demystified

Best Before These dates refer to quality

rather than food safety.

Display Until and Sell By You can ignore these dates

because they are for shop staff, not for shoppers.

Use By These dates refer to safety.

Always follow the storage instructions on food packages.

More Consumer Causes

Impulse and bulk purchases

Poor planning

Overpreparation

Consumer Strategies

Meal planning

Packaging

Buy imperfect products

Grading standards

Pepperplate App and Website

Consumer Strategies

Portion size

Freeze unused products

Consumer Strategies

Composting Naturally occurring decomposition process

Reduces methane emissions and recycles nutrient

http://t.co/dMX7n3Vk7m

Video: Graffiti art with food waste

ReferencesD’Aluisio, F., and Menzel, P., What the World Eats (2008), California: Tricycle Press.

Gunders, D. (2012). Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill. Natural Resources Defense Council.

http://england.lovefoodhatewaste.com/content/fruit-and-veg-waste

http://england.lovefoodhatewaste.com/content/date-labels-infographic

www.health.gov/dietaryguidelines/dga2005/healthieryou/html/tips_money_saving.html

www.extension.org/pages/24314/practical-ways-to-trim-high-grocery-prices

www.fda.gov/AboutFDA/Transparency/Basics/ucm210073.htm

www.governing.com/topics/energy-env/gov-curbside-composting-added-to-major-city.html