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Food Waste

A collaborative presentation

Nicole Robinette

on 2 December 2013

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Transcript of Food Waste

Food waste accounts for the second largest contributor to the waste stream in American landfills. What has happened over the years that can explain this?
A Bit of History...
"Expiration Dates"
By: Sean Spragley, Nicole Robinette, Jessica Julien, Tegan Petersen, Ariel Chambers, Amy Ianniello, Shannon Schultheis

Works Cited
Ending Food Waste Called For By Agriculture Secretary
[Video file]. Retrieved from http://www.youtube.com/watchv=MV0HkvVpP-4

Flatow, Ira. (Narrator). (2012, September 24). The ugly truth
about food waste iAmerica [Radio broadcast episode]. Talk of the Nation. Washington, DC: National Public Radio.

U.S. Enviornmental Protection Agency. (2011). Municipal solid
waste. Retrieved from http://www.epa.gov/epawaste/nonhaz/municipal/index.htm

Pascual, F. (2012, May). Food waste. Schaumburg's Sustainable
Future at Roosevelt University. Retrieved from http://futureofschaumburg.wordpress.com/

U.S. Environmental Protection Agency. (2012). Reducing
Wasted Food Basics. Retrieved from http://www2.epa.gov/recycle/reducing-wasted-food-basics

America's increasing food waste is laying waste to the
environment. (2009, November 25). retrieved from http://www.phys.org/news178349112.html

Hirsch, J., & Harmanci, R. (2013, September 30). Food waste:
The next food revolution. Retrieved from http://modernfarmer.com/2013/09/next-food-revolution-youre-eating/

Every year, roughly 33 million tons of food go to waste in America. As a result, we are squandering our resources, such as water, land, and the petroleum it takes to process and package goods. In addition, organic waste added to landfills produces methane, a harmful greenhouse gas. (Flatow, 2012) Where did this problem start? What are we doing to promote or discourage it? And what can we do to change it?
Food Waste and You!
So....What can you do?
Food at Home
The average family of four wastes about $2,275 of food annually
Best practices for fresh food storage
Waste in the Restaurant Industry
Researchers have found that US per capita food waste has progressively increased about 50% since 1974, reaching more than 1400 calories per person a day (Phys.org, 2009)
How to reduce food waste:
Garbage Disposal
In 1928, American Architect John Hammes created the garbage disposal, revolutionizing the way American's disposed of food waste in a safer way.
Food Waste "Back Then"
The Clean Plate Club, 1917
Introduced by Woodrow Wilson
Gave the president the authority to regulate the distribution, export, import, purchase and storage of food.
Food Waste Now
Our growing society is making it harder for us to NOT waste food.
"Simultaneously American's have been getting fatter. In 1962, 46% of American's were overweight or obese; in 2010 it was 75%. More food to eat, more food to waste (ModernFarmer, 2013)."
Create a grocery list before going shopping
Plan meals based on what you already have
Put new items in the back and old items in the front of the fridge, cabinets, counters and etc.
Freeze and preserve food that could be used at a later time
Don't buy in bulks unless you will use all items before it spoils
Benefits of reducing food waste:
Saves money
Lowers your carbon footprint
Allows you to contribute to your community
"Gallon Smashing"
"Gallon Smashing is the newest internet craze in which
people pretend to fall over whilst smashing gallons of liquid"
(Gallon Smashing Facebook Fan Page)
This "internet craze" is as illegal as it is wasteful, dangerous and disrespectful. Many people, mainly teens, caught partaking in "gallon smashing"
have been injured and are facing criminal charges
for destruction of property and
disorderly conduct.
In The Media
La Tomatina
(The annual tomato fight in Buñol, Italy)
First one in 1944 or 1945
Occurs the last Wednesday of every August.
How it started is unknown. Theories include a tomato fight between friends, a juvenile class war, a practical joke on a bad musician, and the most popular theory: the townspeople attacked a city councilman during a celebration.
It was so fun they just kept doing it every year.
It was banned for a short time under Francisco Franco but reinstated in 1970.
Tomato fights have become sources of fun and causes for charity events outside of Italy.
Virginia had its own tomato fight after our Running of the Bulls in North Dinwiddie, VA.
Although these tomato fights are well intentioned, they are wasting time, effort and resources used by farmers
and taking food away from starving people for
money that could be raised more constru-
ctively or simply for enjoyment.
Competitive Eating
There actually is Major League Eating (www.ifoce.com/)
Their records page lists the names of those who have eaten record amounts of specific foods from stereotypical hotdogs to pizzas to burritos to butter in a certain amount of time.
They also list eating competitions all over the world.
Eating competitions (in America) have been around for roughly 100 years.
Eating competitions have an odd connection to patriotism.
According to Nathan's Famous Hot Dogs "legend", the first eating contest took place on the Fourth of July, 1916 when a group of immigrants wanted to see who was the most patriotic. The winner ate 13 hotdogs in 12 minutes.
The current Nathan's Famous Hot Dogs Eating Contest winner, Joey Chesnut, is a six time champ who beat his last record with 69 hotdogs in 10 minutes.
Joey Chesnut has a total of 25+ official records for eating and is only 27.
Competitive eating can be traced back as early as the
13th century in Norse mythology.
It's also a commodity worldwide.
There are usually cash prizes. Big ones.
Other than simply being wasteful, competitive eating can be very dangerous. Eating that much food that fast puts a large strain on the gastrointestinal tract since it is not meant to handle that much food at once. Competitive eaters have to train for months prior to competitions and are at great risk for "morbid obesity, chronic nausea and vomiting, gastroparesis [the stomach failing to empty itself], all of which could result in needing a gastronectomy" (Berl). Those a just a few of the consequences of competitive eating, even with the proper training.
Food Waste &
the Obesity Epidemic
Portion sizes of calorie dense foods in America are much smaller than the packaging would lead us to believe

Obesity and Food Waste
Hall KD, Guo J, Dore M, Chow CC (2009) The Progressive Increase of Food Waste in America and Its Environmental Impact. PLoS ONE 4(11): e7940.
In 1974 it is estimated that the average person wasted about 900kcal per day, whereas in 2003 Americans waste an average of 1400 kcal per day. This is taking into account overeating as well as food disposal.
Excessive food waste drives up the cost of healthy, whole foods which then increases the consumption of processed, high calorie foods with low nutritional value.
Don't throw it away!
Many households don't realize that they are throwing away perfectly good food. You can freeze almost anything, so if you think something is about to go bad, move it to the freezer, don't just chuck it in the trash. For food that you cannot salvage there is another option to the garbage can...
Work Cited Cont.
Hatz, D. (n.d.). Restaurants. Retrieved from http://endfoodwastenow.org/index.php/

BARCLAY, E. (2012, November 27). For restaurants, food waste is seen as low priority.
Retrieved from http://www.npr.org/blogs/thesalt/2012/11/27/165907972/for-restaurants-food-waste-is-seen-as-low-priority

Berl, Rachel. "Joey Chestnut on Putting Away 69 Hot Dogs in 10 Minutes." US News.
U.S.News & World Report, 5 July 2013. Web. 2 Dec. 2013. <http://health.usnews.com/health-news/health-wellness/articles/2013/07/05/hot-dog-champ-joey-chesnut-and-the-risks-of-competitive-eating>.

Gallon smashing. (2013, 02 22). Retrieved from

Gallon smashing fan page. (n.d.). Retrieved from https://www.facebook.com/pages/

"‘Gallon Smashing’ Teens Face Criminal Charges For Viral Grocery Store Prank."Mediaite Gallon Smashing Teens Face Criminal Charges For Viral Grocery Store Prank Comments. N.p., n.d. Web. 2 Dec. 2013. <http://www.mediaite.com/tv/gallon-smashing-teens-face-criminal-charges-for-viral-grocery-store-prank/>.

"Inconsiderate (and Potentially Illegal) ‘Gallon Smashing’ Prank Goes Way Wrong." The
Blaze. N.p., n.d. Web. 2 Dec. 2013. <http://www.theblaze.com/stories/2013/05/10/inconsiderate-and-potentially-illegal-gallon-smashing-prank-goes-way-wrong/>.
Health, Pests, and the Environment
Food waste can create an unhealthy restaurant environment with improper or infrequent disposal. This can attract pests such as cockroaches and bugs, rats and other animals that can carry disease.
Works Cited Cont.
"MLE." Major League Eating & International Federation of Competitive Eating. N.p., n.d. Web. 2 Dec. 2013. <http://www.ifoce.com/records.php>.

"Nathan's Famous Hot Dog Eating Contest." - National Geographic Education. N.p., n.d. Web. 2 Dec. 2013. <http://education.nationalgeographic.com/education/media/nathans-famous-hot-dog-eating-contest/?ar_a=1>.

(n.d.). Retrieved from http://www.latomatina.org/history/

"Running of the Bulls in Richmond."Richmond.com. N.p., n.d.
Web. 2 Dec. 2013. <http://www.richmond.com/events/article_5edeec7c-b1af-11e2-a9ac-0019bb30f31a.html>.

"U.S.." TIME.com. N.p., n.d. Web. 2 Dec. 2013. <http://
Food Waste
Interesting Points
Restaurants produce 15% of the food that resides in landfills around the country
Up to 10% of the food each restaurants buys to produce customers with meals end up in these landfills
Composting is an easy alternative to just throwing food away. It allows food to break down and feed soil that you can use to grow your own food. More information about doing this at home can be found at http://www.howtocompost.org/. Don't have a home garden? Many urban areas are starting to add a compost pickup to their waste removal practices. Ideally, cities will use the methane created by compost as an energy source!

Any Questions?
From the early 1900's to the 2,000's our country has tried to alleviate our food waste problem.
University of Arizona Study:
9.55% of total food used in fast food restaurants becomes food waste resulting in 85,063,390 pounds of food loss every day
Food waste as a percentage of total food used in full service restaurants in the US is 3.11% resulting in 49,296,540 pounds of total food loss per day
Pre-Consumer Kitchen Waste
Kitchen waste consists of incorrectly prepared food, spoiled food, trim waste, or simply over production.

Both restaurants and consumers are both contributing to the amount of food waste being produced around the United States today
Ways to Prevent
Kitchen Waste:
Making kitchen workers aware of the amount of food waste they are contributing to. One way of doing this... take away the trash cans!
"You'd be surprised, once you take away the garbage cans, if people have to ask permission to throw something away, how little you actually throw away"
Assessing food prep waste to determine poor practices or highly wasteful items
Creative re-use of items (such as making day old bread into croutons OR STUFFING!)
Serving smaller portions to eliminate post-consumer plate waste
Donating food to food banks, homeless shelters
The Good Samaritan Law
Post-Consumer Plate Waste
The food you neither eat nor take home for left-overs. Cafeterias and buffets create an incredible amount of plate waste.
About three cents of every dollar spent on food outside the home ends up being wasted
Ways to Prevent
Plate Waste
Order foods that can easily be taken home and reheated
If you know you do not like specific items (like tomato on your burger) don't forget to ask the waiter to leave these items off your plate
If you know you cannot eat the whole meal, ask if the restaurant provides partial portions
Try new things at home first before ordering them out (what if you don't like it??)
Full transcript