Food Waste, Food Insecurity, and Food Recovery (w/ notes)
-
Upload
danielle-logoluso -
Category
Food
-
view
33 -
download
0
Transcript of Food Waste, Food Insecurity, and Food Recovery (w/ notes)
Words and Questions!
• Gleaning • Culling • Essay Question: • Describe the process of culling and how it
affects food waste. Additionally explain how food waste can be remedied by food rescue methods such as gleaning.
Danielle Logoluso
2 of 20
Food Waste, Food Insecurity, and Food Recovery
1. Community Service Fair 1. CalFresh— Fresno Food Distribution group and food
stamp provider2. Food Distributions and Gleanings coordinated by the
organization
3 of 20
Food Waste 1. Food waste is a huge problem in the United States
1. Estimated that nearly 40% of food that is grown, processed, and transported will never be consumed
4 of 20
At Home
On the Go
In stores
43 billion pounds
1. So why is food wasted? 1. Certain foods never get harvested, reach stores, or get
purchased 2. At home
1. No pre-planning of meals 2. Over-shopping/impulse shopping 3. Not understanding food expiration dates
3. On-the-go1. Leftovers aren’t taken into consideration2. Overpack your plate
4. At the grocery store 1. food items never get purchased— so they are simply thrown
away 2. 43 billion pounds of food wasted in store waste3. based on consumer
1. they want abundance, perfection
5 of 20
Culling
6 billion pounds1. Ugly food1. grower’s can’t market ugly food— too ripe, too
many spots, too small, too green
1. Culling: is the sorting or segregation of fresh harvested produce into marketable lots, with the non-marketable lots being discarded
1. According to an estimate by Feeding America, more than 6 billion pounds of fresh produce go unharvested or unsold each year
6 of 20
1. Inglorious Fruits and Vegetables 1. 3rd largest French supermarket chain
created the campaign 2. 2014— helped the un-perfect and ugly fruits/
vegetables become marketable1. Supermarket purchased products that
were normally unharvested from local growers
3. Produce was sold at 30% discount 4. Produce received their own labels, aisles,
and designed soups/juices 5. Sold out
1. 1.2 Tons sold on average per store, during the first 2 days
2. 24% increased store traffic 2. Increased awareness about food waste 3. http://www.npr.org/sections/thesalt/
2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle
7 of 20
25,000 tons
1. Massachusetts 1. commercial food waste disposal ban
2. Recycling works 1. works with businesses to show them
various recycling and food recovery options they have 1. repurposing— through redistribution,
composting, anaerobic digestion 3. How it works:
1. if you produce more than 1 ton of food waste per week, you are required to identify a way to reuse that food
4. Accomplishments 1. 25,000 tons donated to food banks
5. Goal: Educate 1. reduce 2 million tons by 20202. reduce 5 million tons by 2050
8 of 20
Water, Methane, and Landfills
1. Food wasted is water wasted 1. 1.3 billion tons of food wasted every year
worldwide is 45 trillion gallons of water.1. This represents a staggering 24 percent
of all water used for agriculture.2. Fruits and vegetables are the largest
source of loss and waste on a weight basis
2. Methane is produced from food rot1. 21 times the global warming effect of carbon
dioxide 3. Rotting food builds up in landfills
1. costs billions of dollars to dispose food waste in landfills
2. more food reaches landfills than any other municipal solid waste
9 of 20
Food Insecurity and Hunger
1. Food insecurity: Food insecurity is formally defined as “the state of being without reliable access to a sufficient quantity of affordable, nutritious food”1. In 2010, 48.8 million Americans lived in food-
insecure households. 2. 1 in 6 Americans face food insecurity
10 of 20
1. How is food insecurity measured 1. Food Secure2. Food Insecure: worry, stretch, juggle
1. may not know where next meal comes from 3. Low Food Insecure
1. not knowing where next meal comes from, same meal over and over again1. i.e. macaroni and cheese, beans, etc. every night
4. Very Low Food Insecure 1. reduced food intake of children and adults
11 of 20
http://map.feedingamerica.org/county/2014/overall/california/county/fresno
1. Fresno maps of localized hunger 1. 1/5 Fresno citizens food insecure
12 of 20
I. Fresno State Student Cupboard A. on campus
donation and distribution center
B. 1/3 Fresno State students goes hungry
13 of 20
Risk Factors
1. Risk factors associated with food insecurity 1. individuals who are food insecure are
increasingly prone to being more anxious, depressed, susceptible to illness, and academically behind
14 of 20
Food Recovery1. Simple ways to address the
food waste listed above 1. At home— pre-plan
shopping and check expiration dates
2. On the go— take home leftovers; have a second meal, less food to shop for
3. Understand that it’s ok to consume ugly fruit 1. work toward lessening
culling
15 of 20
203o Goals
+ =
Food waste cut in half!1. EPA and USDA plan to cut food waste in half by 2030
1. 133 billion to 66 billion pounds of food waste2. similar programs to Massachusetts
17 of 20
Gleaning1. What is gleaning
1. is the act of collecting leftover crops from farmers' fields after they have been commercially harvested or on fields where it is not economically profitable to harvest.
2. Remember the 40% of food wasted? A lot comes form unharvested produce
18 of 20
BackgroundThe Gleaners, Jean-François Millet, 1857
Gleaning by Arthur Hughes
Alawite woman gleaning in 1938
1. Biblical references 1. Old testament references gleaning on
several occasions 2. Early Europe
1. Individuals had the right to use and enjoy another's property on the understanding that this use would be without destroying, damaging or diminishing the property.
2. Early form of a welfare system
19 of 20
Pomegranates Lemons Oranges
http://www.cuesa.org/eat-seasonally/charts/fruit
1. Gleaning in my own home1. I have excess produce that definitely goes to
waste, and that can be donated to local organizations
2. You can easily identify what fruits/vegetables are in season through the link below