EPA-530-014-G

February 2016
                    A  WORKSHOP
      United States
      Environmental Protection
      Agency
                                         [Presenter]
                                               [Date]
[logos]

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Workshop Purpose

Examine the problem of
wasted food including:
 How much goes to waste
• Why waste happens
• Why waste matters
 Strategies to reduce waste

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Purpose

By making small shifts in how
we shop, store and prepare food,
we can toss less, eat well,
simplify our lives, save money
and keep the valuable resources
used to produce and distribute
food from going to waste.

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Introductions
Introduce yourself by:
• Giving your name
• Telling a short story that
 illustrates why you care about
 wasted food

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HOW
UCH FOOD
IS WASTED?

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Food accounts for 21% of the
American waste stream
   Rubber, Leather &
    Textiles
    11%

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WHY WASTE
    HAPPE
               8

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In one month,
a  family of 4 wastes  ...
                   Hesh rruit and vegetables 24 pounds  Processed frui and vegetables 10.5 pounds
                                                Fluid mi*
                                                22 pounds
                                Otti«r food (includes e^gs.
                                peanuts: tree nuts; dry beans.
                                peas and lent's, dairy o:hfrr than
 ; and fish
10.4 pounds
                          8.6 pounds J Hud mlk) 12.8 pounds

                Bill Marsh and Kan Has   'Jew York Times: Photograph by Tony Cemco&The New York Times

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Research shows  that...
                Total Household
              Food and Drink Waste
    Non-Edibles
j
Preventable
Possibly Edible
       18%
           64%
               18%
    Prepared or
   Served Too Muc
   Not Used in Tim
              Other
       40%
       55%
                         - Quested and Johnson, 2009
                                      10

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Yet... we all hate waste
      i
      .•
                      11

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rain on automatic
                    12

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Dynamic lifestyles
                Artist: Beverly Naidus
                         13

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Complexity of Change
Additional Barriers:
 Not enough information
• Time needed to learn new skills
• Time needed to prepare fresh food
• Preference for one food type versus
 another
                            14

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WHY WASTING
   OO
RS
MATTE
               15

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By Keeping Good Food
    from Going to Waste ...
 We can:
 • Eat well
  Simplify our
  lives
  Save money
  FIGHT
FOOD WASTE
in the home
    • Day to save

      to save

      to save
                   JBloom, Fight Food Waste in the Home, January 17,
                   2008, Via Flickr, Creative Commons
                                16

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What it costs us in $

The estimated total value of food
loss at the retail and consumer levels
in United States:
 $161.6 BILLION in 2010
                       - Buzby, Hyman and Wells
                              17

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Wasted Food =
    Wasted Resources
U.S. food production accounts for:
• 50% of land use
 80% of water use
 10% of total energy use
                         18

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Climate Consequences

• Food is the largest stream of materials in
 our landfills, accounting for 21% of the
 American waste stream.
• This large volume of disposed food is a
 main contributor to the roughly 18% of
 total U.S. methane emissions that come
 from landfills
                                  19

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Discussion
What would keeping food from
going to waste:
• Do for you?
 Do for the environment?
• Do for your community?
                          20

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STRATEGIES TO
       WASTED
REDU

FOOD
                  21

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SMART  SHOPPING:
        BUY WHAT  YOU  NEED
                      SMART STRATEGY:
                        Make a Shopping List
                         with Meals in Mind
                « Think about how many meals you'll eat at home this week and how long
                before your next shopping trip.

                • Next to fresh items on the list note the quantity you need or number of
                meals you're buying for.

                • Shop your kitchen first and note items you already have.
                • «•«»*«•*««*«•»**«»»«*»«•»•*«•»«•»««•»««•««»«*««*»**««»»»»«•»«*

                FOOD ITEM        AMOUNT NEEDED       ALREADY HAVE

                Salad greens        Lunch for a week      Enough for one lunch

                             Gallon


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SMART  STORAGE:
KEEP  FRUITS  AND VEGETABLES  FRESH
           FRUIT AND VEGETABLE STORAGE GUIDE
                INSIDE THE FRIDGE

                • Appes aeries anc cranes
                • Grapes. M»l lemons am oranges
                • Melons nectarines, apricots peactes and
                 puns Qfter rpenftg at room temperatures)
                • Avocados pears, tomatoes
                 (after ripening at room temperature)
                • Attest aflvesetawes sic rierte
OUTSIDE THE FRIDGE

• Bananas manges, papayas anc
 pheapptes score in a cod place

• Potatoes/ onions store in
 3 COd C3fk ptace

»8asi and winter squastes
 store at cuuu temperature—
 once cut. store sc^asnes in fm^
           MORE STORAGE T₯»S

           • * you the your ftuk at toon tampeotue take wtiat yo«w» eat ftr tfe day out of tfte frOge n the mommg.
           • Maty frute gfee off natural gases that fasten tne spoiage of otte- neart)y proouce. Store oananas, apples anc
            tomatoes Oy tnemselves ana store frwts and veRfitabtes in dWerw* dins.
           • To prevent matt W3tfi banes just before ead%

           • »••««»••*«»•• »«•»•»« •««»•••« »••*«•*• »<•••»«••<•»*••«>••»«•*• »«•«•»••*«»*•»<»»• »«•••»«••••»•
                                                                      23

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SMART PREP:
    PREP NOW, EAT LATER

               Image courtesy of Grant Cochrane/FreeDisitalPhotos.net
                          24

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SMART SAVING:
  EAT WHAT YOU BUY

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Discussion
What other strategies can
you recommend?
                       26

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FOOD: T
GOOD TO
WASTE CHALLENGE
                  27

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Take the

Challenge
Record the
amount of
household wasted
food before and
after adopting one
(or more) of the
four strategies
r
                             28

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Take the Food: Too Good
to Waste Challenge
I would like to take the Challenge!
Name:
Email:
Today's date:

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