EPA-530-014-G February 2016 A WORKSHOP United States Environmental Protection Agency [Presenter] [Date] [logos] ------- The information contained in this FTGTW Implementation Guide and Toolkit is intended to inform the public and does not establish or affect legal rights or obligations. Links to non-EPA sites do not imply any official EPA endorsement of, or responsibility for, the opinions, ideas, data or products presented at those sites, or guarantee the validity of the information provided. ------- Workshop Purpose Examine the problem of wasted food including: How much goes to waste Why waste happens Why waste matters Strategies to reduce waste ------- 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. ------- Introductions Introduce yourself by: Giving your name Telling a short story that illustrates why you care about wasted food ------- HOW UCH FOOD IS WASTED? ------- Food accounts for 21% of the American waste stream Rubber, Leather & Textiles 11% ------- WHY WASTE HAPPE 8 ------- 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 ------- 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 ------- Yet... we all hate waste i . 11 ------- rain on automatic 12 ------- Dynamic lifestyles Artist: Beverly Naidus 13 ------- 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 ------- WHY WASTING OO RS MATTE 15 ------- 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 ------- 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 ------- Wasted Food = Wasted Resources U.S. food production accounts for: 50% of land use 80% of water use 10% of total energy use 18 ------- 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 ------- Discussion What would keeping food from going to waste: Do for you? Do for the environment? Do for your community? 20 ------- STRATEGIES TO WASTED REDU FOOD 21 ------- 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 ------- 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 ------- SMART PREP: PREP NOW, EAT LATER Image courtesy of Grant Cochrane/FreeDisitalPhotos.net 24 ------- SMART SAVING: EAT WHAT YOU BUY ------- Discussion What other strategies can you recommend? 26 ------- FOOD: T GOOD TO WASTE CHALLENGE 27 ------- Take the Challenge Record the amount of household wasted food before and after adopting one (or more) of the four strategies r 28 ------- Take the Food: Too Good to Waste Challenge I would like to take the Challenge! Name: Email: Today's date: ------- |