Food Waste

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Food waste has become an increasing problem worldwide. Food waste adds up to 2 billion tons per year worldwide. It can occur anywhere, from hospitals to households. We are all guilty of throwing away scraps of food. The consequences are not only monetary (wasting food that cost money), but environmental as well. For this reason, the Environmental Protection Agency (EPA) has announced target date for reducing food was by 50% by the year 2030. The increase in popularity related to sustainability might be a driving force in the right direction. By focusing on this issue today, we can help solve the question of how we are going to feed an increasing population in the future.

There are many things that lead to food wasting. Some examples include oversized portions at home and at restaurants, grocery store purchases larger than what can be consumed, and low food costs. No one wants to run out of food. Whether you are hosting a family gathering or running a 5 star restaurant, you always want to have enough food. Sometimes this means having more than necessary in stock. This becomes a problem when you start throwing away food that had not gotten the chance to be consumed. You are not only wasting the food but you are wasting the energy that went into growing, harvesting, transporting, and receiving that food.

The RD can play a unique role in helping to reduce food waste in households. Dietitian's counseling clients can suggest ideas like meal planning for the week with what foods are already available or meal prepping. Also, following the "first in first out" rule can help save clients from forgetting about older products that are not yet expired.

Here are some more tips for consumers that can help reduce food waste:
  • Shop smart. Use shopping lists, and avoid impulse buys that look good but are unlikely to be used before they spoil.
  • Buy imperfect products. Purchasing fruits and vegetables with less-than-perfect shapes, sizes, or colors (aka ugly produce) supports more complete use of produce resources.
  • Freeze left over foods instead of throwing them away
  • Serve smaller portions
  • Keep track of foods are already at home so they aren't rebought.


May 2016 Issue
Reducing Food Waste
By Densie Webb, PhD, RD
Today's Dietitian
Vol. 18 No. 5 P. 38

Comments

  1. ksu internsSeptember 4, 2017 at 6:30 PM

    This article provides great tips in reducing food waste within homes and the community. I agree that dietitians do have a direct role in trying to control food waste for their clients. Sometimes clients do not realize that small adjustments can go a long way to conserve food. In addition dietitians who work as food service directors can also have an impact in reducing food waste. Some ways to decrease food waste in food service organizations include monitoring purchasing inventory verses customer ordering, modifying menus to customer satisfaction, and reducing serving sizes of meals. Overall there are many different ways that dietitians can help to lower food waste both in households and food service organizations.

    -KM

    ReplyDelete

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