Honoring the Harvest: Practical Strategies to Improve Nutrition While Reducing Waste

Transcription

1 Honoring the Harvest: Practical Strategies to Improve Nutrition While Reducing Waste Julie Mattson Ostrow, MS, RD, FAND April 27, 2017 Minnesota Academy of Nutrition & #HonorTheHarvest 2 Total Municipal Solid Waste (MSW) Rubber,leather & textiles 12% Other 4% Paper & paperboard 15% Yard trimmings 8% Food 21% Metals 9% Wood 8% Glass 5% Plastics 18% 3 1

2 Food Loss vs. Food Waste Food Loss Food Waste 4 "Food Waste." NRDC % o f f o o d p r o d u c e d i n t h e U. S. i s w a s t e d 5 COMPOSTING 6 2

3 Food Loss in the U.S. by Food Group Estimated Total Amount of Food Loss in the U.S. by Food Group, 2010 (In billions of pounds) Added sugar and sweeteners, 16.7, 13% Added fats and oils, 9.9, 7% Grain products, 18.5, 14% Tree nuts and peanuts, 0.5, 0% Fruit, 18.4, 14% Eggs, 2.8, 2% Meat, poultry and fish, 15.3, 12% Vegetables, 25.2, 19% Dairy products, 25.4, 19% USDA ERS, Where Does Wasted Food Occur? Institutional 4,000,000 10% Quick Service Restaurants 5,100,724 13% U.S. Food Waste Disposal Data Breakdown by sector Total = 39.7 million tons Residential 17,369,754 45% Full Service Restaurants 7,501,380 19% Grocery Stores 4,108,821 11% Industrial 659,889 2% BSR. Analysis of U.S. Food Waste Among Food Manufacturers, Retailers and Wholesalers. April Buzby, Jean C., Hodan F. Wells, and Jeffrey Hyman. The Estimated Amount, Value, and Calories of Postharvest Food Losses at the Retail and Consumer Levels in the United States,EIB-121, U.S.Department of Agriculture,Economic Research Service,February WHY? 9 3

4 Wasted Food has Widespread Consequences 10 Economic Impact 160 billion lbs. = $166 billion & $1 billion to dispose of it Buzby,and J. Hyman. Total and per capita value of food loss in the United States, Food Policy,37(2012): Hall,Kevin D., Juen Guo,Michael Dore,and Carson C. Chow. "The progressive increase of food waste in America and its environmentalimpact."plos One 4, no. 11 (2009): e7940. The Harvard Food Law and Policy Clinic. Expired Environmental Impact 1/4 Water Natural Resources Greenhouse Gases Hall KD, Guo J, Dore M, Chow CC. The progressive increase of food waste in America and its environmental impact. PloS one. 2009;4(11):e

5 Food Insecurity is Widespread 1 in 7 Americans is Food Insecure 1 in 10 Minnesotans is Food Insecure Feeding America, Food Security 14 Not only more food, but nutritionally adequate diets for healthy people 2012 Today s Diet Patterns Population 310M (U.S.) 7.5B (globally) Recommendations Dietary Guidelines 2050 Good food for more people Population growth = + 110M (U.S.) + 2B (globally) U.S. Census Bureau. Population Projections of the U.S. and World Population, International Database. 15 5

6 Agricultural Community Impact and Industry Efforts 16 Dairy s hoofprint and commitment to sustainability 17 Dairy Industry Efforts to Reduce Wasted Food 18 6

7 Agricultural Impact EPA, Sources of Greenhouse Gas Emissions, Dairy Farmers are Committed to Sustainable Nutrition Over the last 60 years, the dairy industry has: Increased milk yield 4X Decreased cropland use 90% Decreased manure production 76% 20 It Starts with Healthy Cows About 80% of what cows eat cannot be eaten by people we simply can t digest it. 21 7

8 Caring for the Land: Water Footprint and Recycling Water plays a vital role in care for cows but is conserved and re-used as many as five or six times on a farm 22 Caring for the Land: Healthy Soil Contribute to food system Provide Nutrient dense foods 23 Midwest Dairy Farmers Role in Sustainability 24 8

9 Strategies to Reduce Wasted Food Consumer Opportunities to Reduce Wasted Food Gunders, Dana. Wasted: How America Is Losing Up to 40 (2012): National Resources Defense Council, Aug Web. 10 June National Agriculture Library, USDA 27 9

10 Food Date Label Misinterpretation Food industry experts in the U.S. say that not a single food safety outbreak has been traced to eating pastdate food. Harvard Food Law and Policy Clinic. Not Really Expired: Date labels should say what they mean and mean what they say Storage Guide 29 Shopping List and Menus 30 10

11 Eat Me First Prompt 31 Love Your Leftovers 32 Kitchen Composting 33 11

12 Resources to Raise Awareness 35 U.S. Food Waste Challenge "U.S. Food Waste Challenge." USDA Office of the Chief Economist. United States Department of Agriculture, Web. 10 June <

13 Sioux Trail Elementary - Burnsville One More Sip program asking students to take one more sip before they leave the table for lunch. Initiated by custodian! - Almost 5 gallons of milk being thrown away daily (900 gallons of milk for the entire school year) - Program has reduced milk waste by 47%! 37 Food Recovery Challenge Goal to Reduce Wasted Food by 2030 USDA. USDA and EPA Join with Private Sector, Charitable Organizations to Set Nation s First Food Waste Reduction Goals The Ugly Food Movement Hy-Vee Misfits program imperfect product that is perfectly delicious and nutritious In America, one in five fruits and vegetable grown don t fit grocery stores strict cosmetic standards the crooked carrot, the curvy cucumber, the undersized apple usually causing them to go to waste. Imperfect Produce Aubrey, Allison. "From Ugly To Hip: Misfit Fruits And Veggies Coming To Whole Foods." NPR, 7 Mar Web.;Godoy, Maria. "Think Nobody Wants To Buy Ugly Fruits And Veggies? Think Again." NPR, 26 Mar Web.; Mitchell, Dan. "Why People Are Falling in Love With "Ugly Food"" Time. Time, 27 Mar Web.; "Imperfectly Delicious Produce." Bon Appetit Management Company, n.d. Web. "Ugly Produce Delivered." Imperfect Produce Web. 10 June <

14 Available at EatRightFoundation.org 40 Dairy Industry Resources 41 The REAL challenge: Healthy people healthy planet 14

15 Solution? Nutrient Dense Dairy Julie Mattson Ostrow, MS, RD, FAND MILK For more information visit MidwestDairy.com 44 15