Wasted Food: A - School Nutrition...And it’s not just the food that is wasted…. 21% 19% 18% 21%...
Transcript of Wasted Food: A - School Nutrition...And it’s not just the food that is wasted…. 21% 19% 18% 21%...
Wasted Food: A National Challenge
JoAnne BerkenkampNatural Resources Defense Council
40%of all food
goes uneaten
Image Source: trijandjs
Enough to feed 164 million people
And it’s not just the food that is wasted….
21%
19%
18%
21%
37M of water use
of landfill
content
of cropland
of fertilizer
cars/year
equivalent
GHGS
• Advancing Sustainable Materials Management, 2013 Fact Sheet (EPA)
Farms16%
Manufacturers…
Consumer Facing
Businesses40%
Homes43%
Supermarkets, Grocery
Stores & …
Restaura…
Institutional & …Governm…
Where Food Waste Happens…
Consumers: 43% of Wasted Food
The average American family of four spends $1,500 on food they throw away each year.
And most believe they don’t waste food…
How can we help consumers be part of the solution?
10
Use in Food Service Settings
11
Videos for TV and Social Media
12
Out-of-home placements
13
Tips for consumers at home
14
More consumer materials
In our first year:• Outreach to 33,000 media channels
• Garnered $34 million in donated media to date
• Inviting partners: colleges and universities, cities, counties, K-12, faith groups, waste haulers, grocery stores, restaurants, healthcare, etc.
• Free to download in electronic form
Types of Imperfection
• Over/under-size
• Misshaped
• Superficial scarring
• Uneven coloration on the surface
Imperfect Produce
• 4-10% of food purchased in foodservice never reaches a customer!
• Tracking food waste can save 2- 6% in food costs
Facts & Figures
• What makes it hard to predict how much food will be needed each day?
Unique Challenges in Schools
• What are the reasons kids dump food in the trash?
Unique Challenges in Schools
✓Expected to not run out of anything at last lunch
✓Serving leftovers a “no-no”
✓Seconds table politics
✓Who’s problem is food waste?
Unique Challenges in Schools
Reduce food waste through improved ordering, prepping, & storage
Recover wholesome, uneaten food and donate it to feed people in need
Recycle discarded food for other uses including animal feed, compost, and energy generation
Food Recovery Hierarchy
• Cycle menus
• Allow “chefs choice” days
• Create recipes that use same basic ingredientsHow many ways can you menu diced chicken?
• Plan for items to be served at next meals such as fruit
Reduce – Menu Planning
Reduce – Purchasing
• Put fresh produce on the menu earlier in the week
• Buy seconds or smaller size produce if cutting up
• Use by dates and best by dates are guidelines, not law
• Train staff
• Inspect all products for:
• Temperature
• Quality
• Expiration or best use dates
• Move items to proper storage quickly
• Specify in bids that deliveries arrive before or after meal service
Reduce – Storage
• Train staff
• Knife skills
• Use of equipment
• Batch cooking
• Provide accurate recipes
• Use of shallow pans at end of service
• Completed production records
Reduce – Preparation
• While USDA guidance has permitted the use of both sharing tables and the recycling of food and beverages, including milk…
• Some states are more restrictive; therefore, this practice is only acceptable when in compliance with applicable state and local health codes.
California Department of Education Turlock Unified School District, CA
Recover – Sharing Tables
• Non-potentially hazardous foods such as pre-packaged crackers/graham crackers, bowl pack cereals, and condiment packets, that are maintained in their original packaging, and are free from contamination may be re-used by the foodservice operation if they ensure that the sharing table is supervised by the foodservice staff.
• If the above requirements cannot be guaranteed, many school foodservice operations choose to leave these food items on the sharing table and have them available for students as additional snacks, which are not considered to be part of the reimbursable meal.
From the California Department of Education: http://www.cde.ca.gov/ls/nu/sn/mbnsdsnp052008.asp
Recover – Sharing Tables
• Prepare for your meeting with your local food safety inspector
• Develop SOPs
• Train staff and students
• Celebrate success!
Recover – Sharing Tables
• Food donations are offered liability protection from the Bill Emerson Good Samaritan Act and allowed for Child Nutrition Program
• Food banks & local charities may take:
• Fresh produce
• Hot prepared foods
• Processed goods
• Check w/ local health department
Recover – Good Samaritan Act
• Hyper-local decision making regarding collecting and donating the food
• Funding and volunteer issues relating to collecting & distributing recovered food
• Fear about liability and illness
• Lack of knowledge of Good Samaritan Act
• No transportation
• Lack of storage space
Recover – Barriers
• 28 years of giving
• Nutrition Center staff concerns about waste
• “Expired” products
• Individual items w/ best use or expiration dates
• Wrapped items that are broken or less than perfect (Smart Rounds, Muffins)
• Bulk items that we will no longer use (#10 cans, bits of this or that)
Recover – SPPS Program
• School Kitchen Items
• Greatest need – entrees
• Burgers & chicken patties (no bun)
• Spaghetti sauce
• Chili
• Taco meat
• Hmong beef rice
• Teriyaki chicken
Recover – SPPS Program
• Build a team
• Facilities
• Custodial• Students
• Staff
• City/County
• Nearly 80 percent of school waste is recyclable or compostable
Source: Hennepin County, MN
Recycling – Composting
Recycling –Livestock Feed
• Recess before lunch 30%
• Increasing meal time from 20 to 30 minutes cuts waste by 1/3
• Use Smarter Lunchroom ideas
• Self serve and self portion
• Cutting fruits into bite size
U.S. Food Waste Challenge Ideas
Educating Staff & Students
• Contests
• SAVETHEFOOD.ORG PSAs
• Classroom visits
• Science, math, environmental groups
Food Waste Happens Everywhere
WasteFreeLunches.Org
Earth Day April 22, 2018
Natural Resource Defense Council (NRCD)https://www.nrdc.org/issues/food
http://savethefood.com
SAVETHEFOOD Social Media Press Kithttp://socialmediakit.adcouncil.org/presskit/save-the-food/
ReFEDhttp://www.refed.com/about
Hennepin County Composting
http://www.hennepin.us/business/recycling-hazardous-waste/school-recycling
WasteFreeLunches.Orghttp://wastefreelunches.org/success.html
Resources and References
LeanPath Resourceshttp://www.leanpath.com
Food Waste Reduction in Schools, Iowa DOEhttps://www.educateiowa.gov/sites/files/ed/documents/Food%20Waste%20Reduction%20in%20SChool%20meals.pdf
USDA Resources (food waste, salad bars, share tables, U.S. Food Waste Challenge)
http://www.usda.gov/oce/foodwaste/resources/K12_schools.html
http://www.fns.usda.gov/sites/default/files/SP31-2013os.pdf
California DOE (Share tables)http://www.cde.ca.gov/ls/nu/sn/mbnsdsnp052008.asp
Beyond Beauty (National Good Food Network)http://ngfn.org/resources/ngfn-cluster-calls/beyond-beauty/webinar
Resources and References
JoAnne [email protected]
Jean Ronnei, SNS Senior Consultant
Presentation Title: Food Waste: The Latest Movement
Presentation Key Area: Key Area 3 - Administration
Professional Standards Code: 3250
A Story and Thank You