According to a report by the Natural Resources Defense Council, Americans scrap up to 40% of food supplied each year (globally, the UN Food & Agriculture Org estimates waste at approx ONE-THIRD of all food produced for human consumption) — to say nothing of all the land & resources used to produce food that never gets eaten. Food waste occurs at home, but also in supermarkets & on farms before ever reaching consumers. & at all levels, waste often happens for aesthetic than for significant health concerns. This food wastage represents not only a missed opportunity to improve food security in communities, but also to mitigate environmental impacts as well as resource use within food supply chains. Beyond nudging individual preferences, what are the technological & infrastructure opportunities as well as public policy mechanisms conducive to reducing food waste & making sure more otherwise rejected (but no less suitable for consumption) food goes remains in the (ecological) food chain? (Yes, let us not overlook those pesky un-standardized ‘Use By’ labels either.)
Based on this TED talk, what element is the most shocking for you and why?
Within all the solutions the narrator spoke about, which one would be the easiest to follow to reduce our food waste?
As a future culinary chef, what do you think is the best information that you could apply? How do you think you will be able to make the difference?