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1.

THE WICKED PROBLEM OF FOOD WASTE

A DIETITIAN CONVERSATION
2.

THE WICKED PROBLEM OF FOOD WASTE

3.

GOALS

  • Pinpoint barriers and opportunities
  • Illustrate waste reduction practices in clinical and administrative dietetics
  • Inspire you to take (more) action
4.

IT'S A WICKED PROBLEM

THE BIGGEST BARRIER
5.

WE WASTE MORE FOOD THAN WE THINK

THE SECOND BIGGEST BARRIER
6.

SOMEONE ELSE IS TAKING CARE OF IT

ANOTHER BARRIER
7.

I DON'T KNOW WHERE TO START

ANOTHER COMMON BARRIER
8.

THE PROBLEM

FROM AN OPPORTUNITY PERSPECTIVE
Photo by Dariusz Sankowski
9.

THE BOTTOM LINE

  • We waste a lot of food (40%) that could be used to solve other wicked problems
  • We throw out plastic food packaging that is polluting waterways and harming animals and people
  • Single use, plastic food packaging has grown exponentially & is piling up
  • Dietitians manage food resources and provide diet education daily
Photo by Carlos Muza
10.

CLINICAL PRACTICE IDEAS

TO PROTECT FOOD RESOURCES
Photo by USDAgov
11.

ADMINISTRATIVE PRACTICE IDEAS

TO PROTECT FOOD RESOURCES
12.

POINT OF VIEW

  • Whole instead of fresh
  • Enough instead of more than enough
  • Fun, flowers, and conversation instead of food
Photo by Paul Skorupskas
13.

PROTECTORS OF OUR FOOD RESOURCES

14.

OTHER CAUSES OF DISCARDS

  • Culture of abundance
  • Complexity of daily life
  • Lack of knowledge on prevention and uses of discards
15.

GAEA

GODDESS OF EARTH'S RESOURCES
16.

PLAN

  • Assess food needs and budget
  • Make a menu and simple recipe plan
  • Make a shopping plan- shop your kitchen first
  • Include plant proteins, frozen, local, and organic whenever possible
  • Make your own beverages in reusable containers
Photo by Hope House Press - Leather Diary Studio
17.

DAY TO DAY

  • Use reusable beverage containers
  • Pack food in reusable containers
  • Minimize single use food containers
  • Request reusables at businesses and restaurants
  • Cook at home, use less take out
18.

SHOP

  • Understand proper food storage and expiration dates
  • Minimize food packaging, shop bulk
  • Bring Reusable containers and bags
Photo by USDAgov
19.

COOK

  • Organize and stock with basics
  • Batch cook & repurpose leftovers for multiple meals
  • Learn food scrap cookery
  • Freeze it, ferment it, dry it
  • As a last resort, compost or donate it
Photo by Katie Smith
20.

SPECIAL EVENTS

  • Make a food plan for just enough
  • Include plant based dishes and homemade beverages
  • Ask guests to bring non-food items
  • Use reusable ware
  • Offer recycling and composting bins
  • Pack take home meals in reusable containers for guest with leftovers
Photo by rawpixel

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