Symposium Session: Why You Need to Be Trash Talking: An RDN’s Look at Food Waste
Suggested CDR Learning Codes: 4010, 4070, 8018
Suggested CDR Performance Indicators: 3.3.5, 7.2.3, 7.2.4, 12.1.1
Up to 40% of the food in the United States is wasted. This translates to more than $160 billion worth of edible food being tossed rather than consumed. Sadly, this wasted food, which is the single largest component of our landfills, rots in our town dumps producing methane, an environmentally ugly greenhouse gas. To add more misery to this issue, more than 12% of United States households experience food insecurity, forcing them to go to bed hungry. So how can we help our hungry neighbors and stop wasting food and hurting the environment?
This session will show you why and how everyone, from the farmer to the consumer, can play an active role in reducing food waste. Practical and actionable strategies for discussing food waste with patients and clients will be provided.
After attending this session, nutrition professionals should be able to:
- Identify the stages in the Farm-to-Table Continuum where food is wasted.
- Name the three reasons food is wasted.
- List three ways in which the RD can assist consumers in reducing food waste.
Joan Salge Blake, EdD, RDN, LDN, FAND, is a clinical associate professor at Boston University and the author of Nutrition & You. Joan is a freelance writer for the The Boston Globe and US News & World Report. She has conducted more than 1,000 media interviews on the topics of nutrition, diet, and health, and was named by Good Housekeeping magazine as the expert to follow on Twitter for healthy eating.
Joan Salge Blake reports the following relevant disclosures: she serves on the Chobani Advisory board, FitBit Advisory Board, Fresh Communications Advisory Board and has received financial support from General Mills. She has certified that no conflict of interest exists for this program. View our disclosure policy.
- 1.00 CDR