Kim Kirchherr
 
 
 
1 Session
224-4315
Speaker:
 
Date:
Sunday, Oct 4, 2015
 
Time:
8:00 am –  9:30 am
 
Track:
Food Safety and Agriculture
 
Room:
Grand A
 
This session will address how can we use food and eat responsibly. Estimates indicate that Americans waste between 10 to 15 percent of the food they buy and send more than half a pound of food to the landfill everyday. But food waste is generated throughout the food chain from agricultural production, manufacturing and processing, transportation, in retail and restaurants, and at home. This session will why food waste matters from an environmental, ethical, and economic perspective and address how we can solve it by using food and eating more responsibly through purchase, storage and preparation, and better understanding of expiration dates/codes. Attendees will learn current solutions, resources, and communication strategies.Planned with the Food and Culinary Professionals DPG

Explain how food waste is generated throughout the food chain and its impact on the environment

Develop and explain strategies to reduce food waste today in retail, foodservice, and home environments.

Deliver consumer-friendly messages about reducing food waste in all areas of dietetics practice
$37.00 
Member Price: $32.00
 
 
 
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