Waste Not, Want Not: Reducing Food Waste in Your Communities

About This Webinar:

In the United States, approximately 30-40 percent of edible food goes to waste (USDA, 2021). Most people don’t realize how often they waste food and the immediate and long-term impacts it can have on food security and the environment. With rising food prices, many of us are looking for ways to stretch our food budgets – one place to start is by reducing the amount of food that we throw out. Food waste at home often happens in small amounts: uneaten leftovers, bread that molds before it is eaten, or milk that spoils before we can drink it. This webinar focuses on home food waste and how we can minimize it. Discover the types of food most often wasted and how making some simple changes in how we shop, cook, and store food can help stretch your food resources and budget.

Learning Objectives:

• Describe the types of food most often wasted at home.
• Examine the differences between avoidable, possibly avoidable, and unavoidable food waste.
• Identify at least 2 habits to minimize food waste in the home.

Presenter:

Jenna Anding, Ph.D., RD, LD
Professor & Extension Specialist
Department of Nutrition
Texas A&M AgriLife Extension Service

CE credit is available.

RSVP to Register!

Please RSVP for this free webinar here: https://oneop.org/event/134967/

The connection information will be emailed to you once you RSVP.