Published on December 5, 2016
1. Words and Questions! • Gleaning • Culling • Essay Question: • Describe the process of culling and how it affects food waste. Additionally explain how food waste can be remedied by food rescue methods such as gleaning. Danielle Logoluso
2. 2 of 20 Food Waste, Food Insecurity, and Food Recovery 1. Community Service Fair 1. CalFresh— Fresno Food Distribution group and food stamp provider 2. Food Distributions and Gleanings coordinated by the organization
3. 3 of 20 Food Waste 1. Food waste is a huge problem in the United States 1. Estimated that nearly 40% of food that is grown, processed, and transported will never be consumed
4. 4 of 20 At Home On the Go In stores 43 billion pounds 1. So why is food wasted? 1. Certain foods never get harvested, reach stores, or get purchased 2. At home 1. No pre-planning of meals 2. Over-shopping/impulse shopping 3. Not understanding food expiration dates 3. On-the-go 1. Leftovers aren’t taken into consideration 2. Overpack your plate 4. At the grocery store 1. food items never get purchased— so they are simply thrown away 2. 43 billion pounds of food wasted in store waste 3. based on consumer 1. they want abundance, perfection
5. 5 of 20 Culling 6 billion pounds1. Ugly food 1. grower’s can’t market ugly food— too ripe, too many spots, too small, too green 1. Culling: is the sorting or segregation of fresh harvested produce into marketable lots, with the non-marketable lots being discarded 1. According to an estimate by Feeding America, more than 6 billion pounds of fresh produce go unharvested or unsold each year
6. 6 of 20 1. Inglorious Fruits and Vegetables 1. 3rd largest French supermarket chain created the campaign 2. 2014— helped the un-perfect and ugly fruits/ vegetables become marketable 1. Supermarket purchased products that were normally unharvested from local growers 3. Produce was sold at 30% discount 4. Produce received their own labels, aisles, and designed soups/juices 5. Sold out 1. 1.2 Tons sold on average per store, during the ﬁrst 2 days 2. 24% increased store trafﬁc 2. Increased awareness about food waste 3. http://www.npr.org/sections/thesalt/ 2014/12/09/369613561/in-europe-ugly-sells-in- the-produce-aisle
7. 7 of 20 25,000 tons 1. Massachusetts 1. commercial food waste disposal ban 2. Recycling works 1. works with businesses to show them various recycling and food recovery options they have 1. repurposing— through redistribution, composting, anaerobic digestion 3. How it works: 1. if you produce more than 1 ton of food waste per week, you are required to identify a way to reuse that food 4. Accomplishments 1. 25,000 tons donated to food banks 5. Goal: Educate 1. reduce 2 million tons by 2020 2. reduce 5 million tons by 2050
8. 8 of 20 Water, Methane, and Landfills 1. Food wasted is water wasted 1. 1.3 billion tons of food wasted every year worldwide is 45 trillion gallons of water. 1. This represents a staggering 24 percent of all water used for agriculture. 2. Fruits and vegetables are the largest source of loss and waste on a weight basis 2. Methane is produced from food rot 1. 21 times the global warming effect of carbon dioxide 3. Rotting food builds up in landﬁlls 1. costs billions of dollars to dispose food waste in landﬁlls 2. more food reaches landﬁlls than any other municipal solid waste
9. 9 of 20 Food Insecurity and Hunger 1. Food insecurity: Food insecurity is formally deﬁned as “the state of being without reliable access to a sufﬁcient quantity of affordable, nutritious food” 1. In 2010, 48.8 million Americans lived in food- insecure households. 2. 1 in 6 Americans face food insecurity
10. 10 of 20 1. How is food insecurity measured 1. Food Secure 2. Food Insecure: worry, stretch, juggle 1. may not know where next meal comes from 3. Low Food Insecure 1. not knowing where next meal comes from, same meal over and over again 1. i.e. macaroni and cheese, beans, etc. every night 4. Very Low Food Insecure 1. reduced food intake of children and adults
11. 11 of 20 http://map.feedingamerica.org/county/2014/overall/california/county/fresno 1. Fresno maps of localized hunger 1. 1/5 Fresno citizens food insecure
12. 12 of 20 I. Fresno State Student Cupboard A. on campus donation and distribution center B. 1/3 Fresno State students goes hungry
13. 13 of 20 Risk Factors 1. Risk factors associated with food insecurity 1. individuals who are food insecure are increasingly prone to being more anxious, depressed, susceptible to illness, and academically behind
14. 14 of 20 Food Recovery 1. Simple ways to address the food waste listed above 1. At home— pre-plan shopping and check expiration dates 2. On the go— take home leftovers; have a second meal, less food to shop for 3. Understand that it’s ok to consume ugly fruit 1. work toward lessening culling
15. 15 of 20 203o Goals + = Food waste cut in half! 1. EPA and USDA plan to cut food waste in half by 2030 1. 133 billion to 66 billion pounds of food waste 2. similar programs to Massachusetts
16. 16 of 20 Food Rescue
17. 17 of 20 Gleaning 1. What is gleaning 1. is the act of collecting leftover crops from farmers' ﬁelds after they have been commercially harvested or on ﬁelds where it is not economically proﬁtable to harvest. 2. Remember the 40% of food wasted? A lot comes form unharvested produce
18. 18 of 20 BackgroundThe Gleaners, Jean-François Millet, 1857 Gleaning by Arthur Hughes Alawite woman gleaning in 1938 1. Biblical references 1. Old testament references gleaning on several occasions 2. Early Europe 1. Individuals had the right to use and enjoy another's property on the understanding that this use would be without destroying, damaging or diminishing the property. 2. Early form of a welfare system
19. 19 of 20 Pomegranates Lemons Oranges http://www.cuesa.org/eat-seasonally/charts/fruit 1. Gleaning in my own home 1. I have excess produce that deﬁnitely goes to waste, and that can be donated to local organizations 2. You can easily identify what fruits/vegetables are in season through the link below
20. 20 of 20 http://www.foodpantries.org/ci/ca-fresno
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