CHICAGO
– More than one-third of food produced in the United States goes uneaten –
contributing to problems ranging from hunger and malnutrition to environmental
and economic concerns. Registered dietitian nutritionists are uniquely
qualified to help reduce food loss and waste by individuals, families,
communities, business and industry, according to a new report funded by the
Academy of Nutrition and Dietetics Foundation.
The
report, “The State of America’s Wasted Food & Opportunities to Make a
Difference” is available on the Academy Foundation’s website. A version of the report is also
available on the website of the Journal of the Academy of Nutrition and
Dietetics in advance of publication in the printed Journal later
this year.
In
a foreword to the report, the Academy’s President, registered dietitian
nutritionist Dr. Evelyn F. Crayton, writes: “From the farm through the production
and distribution process to the grocery store to the home – wherever there is
food, there is unfortunately food waste. As Academy members, we have no higher
duty than to help everyone create and maintain their nutritional health. This
includes wise production strategies and a commitment to conservation that
minimizes wasted food.”
The
report was written by registered dietitian nutritionists Chris Vogliano, agriculture, health and nutrition research fellow at
the Academy; and Katie Brown, the Academy Foundation’s chief global nutrition strategy officer. The report details how and where
wasted food occurs in the United States, “along the entire food supply chain,
from farms, processors, distributors, wholesalers, retailers,
restaurants/foodservice establishments and consumers – and everywhere in
between.”
The
report spotlights five Academy members, from a variety of geographic and
practice areas, who are active in efforts to decrease food waste:
· Janice Giddens, nutrition and
wellness program manager at the Atlanta Community Food Bank, and her colleagues
distribute more than 60 million pounds of food and grocery products while
educating staff, partner agencies and clients to understand and optimize “best
by” and “use by” dates and , increase the amounts of healthy foods that are
distributed.
· Barbara Hartman, chief of
nutrition and foodservice at Martinsburg VA Medical Center, in West Virginia,
and her staff are decreasing food waste by donating wholesome leftovers to a
nonprofit agency and composting unavoidable waste at on-site gardens.
· Alice Henneman, nutrition
educator at the University of Nebraska – Lincoln Extension, teaches clients how
to reduce food waste in their own homes with food shopping, storage, cooking and
composting tips and techniques.
· Donna S. Martin, director of the
Burke County, Ga., school nutrition program, has implemented programs that cut
back on food waste by offering students more options to choose foods they like
and scheduling longer lunch periods to provide enough time for students to eat.
· Janell Walker, director of
nutrition and community outreach at DC Central Kitchen in Washington, D.C., and
her staff recover leftover food and converts it into meals for hungry and
at-risk community residents; and works with neighborhood stores to increase
availability of fresh produce in “food deserts” and repurpose “unsellable”
produce into healthy meals.
The
report’s authors conclude: “There is an immense need to shift our culture’s mindset
towards one of conservation, especially American consumers, as we produce the
largest amount of wasted food. The good news is that reducing wasted food makes
sense – economically, environmentally and socially. Making any change towards a
reduction of wasted food is a commendable step in the right direction.”
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The
Academy of Nutrition and Dietetics is the world’s largest organization of food
and nutrition professionals. The Academy is committed to improving the nation’s
health and advancing the profession of dietetics through research, education
and advocacy. Visit the Academy at www.eatright.org.
The
Academy of Nutrition and Dietetics Foundation is a 501(c)3 charity devoted
exclusively to nutrition and dietetics. It funds scholarships and awards,
public awareness and research projects and Academy strategic initiatives, and
is the largest provider of scholarships and awards in the field of dietetics.
The Foundation’s mission is advancing public health and nutrition utilizing the
expertise of registered dietitians. Visit the Academy Foundation at www.eatrightfoundation.org.
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