Food Waste Assignment

FD SC 105

Food Waste Assignment

10 pts

Objective: to become aware of food waste occurring in daily life and the role that food processing and preservation has in making healthy and safe foods readily available.

Relationship to course goals:

-common hazards associated with foods and how human behavior affects food safety

-the contribution of food to nutrition, health, and wellness, including Dietary Guidelines for Americans and distinguishing between food allergies and food intolerances

-ethical, cultural, and individualistic influences on food values and consumption

Instructions:

1. Track your food and food-related waste as is generated over the course of at least 48h. (4pts)

1. Use a logbook (like the table below) or other tracking system to record your waste.
2. Track the specific food waste (and associated packaging) including the reasons for the waste.
3. Estimate the weight, volume, or serving size of waste

1. Example: Threw out ½ of a serving of cereal from my breakfast because I was in a hurry to leave.

1. After done tracking, answer the following questions:

1. Describe at least 2 trends in the waste you generated. (2pts)

1. Example: did you notice a particular type of food most frequently wasted? Certain times of the day when you generated the most waste? More packaging vs. food waste?

1. Did you waste more or less than you expected? Why? (2 pts)
2. Propose at least 2 ways you could reduce your waste. (2 pts)

1. Finally, upload your waste record along and submit your question answers via the course ANGEL site. Note, the upload must use WORD, EXCEL, or PDF format.

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