In 2020 in the U.S alone over 40 million tons of food was wasted. Part of this this waste is attributed to discarded fruits and vegetables and equals to 7% of croplands’ yearly production. Reducing food waste can be an important factor in improving environmental and social sustainability. Lack, or inadequate, knowledge of food preparation, storage, and cooking has contributed to this loss. One method of reducing food wastes is decreasing the amount of waste in households by using nutrition education intervention such as training local communities to improve their cooking skills and general food storage and preparation knowledge. Consumers will also be more environmentally and economically sustainable, with less food waste in each household. The objective of this study is preparing a report that can be used for developing nutrition education guidelines for nutrition educators, with the ultimate goal being to increase the knowledge of local residents to create a more sustainable community. This report will also partially meet the requirements of the Department of Nutrition’s capstone course (NTD 450) for Sustainable Food Systems Management concentration. This report will list and discuss the practical strategies that increase the awareness of consumers by starting a multi-platform social media campaign that posts daily tips, and offers free educational classes on sustainable shopping practices, cooking lessons, and proper storage and food disposal. The ultimate goal of this project is contributing to the Sustainable Development Goals of the United Nations.
Ramirez-Bryan, L., & Golmohamadi, A. (2021). Declining Knowledge on paper food storage and preparation household food waste and sustainability. Retrieved from https://digitalcommons.wcupa.edu/nut_stuwork/3