Get Food Smart TN By: Jan Compton The story of the Strawberry from - - PowerPoint PPT Presentation

Get Food Smart TN

By: Jan Compton

• The story of the Strawberry from NRDC
• https://www.youtube.com/watch?v=jKQPL16WjHs&feature=y
• utu.be

Food Waste in the U.S.

Food Waste

• Only 5% of wasted food is

diverted from landfills or incinerators.

• Americans waste enough

food to fill the Rose Bowl every day.

Advancing SMM: Facts & Figures 2014

Economic Impact

• The retail value of food

waste from American consumers is estimated at $115 billion

• $1.3 billion spent

landfilling household food waste

• The average household

wastes $2,275 per year

• That’s $190 per month

=

USDA 2014

Environmental Impact

• Waste of resources

(land, labor, water, energy).

• 42% of U.S.

greenhouse gas emissions.

• 25% of fresh water use.
• If food waste were a

country, it would be the 3rd highest emitter.

Food and Agriculture Organization of the United Nations

Food Waste Opportunity

US 2030 Food Loss and Reduction Goal

• EPA set the goal to reduce food waste by HALF by 2030.
• Seeking to work with communities, organizations, and

businesses along with partners in state and local government.

• By participating in the U.S. 2030 Food Loss and Waste

Reduction Goal, the US can help feed the hungry, save money for families and businesses, and protect the environment.

Seeking Solutions

• TDEC: 2015-2025 Solid Waste & Materials

Management Plan

• Update goals and measure progress
• Increase Access to and Participation in Recycling
• Enhance Processing and End Markets
• Increase Diversion of Organics
• Support New Diversion Technology
• Expand and Focus Education and Outreach
• Ensure Sufficient and Environmentally Sound Disposal
• Develop Sustainable Funding Sources for Sustainable

Materials Management

Seeking Solutions

Representative Kevin Brooks

• Resolution House Joint Resolution 514
• Resolution encouraging the donation of excess

wholesome food in Tennessee

• Bill Emerson Good Samaritan Food Donation Act

protects good faith food donors

• Endorses Get Food Smart TN

Seeking Solutions

Governor Haslam:

“The Get Food Smart TN campaign is leading the charge of addressing food recovery in Tennessee. We want to encourage all Tennesseans to buy what you need, eat what you buy, and share what you don't. From farmers that grow

• ur food to homes that prepare it, all Tennesseans benefit

from reducing food waste.”

Mission Statement: Get Food Smart TN seeks to promote using food wisely and enhancing the sustainability of Tennessee’s food resources.

www.getfoodsmarttn.org

Website Components

• About
• Act: How you can help
• Donate (map)
• Recognize
• Pledge: Stand with us

Get Food Smart TN Recognition Program

• Participants of Get Food Smart TN will be

recognized for their work in reducing, recovering,

• r diverting food waste.

– Door placarding – Website features – Awards

• We need your input!

– Survey

Get Food Smart TN Pledge

• One program where individuals can make a

difference

• What can you commit to?

Food Waste Reduction

How to Reduce Food Waste

Food Waste Reduction Techniques

• Meal Planning
• Food Purchasing
• Produce Selection
• Buy Local
• Storage Techniques
• Food Preservation
• Food Reuse/Repurposing
• Donation

Meal Planning

• Take inventory of items in pantry and freezer.
• Keep a meal planner.
• Keep a meal bank of fool proof, fast, and easy recipes.
• Create “theme night” dinners.
• Ask family members for meal suggestions and favorites.
• Consider work and activity schedules.
• Check the weather.

Why Meal Plan?

• Reduces food waste
• Saves time and money
• Lowers stress
• Results in healthier eating

• Shop your kitchen

first

• Repurpose leftovers
• Be realistic
• Include quantities
• n your list

Weekly Meal Planning

Food Purchasing

• Use a system to identify over-

purchased food items and avoid excess wasted food.

• Implement a “just-in-time”

purchasing system to only purchase what is needed when it is needed.

• Plan ahead when purchasing.

Consider appointments, schedules, and trips before buying groceries.

• Make a grocery list and stick to

it.

Produce Selection

• Reduced for quick sale
• Ugly produce
• Farmer’s market

Buy Local

Storage Techniques

Storage Techniques- Shelf Life

• Dates are Guidelines-

expiration, sell by, best by

• Use your sense of smell,

sight, and taste to evaluate all items before trashing them.

• There are no federally-

mandated requirements for dating food other than baby formula.

Food Preservation

• Produce Preservation
• Shelf Life Extenders

Food Preservation

• Canning
• Freezing
• Dehydrating

Freezing

How to Freeze?

• Vacuum Sealer
• Freezer Bags
• Plastic/Aluminum Containers

Things You Didn’t Know You Could Freeze

• Cheese
• Pasta
• Pesto
• Homemade Pancakes or Waffles
• Rice
• Flour
• Corn
• Soups
• Broth/Stock
• Milk/Buttermilk
• Juice
• Dough

Dehydrating

What to Dehydrate?

• Herbs
• Fruits
• Vegetables
• Meats

Food Reuse/Repurposing

• Reusing leftover food can save

money and reduce waste.

• Creatively repurpose leftovers

and trimmings to efficiently use excess food for other meals.

• Menu planning that

accommodates the use of excess food from previous meals is key to success.

Donation

Donate or Share Food

with food banks, local charities, co-workers, neighbors, etc.

Contact Information

QUESTIONS

Jan Compton 423-534-0730 Jan.compton@tn.gov