Teach the children the importance of food conservation and repurposing to reduce waste.
Approximately 25 million tons of edible food is wasted annually in the United States of America. Approximately 5 billion irregular eggs are wasted because THEY DO NOT FIT IN EGG CARTONS.
What is wrong with this picture?
As a person raised on a farm, this program shook me to my core. The complete waste of food is utterly appauling, especially given the fact that there are large populations of starving and/or malnourished children, families and individuals that could benefit from this ‘waste’.
As many as 17 million children nationwide are struggling with what is known as food insecurity. To put it another way, one in four children in the country is living without consistent access to enough nutritious food to live a healthy life, according to the study, “Map the Meal Child Food Insecurity 2011.”
Perhaps the image of food thrown in a garbage can is repulsive; however, if new food preservation standards are created that require restaurants and other food service entitites to dispose of potential salvageable food products in manner that is in keeping with proper repackaging then the idea could absolutely work. Instead of throwing perfectly good products into a heap of garbage bins, store the items seperately, safely and accurately date stamp the ‘recycled’ good. A pick up unit can be created instead of leaving the products to the garbage collectors. The ‘rescue’ unit would then take their fare to a ‘recycling/repurposing culinary center’ where the work of preparing the items would begin.
Colleges, universities, school cafeteria’s and culinary schools could be the work stations for the repurposing. The same entities could also be required to limit their own food waste. This practice would significantly reduce food budgets and potentially save personnel jobs also.
After seeing this resource catastrophe, it only makes sense to devise new strategies for properly disposing of products that may not ordinarily be sold in stores in manner that could benefit those who would be happy to have something to eat. How much money could be saved by using repurposed products that are just as good? Think of the generic brand model.
The smell of an untapped job market is in the air. How many jobs could be created by cultivating another type of culinary job industry? Repurposing, recycling, rescuing-FOOD PRODUCTS for purpose of distribution to communities that may not have access to nutritional options!
Instead of trying to clone meat, why not use ALL of what is created?
Discarding large portions of meat and poultry for reasons that are predicated on food standards that are based on ‘perceptions’ of “FRESH” and “Quality” are causing an excess in wasteful disposal of perfectly good products. Eating disregarded remanents of previously consumed meals is not what is proposed.
Britain is also facing similar issues with inordinant waste of perfectly edible food.