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Episode 1: Food Waste

  • Creator
    Discussion
  • #2008

    Liesel Carlsson
    Keymaster

    Share your questions, thoughts or your own stories about what you do to reduce food waste in your work.

    The food waste podcast episode can be found at: https://anchor.fm/icda-sfs-coordinator/episodes/Episode-1—Food-Waste-eveuhj/a-a5b4nsa

    Here is the introduction to the episode:

    Food loss and waste amount to a major use of resources and it produces greenhouse gas emissions, contributing to global warming and climate change. In high income countries more food is wasted in our homes than any other part of the supply chain.

    Sustainable Development Goal 12.3 captures a commitment to halve food waste at the retail and consumer level. Behind the challenge lies a huge opportunity for dietitians and nutritionists to not only reduce waste in operations where food is served and to also to make it harder for consumers to waste food – through education and through changing the environment in which food is consumed.

    In this podcast we speak with two dietitians who share their diverse approach and experience in combatting this topic.

    — Margaretha af Trolle from Sweden who works with an organization that provides nutritious and varied food to preschools, schools, hospitals and nursing homes.

    — Rebecca Tran a dietitian from Canada who has created innovative solutions through her business The Station Food Hub

    .Food loss and waste amount to a major use of resources and it produces greenhouse gas emissions, contributing to global warming and climate change. In high income countries more food is wasted in our homes than any other part of the supply chain.
    Sustainable Development Goal 12.3 captures a commitment to halve food waste at the retail and consumer level.

    Behind the challenge lies a huge opportunity for dietitians and nutritionists to not only reduce waste in operations where food is served and to also to make it harder for consumers to waste food – through education and through changing the environment in which food is consumed.
    In this podcast we speak with two dietitians who share their diverse approach and experience in combatting this topic.

  • Author
    Replies
  • #7162

    Stacia Nordin
    Administrator

    There is a new resource in this SFS Toolkit from Nathan Cook out of Monash University: A systematic review of food waste audit methods in hospital foodservices: development of a consensus pathway food waste audit tool (2022 Mar) To understand, monitor and compare the scope of food waste in hospital foodservices, it is essential to measure food waste using a standardised method. This review used published evidence to develop the first ever food waste audit consensus tool for hospital foodservices to use and measure food and food-related waste.

    Do you have a tool you use to measure food waste in your nutrition practice wherever you may be and whatever it is you do?

    Would you be willing to use the one Nathan and his team developed?

    A systematic review of food waste audit methods in hospital foodservices: development of a consensus pathway food waste audit tool (2022 Mar)

  • #10509

    Stacia Nordin
    Administrator

    Stop Food Waste Day – Virtual Panel Discussion

    Apr 20, 2022 04:00 PM

    Eastern Time (US and Canada)

    Register: https://zoom.us/webinar/register/WN_HC2EKU6sTAqLMjvZ3HwuRw

    To further raise awareness of the global issue surrounding wasted food, Compass Group and Restaurant Associates created Stop Food Waste Day in 2017.

    Stop Food Waste Day, held on April 27th this year, is an international day of action, sharing education and solutions that address food waste at the source, in professional kitchens, and at home.

    As we kick off celebrations, we invite you to attend a virtual panel discussion addressing food waste initiatives and strategies in the entire food supply chain.

    Panelists include:
    • Co-founder of Food Tank, Danielle Nierenberg, a world-renowned researcher, speaker, and advocate, on all issues relating to our food system and agriculture.
    • ReFED’s Executive Director, Dana Gunders, deemed “the woman who helped start the waste-free movement” by Consumer Reports. She helps train, inspire, and strategize around food waste reduction.
    • Compass Group’s Global Sustainability Director, Amy Keister, a founding member of Stop Food Waste Day, who plays an integral part in shaping Compass Group’s groundbreaking global sustainability strategy.

    The panel discussion will be moderated by two key Restaurant Associates leaders:
    • Chef/Innovator, Einav Gefen, who garnered the reputation as a national leader in foodservice and retail foods, and now supports Restaurant Associates’ continued path of quality, innovation, growth, and purpose.
    • Director of Wellness and Sustainability, Aimee Takamura, an experienced food service Registered Dietitian with a passion for nutrition and the wellbeing of the community and the planet.Stop Food Waste Day – Virtual Panel Discussion
    Apr 20, 2022 04:00 PM
    Eastern Time (US and Canada)
    Facebook Twitter LinkedIn Microsoft (Outlook)
    To further raise awareness of the global issue surrounding wasted food, Compass Group and Restaurant Associates created Stop Food Waste Day in 2017.

    Stop Food Waste Day, held on April 27th this year, is an international day of action, sharing education and solutions that address food waste at the source, in professional kitchens, and at home.

    As we kick off celebrations, we invite you to attend a virtual panel discussion addressing food waste initiatives and strategies in the entire food supply chain.

    Panelists include:
    • Co-founder of Food Tank, Danielle Nierenberg, a world-renowned researcher, speaker, and advocate, on all issues relating to our food system and agriculture.
    • ReFED’s Executive Director, Dana Gunders, deemed “the woman who helped start the waste-free movement” by Consumer Reports. She helps train, inspire, and strategize around food waste reduction.
    • Compass Group’s Global Sustainability Director, Amy Keister, a founding member of Stop Food Waste Day, who plays an integral part in shaping Compass Group’s groundbreaking global sustainability strategy.

    The panel discussion will be moderated by two key Restaurant Associates leaders:
    • Chef/Innovator, Einav Gefen, who garnered the reputation as a national leader in foodservice and retail foods, and now supports Restaurant Associates’ continued path of quality, innovation, growth, and purpose.
    • Director of Wellness and Sustainability, Aimee Takamura, an experienced food service Registered Dietitian with a passion for nutrition and the wellbeing of the community and the planet.

  • #10513

    Stacia Nordin
    Administrator

    Other resources in this toolkit:

    Case study: SecondBite https://icdasustainability.org/case-study/secondbite/

    Resource: Tips to Reduce Foodwaste https://icdasustainability.org/report/tips-to-reduce-foodwaste/

    Emerging research: Environmental Sustainability of Hospital Foodservices Across the Food Supply Chain: A systematic review https://icdasustainability.org/report/environmental-sustainability-of-hospital-foodservices-across-the-food-supply-chain-a-systematic-review-2/

    Resource: Green Healthcare: Healthy and Sustainable Food https://icdasustainability.org/report/green-healthcare-healthy-and-sustainable-food/

    Webinar: Action Track #2: Shift to Sustainable Consumption Patterns with EAT https://eatstockholmfoodforumas.cmail19.com/t/ViewEmail/d/228C39B903A19C922540EF23F30FEDED/0EDD64604A1CFE390367819F23434F99

    Swedish Dietitians Work to Reduce Food Waste (2020) – Resources from the Swedish Food Agency are help dietitians to reduce the amount of food wasted in Swedish institutions, including schools, long term care facilities, and hospitals. https://icdasustainability.org/2020/04/06/swedish-dietitians-work-to-reduce-food-waste/

    Sustainable Meal Option – Reducing Food Waste – To communicate about and reduce food waste by planning in flexible meals that use up things that would otherwise be composted. https://icdasustainability.org/tools-for-practice/sustainable-meal-option_reducing-food-waste-1/

    Sustainable and Wellness Oriented Lifestyle Practices – Integrated Dietetics moderated webinar featured via Facebook live, discusses important sustainability topics including biodiversity and food waste. https://icdasustainability.org/workshop/sustainable-and-wellness-oriented-lifestyle-practices/

    All of these, plus more, can be found on the ICDA-SFS Toolkit at icdasustainability.org

    SecondBite

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