Keep scrolling for lots of great info and tools for preventing wasted food AT HOME.
Grocers, Restaurants, and Food Service: click HERE.
In the US, Wasted Food Accounts For...
By making small shifts in how we shop, store, and prepare food, we can keep the valuable resources used to produce and distribute food from going to waste.
Food is typically wasted when we buy more than we need, store it incorrectly, throw away leftovers or just cook too much. The term “wasted food” is used instead of “food waste” because our program is especially addressing perfectly edible food, not just kitchen scraps. The average Oregonian throws out 300 lbs. of food per year! Use our website’s Smart Strategies to help prevent wasted food in YOUR home.
Courtesy of EPA, Sources on Graphics:
USDA Economic Research Service,(ERS) Total and Per Capita Value of Food Loss in the United State (2012); USDA ERS , The Value of Retail- and Consumer- Level Fruit and Vegetable Losses in the United States (2011); Venkat, The Climate Change and Economic Impacts of Food Waste in the United States (2012): Hall et al, The Progressive Increase of Food Waste in America and Its Environmental Impacts (2009)
Wasted Food Prevention
Tool Box:
Smart Strategies: Planning, Shopping, Prep
Smart Planning: Meal Planner
Smart Shopping: Meals in Mind Shopping List
Smart Prep: Prep Now, Eat Later
Smart Saving: “Eat First” Sign
Smart Planning: Meal Planner
Smart Shopping: Meals in Mind Shopping List
Smart Prep: Prep Now, Eat Later
Smart Saving: “Eat First” Sign
FREE four-part demonstration workshop series on food preservation
June, July (2 dates), and August of 2018
led by Jeanne Brandt. Jeanne is a Professor at Oregon State University and a Coordinator for the OSU Extension Service Family & Community Health program. More information here.
A Project of the
Corvallis Sustainability Coalition
Corvallis Sustainability Coalition
Community Partners:
Compost pails supported by a grant from
Compost pails supported by a grant from
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