With rising food prices and concerns about nutrition insecurity, household food waste reduction has never been more important. This session helps increase participants' understanding of the problem of food waste; explore common food literacy gaps that limit America's ability to use food efficiently; and determine what motivates people to make changes in waste reduction. Attendees will be offered evidence-based practical tips to help clients maximize food budgets and optimize food storage methods, along with strategies to help them reinvent commonly wasted food items and other tips that can empower clients to do more with less.
Planned with the Academy's Committee for Lifelong Learning
CPE Level: Level 2 (intermediate knowledge/experience)
- 12.4.4 Makes recommendations to prevent and divert wasted food throughout the food system.
- 8.1.3 Evaluates the chemical nature and composition of food on food quality, acceptability, and compatibility to inform product development, menu planning and food preparation techniques.
- 8.5.4 Takes into consideration client/patient choices, beliefs, food sensitivities, allergies, and accessibility and affordability of food.
- Describe the relationship between food literacy and wasted food.
- Explain food safety and food system concepts to aid clients in reducing waste.
- Apply specific behaviors to mitigate household food waste and stretch food budgets.
- Monique Richard, MS, RDN, LDN, FAND, IFNCP, RYT
- Melissa Pflugh Prescott, PhD, RDN, FAND
- Rosanne Rust, MS, RDN