Date: March 29
Time: noon - 1 p.m. (Central time)
At-home food waste is a major food waste contributor. We buy food we don’t know how to use; we eat out rather than cook; sometimes, we forget about the food we purchased! The financial and environmental impacts add up. From purchase to cooking, this session will provide ideas to reduce food waste for family, friends, clients and the community to implement at home and retail. Everyone can be part of the solution to this global concern!
CPE Level: 2
- 12.4.4 Makes recommendations to prevent and divert wasted food throughout the food system.
- 1.8.3 Identifies the impact of waste on the environment and takes steps to minimize waste.
- 8.5.3 Uses a variety of cooking techniques, food preparation methods and production and delivery systems.
- Identify how food waste is generated throughout the food chain and its impact on the environment
- Provide shopping, storage, and preparation tips for people to safely and efficiently use more of the food they purchase
- Deliver consumer-friendly messages about reducing wasted food
Judy Barbe's interest in food started early. She realized later that her enthusiasm was unique: most 10-year-olds don't pore over the Betty Crocker Cookbook for a slumber party menu... she served ice cream-stuffed cantaloupe. With a master's degree in food science and human nutrition, she has been exploring food ever since. She has authored multiple books and shows people how to make delicious, better-for-you choices through original recipes, speaking engagements, newspaper columns, and online cooking classes.
Judy is a past chair of the Academy of Nutrition and Dietetics Food and Culinary Professionals Dietetic Practice Group, past president of the Wyoming Academy of Nutrition and Dietetics and current delegate to the American Academy of Nutrition and Dietetics House of Delegates. She's visited more than 35 countries and is planning a trip around the world. Judy led tours to Italy where she taught people the art of ordering and eating gelato.