Reducing Impacts of Food Loss and Waste Proceedings of a Workshop (2019) / Chapter Skim
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6 Impacts of Food Loss and Waste on the Environment and Health
6 Impacts of Food Loss and Waste on the Environment and Health
Pages 53-60
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From page 53... ...
Reducing food loss and waste is a component of its larger sustainable materials management program, defined as "an approach to serving human needs by using/reusing resources productively and sustainably throughout their life cycles, generally minimizing the amount of materials involved and all associated environmental impacts."2 The program's strategic plan takes a life cycle approach and includes sustainable management of food as one of its components. To the EPA, the preferred method to achieve food waste reduction is through source reduction and prevention strategies.
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From page 54... ...
This project surveyed facilities performing a naerobic digestion to determine how many are operating nationwide and how they function. The 3-year project collects data directly from standalone food waste digesters, digesters on farms, and water resource recovery facilities that co-digest food waste; 90 percent of the nation's 154 identified operating facilities that received the survey participated.
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From page 55... ...
but Ms. Suarez invited participants to use it in its current form and provide feedback.5 The EPA is anticipating the release of another new tool in 2019 called the Sustainable Materials Management Prioritization tool suite for use at national, state, and organizational levels.
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From page 56... ...
WASTED FOOD: PUBLIC HEALTH COSTS AND BENEFITS Roni Neff, assistant professor of environmental health and engineering at Johns Hopkins University, brought in the health-related implications of food loss and waste related to nutrition, food security, food safety, and occupational health to the discussion. She noted these issues touch on many of the Sustainable Development Goals (SDGs)
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From page 57... ...
FIGURE 6-2 Health-related implications of food loss and waste are relevant to several Sustainable Development Goals. SOURCE: Roni Neff, Presentation, National Academies of Sciences, Engineering, and Medicine, October 17, 2018, Washington, DC.
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From page 58... ...
Women in the United States consume approximately 97 micrograms less vitamin A per day than recommended, and this study estimated that salvageable crops that are discarded could be used to fill the gap for 221,000 women.9 Another example focused on wasted seafood. A synthesis of available evidence across the U.S.
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From page 59... ...
Intervening to address food waste can provide jobs, but there are risks in food industry jobs, such as microbial risks or injuries around unstable piles of waste or processing equipment. Many new groups are getting involved in food recovery efforts, and their employees or volunteers may not have proper training or protections.
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From page 60... ...
Prioritization tools often take different "slices" of the whole situation, Ms. Suarez agreed, but at least the new tool will provide some information with which to consider tradeoffs.
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