Food Waste vs Food Safety: A Balancing Act

About This Webinar:

The United States is, unfortunately, the leader of food waste in the world. According to the USDA, they estimate that about 133 billion pounds of food was wasted in 2010 at the retail and consumer level.

This webinar examines the problem of food waste and how we as consumers can safely reduce the amount of food waste in our homes. One of the biggest contributors to food waste is produce and as such, this webinar provides insight into how to properly handle, store and increase the shelf life of food in the home.

Learning Objectives:

The participants will be able to:

• Describe the problem of food waste
• Explain the steps consumers can take to reduce food waste, while still maintaining food safety
• Apply best practices for consumer handling of fresh produce for safety, quality, and increased shelf life

Presenter

Londa Nwadike, PhD

In a unique joint appointment between Kansas State University and the University of Missouri, Londa Nwadike serves as State Extension Food Safety Specialist for both Kansas and Missouri. She works with county/district Extension Family and Consumer Science agents and other stakeholders in both states to develop programming and resources in food safety, focusing on consumers, produce safety, and local food systems issues.

Continuing Education (CE) Cr

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Continuing Education

1.0 CPEU for RDNs and NDTRs approved

Event Materials

Session Slides (PDF)

Session Resources (PDF)

Cover photo: CC0 / Canva