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Waste Not, Want Not: Reducing Food Waste in Your Communities
Wed February 22nd: 11:00 am-12:00 pm ESTFree
About This Webinar
In the United States, approximately 30-40 percent of edible food goes to waste (USDA, 2021). Most people don’t realize how often they waste food and the immediate and long-term impacts it can have for food security and the environment. With rising food prices, many of us are looking for ways to stretch our food budgets – one place to start is by reducing the amount of food that we throw out. Food waste at home often happens in small amounts: uneaten leftovers, bread that molds before it is eaten, or milk that spoils before we can drink it. This webinar focuses on home food waste and how we can minimize it. Discover the types of food most often wasted and how making some simple changes in how we shop, cook, and store food can help stretch your food resources and budget.
- Describe the types of food most often wasted at home.
- Examine the differences between avoidable, possibly avoidable, and unavoidable food waste.
- Identify at least 2 habits to minimize food waste in the home.
Jenna Anding, PhD, RD, LD
Professor & Extension Specialist
Department of Nutrition
Texas A&M AgriLife Extension Service
Jenna Anding, PhD, RDN, LD is currently a Professor and Extension Specialist in the Department of Nutrition. A registered and licensed dietitian, Jenna has more than 20 years of experience in developing and evaluating Extension education programs on topics that include food preservation, food safety, and nutrition. Over her career, Jenna has secured more than $50 million dollars in contracts, grants, and gifts to support AgriLife Extension programming efforts. More recently Jenna has worked collaboratively with faculty members in the College of Agriculture and Life Sciences to secure funding from the Centers for Disease Control and Prevention to expand her work into community development to address healthy food access and opportunities for increasing physical activity.
Continuing Education (CE) Credit
- Certified in Family and Consumer Sciences (CFCS): This course has been approved for 1.0 CE credits from the American Association for Family and Consumer Sciences (AAFCS) for CFCS.
- Certified Nutrition and Wellness Educator (CNWE): This course has been approved for 1.0 CE credits from the American Association for Family and Consumer Sciences (AAFCS) for CNWE.
- Social Work, LPC, LMFT: Programming approval for 1.0 CE credits will be obtained for Social Work, Licensed Professional Counselors, and Licensed Marriage & Family Therapists from the University of Texas at Austin, Steve Hicks School of Social Work. Check with your state licensing agency for reciprocity and/or credit approval if licensed for other professions or in one of the following states: CO, FL, HI, IA, KS, KY, NY, ND, OH, OK
- Case Manager: This program has been submitted to the Commission for Case Manager Certification for approval to provide board certified case managers with 1.0 clock hours.
- Board Certified Patient Advocates: This program has been pre-approved by The Patient Advocate Certification Board to provide continuing education credit to Board Certified Patient Advocates (BCPA). The course has been approved for a total of 1.0 CE contact hour, of which 0.0 are in the area of Ethics.
- Accredited Financial Counselors (AFC): This program has been approved by the Association for Financial Counseling and Planning Educations (AFCPE) for 1.0 CE credits for AFCs.
- Certified Personal Financial Counselors (CPFC):This program has been submitted to the Center for Financial Certifications (Fincert) for 1.0 CE credits for CPFCs.
- Certificates of Attendance are available for providers interested in documenting their training activities.
Food Security in Focus
Take advantage of OneOp’s Food Security in Focus collection, offering live and on-demand programming related to food security.
Among our nation’s active-duty service members and their families, an estimated 24 percent are food insecure. Food insecurity adversely impacts racial/ethnic minority populations, lower-income populations, and rural and remote populations. Additionally, a rise in economic insecurity throughout the Covid-19 pandemic has contributed to increased food insecurity in vulnerable populations. Join OneOp as we focus on expanding food security for the military family and mobilizing family service professionals at federal, state, and local levels to work together on this issue.
To Reduce Food Waste, Have a Purpose & a Plan
Waste Not, Want Not: Stretching Our Food Budget by Reducing Food Waste
Food Insecurity Assessment Video