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.
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
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
Click the button below for CE credit
You will be prompted to complete an evaluation after which a link will be provided.
Complete the registration form with your name, email address, and how you learned about this webinar. You should receive a confirmation email shortly after with the connection information. Please email us at [email protected] if you have any questions or need technical support.If you are unable to join the webinar via Zoom, please view the live-streamed webinar at https://www.youtube.com/c/OneOp/live.
This material is based upon work supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, and the Office of Military Family Readiness Policy, U.S. Department of Defense under Award Number 2019-48770-30366.