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- W2465646528 abstract "To offer consumers recipes that integrate methods for reducing wasted food. General population and multiplier groups working with consumers. About 90 billion pounds of edible food goes uneaten each year, costing most people about $370, according to the U.S. Department of Agriculture (USDA). This represents about 40% of the United States food supply. Food waste is the single largest component of municipal landfills and decomposes to produce methane, a potent greenhouse gas. A “teachable moment” for consumers is when they are looking at a recipe while planning or preparing a food. Methods USDA suggests for reducing food waste easily incorporated into recipes include: Planning, handling food safely, appropriate storage, and re-purposing and freezing extra food. Accordingly, the following were integrated into recipes used in web-based handouts, newsletters, blogs, etc.: substitutions for less common ingredients; food safety and storage, e.g. how long to keep leftovers and whether they could be frozen; and uses for portions of perishable foods not needed in the recipe. Though adding this information made recipes slightly longer, they were popular with clientele. Eighty-two percent of 389 people completing an online survey indicated “Yes” they would make the recipes; 9.5%, “Maybe.” Qualitative responses included: “Never knew that this was a great way not to waste ground beef” and “Exactly what I was looking for - how to construct a casserole from what's on hand.” Utilizing recipes, an item already distributed to and used by consumers, provides a method to reduce wasted food at a “teachable moment.”" @default.
- W2465646528 created "2016-07-22" @default.
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- W2465646528 date "2016-07-01" @default.
- W2465646528 modified "2023-10-14" @default.
- W2465646528 title "Incorporating Methods of Reducing Potential Wasted Food Into Recipes to Reach Consumers at a “Teachable Moment”" @default.
- W2465646528 doi "https://doi.org/10.1016/j.jneb.2016.04.033" @default.
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