Reducing Food Waste

Elevator Pitch – SLICE

22, نوفمبر 2010

For the independent college student

who is frustrated with wasting value sized foods,

SLICE is an online food division program

That sorts and groups four students with similar grocery lists.

Unlike buying smaller proportions at a higher cost,

our innovation allows individuals to divide the cost and quantity of value items to reduce waste.

Sustainable

Low cost

Individual

Convenience

Eating

Information from Kroger Field Study

21, نوفمبر 2010

from Kroger Unit Manager:

ways food is wasted…

1. meats at expiration date frozen and available for soup kitchens to pick up; otherwise destroyed in Kroger’s trash compactor after 3 days

2. Kroger bread donated to food bank; bread from certain companies sent to reclaim centers (longer time to get to food bank –> more food waste)

3. precooked food must be destroyed after expiration date

4. produce cannot be donated

attempts to save food…

-bread suppliers donate expired bread to Kroger for the food bank to pick up

-Kroger sells food at cheaper prices when it’s at the expiration date

-Nabisco (owned by Kraft) donates to food banks individually/doesn’t rely on Kroger

-coupons sent out to Kroger Plus Card members to encourage them to buy the foods they purchase regularly

Kroger uses a regional database to manage when food has been received and when it will expire. This system is used to check expired products at the beginning of each day.

Customer experience:

Our team went through the aisles of Kroger looking for items in various categories that college students who prepared their own meals would likely purchase. We photographed instances where the cheaper option required buying a larger quantity wich would likely spoil before the student could consume it, contributing to food waste.

Lettuce



Apples

Pineapple

Bread

Cereal

Turkey breast

Cofeee

Cookies

Eggs

Milk

Orange Juice

Mayonnaise

Food Waste Research

21, نوفمبر 2010

Information from round table discussion with Jonathan Bloom, author of American Wasteland:

-ethical, environmental, and economical concerns for food waste

-40% of what’s produced in the United States isn’t consumed, most of that comes from households

-$150 billion is lost through food waste

-3900 calories per person per  day is produced when the average person only needs about 2000 calories a day

-food cost is 10% of household spending

-environmental concerns: methane from landfill and oil to produce food

-wasting food is morally callouss

-transition needed from “grow as much as we can” mindset of the Cold War to producing just what we need

-campus organizations that strive to reduce college waste: SPOON, Campus Kitchens, Scroungers; organization in the Atlanta area: Concrete Jungle

sleepisOPTIONAL | Elevator Pitch

21, نوفمبر 2010

    Research:

    According to <http://cflhomeless.wordpress.com/2009/10/07/how-many-are-homeless-in-america/> , on a given night, it can be estimated that about 672,000 people in America experience homelessness.  In other words, 22 out of every 10,000 people are homeless.   Of this estimate, about 42% of these people go unsheltered, while the rest live in shelters, or other forms of habitable housing.  Also, about 37% of all homeless people live in family units; fending for yourself while homeless is hard enough, without having to find food for your family too.

    Most homeless people live in urban, or mostly urban areas:


    From 2005 to 2007, it was noted that homelessness decreased about 10%; however, from 2007 and 2008 data, the Department of Housing and Urban Development homeless count numbers stayed stagnant.  This means not that the war against homelessness was succeeding, but that the war took a hefty step backward.

    The acclaimed economic crisis has been deeply affecting the lives of the homeless, as well as the newly-homeless.  A series of testimonials, as well as other information, can be found from <uspoverty.change.org>.  On <http://uspoverty.change.org/blog?category_id=homeless_shelters&page=15> , videos from newly homeless can be found:

    Dawn and Ryle from InvisiblePeople.tv on Vimeo.

    Tami from InvisiblePeople.tv on Vimeo.

    About one in every five people in a soup kitchen line is a child.  These children can be assumed to be accompanied by adults, from two fifths to three fifths of all soup kitchens are occupied by families.  Those not fortunate enough to have access to a soup kitchen have to fend for themselves on the streets, and families are the fastest growing portion of the homeless population.

    – <http://www.nypirg.org/homeless/facts.html>

    These people are struggling to live, and their numbers are growing; the fortunate, however, are wasting food in alarming amounts.   “In urban and rural areas alike, community kitchens and meals programs are unable to meet food requests. Hunger is a way of life for 27 million Americans. Many of the hungry are also homeless or on the verge of homelessness”

    – <http://www.studentgroups.ucla.edu/calpirg/hunger_homelessness/>

    In America alone, enough food is made for everybody, twice, and yet still forty percent of this ends up in trash bins.  This is the equivalent of 29 million tons, and is also enough to fill up the rice bowl three times. http://www.culinate.com/articles/features/wasted_food

    • A single restaurant disposes of more than 50 tons of organic waste every year.
    • Food waste is 76% organic and can be recycled
    • Meanwhile cost of food has increased 8%
    • Full service restaurants waste more food than fast food eateries. Food scraps make up 66 percent of restaurants’ trash, compared to 52 percent at fast food places.

    – <http://www.greenecoservices.com/food-waste-in-restaurants/>

    “Cost Benefits. Donations to nonprofit organizations may be tax deductible. Food recovery and donation also helps to decrease waste collection and disposal fees. Decreasing the volume of garbage generated can result in fewer and smaller waste containers and landfill transfers. ßPublic Image. Being identified as an environmentally and socially responsible organization can boost the donor’s public image. This “green” practice of food donation could attract additional customers that are concerned with the increasing quantities of food that is wasted and improperly managed.

    Environmental Protection. Keeping excess food waste out of the solid waste stream can reduce the need for additional landfill space, decrease odors of decomposing food, reduce the generation of methane and decrease pollutants in landfill leachate. Food rescue also helps to reduce sanitary sewer overflows from blockages related to food solids that are disposed into municipal wastewater collection systems. Donation also can help the community meet its waste reduction goals. ”

    – <http://www.p2pays.org/ref/14/13915.pdf>

    “It takes about 1.4 billion barrels of oil to grow, harvest, preserve, package and transport the U.S. food supply. So wasting food means wasting energy. How much? A study published in this month’s issue of the journal Environmental Science and Technology found out: roughly 350 million barrels of oil.”

    – <http://www.seriouseats.com/2010/10/why-food-waste-matters.html>

    From an interview with Joleen Duckett, owner and accountant for the family-owned bar: Spudz Tavern.

    Phone: 770 649-8133
    wade@spudztavern.com
    Spudz Tavern
    Sandy Plains Village
    Roswell, GA 30075
    Spudz Tavern spends approximately 4,000 dollars a month on foodstuffs, and ends up throwing out about 8% of it a month.  Mrs. Duckett uses a variety of methods to reduce the amount of food gone to waste.  One thing they do is running specials on a certain food when there is an excess of it.  They will decrease the price of the food and sell it the next day, before it spoils.  Other methods involve handing containers and packages of food to employees so that they can help feed their families or give it away to homeless shelters or other various organizations, such as MUST Ministries.  For example, Mrs. Duckett took a container of macaroni and cheese boxes a few days before they expired to her neighbor, who works for MUST Ministries.  Rather than risking the degree of which the macaroni and cheese boxes could be sold, she went ahead and ensured that they would be used.

    Elevator Pitch:

    • For: Food services/businesses and homeless shelters
    • Because: current food services create and throw away substantial amounts of food daily
    • Innovation: create an eco-card that consumers use to purchase food at certain locations
    • Function: so that each time it is used, it adds a small charge to the consumer’s total bill. This money will finance the delivery of the business’ unsold food to homeless shelters. The customer in return earns certain rewards for using this card.
    • So that the unwanted food thrown away by food services can be utilized in an economic, charitable manner and the food services in return gain an eco-friendly, humanitarian promotional  tool

      Members: Kayla Nightingale| Amanda Freestone| Kenneth Hughes| Casey Korbisch

      Potential Innovation: Redefining enclosed space for efficiency and bettering consumer experience.


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