Strategies to Reduce Food Waste Among Montana Consumers
Presentation Type
Oral Presentation
Category
Social Sciences/Humanities
Abstract/Artist Statement
In the United States alone, food waste generates 123 million tonnes of Carbon Dioxide, uses 13.4 billion cubic meters of water, and takes up 25.9 million cubic meters of landfill space every year. Given the large impacts of food waste, organizations must take a more active role to encourage a reduction in the amount of wasted food. Although suppliers contribute to the majority of food waste, there are fewer studies available that can show how suppliers may reduce their waste. Nevertheless, consumers still make a very large contribution to food waste (40 percent). For this reason, the reduction of consumer food waste can still have a large impact on the total amount of food wasted. Systemic changes can help consumers to waste less food. This study uses primary and secondary literature to find strategies that Missoula based conservation or food focused organizations could employ to reduce the amount of food that Missoulians waste.
To understand the larger context of consumer food waste in Montana, this study surveys how consumer food waste in Montana compares to the rest of the United States. In the process of finding strategies, this presentation clarifies the difference between food waste prevention and food waste management. This study only explores strategies for food waste prevention.
Research seems to indicate that educational campaigns, the development of mobile applications, and the installation of self-refill stations for groceries are all strategies that organizations can employ that may cause consumers to reduce their food waste. However, certain educational campaigns and mobile applications designs are more effective at reducing wasted food than others. The author of this study hopes that research on more effective ways to reduce consumer food waste will help to provide systemic solutions for how to reduce waste.
Mentor Name
Kaetlyn Coordingley
Strategies to Reduce Food Waste Among Montana Consumers
UC 332
In the United States alone, food waste generates 123 million tonnes of Carbon Dioxide, uses 13.4 billion cubic meters of water, and takes up 25.9 million cubic meters of landfill space every year. Given the large impacts of food waste, organizations must take a more active role to encourage a reduction in the amount of wasted food. Although suppliers contribute to the majority of food waste, there are fewer studies available that can show how suppliers may reduce their waste. Nevertheless, consumers still make a very large contribution to food waste (40 percent). For this reason, the reduction of consumer food waste can still have a large impact on the total amount of food wasted. Systemic changes can help consumers to waste less food. This study uses primary and secondary literature to find strategies that Missoula based conservation or food focused organizations could employ to reduce the amount of food that Missoulians waste.
To understand the larger context of consumer food waste in Montana, this study surveys how consumer food waste in Montana compares to the rest of the United States. In the process of finding strategies, this presentation clarifies the difference between food waste prevention and food waste management. This study only explores strategies for food waste prevention.
Research seems to indicate that educational campaigns, the development of mobile applications, and the installation of self-refill stations for groceries are all strategies that organizations can employ that may cause consumers to reduce their food waste. However, certain educational campaigns and mobile applications designs are more effective at reducing wasted food than others. The author of this study hopes that research on more effective ways to reduce consumer food waste will help to provide systemic solutions for how to reduce waste.