Food Waste Reduction: Post and Pre-Consumer Dynamics
When it comes to food waste there are many solutions. Recently Kansas State University launched a simple print campaign to reduce plate waste. Throughout the cafeteria they posted signs that read “Eat what you take. Don’t waste food.” This awareness campaign resulted in a 15% reduction in plate waste. The KSU program is a great example of how awareness can have huge impacts on post-consumer food waste (plate waste).
Another significant part of the food waste universe that is sometimes overlooked is pre-consumer food waste. This is kitchen and serving line waste, basically anything that is disposed of prior to the plate. Typically pre-consumer food waste accounts for 4-10% of food purchases.
Both pre and post-consumer food waste end up in the landfill at the end of the day but they have very different dynamics that influence the ideal prevention strategy. Most notable is the fact that the operator has more control over the pre-consumer waste stream. Changes to behaviors and practices within the kitchen can lead to significant reduction.
The best food waste prevention plan is one that combines strategies for both post and pre-consumer food waste. For post-consumer food waste awareness campaigns, trayless dining, and smaller portion sizes go a long way. For pre-consumer food waste continuous improvement and measurement lead to a significant reduction.
Pre and Post Consumer Waste Dynamics
ROLFR PROJECT
US Government Patent# 5,702,746
The process of converting leftover foods ( such as in grocery stores and prepared meal companies of fruits and vegetables not pleasing to the eye but usable Thru this process machinery) to a 95% dry powdered product in the same day. Supermarkets and prepared meal companies dispose of hundreds of pounds of produce in each location every day to be buried in a landfill. The FDA has given pre-approval on this finished by-product based on a 5% moisture content. The process machinery cancels out all contaminants such as bacteria, germs and spoilage. The food based product made through this process is similar to camping foods one of which is a soup base mixture to be rehydrate with clean water the other is a cereal type energy bar. The high amount of vitamins, minerals, fiber and proteins in a condensed form make these products ideal for Hunger and Disaster relief. Over 9 million people die (mostly children) every year from hunger. This by-product can also supply the prison population that is approximately 10 million in the US alone with a meal every day. Shelf life is estimated at 3-5 years. We can create thousands of new jobs and save millions of lives every year. Revenue’s for this project is generated through the cost savings in waste management pick-up at the source, charitable organizations and the prison authority. Trucks used for pick up’s will run on and load up with cooking oil on site. Bio-diesel engines will also provide electric power to use at the recycling center with excess electricity to be sold to the power company. All persons involved will be satisfied and lives will be saved. This process is solid and doable with your consideration and involvement.
For more information on this project contact:
Rolf Wiik
rolfwiik62@gmail.com