(Re)Purpose of Food: Reducing Wasted Food at Home

Consumers Home is where the waste is. Forty-three percent of food waste occurs at home. It sterns from a variety of reasons: we didn’t make the recipe we planned, we ate out rather than cooked, or can’t think of a way to use it – or repurpose it. Regardless of why, the loss in dollars and impact on the environment add up. Registered dietitians encourage fruits and vegetable consumption, yet they are some of the most wasted food. From purchase to cooking, Judy Barbe, MS, RDN, Founder of LiveBest, will provide ideas to reduce food waste that can be implemented at home, shared with the media, in retail, and with community clients to be part of the solution to this global concern.

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