Tag Archives: food waste

Don’t Waste Food SC Holds SC Food Waste Prevention Week

Leave a reply

The Office of Solid Waste Reduction and Recycling’s Don’t Waste Food SC (DWFSC) campaign is hosting an inaugural SC Food Waste Prevention Week (FWPW) April 4-8. The main purpose of the week is to continue to increase awareness of the damaging economic, environmental, and social impacts of wasted food in South Carolina as well as to provide all South Carolinians with tools to help prevent wasted food.

“The sustainable management of food is essential,” said Myra Reece, DHEC Director of Environmental Affairs. “Prevention and donation to help feed those in need are the key first steps. In South Carolina, one in nine residents are food insecure, including one in seven children. If everyone does their part, this problem can be solved.”

Food remains the number one item thrown away by Americans – and South Carolinians – each year. In fiscal year 2021 (July 1, 2020 – June 30, 2021), South Carolina generated over 1,062,000 tons of food waste. Wasted food squanders the land, water, energy, labor, and other resources used to produce, package, and move food from farm to plate.

Tips to Reduce Food Waste

Most food waste occurs at home, which is why DWFSC focuses on tools to equip residents to prevent wasted food and to donate anything extra they create.

You can take several steps to contribute to FWPW and help reduce the amount of food waste that’s generated at home, including: · Plan your meals. Use what you have at home first. Meal Planner · Shop smart. Make a list, stick to it. Printable Shopping List

· Prep smart and store smart. Prepare perishable food soon after shopping or meal prep. Freeze items to keep fresh. Do the FIFO: first in, first out. Keep produce in its proper place. Fruit and Vegetable Storage Info

· Don’t be confused by date labels. Food doesn’t immediately spoil on the package date. Product Dating Info

· Love your leftovers. If dining out, take your leftovers home. Get creative and make new meals with leftovers.

· Buy directly from local farmers and markets. You’ll get fresher food and keep your dollars in the community. Where to Buy Local in SC · Donate non-perishable items. Feed your neighbors, not the landfill. Feeding the Carolinas Foodbanks

When You Can’t Save, Compost

It is important to note that no matter what measures we take to prevent wasted food, some waste is unavoidable. Food waste shouldn’t go in the garbage – it should be composted. Composting Info

Follow @dontwastefoodsc on Instagram and Facebook for FWPW content and additional resources. To learn more about Don’t Waste Food SC, visit http://www.scdhec.gov/dwfsc.

Don’t Waste Food SC Provides Thanksgiving Tips 

Leave a reply

Thanksgiving is typically a holiday of overabundance, but that doesn’t mean you have to waste food.  Here are some tips from your friends at Don’t Waste Food SC to make sure you don’t throw away any of your feast this year.  

Continue reading →

From Other Blogs: Food Insecurity in the United States, Preventing Varicose Veins, Breast Cancer Treatment

Leave a reply

A collection of health and environmental posts from other governmental blogs.

Food Insecurity in U.S. Households in 2018 is Down from 2017, Continuing Trend and Returning to Pre-Recession (2007) Level

In 2018, food insecurity returned to the pre-recession level of 11.1 percent, last observed in 2007. It is down from 11.8 percent in 2017 and a high of 14.9 percent in 2011. USDA’s Economic Research Service recently released its Household Food Security in the United States in 2018 on the incidence and severity of food insecurity in U.S. households. – From U.S. Department of Agriculture’s blog

What Can You Do About Varicose Veins

Varicose veins – they’re those dark blue or purple cord-like lines that show up on your legs and they are frustratingly common. But how much do you really know about the condition or how to address it? – From Flourish, Prisma Health’s blog

 

Getting the Right Treatment at the Right Time to Reduce Inequities in Breast Cancer Survival

Although death rates from breast cancer have been going down, the trend has not been equal among all women. Looking at breast cancer survival on a population level can tell us how effective our public health and health care systems are at early diagnosis, delivery of evidence-based treatment, and management of follow-up care. From The Topic is Cancer, Centers for Disease Control and Prevention (CDC) blog

From Other Blogs: Risk Factors for Heart Disease, Emergency Preparedness Month, Food Waste Behavior

Leave a reply

A collection of health and environmental posts from other governmental blogs.

5 Key Risk Factors for Heart Disease

Heart disease is common among Americans. In fact, it’s the leading cause of death in the United States. The good news is there are things you can do to prevent this from happening to you. – From Flourish, Prisma Health’s blog

 

Welcome PrepTember: The Readiest Time of the Year

September is a busy month, and not just because that’s when all things pumpkin spice start showing up on store shelves and coffeehouse menus. Here are few reasons why September is possibly the busiest time of year for emergency and risk communicators, including those of us here at the Center for Preparedness and Response (CPR). – From Public Health Matters, Centers for Disease Control and Prevention (CDC) blog

 

The Psychology of Food Waste: An Interview with Brian Roe and Laura Moreno

What’s the psychology behind food waste and what can we do to change our behavior? This interview features insights from Brian Roe, Professor and Faculty Lead at The Ohio State University’s Food Waste Collaborative and Laura Moreno, who received her Ph.D. studying food waste at the University of California, Berkeley. – From U.S. Department of Agriculture’s blog

Food Safety During and After a Storm

Leave a reply

USDA Offers Food Safety Tips for Areas Affected by Hurricane Dorian

When hurricanes such as Dorian have significant impact on a state or region, they present the possibility of power outages and flooding that can compromise the safety of stored food.

The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) has issued food safety recommendations for those who may be impacted by Hurricane Dorian. FSIS recommends consumers take the following steps to reduce food waste and the risk of foodborne illness during this and other severe weather events.

Steps to follow in advance of losing power:

  • Keep appliance thermometers in both the refrigerator and the freezer to ensure temperatures remain food safe during a power outage. Safe temperatures are 40°F or lower in the refrigerator, 0°F or lower in the freezer.
  • Freeze water in one-quart plastic storage bags or small containers prior to a hurricane. These containers are small enough to fit around the food in the refrigerator and freezer to help keep food cold. Remember, water expands when it freezes, so don’t overfill the containers.
  • Freeze refrigerated items, such as leftovers, milk and fresh meat and poultry that you may not need immediately—this helps keep them at a safe temperature longer.
  • Know where you can get dry ice or block ice.
  • Have coolers on hand to keep refrigerator food cold if the power will be out for more than four hours.
  • Group foods together in the freezer—this ‘igloo’ effect helps the food stay cold longer.
  • Keep a few days’ worth of ready-to-eat foods that do not require cooking or cooling.

Steps to follow if the power goes out:

  • Keep the refrigerator and freezer doors closed as much as possible. A refrigerator will keep food cold for about four hours if the door is kept closed. A full freezer will hold its temperature for about 48 hours (24 hours if half-full).
  • Place meat and poultry to one side of the freezer or on a tray to prevent cross contamination of thawing juices.
  • Use dry or block ice to keep the refrigerator as cold as possible during an extended power outage. Fifty pounds of dry ice should keep a fully-stocked 18-cubic-feet freezer cold for two days.

Steps to follow after a weather emergency:

  • Check the temperature inside of your refrigerator and freezer. Discard any perishable food (such as meat, poultry, seafood, eggs or leftovers) that has been above 40°F for two hours or more.
  • Check each item separately. Throw out any food that has an unusual odor, color or texture or feels warm to the touch.
  • Check frozen food for ice crystals. The food in your freezer that partially or completely thawed may be safely refrozen if it still contains ice crystals or is 40°F or below.
  • Never taste a food to decide if it’s safe.
  • When in doubt, throw it out.

Food safety after a flood:

  • Do not eat any food that may have come into contact with flood water—this would include raw fruits and vegetables, cartons of milk or eggs.
  • Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Food containers that are not waterproof include those packaged in plastic wrap or cardboard, or those with screw‐caps, snap lids, pull tops and crimped caps. Flood waters can enter into any of these containers and contaminate the food inside. Also, discard cardboard juice/milk/baby formula boxes and home-canned foods if they have come in contact with flood water, because they cannot be effectively cleaned and sanitized.
  • Inspect canned foods and discard any food in damaged cans. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting or crushing/denting severe enough to prevent normal stacking or opening with a manual, wheel‐type can opener.

FSIS will provide relevant food safety information as the storm progresses on Twitter @USDAFoodSafety and Facebook.

FSIS’ YouTube video “Food Safety During Power Outages” has instructions for keeping frozen and refrigerated food safe. The publication “A Consumer’s Guide to Food Safety: Severe Storms and Hurricanes” can be downloaded and printed for reference during a power outage.

If you have questions about food safety during severe weather, or any other food safety topics, call the USDA Meat & Poultry Hotline at 1-888MPHotline or chat live with a food safety specialist at AskKaren.gov. These services are available in English and Spanish from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday. Answers to frequently asked question can also be found 24/7 at AskKaren.gov.