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Can The United States Halve its Food Waste by 2030?

In # 10: Communicating food science, Leftovers by KhalifaLeave a Comment

A recent food related article I found on was an article by Gina Marie Cheeseman. Her article set out to explain if the United States could Halve its food waste by 2030. The article begins with a statistic stating that about 40 percent of all food grown in the country is wasted. The United States spends near $218 billion growing, processing, and transporting food to be thrown away. That accumulates to a total of 52.4 million tons of food wasted and sent to landfills every year. This is a problem because millions around america and around the world are suffering and lacking a steady supply of food. The waste of food is has economical, environmental, and social consequences. There are many ways to reduces the waste of food and consumers can play a factor in that cause. Nearly 40 percent of food wasted comes from the consumers themselves. One way consumers can reduce food waste is by creating a shopping list and buying on necessary groceries. Another tip would be to not throw out food based on expiration dates …

KhalifaCan The United States Halve its Food Waste by 2030?
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Crazy Recipe using Molecular Gastronomy

In # 9: Molecular Gastronomy, Leftovers by NicoleLeave a Comment

This is unit about molecular gastronomy that we are learning in class is very interesting to me. I have seen chefs use this technique in videos or on television but I have never been able to try there interesting treats. While looking on the internet I came across a website that had crazy recipes where molecular gastronomy was used. The recipe I am going to share with you is an Avocado Mousse with Soy Sauce Gelée or Jelly. I thought this recipe was interesting because I have only seen soy sauce as a liquid and never as a gel. For the avocado mousse you need: 1/2 of a ripe avocado that has been pitted, skin removed, and diced, 1/2 cup of silken tofu (soft tofu), lemon juice, milk, heavy cream, salt, honey, and unflavored gelatin. The full recipe can be found in the link below. To make the mousse you add the salt, honey, milk, and heavy cream in a non-metal bowl and heat it up in the microwave until the gelatin dissolves (about 30 seconds). The gelatin will help …

NicoleCrazy Recipe using Molecular Gastronomy
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Food Safety: Who’s to blame?

In # 8: Food safety: who is responsible?, Leftovers by Lucas1 Comment

When a restaurant is reported for a food poisoning outbreak, the restaurant is blamed for it.  They are responsible for buying and preparing safe food.  When a consumer buys food at a grocery store and gets food poisoning, the distributor or processor is blamed, not the consumer.  Shouldn’t it be that the consumer is just as responsible for cooking their food as the restaurant cooking the food it serves? This is the case that a defense provides when the food involved is meat or poultry.  So where does the producers responsibilities end and the consumers responsibilities begin? After a food poisoning outbreak involving red meat and poultry, there are a set of common causes that scientists investigate; if the food wasn’t cooked properly, if the food wasn’t refrigerated properly, if the food came in contact with someone who is ill, and cross-contamination.  The responsibility of assuring that all these possibilities don’t occur can be held by the processor or the consumer. First of all, I believe that the consumer should be held completely accountable for the proper cooking of the …

LucasFood Safety: Who’s to blame?
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Consumers V.S Producers

In # 8: Food safety: who is responsible?, Leftovers by RebeccaLeave a Comment

Both producers and consumers should have fairly equal responsibility for food safety when it comes to preparing meat. Producers should be responsible to make sure their meat products are safe prior to placing them on the shelves for consumers to buy. If the producer makes certain that the equipment is clean, that the workers are doing everything they can to keep everything from being contaminated, and completes the proper testing prior so shipping off their product, the risk of a consumer getting ill from their food will significantly be reduced. But in my opinion besides keeping proper sanitation in the plants and following proper safety procedures and completing the necessary tests, the rest of the responsibility for keeping foods such and beef, pork, or chicken safe is given to the consumer upon purchase. Once the products are on the shelves, there are still many possible ways in which meat products can grow unwanted bacteria. But there are precautions that the consumer can and should take when they purchase meat products at the store. Meat needs to be kept at a …

RebeccaConsumers V.S Producers
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Whose Going to Take the Blame?

In # 8: Food safety: who is responsible?, Leftovers by NicoleLeave a Comment

There are many cases out there of food borne illness that happen all over the world. The big question that always follows an outbreak is “whose fault is it?” The consumer blame the companies and the companies blame the consumer. So whose fault really is it? From my perspective I believe that both can be at fault. Companies and restaurants can be at fault for having a food borne illness outbreak from their products by not properly processing or sanitizing. Companies and restaurants need to keep their equipment clean and sanitized for no cross contamination. Also they need to make sure that if their product is susceptible to certain microorganisms that a kill step in involved and working properly. This can be done by doing test on the product to see if they pass inspection. Another thing companies and restaurants can do is to inspect the ingredients that are coming into their facilities. Companies mostly should also label their products with guides to help their consumer with knowing the cooking temperatures for raw materials, so they get a better understanding …

NicoleWhose Going to Take the Blame?
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Unilever and their Plan for Sustainability

In # 6: Sustainability, Leftovers by NicoleLeave a Comment

The company that I found to do this post on is Unilever. Some of the brands this company has are Hellmann’s, Dove, Lipton, etc. Their sustainability program program took of in 2010 and they have been making changes and improving it throughout the years. Their three main points are improving health and well-being, reducing environmental impact, and enhancing livelihoods. They have goals for each one of these points that go as far out as 2020 and 2030. Amongst these three main points they have sub points that fit into the categories stated before. Some of these sub points are health and hygiene, improving nutrition, greenhouse gas use, water use, waste and packaging, fairness in the workplace, inclusive business, and etc. From the article I found it says “Our vision is to grow our business, whilst reducing our environmental footprint and increasing our social impact.” Unilever also has a great way to report their data about how they are sustainable and about their company’s progress in general. The two ways they do it are annual reports and accounts and an online …

NicoleUnilever and their Plan for Sustainability
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Dole Food Company Prepares for the Future with Sustainability Plans

In # 6: Sustainability, Leftovers by Elizabeth1 Comment

Dole, as one of the largest fruit and vegetable producing companies in the world, can play a huge role in the sustainability of the industry in the future. As a company that mostly deals with fresh and canned produce, maintaining the environment and land is most beneficial, considering their product is heavily influenced by the state of the environment. Luckily, Dole has realized this notion and like several other companies in the industry, has created a sustainability program that will be useful in maintaining the condition of the environment, and more importantly for Dole, the condition of the soil and land. Dole’s sustainability program can be split up into four different sectors: water management, carbon footprint, soil conservation, and packaging. Each play an important role in the sustaining of our natural resources. The most pressing at the moment of these initiatives is water management. According to Dole’s website, “75% of water used worldwide is for agriculture.” Of that 75 percent nearly two-thirds is lost to the atmosphere and environment, due to inefficient irrigation and evaporation. To combat this heavy loss of water from …

ElizabethDole Food Company Prepares for the Future with Sustainability Plans
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Why GMO Labelings

In # 5: Labeling GMOs, Leftovers by KhalifaLeave a Comment

After years of debating Congress has passed a law that makes it mandatory to inform consumers about genetically modified organism in their products. A genetically modified organism or GMO is a plant or meat product that has its DNA artificially altered in a laboratory by genes from other plants, animals, viruses, or bacteria, in order to produce foreign compounds in the food( Over the years many consumers have been trying to avoid them. One of the reasons the law passed was because genetically modified foods pose a risk to the health of others and the environment around us. Also it is not right, consumers should be allowed to know what they are purchasing and putting into their bodies. I agree with the companies who go for mandatory labeling of genetically modified foods. I agree because it is not right for these companies to hide certain information from us, the consumers. We should be allowed to know how their products are made and the process they go through because in the end, they need the consumers to purchase their products. If …

KhalifaWhy GMO Labelings
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You are what you eat

In # 1: You are what you eat, Leftovers by LucasLeave a Comment

Food is a key component that defines ones culture and family.  Most of my preferences of food came from my childhood, based on food that my parents enjoyed and cooked for my brother and I.  My eating experiences and preferences were a product of how I was raised by my parents. I was born and raised in Lincoln, and went to the same school as my friends my whole life.  I have not been influenced by my peers, mainly because most of my friends have been raised on the same style of food and diet that I was raised on.  Whenever I went to friends’ houses growing up, I would always notice the same thing in their fridges; the amount of milk they drink.  I would notice it because it was always much less than my families.  On average my family of 4 will go through 5 gallons of milk a week, mainly consumed by my father, brother and I. The greatest influence that my family has had on my food preferences was my Grandmother.  She was the daughter of …

LucasYou are what you eat
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You are what you eat

In # 1: You are what you eat, Leftovers by Khalifa1 Comment

  As a child I grew up in an environment where my ethnic background determined what I ate. In Sudan, the country I grew up in, we mostly ate food that had a lot of carbohydrates because in my culture we ate bread with every meal. We also ate a lot of meat and vegetable, however most of the people in my surrounding such as family and friends were muslim, so we didn’t eat pork. While in Sudan I never heard or tasted fast food until I moved to the United States. My first nutritious meal ironically was Mcdonald’s. The taste was very satisfying but soon I began to see the effects of fast food such as the lack of energy, but as I child I couldn’t care less so I continued to eat Mcdonalds and other fast foods. Being a child I had a high metabolism so I was experiencing the effects of eating fast food such as weight gain. I could eat as much as I wanted and not gain a single pound. Entering middle school I participated …

KhalifaYou are what you eat
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Obese America- Where it all starts

In # 1: You are what you eat, Leftovers by KayleeLeave a Comment

Thinking back, the most memorable childhood memories took place at McDonald’s Play Land. My mother would take me each day after school to purchase a dollar menu item. She was on a budget. I was that kid who ate food based upon how good it tasted. As a child, McDonald’s chicken nuggets were my go to. This unhealthy lifestyle started very young. Nevertheless, my mother worked very hard in order to provide for me. Growing up my mother suffered from breast cancer and heart failure. This effected my food choices immensely. For example, my mother was always working or at the hospital. With her being absent, my siblings and I had to cook for ourselves. In general, I was never forced to eat my vegetables or eat healthy. These circumstances have shaped how I eat now. Currently, I do what I was familiar with as a child and go through drive thru most days because I know it is quick and inexpensive. Unfortunately, these food choices are unsupportive to my health. Throughout grade school, I was overweight and considered myself …

KayleeObese America- Where it all starts