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4 lut 2021 · In light of a new year and a fresh start, Oklahoma State University Extension is reminding consumers how to reduce food waste for a more sustainable lifestyle. The U.S. Department of Agriculture’s Economic Research Service estimates between 30% to 40% of the nation’s food supply is wasted, an annual value of more than $160 billion.
Food leftovers are a type of organic waste, a waste that comes from a plant or animal. Organic waste—like table scraps, agricultural waste, and human and animal waste—is biodegradable. This means, it can be chemically broken down by bacteria, fungi, or other living organisms into very small parts.
8 paź 2024 · Oklahoma State University has an answer. OSU is doing its part to prevent waste by studying the biomass potential of crops and forests residues. From reporting on the importance of bioenergy to fueling the American bioeconomy, OSU’s roots run deep in biomass production.
Reducing and preventing food waste can increase food security, foster productivity and economic efficiency, promote resource and energy conservation, and address climate change.
By integrating food safety regulations with food waste reduction initiatives, Oklahoma is able to create a more sustainable and responsible food industry that prioritizes both public health and environmental conservation.
2 mar 2024 · In Oklahoma, several policies and regulations are in place to promote the reduction of food waste in the food and beverage industry: 1. The state supports the Oklahoma Food Waste Reduction Plan, which aims to reduce food waste by 50% by 2030.
23 lut 2024 · Explore educational resources for teaching school-aged children about the effects of wasted food, for schools that wish to reduce the amount of food waste generated by their school’s cafeteria, for composting with youth, and more. Grades: K-12. Type of Resource: Website.
