State Initiatives in Waste Prevention
Author :
Publisher :
Page : 108 pages
File Size : 25,47 MB
Release : 1992
Category : Recycling (Waste, etc.)
ISBN :
Author :
Publisher :
Page : 108 pages
File Size : 25,47 MB
Release : 1992
Category : Recycling (Waste, etc.)
ISBN :
Author : Carol Andress
Publisher :
Page : 80 pages
File Size : 37,85 MB
Release : 1989
Category : Nature
ISBN :
Author : United States. Congress. Office of Technology Assessment
Publisher : DIANE Publishing
Page : 61 pages
File Size : 47,52 MB
Release : 1987
Category :
ISBN : 1428922776
Author :
Publisher :
Page : 10 pages
File Size : 41,86 MB
Release : 1999
Category : Greenhouse gases
ISBN :
Author : Patrick Eyraud
Publisher :
Page : 12 pages
File Size : 25,40 MB
Release : 1992
Category : Vehicles
ISBN :
Author :
Publisher :
Page : 0 pages
File Size : 31,58 MB
Release : 2006
Category : Waste minimization
ISBN :
Author : Warren R. Muir
Publisher :
Page : 36 pages
File Size : 36,54 MB
Release : 1987
Category : Technology & Engineering
ISBN :
Author : Constance Thomas
Publisher :
Page : 64 pages
File Size : 20,56 MB
Release : 1989
Category : Refuse and refuse disposal
ISBN :
Author : National Academies of Sciences, Engineering, and Medicine
Publisher : National Academies Press
Page : 323 pages
File Size : 43,91 MB
Release : 2020-10-14
Category : Social Science
ISBN : 030968076X
Approximately 30 percent of the edible food produced in the United States is wasted and a significant portion of this waste occurs at the consumer level. Despite food's essential role as a source of nutrients and energy and its emotional and cultural importance, U.S. consumers waste an estimated average of 1 pound of food per person per day at home and in places where they buy and consume food away from home. Many factors contribute to this wasteâ€"consumers behaviors are shaped not only by individual and interpersonal factors but also by influences within the food system, such as policies, food marketing and the media. Some food waste is unavoidable, and there is substantial variation in how food waste and its impacts are defined and measured. But there is no doubt that the consequences of food waste are severe: the wasting of food is costly to consumers, depletes natural resources, and degrades the environment. In addition, at a time when the COVID-19 pandemic has severely strained the U.S. economy and sharply increased food insecurity, it is predicted that food waste will worsen in the short term because of both supply chain disruptions and the closures of food businesses that affect the way people eat and the types of food they can afford. A National Strategy to Reduce Food Waste at the Consumer Level identifies strategies for changing consumer behavior, considering interactions and feedbacks within the food system. It explores the reasons food is wasted in the United States, including the characteristics of the complex systems through which food is produced, marketed, and sold, as well as the many other interconnected influences on consumers' conscious and unconscious choices about purchasing, preparing, consuming, storing, and discarding food. This report presents a strategy for addressing the challenge of reducing food waste at the consumer level from a holistic, systems perspective.
Author : David Wigglesworth
Publisher : CRC Press
Page : 234 pages
File Size : 31,77 MB
Release : 1993-06-24
Category : Law
ISBN : 9780873716543
Pollution Prevention focuses on current efforts to incorporate pollution prevention into the functions of state and local environmental agencies. It explains how to introduce pollution prevention methods into inspection programs, permitting procedures, enforcement actions, technical assistance, training, and voluntary initiatives. Topics covering the financing of pollution prevention efforts and factors contributing to their development are addressed. The book offers a wealth of practical information for state and government agency personnel, consultants, waste management personnel, and professionals in industry.