During 2010-2012 we carried out project Foodspill, concentrating on mapping the volume and composition of food waste in the Finnish foodchain. 380 households weighed their avoidable food waste each day when they disposed of food during a two-week research period. The average annual food waste was 23 kg per person, and for households 120–160 kg per annum. For the food service sector the amount, ...

Food service operations at a growing number of colleges, universities, hospitals and other institutions are developing “locally grown,” “sustainable” and organic food procurement programs. We conducted research regarding the opportunities for small farms to market produce to collegiate food service operations and the obstacles that need to be overcome. in 2007, we interviewed 99 food service ma...

Background: Villagization scheme was chosen as a policy option and implemented to ensure sustainable food security in Assosa zone, Benishangul-Gumuz region, Ethiopia, although it is blamed for intensifying food insecurity instead. Therefore, the present study aimed to examine the food security status of households gathered in planned villages in the framework of villagization. Methods: This cro...

In 1983, the Michigan legislature adopted changes in the Frozen Desserts Act, Act 298, Public Acts of 1968, as amended, which eliminated the need for the Michigan Department of Agriculture (MDA) to license, sample and inspect those facilities which manufactured frozen desserts in a food service setting. Since all food service establishments are licensed and inspected by the local health departm...

BACKGROUND Empiric studies find that contextual factors affect individual weight status over and above individual socioeconomic characteristics. Given increasing levels of obesity, researchers are examining how the food environment contributes to unhealthy weight status. An important change to this environment is the increasing availability of away-from-home eating establishments such as restau...

1. This is EDIS document FE787, a publication of the Food and Resource Economics Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL. Published December 2008. Please visit the EDIS website at http://edis.ifas.ufl.edu. 2. Tatiana Borisova, assistant professor, Food and Resource Economics Department, University of ...