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2018 | OriginalPaper | Chapter

8. Spoiled, Rotten, and Left Behind

Author : Ken Foster

Published in: How to Feed the World

Publisher: Island Press/Center for Resource Economics

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Abstract

Back in the 1960s when I was a kid in rural Indiana, we lined up at the end of lunch period to dump our leftovers into a big plywood box with three holes cut in the top. One by one we filed past, scraping the uneaten items into this contraption before running off to recess. It was just what we did. Who knew or cared where all that gross slop went, anyway?

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previous chapter Tangled Trade
next chapter Tipping the Scales on Health
Footnotes
1
Jean C. Buzby, Hodan F. Wells, and Jeffrey Hyman, The Estimated Amount, Value, and Calories of Postharvest Food Losses at Retail and Consumer Levels in the United States (Washington, DC: US Department of Agriculture Economic Research Service, 2014).
 
2
US Environmental Protection Agency, “Sustainable Management of Food: Basics,” 2017, https://​www.​epa.​gov/​sustainable-management-food/​sustainable-management-food-basics#what.
 
3
Jenny Gustavsson et al., “Global Food Losses and Food Waste: Extent, Causes, and Prevention,” report from the Food and Agriculture Organization of the United Nations, May 11, 2011, http://​reliefweb.​int/​report/​world/​global-food-losses-and-food-waste-extent-causes-and-prevention.
 
4
Alisha Coleman-Jensen et al., Household Food Security in the United States in 2015, Economic Research Report ERR-215, September 2016, https://​www.​ers.​usda.​gov/​publications/​pub-details/​?​pubid=​79760.
 
Metadata
Title
Spoiled, Rotten, and Left Behind
Author
Ken Foster
Copyright Year
2018
Publisher
Island Press/Center for Resource Economics
Book
How to Feed the World

Print ISBN: 978-1-61091-989-0

Electronic ISBN: 978-1-61091-885-5

Copyright Year: 2018

DOI
https://doi.org/10.5822/978-1-61091-885-5_9

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