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Good Diet Food Plans Help You Improve Your Overall Health

Fresh vegetables are important components of a healthy diet. (Photo credit: Wikipedia)

Do you suffer from obesity, fatigue, insomnia, lack of concentration, dysentery, or any other physical or physiological disorder? If yes, then it might be very helpful to practice some unique diet food plans. These diet food plans help bring your body in shape, and eliminate many disorders caused by an unhealthy and non-nutritious diet.

One of the most effective diets involves consuming primal diet food. Primal or Paleolithic nutrition involves eating those foods which were traditionally consumed by our ancestors. Fruits, nuts, seeds, meat, eggs, olive oil, coconut oil and fish oil etc. are some of the best examples of primal food. Organic and raw fruits and vegetables are the most basic kind of primal diet. These foods provided the necessary nutrients and vitamins, but exclude harmful fats from the diet. These vegetables and fruits are also very rich in fiber. Fiber helps improve colon health as well as digestion. Wild meat is also highly recommended as a part of primal diet. Instead of eating lamb, beef, pork and chicken thighs, you should consume unsalted meats such as antelope, moose, deer, bison etc. These foods contain far less saturated fat. Usually, cooking the meats in less oil is recommended. Apart from this, nuts and seeds are also part of a good primal diet. Nuts and seeds provide fatty acids in a non-harmful form. These fatty acids are needed for the generation and growth of healthy tissue cells, as well as for efficient functioning of the brain. Unsalted Brazil nuts, pumpkin seeds, sunflower seeds, walnuts are some examples of recommended diet.

Truth about Abs is a popular product that uses an exercise regimen and diet food plans to build muscle fat, as well as lose body weight. However, it is better known as a weight loss program than a muscle gain program. This program focuses on full body exercise that increases the metabolic rate and stimulates the fat burning hormonal response in your body. This is necessary for getting rid of the belly fat that covers around your abs. This program also provides a full range of comprehensive dietary plan and nutritional strategies to help you stay lean and healthy.

Learning about what items to include in your diet food plans and the amount of exercise and rest you need is not enough. You must also know the other daily activities that contribute to good health. The first useful tip is that you should completely exclude sugar or salt from your food, or reduce it to a minimum. Sugar increases glucose levels and subsequently raises body fat percentage. Salt holds water in your body, which also causes increase in weight. Another trick is to eat every 2 to 3 hours in reasonable quantities, instead of gorging on huge amounts of food occasionally. Eating medium amounts of diet food at regular intervals reduces chances of fat storage, and also increases the rate of metabolism. Drinking plenty of water is also essential, as it flushes your system and also helps increase metabolism.

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Diet food plans for good health

Health (Photo credit: Tax Credits)

Diet programs mn gives fresh meals & supplements regularly, ensuring that weight loss is usually consistent and the every one of the meals meet the diet's nutritional standards. The diet programs give weekly & per month packages that impart the full day's offer of food, while some offer single meal which are purchased in bulk. The diet programs mn enables families & individuals to keep by the diet needs devoid of having to get & prepare speciality food items which might be unhealthy. The diet programs give attention to weight control by developing a healthy diet & exercise fitness programs that may permanently use. 

 
Diet food plan Minneapolis program offer a lot in bringing valuable weight loss strategies within no time. Their programs include many positive & exciting tactics which might make a better life-style and bring useful health habits. Diet food plan Minneapolis are very demanding the way it will help fast the relief of obesity by keeping the client healthier. Diet food plan Minneapolis would be the weight loss centre which helps you loose weight in the healthy & easier technique. Diet food plan Minneapolis are often popular between the people in terms of its usefulness as efficient non surgical methods for creating folks some of the most slim and beautiful. This program is especially intended to remove the obesity that have better outcome. Diet food plan Minneapolis should be a very simple task the way it demands regular plans & programs to it truly is efficiency.

The diet food plan Minnesota programs are going to be generally revolutionary techniques to reduce the extra and unwanted fat. These programs are going to be healthy and proved to become constructive. The diet food plan Minnesota program carries quite a healthy diet like the food consists of meal replacement bars and shakes which are high in carbohydrates & low in calories. The diet food plan Minnesota can be quite positive because procedure will not have unwanted effects. The diet food plan Minnesota facilities are considered to become well effective in your fast life of modern people.

Appetite suppressant can cut the total amount of food you eat day by day by as much as 40%, that can support to bring down the daily calorie intake. The appetite suppressant appears for being the flavour on the masses such days. Appetite suppressants are basically drugs that objective to decrease your appetite in order to prevent the absorption of food components that lead to obesity. It has natural as well as synthetic appetite suppressants, natural suppressants are derived from mixtures of plants ingredients for example green tea & seaweed. Synthetic drugs include mazindol, phentermine, benzphetamine and diethylpropion. Using appetite suppressants in our weight loss programs enables us to retrain ourselves to not eat much & at the same time allows our stomach to return to a traditional size, requiring less food to feel entire. This also helps to break the habit of frequent consumption to snacks. The appetite suppressants allow us to build the behavioural changes to maintain our ideal weight to get a lifetime. The appetite suppressant makes it possible for to cut back or suppress your appetite allowing that you feel fuller and satiated for longer.

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Statistics and Data on Fast Food

Fiesta Potatoes dish at Taco Bell fast-food restaurant (Photo credit: Wikipedia)

The U.S. fast food industry is by far the largest in the world, spawning global fast food brands such as McDonald’s, Burger King, and Subway. In 2010, the fast food industry generated total revenue of 184 billion U.S. dollars in more than 300,000 restaurants, employing 3.9 million people. Many of those establishments are operated as franchise restaurants, a concept that is very common in the fast food industry. A parent company, such as McDonald’s, permits its franchisees to operate branded restaurants in exchange for a franchise fee or a share of the revenue. Franchisees are supplied with uniform ingredients by the parent company or its suppliers and are typically obliged to follow strict operational guidelines. 

In 2010, McDonald’s was the market leader in the U.S. fast food industry with a market share of 12.7 percent. Yum! Brands, the parent company of Taco Bell, KFC, Pizza Hut, and WingStreet was second with a market share of 9.7 percent. Other major players include Wendy’s, Starbucks, Burger King, and Doctor’s Associates, the company behind Subway. All these major players combined accounted for less than half of the industry’s revenue in 2010, indicating a highly competitive industry with a low degree of concentration.
Photo: istockphoto.com / cookelma 

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America's Biggest Food Companies

PepsiCo (Photo credit: Wikipedia)

By Kate Robertson

Consumers are becoming more aware of where their food comes from. Whether it’s concerns about the treatment of animals, the environmental impact of how food is transported or health issues stemming from pesticides, genetically-modified foods or processed foods – more people are taking the saying “you are what you eat” to heart. But eating locally and organically can be expensive, and food available in winter can be lackluster, to say the least. So, whether we like it or even know it, most of us continue to support the big food conglomerates. Here’s a look at some of the largest food companies in America and their (sometimes surprising) subsidiaries.

1. PepsiCo

Although calling Pepsi-Cola a “food” is disputable, PepsiCo reaches far beyond the world of soft drinks. The company has come a long way since its founding in 1898. PepsiCo brought in $44.3 billion in revenue last year. The company owns both the Gatorade and Propel brands of sports drinks, as well as Mountain Dew and SoBe beverage brands.

But more surprising, PepsiCo owns Frito-Lay, which produces an enormous variety of snack foods, including Ruffles, Lay’s, Tostitos and Fritos brands. Healthier eaters might be surprised to find out that Pepsi owns Tropicana, some lines of the TAZO juice and tea brand and Quaker – which produces such wholesome foods as oatmeal, Mother’s cereal and puffed wheat. And if you’re curious who’s winning the long-fought cola war – Coke or Pepsi – the Coca-Cola Company raked in just $31 billion in 2009.

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Food waste facts

Food Waste: The Facts

By United Nations Environment Programme, Regional Office of North America

By United Nations Environment Programme, Regional Office of North America

When we scrape off our dishes after a large meal, too full to finish the remaining scraps on our plate, we rarely pause and think about the significance of our action. It seems routine to us: if we have leftover food scraps that are unfit for eating, shouldn’t they be thrown in the garbage? Our routine practices, unfortunately, make it difficult for us to conceptualize the magnitude of global food waste.  The problem is bigger than we think.

According to a recent report by UNEP and the World Resources Institute (WRI), about one-third of all food produced worldwide, worth around US$1 trillion, gets lost or wasted in food production and consumption systems. When this figure is converted to calories, this means that about 1 in 4 calories intended for consumption is never actually eaten. In a world full of hunger, volatile food prices , and social unrest, these statistics are more than just shocking:  they are environmentally, morally and economically outrageous.

Let’s start with some basic statistics about food waste in North America and around the world.

Worldwide Food Waste Facts

 

• Every year, consumers in industrialized countries waste almost as much food as the entire net food production of sub-Saharan Africa (222 million vs. 230 million tons)
• The amount of food lost and wasted every year is equal to more than half of the world’s annual cereals crops (2.3 billion tons in 2009/10)
• More facts

North American Food Waste Facts

• In the USA, organic waste is the second highest component of landfills, which are the largest source of methane emissions
• In the USA, 30-40% of the food supply is wasted, equaling more than 20 pounds of food per person per month
• More facts

Needless to say, the numbers are not promising. But don’t be disheartened! As consumers, we can do a lot to change the situation.   

Think. Be a smart shopper and think about what you are buying and when it will be eaten. Wasting food is often a subconscious act – become aware of how much food you throw away. Plan meals and use shopping lists. Bring your leftovers home from restaurants in reusable containers.

Eat. Become a more mindful eater.  Eyes bigger than your stomach? Request smaller portions and become a leftovers guru.

Save. Save your food, save your money and save the environment. Donate to food banks and become a conscious consumer.

If you want to read more about the Think.Eat.Save food waste campaign, follow this link and get involved!

source

All statistics are fully referenced in Tristram Stuart, Waste: Uncovering the Global Food Scandal (Penguin, 2009).”

There are nearly one billion malnourished people in the world, but the approximately 40 million tonnes of food wasted by US households, retailers and food services each year would be enough to satisfy the hunger of every one of them.

The irrigation water used globally to grow food that is wasted would be enough for the domestic needs (at 200 litres per person per day) of 9 billion people - the number expected on the planet by 2050.

If we planted trees on land currently used to grow unnecessary surplus and wasted food, this would offset a theoretical maximum of 100% of greenhouse gas emissions from fossil fuel combustion.

10% of rich countries' greenhouse gas emissions come from growing food that is never eaten.

The UK, US and Europe have nearly twice as much food as is required by the nutritional needs of their populations. Up to half the entire food supply is wasted between the farm and the fork. If crops wastefully fed to livestock are included, European countries have more than three times more food than they need, while the US has around four times more food than is needed, and up to three-quarters of the nutritional value is lost before it reaches people's mouths.

UK Households waste around 20% of all the food they buy – but the good news is that this suggests a 17% reduction since 2007. We're improving!

All the world's nearly one billion hungry people could be lifted out of malnourishment on less than a quarter of the food that is wasted in the US, UK and Europe.

A third of the world's entire food supply could be saved by reducing waste – or enough to feed 3 billion people; and this would still leave enough surplus for countries to provide their populations with 130 per cent of their nutritional requirements.

Between 2 and 500 times more carbon dioxide can be saved by feeding food waste to pigs rather than sending it for anaerobic digestion (the UK government's preferred option). But under European laws feeding food waste to pigs is banned. In Japan, South Korea and Taiwan, by contrast, it is mandatory to feed some food waste to pigs.

2.3 million tonnes of fish discarded in the North Atlantic and the North Sea each year; 40 to 60% of all fish caught in Europe are discarded – either because they are the wrong size, species, or because of the ill-governed European quota system.

An estimated 20 to 40% of UK fruit and vegetables rejected even before they reach the shops – mostly because they do not match the supermarkets' excessively strict cosmetic standards.

8.3 million hectares of land required to produce just the meat and dairy products wasted in UK homes and in US homes, shops and restaurants. That is 7 times the amount of Amazon rainforest destroyed in Brazil in one year, largely for cattle grazing and soy production to export for livestock feed.

The bread and other cereal products thrown away in UK households alone would have been enough to lift 30 million of the world's hungry people out of malnourishment

4600 kilocalories per day of food are harvested for every person on the planet; of these, only around 2000 on average are eaten – more than half of it is lost on the way.

24 to 35% of school lunches end up in the bin.

An estimated 15 million tonnes of food wasted in Britain from the plough to the plate.

All Food Waste Facts are from Tristram Stuart's Waste: Uncovering the Global Food Scandal (Penguin, 2009).

- See more at: http://www.feeding5k.org/food-waste-facts.php#sthash.CwBTgwup.dpuf

There are nearly one billion malnourished people in the world, but the approximately 40 million tonnes of food wasted by US households, retailers and food services each year would be enough to satisfy the hunger of every one of them.

The irrigation water used globally to grow food that is wasted would be enough for the domestic needs (at 200 litres per person per day) of 9 billion people - the number expected on the planet by 2050.

If we planted trees on land currently used to grow unnecessary surplus and wasted food, this would offset a theoretical maximum of 100% of greenhouse gas emissions from fossil fuel combustion.

10% of rich countries' greenhouse gas emissions come from growing food that is never eaten.

The UK, US and Europe have nearly twice as much food as is required by the nutritional needs of their populations. Up to half the entire food supply is wasted between the farm and the fork. If crops wastefully fed to livestock are included, European countries have more than three times more food than they need, while the US has around four times more food than is needed, and up to three-quarters of the nutritional value is lost before it reaches people's mouths.

UK Households waste around 20% of all the food they buy – but the good news is that this suggests a 17% reduction since 2007. We're improving!

All the world's nearly one billion hungry people could be lifted out of malnourishment on less than a quarter of the food that is wasted in the US, UK and Europe.

A third of the world's entire food supply could be saved by reducing waste – or enough to feed 3 billion people; and this would still leave enough surplus for countries to provide their populations with 130 per cent of their nutritional requirements.

Between 2 and 500 times more carbon dioxide can be saved by feeding food waste to pigs rather than sending it for anaerobic digestion (the UK government's preferred option). But under European laws feeding food waste to pigs is banned. In Japan, South Korea and Taiwan, by contrast, it is mandatory to feed some food waste to pigs.

2.3 million tonnes of fish discarded in the North Atlantic and the North Sea each year; 40 to 60% of all fish caught in Europe are discarded – either because they are the wrong size, species, or because of the ill-governed European quota system.

An estimated 20 to 40% of UK fruit and vegetables rejected even before they reach the shops – mostly because they do not match the supermarkets' excessively strict cosmetic standards.

8.3 million hectares of land required to produce just the meat and dairy products wasted in UK homes and in US homes, shops and restaurants. That is 7 times the amount of Amazon rainforest destroyed in Brazil in one year, largely for cattle grazing and soy production to export for livestock feed.

The bread and other cereal products thrown away in UK households alone would have been enough to lift 30 million of the world's hungry people out of malnourishment

4600 kilocalories per day of food are harvested for every person on the planet; of these, only around 2000 on average are eaten – more than half of it is lost on the way.

24 to 35% of school lunches end up in the bin.

An estimated 15 million tonnes of food wasted in Britain from the plough to the plate.

All Food Waste Facts are from Tristram Stuart's Waste: Uncovering the Global Food Scandal (Penguin, 2009).

- See more at: http://www.feeding5k.org/food-waste-facts.php#sthash.CwBTgwup.dpuf

There are nearly one billion malnourished people in the world, but the approximately 40 million tonnes of food wasted by US households, retailers and food services each year would be enough to satisfy the hunger of every one of them. - See more at: http://www.feeding5k.org/food-waste-facts.php#sthash.CwBTgwup.dpuf

All statistics are fully referenced in Tristram Stuart, Waste: Uncovering the Global Food Scandal (Penguin, 2009).” - See more at: http://www.feeding5k.org/food-waste-facts.php#sthash.CwBTgwup.dpuf

All statistics are fully referenced in Tristram Stuart, Waste: Uncovering the Global Food Scandal (Penguin, 2009).” - See more at: http://www.feeding5k.org/food-waste-facts.php#sthash.CwBTgwup.dpuf

All statistics are fully referenced in Tristram Stuart, Waste: Uncovering the Global Food Scandal (Penguin, 2009).” - See more at: http://www.feeding5k.org/food-waste-facts.php#sthash.CwBTgwup.dpuf

What Is Food Management?

Food Science and Technology International (Photo credit: Wikipedia)

Food management is a broad process that involves the proper oversight of food selection, preparation, presentation, and preservation. The food service industry relies heavily on a number of different managers to supervise each aspect of the process to ensure the quality, taste, and safety of any food served or sold to the general public is healthy and in compliance with local standards. Because of the broad range of tasks involved with food management, there are many different career options for anyone who is interested in working with food of any type.

When many people think of food management, their minds immediately turn to the food service industry. Essentially, food service seeks to make sure that any food sold to businesses or individual consumers meet strict quality regulations. Within this capacity, food inspectors may be responsible for making sure preparation facilities are clean and free of contamination, as well as make sure that both raw and packaged foods are stored in an area that is safe and at the proper temperature as they await shipment to customers.

 Food service inspectors labor in food processing plants to ensure all packaged foods are prepared according to standards and are readied for shipment in a manner that will keep the food fresh all the way to its destination. Upon delivery, other inspectors will go through the delivered foods and make sure there was no damage during transport that could impact the quality and freshness of the food.

 The process of food management continues with the preparation of meals that are served to the general public. An expert food manager will know how to organize a commercial kitchen to best advantage, how to store foods properly, and how to determine if food is not fresh enough to use in the preparation of any recipe. A manager in this capacity may be a chef at a local restaurant, or be a member of the hospitality management team at a hotel. To a degree all members of the kitchen staff are also considered part of the food management team, as they work closely with the food and the preparation of menu items.

 Along with hotel and restaurant jobs, food management also involves making sure that food past its prime is not sold in supermarkets. Many packaged foods today are stamped with a date that indicates when the product should be used by. It is not unusual for manufacturers of items such as packaged cereals to routinely send quality inspectors around to make sure their items do not remain on supermarket shelves past those dates. Doing so helps to ensure that consumers have access to packaged food that is at its best in terms of freshness and taste.

 Anyone who works with food can be said to engage in the task of food management. Even in the home, people who are tasked with preparing meals will evaluate the quality of food on hand, discard items that are no longer fresh, and seek to prepare meals that are tasty as well as visually appealing. In addition to minimizing the risks associated with consuming foods that are past their prime, the attention to the actual preparation and presentation also help to make consumption a more pleasant experience.

source:  http://www.wisegeek.com/what-is-food-management.htm

What is the mean of Recycling?

Main article: Recycling

Steel crushed and baled for recycling

Recycling is a resource recovery practice that refers to the collection and reuse of waste materials such as empty beverage containers. The materials from which the items are made can be reprocessed into new products. Material for recycling may be collected separately from general waste using dedicated bins and collection vehicles, a procedure called kerbside collection. In some communities, the owner of the waste is required to separate the materials into various different bins (e.g. for paper, plastics, metals) prior to its collection. In other communities, all recyclable materials are placed in a single bin for collection, and the sorting is handled later at a central facility. The latter method is known as "single-stream recycling."^[10][11]

The most common consumer products recycled include aluminium such as beverage cans, copper such as wire, steel from food and aerosol cans, old steel furnishings or equipment, polyethylene and PET bottles, glass bottles and jars, paperboard cartons, newspapers, magazines and light paper, and corrugated fiberboard boxes.

PVC, LDPE, PP, and PS (see resin identification code) are also recyclable. These items are usually composed of a single type of material, making them relatively easy to recycle into new products. The recycling of complex products (such as computers and electronic equipment) is more difficult, due to the additional dismantling and separation required.

The type of material accepted for recycling varies by city and country. Each city and country has different recycling programs in place that can handle the various types of recyclable materials. However, certain variation in acceptance is reflected in the resale value of the material once it is reprocessed.

source:http://en.wikipedia.org/wiki/Waste_management

 

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Food Waste Disposers - Environmental Benefits

Many people are of the belief that food waste disposers are bad for the environment; when in fact this could not be further from the truth. Food waste disposers are great for the environment, and are a great way to start a compost pile for people who otherwise wouldn't have the time or space to do so. This article aims to provide you with up to date information regarding the benefits of using a food waste disposer.

In addition to reducing household waste, a food waste disposer can reduce the amount of waste that goes as land-fill. Waste has become a major global issue and legally binding limits have been established for some countries on the amount of food waste that can be used as land-fill. A food waste disposer can reduce the volume of waste going as land-fill dramatically, by up to 50%. Life-cycle studies have identified major cost benefits from using the food waste disposer rather than land-fill methods alone. Ground food waste channeled to a waste water treatment plant can create valuable fertilizer and generate energy by capturing methane gas. Food waste disposers complement the compost pile. Composting is an environmentally-friendly way to use the space in yards to slowly break-down organic matter such as food waste. Composting with food waste is not an option for many people who have neither the necessary space nor the time to tend to a compost pile. Additionally, protein food waste such as meat, fish, dairy products and many cooked foods should not be put on a compost pile. The decay process is different from that of green waste and can produce harmful pathogens, noxious smells and be an obvious attractant for rodents and insects.

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Waste Management and Recycling

International Recycling Symbol 32px|alt=W3C|link=http://validator.w3.org/✓ The source code of this SVG is valid. Category:Valid SVG (Photo credit: Wikipedia)

Waste Management is the undisputed world leader in nearly all facets of waste treatment, including low-level nuclear, chemical, and asbestos cleanup; and daily garbage removal, waste reduction, and recycling. Waste Management has expanded its operations both technically and geographically, acquiring a host of sophisticated suppliers of trash-to-energy plants, pollution control equipment, and recycling services, while signing contracts with municipalities from Buenos Aires to Hong Kong. The company has frequently been attacked by governmental agencies and environmental groups for a variety of alleged failings, but its phenomenal growth and strenuous efforts in the recycling and pollution-control areas make it likely that in the future Waste Management will be perceived as a hero rather than villain by the world's increasingly polluted cities. Waste Management, it seems, is well on the way to becoming the planet's garbage collector. It was an exceedingly good time to join the waste-treatment industry. Not only was the national economy at the peak of its postwar prosperity, the U.S. consumer was just then beginning to be inundated with a wave of new packaging and convenience items designed to be used once and thrown away. The nation's production of garbage was growing much faster even than its population, and companies such as Ace Scavenger found themselves in great demand.

 The company responded with characteristic energy. At each of its nine chemical dumps, WMI installed environmental-compliance officers with power to override the decisions of local plant managers. These watchdog foremen reported to WMI's new environmental-management head, Walter C. Barber, a former acting chief of the EPA. In addition, the Chemical Waste subsidiary in charge of most of the troubled sites was provided with a new president, Jerry E. Dempsey, former president of Borg-Warner Corporation. To smooth relations with Congress, WMI hired Frank B. Moore as its chief lobbyist. Moore had previously served as President Jimmy Carter's liaison officer with Congress. Finally, WMI adopted new advertising campaigns stressing the company's services on behalf of the environment and customers alike.

 While such moves had not satisfied critics such as Greenpeace International, it appeared that WMI learned a lesson from its legal battles and took some pains to adopt more safety measures. As proof of its progress in these areas, WMI can point to the long-term contracts it won in the late 1980s to handle much of the waste from Portland, Oregon; and Seattle, Washington; two cities known for their strong environmental commitment. In both cases, the municipalities found that WMI's experience and resources made it the best choice for waste problems of great magnitude. Recycling is processing used materials (waste) into new products to prevent waste of potentially useful materials, reduce the consumption of fresh raw materials, reduce energy usage, reduce air pollution (from incineration) and water pollution (from landfilling) by reducing the need for "conventional" waste disposal, and lower greenhouse gas emissions as compared to virgin production. Recycling is a key component of modern waste reduction and is the third component of the "Reduce, Reuse, Recycle" waste hierarchy.

 Recyclable materials include many kinds of glass, paper, metal, plastic, textiles, and electronics. Although similar in effect, the composting or other reuse of biodegradable waste � such as food or garden waste � is not typically considered recycling.Materials to be recycled are either brought to a collection center or picked up from the curbside, then sorted, cleaned, and reprocessed into new materials bound for manufacturing.

SOURCE:http://www.articlecity.com/articles/environment_and_going_green/article_1148.shtml

Easy Ways of Reducing Food Waste

Launched in 2007 by WRAP, the 'Love Food, Hate Waste' campaign aims to reduce the UK's growing food wastage. (Photo credit: Wikipedia)

We as consumers throw away enormous amounts of perfectly good food each year, so we should all be looking for ways of reducing food waste. According to a study by the University of Arizona, a family of four can save up to $500 each year on fruits and vegetables alone just by reducing waste, spoilage and trips to the supermarket. We are not alone in this; in the UK close to one third of all the food bought is thrown away.

Food prices in the U.S. are rising at an alarming rate and according to a Labor Department report prices for staples such as milk, bread, flour and eggs are rising sharply, surging in the past year at double-digit rates. Egg prices for example, jumped 40 percent and milk prices increased 26 percent during the year. The Boston Globe says that escalating food costs could present a greater problem than rising oil prices because the average household spends three times as much on food as it does on gasoline.

We can all take steps to reduce the amount of food waste being sent to landfills and incinerator sites and save money at the same time. Below are some tips that will help to reduce the size of the food waste mountain:

Always store foods in the refrigerator or the freezer at the right temperature;keeping your refrigerator at 40 degrees F or below will help keep food fresher for longer. It is important to maintain a freezer temperature of 0 degrees F or below in order for food to freeze properly and to stop or prevent bacteria from growing. The most perishable items, including meats, poultry, fish, eggs and dairy products, should be stored in the coldest sections of the refrigerator. Don't over crowd the refrigerator since this will lower the inside temperature and air needs to be able to circulate freely to cool foods properly.

Store refrigerated foods in airtight plastic wraps or containers to maintain the quality, this also helps to keep foods from drying out, and preventing odors or flavors from transferring from one food to another. Make sure to avoid using containers or plastic bags that are not made for storage, and do not reuse plastic bags.

Keep the refrigerator clean, spoiled foods and spills provide an environment for bacteria to grow in and possibly contaminate other foods. Remember that refrigerator temperatures do not prevent bacterial growth, they only slow it down.

Plan your meals for the week and make a shopping list, this way you will be more inclined to only buy what you need, instead of buying on impulse.

Don't throw leftovers away, refrigerate them so that they can be used to make another meal later in the week, and remember one can always be creative with leftover food!

Keep a close eye on use-by datesand make sure to prepare food before its expiration date, this can eliminate a great deal of waste.

Storage conditions in the pantry should be dark, cool and dry with a temperature between 50 to 70 degrees F, the higher the temperature the faster the deterioration. The pantry should be as far away from the oven, stove, water heater and dishwasher as possible.

All of these tips should help you to save hundreds of dollars per year just by reducing food waste, in order to save a lot more money by avoiding waste, try an exciting new breakthrough in food preservation called eggstrafresh®, it is scientifically proven to dramatically reduce oxidation and retain moisture. Oxidation and moisture loss are two leading factors that foster bacteria, mold, nasty odors and rapid food spoilage. Additionally, eggstrafresh® will improve the taste, flavor, texture and natural color of all of your foods. To learn more about reducing food waste visit http://www.eggstrafresh.com .

SOURCE: http://www.articlesbase.com/food-and-beverage-articles/easy-ways-of-reducing-food-waste-1238724.html

How to Avoid Wasting Food at Home

Refrigerator (Photo credits: www.mydoorsign.com)

The number one means of reducing consumer food waste is to "eat it" rather than "treat it" (meaning washing leftovers down the drain or throwing them in the trash). This was  the advice a speaker gave at a  continuing education course presented at a Fortune 500 company (a food processor). How can consumers ensure that more food is eaten rather than "treated"? Some of my thoughts follow.
Frequently conduct an inventory of your refrigerator, freezer, and pantry. Make use of foods that are nearing their expiration dates first. Give away those that can't be used in time.
Purchase only what you need in fresh ingredients. Bulk packs may be cheaper, but if a significant amount is wasted, then the cost needs to be reevaluated.
Shop for groceries carefully; do whatever it takes to avoid impulse shopping in the grocery store:

1. Never shop on an empty stomach.
2. Resist impulse purchases.
3. Plan meals in advance.
4. Make a shopping list and stick to it.  
4. 
   

Cook with the end in mind. Match the batch size as closely as possible to the amount of food that will be consumed at one meal. How many servings are really needed? Leftovers are often discarded, and this is a major source of waste. If you do deliberately cook enough for leftovers, plan a use for the them to be served the same way at another meal, as an ingredient in a subsequent dish, or even as pet food.
Research new recipes, ingredients, and methods to make cooking more successful and less wasteful. (Examples are purchasing boneless, trimmed meat for a roast or using a plastic baking bag for cooking a turkey. In my opinion, turkeys are easier to cook in a bag and result in a moister, tastier bird. In the end, you have fewer mistakes, more meat consumed, and less waste.)
Experiment with smaller quantities when you are trying out a new recipe. If you don't like the results, you will have less waste.
Efficiently empty containers. Draining and cleanly scraping the contents of food containers can significantly reduce waste. Keeping a variety of spatulas on hand (narrow, wide, scooped, etc.) can improve the efficiency of container emptying. I like to prop containers upside-down and give them time to drain into dishes, measuring cups, or mixing bowls.
Avoid mistakes that ruin and subsequently waste food:

1. Don't cook in a hurry.
2. Use a kitchen timer that produces a clear signal to attract your attention, no matter where you've wandered off to.
3. Use a thermometer to check the doneness of food you're cooking. A thermometer with an alarm to get your attention is even more useful. I  really like the wireless thermometer. I put the probe in the meat smoker outside (transmitter sits on top of smoker and corded probe goes into smoker box) and keep the base unit with the alarm in the kitchen!
4. All thermometers should be calibrated on a regular basis (every year). The temperature reading might never be more accurate than about +/- 5 degrees F for a cheap model or +/- 2 F for a more accurate one.
5. Purchase an accurate thermometer to help you check and calibrate your oven. (Your food thermometer will work if the temperature goes high enough.) Most ovens have a calibration sequence.  Calibration on older models is mechanical:  most require removing the temperature control knob (pull it off), and loosening a set screw (or screws) on the back of the knob that allows you to rotate the dial to the correct temperature. Other mechanical ovens have a set screw that is located down inside the hollow control knob shaft. Newer ovens have digital controls, and most of them have a setup menu that allows the user to calibrate the oven. The setup sequence should be described in the owner's manual. If you've lost the manual, you may be able to download a copy from the manufacturer.
6. Use a toothpick or the fingertip test to check the doneness of baked goods. If the toothpick comes out without batter on it or the fingerprint disappears, the item is done.)
7. Use good food handling practices:  keep hot foods hot and cold foods cold; wash hands frequently; keep food preparation areas clean and neat.

Recycle food oils and grease. Learn the location of recycling centers and how to safely accumulate, package and transport waste oils and grease.
Compost solid waste when possible, and use it for yard, garden, or potted plant soil.
Notice how food is wasted in your home and find recipes or alternative uses for the waste. For example, in my home we frequently find that the last few bananas in the bunch are over-ripe. We decided to peel and freeze (or sometimes freeze with the skin on) these bananas for later use in smoothies. Now we never waste a banana and on occasion look forward to finding them over-ripened.
Share food with others. This activity is not only fun, but it can reduce waste.
FYI:
Here are some examples of pages on this site that provide information on avoiding food waste:
1) by proper storage and wrapping  2) by understanding  "sell by" and "use by" dates:
"It Says ‘Use by Tomorrow,' but You Don't Have to"
http://shelflifeadvice.com/content/it-says-use-tomorrow-you-dont-have
"Do Food Product Dates Make Consumers Safer or Just Poorer?"
http://shelflifeadvice.com/content/do-food-product-dates-make-consumers-safer-or-just-poorer
"Leftover Fruit and Veggies? Dehydrate Them for Surprisingly Healthy Snacks"
http://shelflifeadvice.com/content/leftover-fruit-and-veggies-dehydrate-them-surprisingly-healthy-snacks
"How to Wrap Foods for the Freezer"
http://shelflifeadvice.com/tips/how-wrap-foods-freezer
"Fresh Vegetables"
http://shelflifeadvice.com/vegetables/fresh-vegetables
For instructions on calibrating your food thermometer, click here:
http://shelflifeadvice.com/content/thermometers-two-types-every-kitchen-should-have
If you're interested in purchasing a wireless food thermometer with an alarm, click here:
http://www.walmart.com/ip/Taylor-Commercial-Wireless-Thermometer/13143031?ci_sku=13143031&ci_src=14110944&sourceid=1500000000000003260370
or
http://www.amazon.com/Maverick-Industries-ET-901-Wireless-Thermometer/dp/B000FADA48
Source(s):
Timothy J. Bowser, Ph.D.  Oklahoma State University, Dept. of Biosystems and Agricultural Engineering
Digitaljournal.com  "Value of American food waste greater than offshore reserves"
http://www.digitaljournal.com/article/295371
source: http://www.articlesbase.com/main-course-articles/how-to-avoid-wasting-food-at-home-3636802.html

Commercial and Domestic Food Waste

Commercial and Domestic Food Waste
It is estimated that 290 million tonnes of waste is generated in the UK each year.  This unsustainable over consumption subsequently contributes to numerous environmental issues but also costs businesses and ultimately the consumer money.

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Food and beverage waste per year accounts for approximately 8.3 million tonnes combined ( 7 :1 respectively) and is a key area that food industry companies can aim to address along with the consumers themselves.  Bakery is currently the 4th largest waste category for households in the UK with over 800,000 tonnes of waste.
Industrial waste from businesses amounts to approximately 45 million tonnes per year.  At present more that 50% of business waste is recycled. The government aims to increase this percentage further with an unusable or unsaleable end to a products life being the last resort.
The government aims to reduce the effects of waste and encourage further efficiencies by working with businesses in areas such as manufacturing, recycling and extending the product chain.
Reducing Carbon Footprint
A carbon footprint has historically been defined by "A measure of the total amount of carbon dioxide (CO2) and methane (CH4) emissions of a defined population, system or activity, considering all relevant sources, sinks and storage within the spatial and temporal boundary of the population, system or activity of interest. Calculated ascarbon dioxide equivalent (CO2e) using the relevant 100-year global warming potential (GWP100)."

The most common way to reduce the carbon footprint of humans is to Reduce, Reuse, Recycle. In manufacturing this can be done by recycling the packing materials, by selling the obsolete inventory of one industry to the industry who is looking to buy unused items at lesser price to become competitive. Nothing should be disposed off into the soil, all the ferrous materials which are prone to degrade or oxidize with time should be sold as early as possible at reduced price
It is estimated that the average company has between £100,000 and £2,000,000 worth of ingredients, packaging and equipment that is not being used and tying up valuable cash reserves and resources.
Food and beverage product waste is a major industry issue with approximately 10-30% wastage.
Most manufacturers are sitting on inventories of packaging, raw material or obsolete equipment surplus to requirement.
Effectively managing the cost and size of inventory is essential for not only the financial implications but for reducing carbon footprint and ultimately reducing landfill.  This practice has a positive effect on the environment and consumer trust.

source:http://www.articlesbase.com/food-and-beverage-articles/commercial-and-domestic-food-waste-6582207.html

Managing Food Processing Industry Waste

Food industry should also have to concentrate on waste avoidance as well as utilization of processed wastes. Food processing wastes have a potential for conversion into useful products of higher value as by product, or even as raw material for other industries, or for use as food or feed after biological treatment.

Considering the challenges in the area of food industry, efforts are to be made to optimize processing technologies to minimize the amount of waste. Environmental legislation has significantly contributed to the introduction of sustainable waste management practices worldwide.

Many standard industrial waste treatment texts sufficiently address a few major technologies for conventional in plant environmental control strategies in the food industry.

Large volumes of wastes is being produced by the food industry, both solids and liquid, resulting from the production, preparation and consumption of food. These wastes pose increasing disposal and can pose severe pollution problems and represent a loss of valuable biomass and nutrients.

Content of this book
1. Utilization of Food Industry Wastes
2. Ultrafiltration in the Recovery of Food Waste
3. Recovery of F ruit and Vegetable Wastes
4. Recovery of Protein
5. The Screening of Vegetable Wastes
6. Fat Extraction
7. Treatment of Fatty Effluents
8. Recovery and Utilization of Protein
9. Conversion of Bone to Edible Products
10. Utilization of Waste in Animal Feeds
11. Production of Earthworm Proteins
12. Pectate Gelling Agents in Foods
13. Anaerobic Treatment of Food Processing Wastes and
Agricultural Effluents
and many more...

 source:http://www.articlesbase.com/strategic-planning-articles/managing-food-processing-industry-waste-6713774.html

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• Book on Managing Food Processing Industry Waste

another Recommendations

8- Reducing the usage of water and power through: 
 - using water counters to notice the amount of water used.

 - using trunks with automatic closing values and clasps with marks to      know the position of the flow (closed-out flowing-directed). 
- using high pressure cleaning systems with small shape (such as the      in-place cleaning systems) to clean machines and equipments. 
  - Entering water level controlling systems and automatic stopping            pumps into the tanks that are exposed to to overflowing. 
 - recycling cooling water through cooling towers   

    - Reducing spilling water near packing machines and reducing the            amount of water used in washing floors.

    - repairing the places of leaking.

    - recycling condensed steam.

    - handling solid remains when dry (to avoid sweeping hard remains         with water).

   - isolating steam pipes. 
 - using steam snares/nets.       

     - Repairing or replacing damaged steam values.

     - increasing the efficiency of boilers.

     - using pressure regulators on steam pipes.       

9- Procedures to limit polluting air through:

     - replacing fuel oil that contains a high percentage of sulphur with           gasoline or natural gas.

  - adjusting the percentage of air with fuel so that the process of                burning could happen in plenty of oxygen guaranteeing the                      transforming of carbon monoxide into carbon dioxide.

  - adjusting the temperature of burning to prevent forming hangs down     bulks and nitrogen oxides.  

10- Paying attention to what so called environmental industrial        compounds, this is considered a better use for the secondary products that are staying behind those projects included in such compounds.

We must mention that:- or we must not forget that:

Those environmental industrial compounds are a wide umbrella that covers more than just:-

   - One type to exchange unessential outputs or a network of exchanges.

   - A process to recycle.    

     -  A group of companies specialized in environmental technology

     - a group of companies that produce products which are convenient to      environment.

    - An industrial compound that is designed concerning an                           environmental subject such as solar energy.        

    - A compound that uses infrastructure that is convenient to                        environment.