You've Got Enough on Your Plate

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TSU CHE CHANG 3

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You've Got Enough on Your Plate

You've Got Enough on Your Plate

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You've Got Enough on Your Plate Copyright Š 2018

By Tsu Che Chang First edition 5 4 3 All rights reserved. No part of this book may be reproduced in any form or by any means without permission from the publisher.

Critics, however, are welcome to quote brief passages by way of criticism and review.

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To Jamie Oliver

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Stop wasting food

You've Got Enough on Your Plate

The Institution of Mechanical Engineers estimates that annually between a third and a half of all food produced is wasted worldwide. According to the Guardian, approximately 45% of fruits and vegetables, 35% of fish and seafood, 30% of cereals, and 20% of meat and dairy products are wasted by suppliers, retailers, and consumers every year.

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What have they done?

Commercial Standard 04 Is this still edible?

06 Organic Foods: What you need to know 08 What does free range really mean?

10 Overproduction 12 Overfishing 14 A quick guide to the nutrition facts label 16

What can we do?

I am still edible Don’t throw them away!

What does “Glean” mean?

You have enough on your plate Organize your fridge Eat the whole thing!

Why go veg?

Works cited

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You've Got Enough on Your Plate

WHAT HAVE THEY DONE?

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You've Got Enough on Your Plate

Commercial Standard U.S. grocery stores just got graded on food waste, and only Walmart scored a B The Institution of Mechanical Engineers estimates that annually between a third and a half of all food produced is wasted worldwide.

According to the Guardian, approximately 45% of fruits and vegetables, 35% of fish and seafood, 30% of cereals, and 20% of meat and dairy products are wasted by suppliers, retailers, and consumers every year.

Large food retailers such as Kroger, Sainsbury’s, Tesco, Carrefour, and Wal-Mart stand in a unique position to address this global food issue.

Because of their direct links with

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“This waste is growing alongside the growing world population.”

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farmers, processors, and consumers, they have the power to influence every facet of the supply chain.

However, their high volume–low margin business model also makes them vulnerable to threats such as competition, increasing wholesale prices, and changing consumer demands. For example, super discounters such as Lidl and Amazon are further squeezing already thin food retail margins for large retailers.

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You've Got Enough on Your Plate

D SELL BY 11 / 14 / 1948 USE BY ? / ?/ ?

Trade Gothic

Trade Gothic is a sans-serif typeface first designed in 1948 by Jackson Burke (1908– 1975), who continued to work on further style-weight combinations (eventually 14 in all) until 1960 while he was director of type development for Linotype in the USA. Like many gothic fonts of the nineteenth and early twentieth centuries, Trade Gothic is more irregular than many other sans-serif families that came later, especially later

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ones like Helvetica and Univers. This variety is often popular with designers who feel that it creates a more characterful effect.

Its complex history has left it with several unexpected features: for instance in some digital releases the default bold weight is more condensed than the regular weight, the opposite of the norm, with a wider bold offered as an alternative.

Is this still edible?

Supermarkets and Food Expiry Dates SELL BY AND USE BY DATES Sell by dates are for use by the supermarket only. It indicates to them when a food needs to be removed from sale. Use by dates are usually added to perishable foods such as meat and fish. It means that the food needs to eaten by this date as it could prove harmful to health past the date.

Most sell by and use by dates are based on the results of a off laboratory tests. Foods are tested each day for the number of naturally occurring bacteria present. These bacteria are completely safe but they continuously multiply. Once they reach a certain number, the food is deemed unsafe. How many days this takes dictates how many days the food is given on its sell by or use by date.

BEST BEFORE DATES Best before dates are used on fruits and vegetables. They state the date before which the food is at its best.

It’ll still be safe to eat after this date.

Food with a use by date should be eaten by this date. But best before dates on fresh produce are based on the supermarkets best guess of optimal freshness or taste. The problem is, most consumers don’t know that there’s a difference between use by and best before.

With all this confusion and lack of consistency, consumers often wrongly assume that food past the date on the label is unsafe and throw it away.

Supermarkets need to play a role in standardising this information. They need to present it to consumers in easy to understand formats.

We’d argue that fruit and vegetables don’t need any date. Consumers own judgement is far better.

We’d also argue that supermarkets should reduce the amount offers they promote. Buy one get one free on products such as ham or yogurts with a use by date are wasteful if we don’t need them.

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Organic Foods: What You Need to Know You've Got Enough on Your Plate

The Benefits and Basics of Organic Food The term “organic� refers to the way agricultural products are grown and processed. While the regulations vary from country to country, in the U.S., organic crops must be grown without the use of synthetic pesticides, bioengineered genes (GMOs), petroleum-based fertilizers, and sewage sludge-based fertilizers.

How your food is grown or raised can have a major impact on your mental and emotional health as well as the environment. Organic foods often have more beneficial nutrients, such as antioxidants, than their conventionally-grown counterparts and people with allergies to foods, chemicals, or preservatives often find their symptoms lessen or go away when they eat only organic foods.

Organic produce contains fewer pesticides. Chemicals such as fungi-

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cides, herbicides, and insecticides are widely used in conventional agriculture and residues remain on (and in) the food we eat.

Organic food is often fresher because it doesn’t contain preservatives that make it last longer. Organic produce is often (but not always, so watch where it is from) produced on smaller farms near where it is sold.

Organic farming is better for the environment. Organic farming practices reduce pollution, conserve water, reduce soil erosion, increase soil fertility, and use less energy.

Farming without pesticides is also better for nearby animals as well as people who live close to farms.

Organically raised animals are NOT given antibiotics, growth hormones, or fed animal byproducts.

Feeding livestock animal byproducts increases the risk of mad cow disease and the use of antibiotics can create antibiotic-resistant strains of bacteria. Organically-raised animals are given more space to move around and access to the outdoors, which help to keep them healthy.

Organic meat and milk are richer in certain nutrients. Results of a 2016 European study show that levels of certain nutrients, including omega-3 fatty acids, were up to 50 percent higher in organic meat and milk than in conventionally raised versions.

Organic food is GMO-free.

Genetically Modified Organisms (GMOs) or genetically engineered (GE) foods are plants whose DNA has been altered in ways that cannot occur in nature or in traditional crossbreeding, most commonly in order to be resistant to pesticides or produce an insecticide.

“…Farming without pesticides is also better for nearby birds and animals as well as people who live close to farms.”

Organic or not? Check the label 100 percent organic. This description is used on certified organic fruits, vegetables, eggs, meat or other single-ingredient foods. It may also be used on multi-ingredient foods if all of

the ingredients are certified organic.

Organic. If a multi-ingredient food is labeled organic, at least 95 percent of the ingredients are certified organic.

Made with organic.

If a multi-ingredient

product has at least 70 percent certified organic ingredients, it may have a “made with organic” ingredients label.

Organic ingredient. If less than 70 percent of a multi-ingredient

product is certified organic, it may not be labeled as organic or carry a USDA seal.

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What Does Free Range Really Mean?

You've Got Enough on Your Plate

Free range chickens don’t always get to live outside

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Free range refers to food from animals, for example, meat or eggs, that are produced from animals that have access to outdoor spaces. Usually, free range also stands for animals who have free access to graze or forage for food.

However, although the term “free range” brings to mind wide open spaces with animals living in nature, eating natural foods and soaking in the sunlight, there are no government regulations in place in the U.S. to ensure this is the case. Therefore, it’s important for producers to be clear about what they mean when they say their food is “free range.”

In addition, while all organically-raised food is automatically free range (certified organic standards require this), all food raised free range is not necessarily organic.

Synonyms for “free range” include: free-roaming, cage-free, and pasture-raised.

Consumers who want truly free range products should consider buying certified organic products, since unlike the USDA’s definition and enforcement of the term “free range,” certified organic products must meet stringent criteria.

The public is becoming more aware of the daily horror that hens endure on factory egg farms. In response, the egg industry has created labels that sound appealing, such as “cage-free,” “free-range,” “free-roaming,” “organic,” and “natural” in order to attract more customers. But these labels are misleading. Here’s something that the egg industry doesn’t want you to know: “Cage-free” does not mean “cruelty-free.”

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The public is becoming more aware of the daily horror that hens endure on factory egg farms. In response, the egg industry has created labels that sound appealing, such as “cage-free,” “free-range,” “free-roaming,” “organic,” and “natural” in order to attract more customers. But these labels are misleading. Here’s something that the egg industry doesn’t want you to know: “Cage-free” does not mean “cruelty-free.”

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You've Got Enough on Your Plate

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‘We still have to plant those acres,’ says one farmer. ‘We have to eat.’

Overproduction

U.S. Farmers Are Producing Too Much Food. Here’s Why They Can’t Stop Farmers are producing too much wheat and corn, dragging down economic growth and pushing some farmers out of business.

Farming has unique challenges. Start-up and expansion costs are large, investments take years to mature and the nation’s vast network of farmers is too disjointed to cooperate on production cuts. This can result in an economic enigma: rising output amid falling prices.

“Global markets are just flooded,” Mr. Schronk said.

“It’s one of those situations where you choose what you’re going to lose [the] least money on. We still have to plant those acres. We have to eat. If everything works perfectly...we still can make a small profit sometimes.”

“Those kinds of voluntary strikes or voluntary destruction of production never work,” said David Anderson, an economist in Texas A&M’s Department of Agricultural Economics. “You never have enough participation, and you have very mixed feeling among farmers about whether that’s the right thing to do.”

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Overfishing

You've Got Enough on Your Plate

Of all the threats facing the oceans today, overfishing takes the greatest toll on sea life – and people.

Overfishing occurs when more fish are caught than the population can replace through natural reproduction. Gathering as many fish as possible may seem like a profitable practice, but overfishing has serious consequences. The results not only affect the balance of life in the oceans, but also the social and economic well-being of the coastal communities who depend on fish for their way of life.

Billions of people rely on fish for protein, and fishing is the principal livelihood for millions of people around the world. For centuries, our seas and oceans have been considered a limitless bounty of food. However, increasing fishing efforts over the last 50 years as well as unsustainable fishing practices are pushing many fish stocks to the point of collapse.

More than 30 percent of the world’s fisheries have been pushed beyond their biological limits and are in need of strict management plans to restore them. Several important

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commercial fish populations (such as Atlantic bluefin tuna) have declined to the point where their survival as a species is threatened. Target fishing of top predators, such as tuna and groupers, is changing marine communities, which lead to an abundance of smaller marine species, such as sardines and anchovies.

Many fishers are aware of the need to safeguard fish populations and the marine environment, however illegal fishing and other regulatory problems still exist. WWF works with stakeholders to reform fisheries management globally, focusing on sustainable practices that conserve ecosystems, but also sustain livelihoods and ensure food security.

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A quick guide to the nutritional facts label

You've Got Enough on Your Plate

Step 1: Start with the Serving Size Look here for both the serving size and the number of servings in the package. Compare your portion size (the amount you actually eat) to the serving size listed on the panel.

Step 2: Check Out the Total Calories Find out how many calories are in a single serving.

Step 3: Let the Percent Daily Values Be Your Guide Use percent Daily Values (DV) to help evaluate how a particular food fits into your daily meal plan. Daily Values are average levels of nutrients for a person eating 2,000 calories a day. A food item with a 5 percent DV of fat provides 5 percent of the total fat that a person consuming 2,000 calories a day should eat.

Step 4: The Nutrition Terms Low calorie: 40 calories or less for each serving.

Low cholesterol: 20 milligrams or less and 2 grams or less of saturated fat per serving.

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Reduced: At least 25 percent less of the specified nutrient or calories than the usual product.

Good source of: Provides at least 10 to 19 percent of the Daily Value of a particular vitamin or nutrient per serving.

Fat free/sugar free: Less than ½ gram of fat or sugar per serving.

Low sodium: 140 milligrams or less of sodium per serving.

High in: Provides 20 percent or more of the Daily Value of a specified nutrient per serving.

Step 5: Choose Low in Saturated Fat, Added Sugars and Sodium Eating less saturated fat, added sugars and sodium may help reduce your risk for chronic disease.

Step 6: Get Enough Vitamins, Minerals and Fiber Eat more fiber, potassium, vitamin D, calcium and iron to maintain good health and help reduce your risk of certain health problems such as osteoporosis and anemia.

Step 7: Consider the Additional Nutrients in the product

Nutrition Facts

Protein: A percentage Daily Value for protein is not required on the label.

Eat moderate portions of lean meat, poultry, fish, eggs, low-fat milk, yogurt and cheese, plus beans and peas, seeds and soy products.

Serving size

Carbohydrates: There are three types of carbohydrates: sugars, starches and fiber. Eat whole-grain breads, cereals, rice, and pasta plus fruits and vegetables.

Sugars: Simple carbohydrates or sugars, occur naturally in foods such as fruit and milk (lactose) or come from refined sources such as table sugar (sucrose) or corn syrup.

8 servings per container

Amount per serving

Calories

2/3 cup (55g)

230 % Daily Value*

Total Fat 8g Saturated Fat 1g Trans Fat 0g Cholesterol 0mg Sodium 160mg Total Carbohydrate 37g Dietary Fiber 4g Total Sugars 12g

10% 10% 0% 7% 13% 14%

Includes 10g Added Sugars Protein 3g

20%

Vitamin D 2mcg

10%

Calcium 260mg

20%

Iron 8mg

45%

Potassium 235mg

6%

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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You've Got Enough on Your Plate

WHAT CAN WE DO?

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You've Got Enough on Your Plate

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Trade Gothic

I’m still edible

Ugly fruits and vegetables: why you have to learn to love them Curvy squash and smaller-thanusual apples and limes. That was the “ugly” produce count in boxes of fruits and vegetables Deborah Levine recently received at her home in the San Francisco Bay Area. While most of the produce she gets in her deliveries is “very normal”, she recalls one particular veggie. It was like a siamese carrot, but with part of it broken off, it looked like it “didn’t have its leg”.

“When you look at our food system farm to fork, a stunning 52% of all produce in the US goes uneaten,” says JoAnne Berkenkamp, a senior advocate with the Natural Resources Defense Council. “Burgeoning awareness of this reality has led a growing number of eaters and businesses to take a second look at product that doesn’t meet prevailing industry standards for size, shape, color and other cosmetic attributes.”

“It was funky looking. But you clean it, peel it and chop it up and it makes no difference,” says Levine, “But you’d never see that in the market.”

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Don’t throw them away!

Vegetable Scraps Aren’t Kitchen Waste, They’re Soup Material

I happened to have an extra poptop container laying around, so I put that to use. Of course, a zip-top bag works just as well. Each night, I add scraps to the container, then return the bag or box to the freezer for storage. Keep putting scraps in the same container until it’s full.

2. What to save.

Spine

You've Got Enough on Your Plate

1. How to Save Scraps.

Outer layers of onions – While I don’t save onion skins (they retain quite a bit of dirt), I do save the outer layers of onion flesh for stock.

Corn cobs – okay, so maybe not the ones that people have gnawed on at a barbecue. Just the ones you’ve cut the kernels off of for soup.

Mushroom stems – Making a recipe that calls for just the mushroom caps? The stems have SO much flavor – put them in the stock bin.

Celery and carrot leaves – These aren’t really part of my regular diet, so they go right into the stock bin.

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Veggie peels – This one is a judgement call. If a carrot or a parsnip has REALLY dirty skin, and looks musty even after a good scrub, I won’t save the peels, as they’ll give the stock a muddy flavor.

Herb stems – Even though they’re a bit woody for using in a delicate dinner, they have plenty of goodness in its stems.

3. What Not to Save.

Moldy or rotten vegetables – While vegetables that are just a little bit past their prime (such as bendy celery) are fine, if anything is REALLY old and looks terrible, it’s best just to introduce it to the garbage can or compost bin.

Anything with a very strong, specific flavor (or color) – Cabbage, broccoli, artichokes and beets are a few examples.

4. How to Make Lazy Cook’s Stock.

Grab a big pot. The base of a good vegetable stock is carrot, celery and onion. Drop in all your pre-

cious scraps. And add some herbs – A few sprigs of parsley and thyme work well. Also, throw in a couple of bay leaves.

Whole black peppercorns and Garlic cloves – Don’t even bother chopping them. Just smash ‘em and throw them in.

Finial

Pour cold water over everything until water just barely covers the veggies.

Simmer uncovered, over medium heat, at least 1 hour to 2.

Strain stock through a fine-mesh strainer; discard solids.

Use stock immediately for soup, poaching fish, risotto, or any vegetarian dish. Or, refrigerate stock up to 3 days or freeze up to 3 months.

Spur

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What does “glean” mean?

You've Got Enough on Your Plate

A History of Gleaning and the Food Recovery Movement Today Ancient History

Nowaday

Gleaning has been an important form of social welfare for well over 2,000 years. The Old Testament of The Bible commanded Hebrew farmers to leave a portion of their crops un-harvested and allow poor neighbors and strangers to come onto their land to pick what was left for themselves and their families.

In 1987 the U.S. House of Representatives Committee on Hunger held a hearing to raise awareness of and support for gleaning organizations across the United States. Nine years later President Clinton signed the “Good Samaritan Act,” which encourages individuals and organizations to donate excess food instead of throwing it away.

Picking leftover crops for the local community was an essential part of farm life and the harvest process for hundreds of years, until new private property laws and farming technology began to limit gleaners’ rights.

It was common to see people out in fields picking leftover crops until after the end of World War II.

Now there are gleaning organizations across the country, and over 20 organizations in California alone!

The Society of St. Andrew, which has been gleaning in the United States since 1983, has distributed food in every state except Alaska and Hawaii and has recovered

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„ over 700 million pounds. Gleaning organizations today – predominantly faith-based and non-profit organizations – recover food from farms, restaurants, grocery stores, wholesale markets, Farmers Markets and backyards.

Future of Gleaning Sadly, we need gleaning programs more than ever right now. A recent report estimated that as much as 40% of the food that we produce is never eaten. At the same time, there are 49 million people in the United States who do not have enough money to cover their basic food needs. More organizations across the United States are beginning to look at food-waste recovery as

one of the most efficient ways to address both problems at once, and several have come up with exciting new ideas. Non-profit and for-profit organizations have begun using social media and the Internet to connect abundance with need, and there are food-waste recovery Apps in development in San Francisco, Boston, and Southern California.

Organizations like Food Forward are finding new ways to glean, but the idea is still the same: Harvest Food, Fight Hunger, Build Community.

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You've Got Enough on Your Plate 26

O U â&#x20AC;&#x2122; YG O T V N E O U G HE O N Y O U R

You've got enough on your plate Americans waste food because we’re confused — and because we can Americans don’t set out to waste their food.

People don’t buy an apple because they plan to throw it away. Instagram isn’t filled with posts bragging about tossed leftovers. There isn’t a profood-waste lobby in Washington. So why do we waste more than a third of our food a year? A handful of scholars wanted to find the answer.

They conducted studies and found, in essence, that Americans waste food because we don’t know another way, and because we can.

Americans spend less on groceries than anyone else in the world.

We spend 6.4% of our budgets on food, according to USDA calculations based on Euromonitor International data from August 2016. That number jumps to 10.3% in Germany, 13.2% in France and 14.1% in China. The poorest countries spend around half of their money on food: 41.9% in the Philippines; 43% in Kazakhstan and 56.4% in Nigeria. Less than half

of respondents in the Ohio State study said throwing away food was a major source of wasted money. Yet the Johns Hopkins study found the strongest motivator to get someone to reduce their waste is the prospect of saving money.

The average American loses $371 a year to wasted food, according to the USDA. But that’s not a large enough figure to influence most people, according to the Johns Hopkins study. That amount “might not be sufficient to motivate most nonlow-income consumers,” it said.

The number, broken down to about a dollar a day, doesn’t seem big. But it’s all about perspective.

Think about the car-insurance companies that use that same amount — “hundreds of dollars in savings a year” — as the foundation for their multimillion-dollar ad campaigns. If that’s enough motivation to get consumers to act, why isn’t saving food?

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Organize your fridge

You've Got Enough on Your Plate

Shelf or drawer? High or low? Follow this expert fridge-packing plan to keep contents fresh.

If you’ve taken on the daunting task of cleaning out your refrigerator, you should give yourself a well-deserved pat on the back! But once all the expired condiments have been tossed and the shelves have been wiped clean, what’s the best way to put everything back again? Does it really matter where things go?

When organizing the refrigerator, we like to use professional and restaurant kitchens as models since they organize their fridges with food safety in mind. Their way of doing it is to organize based on the temperature the foods need to be cooked to.

Things that need no cooking to be safe to eat (like prepared foods or leftovers) are placed at the top, then everything else is organized downwards based on the temperature it needs to be cooked to, with the

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foods needing to be cooked to the highest temperature (like chicken) being at the bottom.

When organized this way, any cross-contamination that occurs won’t be a problem because the food that’s contaminated has to be cooked to a higher temperature than the food sitting above it that may have dripped down some juices.

So how do we adopt their way of organization? On the right side is the strategy that uses the same principles, tailored to the configurations of a home refrigerator.

1. Upper shelves: Leftovers, drinks, and ready-to-eat foods (like yogurt, cheese, and deli meats).

2. Drawers: These can be tricky.

Because theyâ&#x20AC;&#x2122;re designed to hold produce at specific humidities, it makes sense to store fruits and veggies there. But theyâ&#x20AC;&#x2122;re usually at the bottom of the fridge, so we risk contaminating our fresh vegetables if we put meat on the shelf above. If you have two drawers, make one of them exclusively for veggies and the other exclusively for raw meat.

4. Lower shelves: Raw ingredients slated for cooked dishes. If one drawer is above the other, use the lowest drawer for meat.

3. Door: The refrigerator door is the warmest part of the fridge, so only condiments should go there.

Donâ&#x20AC;&#x2122;t put eggs or milk in the door, as they should be placed in a colder part of the refrigerator.

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Eat the whole thing!

You've Got Enough on Your Plate

Health benefits of skipping processed food and eating closer to nature.

Looking for a way to prevent disease and slow down ageing? One key tactic is to eat more wholefoods.

some substances that can't be synthesised in the body and therefore have to be obtained through diet.

Wholefoods are foods that are closest to their natural state and that means they give us more nutrients than packaged or processed foods.

Consider the amino acid valine.

Amino acids are the substances that make up the protein for every cell in our body. Our bodies use 22 amino acids.

None of us are perfect and we live in the modern world, so obviously every meal and snack we have will not be made up of wholefoods. However, if we aim for them to make up 60 to 75 per cent of our diet it will go a long way towards preventing disease and slowing down ageing.

So what should we eat? Eating foods that have not been processed ensures you consume the maximum amount of nutrients, in the correct proportions.

Nutrient-rich Wholefoods contain a wide variety of nutrients in one food. These nutrients include vitamins, minerals, phytonutrients, essential fatty acids and fibre. Wholefoods are also rich in

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Nine of these cannot be synthesised within our bodies and must be supplied through diet. Valine is one of these essential amino acids. It is needed for muscle metabolism and tissue repair. Wholefood sources include brown rice, beans, beef, mushrooms, peanuts and soybeans.

Wholefoods are also rich in antioxidants, which neutralise free radicals.

Pass on processed Processed foods are often filled with chemicals and preservatives that give food flavour and a long shelf life.

These chemicals can build up, causing our bodyâ&#x20AC;&#x2122;s systems to become sluggish and even toxic. Eating this way starves bodies of nutrients,

which is why people who eat a lot of processed foods are always hungry.

Finding good food How do you find wholefoods? It’s easy. At your local grocery store, shop in the fresh-food aisles. The further you move into the centre of the stores, the more processed food you will find. You can visit farmers’ markets or your local greengrocer or health-food store as well.

“…Eating this way starves bodies of nutrients, which is why people who eat a lot of processed foods are always hungry.”

You don’t have to cut out processed food altogether. The key is to increase your intake of wholefoods, and instead of buying treats such as cakes or muffins, try making your own with wholefood ingredients such as wholemeal flour and fruit.

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You've Got Enough on Your Plate 32

â&#x20AC;&#x153;An estimated 70 percent of all diseases, including one-third of all cancers, are related to diet.â&#x20AC;?

Why go veg?

Learn the reasons to change over to a vegetarian diet, and start eating less meat todayâ&#x20AC;&#x201D;or none at all!

Why are people drawn to vegetarianism? Some just want to live longer, healthier lives. Others have made the switch to preserve Earthâ&#x20AC;&#x2122;â&#x20AC;&#x2122;s natural resources or from a love of animals.

Thanks to an abundance of scientific research that demonstrates the health and environmental benefits of a plant-based diet, even the federal government recommends that we consume most of our calories

from grains, vegetables and fruits.

And no wonder: An estimated 70 percent of all diseases, including one-third of all cancers, are related to diet. A vegetarian diet reduces the risk for chronic degenerative diseases such as obesity, high blood pressure, and certain types of cancer including breast, prostate, stomach, lung and esophageal cancer.

Meatless Monday Meatless Monday was founded in 2003 by Sid Lerner in association with the Johns Hopkins Bloomberg School of Public Health. In May, 2009, Ghent, Belgium, became the first non-U.S. city to go meatless.

Shortly thereafter,

Paul McCartney introduced the U.K. to Meat-Free Mondays.

Meatless Monday is now active in over 40 countries and continues to grow.

Representatives from different nations are finding innovative ways to

make meatless and vegetarian dishes part of their everyday culture.

Skipping meat one day a week is good for you and better for the planet.

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Works Cited Commercial standard Esposito, Yasemin Y. KorJaideep PrabhuMark. “How Large Food Retailers Can Help Solve the Food Waste Crisis.” Harvard Business Review, 19 Dec. 2017, hbr.org/2017/12/how-largefood-retailers-can-help-solve-the-food-waste-crisis.

Expiry date Nolet, Sarah, et al. “What Our Supermarkets Can (and Should) Do About Food Waste.”

The Food Rush, 1 Nov. 2018, www.thefoodrush.com/articles/5-things-supermarkets-canfood-waste/.

You've Got Enough on Your Plate

Organic food “Organic Foods: What You Need to Know.” Healthy Eating Tips to Prevent, Control, and Reverse Diabetes, www.helpguide.org/articles/healthy-eating/organic-foods.htm.

Organic label “Are Organic Foods Worth the Price?” Mayo Clinic, Mayo Foundation for Medical Education and Research, 4 Apr. 2018, www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/organic-food/art-20043880.

Free range Chait, Jennifer. “‘Free Range’ Is Virtually Meaningless Outside Very Specific Situations.”

The Balance Small Business, The Balance Small Business, www.thebalancesmb.com/whatdoes-free-range-really-mean-2538247.

Over production Nunn, Sharon. “U.S. Farmers Are Producing Too Much Food. Here’s Why They Can’t Stop.”

The Wall Street Journal, Dow Jones & Company, 5 Feb. 2018, blogs.wsj.com/economics/2018/02/05/u-s-farmers-are-producing-too-much-food-heres-why-they-cant-stop/.

Overfishing “Overfishing.” WWF, World Wildlife Fund, www.worldwildlife.org/threats/overfishing.

“Overfishing: The Oceans’ Most Serious Environmental Problem.” Environmental Defense Fund, www.edf.org/oceans/oceans-most-serious-problem.

Nutritional facts “The Basics of the Nutrition Facts Label.” Eat Right. Academy of Nutrition and Dietetics., www.eatright.org/food/nutrition/nutrition-facts-and-food-labels/the-basics-of-the-nutritionfacts-label.

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Ugly vegetable Bhatia, Juhie. “Ugly Fruits and Vegetables: Why You Have to Learn to Love Them.” The Guardian, Guardian News and Media, 17 Nov. 2016, www.theguardian.com/environment/2016/nov/17/ugly-fruit-vegetable-delivery-service-food-waste.

Food scrape “Vegetable Scraps Aren’t Kitchen Waste, They’re Soup Material.” Blue Apron Blog, 12 Jan. 2015, blog.blueapron.com/vegetable-scraps-arent-kitchen-waste-theyre-soup-material/.

Over consuming McClellan, Jennifer. “Americans Waste Food Because We’re Confused - and Because We Can.” USA Today, Gannett Satellite Information Network, 31 May 2017, www.usatoday.com/ story/news/nation-now/2017/05/30/why-americans-waste-so-much-food/355864001/.

Organize fridge “How to Organize Your Refrigerator Drawers and Shelves.” Real Simple, www.realsimple. com/home-organizing/organizing/organizing-kitchen/refrigerator-drawers.

Whole food “Why Eat Wholefoods?” Bodyandsoulau, 17 June 2016, www.bodyandsoul.com.au/nutrition/ nutrition-tips/why-eat-wholefoods/news-story/fb54be4ff6a8c96c20954a97c1334c27.

Why go veg Editors, Vegetarian Times. “16 Reasons You Should Go Veg.” Vegetarian Times, Vegetarian Times, 15 June 2007, www.vegetariantimes.com/health-and-nutrition/why-go-veg-learnabout-becoming-a-vegetarian.

Meatless Monday “The Global Movement.” Meatless Monday, www.meatlessmonday.com/the-global-movement/.

Gleaning “What Is Gleaning? Past, Present & Future.” Food Forward, 31 July 2017, foodforward. org/2015/09/what-is-gleaning/.

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You've Got Enough on Your Plate

The text of You Have Enough on Your Plate is set in Trade Gothic, a typeface designed in 1948 by Jackson Burke.

This book was designed by Tsu Che Chang. Made by Tsu Che Chang on Epson Ultra premium Matt paper.

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You've Got Enough on Your Plate

Nutrition Facts 1 servings per book

Serving size

6" x 8" (80g)

Amount per serving

67

Calories

% Daily Value* Total Fat 8g

10%

Saturated Fat 1g Trans Fat 0g

10%

Cholesterol 0mg

0%

Sodium 160mg Total Carbohydrate 37g

7% 13%

Dietary Fiber 4g Total Sugars 12g

14%

Includes 10g Added Sugars Protein 3g

20%

Vitamin D 2mcg

10%

Calcium 260mg

20%

Iron 8mg

45% 6%

Potassium 235mg

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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