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Unformatted text preview: Appendix Food Hate Waste ake Only As Much As You Need~~~~~~~~~~~~~~~~~~~~~~~~ Insert Picture Here ft-over food by Students and Faculty. e then take a smaller portion and go for seconds. od waste at a single dining hall per day. This is approximately 23,100 pounds of food wasted every week. th State University, who reduced its pre consumer food waste by 80%. r semester could be saved. artmouth College, the University of Minnesota. This, on average, would result in a reduction of 1.2 to 1.8 oz. Shashank Gupta 607 Green Hollow Drive Iselin, Nj 08830 732-593-9150 [email protected] December 10, 2009 Mr. Charles Sams Dining Services, Executive Director Rutgers Dining Service Rutgers, The State University of New Jersey 620 George Street, Records hall room 104 New Brunswick, New Jersey 08901 Dear Mr. Charles Sams, My name is Shashank Gupta and I am a Management and Economics major at Rutgers University. I lived on Busch Campus last year and through my dining experiences at the Busch Dining Hall, I noticed students waste a huge amount of food. After reading articles from The Daily Targum, it came to my knowledge that my assumptions were in fact true, as the articles mentioned that a single dining hall at Rutgers produces up to 825 pounds of food waste daily (Meisel 1). Food wastage is not only a problem at Rutgers, but it is also a problem at other universities as well as in American households. Research shows that food wastage in America has been a growing problem and this problem has significant economical and environmental impacts. According to The U.S. Environmental Protection Agency’s annual waste characterization report, 11.2% of all solid municipal waste consists of food (Johnson 8). Corresponding with these numbers is another study that shows that 14% of all food bought by American households is wasted, including products still within their expiration dates. (Coles 12). Americans do not realize that throwing away excessive amounts of food is not only a problem because food is being wasted, but also a problem because throwing away food costs money and takes up space in 1 landfills. According to University of Arizona Anthropologist Timothy A. Jones, the average U.S. household throws away $590 worth of food products. This annually sums up to $43 billion domestically (Coles 12). Mr. Jones estimates that reducing food waste by 50% could lead to a 25% reduction in environmental detriments such as excessive landfill use, soil depletion, and application of fertilizers (Coles 12). Rutgers, The State University of New Jersey has taken a few measures towards reducing the environmental impacts of food wastage by giving the leftover food from its dining halls to farmers....
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This note was uploaded on 01/30/2011 for the course 355 303 taught by Professor Petersorrell during the Fall '10 term at Rutgers.
- Fall '10