msl - Gupta 1 Shashank Gupta 607 Green Hollow Drive Iselin,...

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Gupta 1 Shashank Gupta 607 Green Hollow Drive Iselin, Nj 08830 October 17, 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 RE: Proposal for reducing food wastage at Rutgers dining halls. Dear Mr. Charles Sams, My name is Shashank Gupta and I am a sophomore at Rutgers University. The Rutgers dining services are among the best in the nation, encompassing four dining halls which feed numerous students. Unfortunately, these dining halls have been generating a large volume of food waste and the bare minimum is being done to prevent it. Being that I have moved here after residing in a third world country, I realize the true value of food. It is painful for me to see the amount of edible food which is being wasted at Rutgers University dining halls. After my research I have determined that there are simple, cost-effective methods which Rutgers can use to reduce its food waste. These methods will not only benefit the University economically, but will also provide the moral advantage of preventing food wastage. Problem
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Food wastage is a growing problem all across America. According to a research from the University of Arizona, the average U.S. household creates up to 474 pounds of food waste every year (Johnson 8). The U.S. Environmental Protection Agency’s annual waste characterization report showed that 11.2% of all solid municipal waste consisted of food (Johnson 8). On average, U.S. households waste 14% of the food they buy, including many products still well within their expiration date (Coles 12). This represents not only a severe wastage of food, but also a direct wastage of money. Households could save impressive sums of money if they simply utilized all their resources efficiently. UA Anthropologist, Timothy W. Jones estimates that a family of four usually throws away $590 per year in foods such as vegetables, meats, and grain products (Coles 12). When this amount is summed up for every household in America, it adds up to an annual $43 billion (Coles 12). There are quite a few hidden costs that go along with food wastage: The extra amount of labor hours put in while making the excess food, the extra usage of water and electricity while cleaning the dishes, the cost of disposing the wasted food, and the cost of polluting the environment. Mr. Jones estimates that reducing food waste by 50% could lead to a 25% reduction in environmental losses such as reduced landfill use, soil depletion, and application of fertilizers (Coles 12). Most people have various explanations of why this problem occurs. Their reasoning is that people buy more food than they need, they cook more food then they need, and they take portions that they cannot completely eat. Also, a major reason why food is wasted is that people buy lots of perishable food and do not use it in time (Johnson 12). As we can see on the pie chart below food and yard waste are the biggest components of the average
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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.

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msl - Gupta 1 Shashank Gupta 607 Green Hollow Drive Iselin,...

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