Control measures, habits and fun helping reduce hunger

1. Food for
Thought
Foundations of personal
sustainability through food
Art Kovach

2. U.S. of America 2010
 116.7
million households
 2.6 people per household
 14.5% food insecure at some point
 17.2 million households food insecure
 That’s 45.6 million Americans lacking
proper nutrition

3. Wasted Opportunity
 141
trillion Kcal went to waste in 2010
 Divided by the 45.6 million food insecure
 3,092 Kcal were wasted for each of them
 3K Kcal diet is for body builders, not the
majority
 There’s enough, you don’t have to be a
‘freegin’

4. Where do you Stand
 Who
likes to eat?
 Who likes to cook?
 Who has or will cook today?

5. Where to Start
 Cooking
preparation is no different than
this speech
 Planning and practice are your control
measures

6. Mise en Place (me-zehn-plahs)
 ‘Set
in place’
 The foundation to self-prepared meals



Plan
Organize
Execute

7. Mirepoix
 50%
Onion
 25% Carrot
 25% Celery

8. Flavor
 Nutrition
for Foodservice and Culinary
Professionals says “FLAVOR IS AN ATTRIBUTE OF
A FOOD THAT INCLUDES IT’S APPEARANCE, SMELL,
TASTE, FEEL, TEXTURE, TEMPERATURE, AND EVEN
SOUND WHEN CHEWED.”
 Foodies!!!

9. Senses of Taste
 Sweet
 Sour
 Salty
 Bitter
 Savory/Umami…Foodies!!!

10. Cost
 F/C
25-40% for success
 Every 25¢ they spend costs you $1
 Covers
Operating
 Overhead
 Don’t forget profit
Their success depends on your decision to
support them, or not.


11. Other Aspects
 Convenience/Availability
 Nutrition
 Age
 Gender
 Income
 Culture
 Religion
(9 I know of that have some
dietary requirements)

12. Other Aspects
 Celebrations
 Health
status or desire
 Appearance
 Knowledge
 Social status
 Peer Pressure
 Emotional status
 Animal rights

13. Other Aspects
 The
Industry – Big Business
 Advertising
 Media
 Health and Nutrition studies
 Environmental concerns



Fertilizers
Pesticides
Hormones

14. Organic
 The
only FDA controlled word in
advertising is…Organic
 Don’t eat it if you can’t read it
 *Science majors

15. Report Out
 Add
control measures
 Reduce waste
 Save money
 Reduce additives consumed
 Social responsibility

16. Added Incentive
 Bill
Turney – From the Field Cooking School
 $10 off class if you mention this speech
 No financial affiliation
 Shared small business, food and
agriculture principles
 Have fun
 Make your sustainability more efficient

17. Works Cited







WORLDBANK.ORG
NUTRITION FOR FOODSERVICE AND CULINARY
PROFESSIONALS 7TH EDITION, KAREN EICH DRUMMOND, LISA M.
BREFERE
WORLDHUNGER.ORG
USDA.GOV
CENSUS.GOV
ELIZA BARCLAY “U.S. LETS 141 TRILLION CALORIES OF FOOD
GO TO WASTE EACH YEAR” NPR.ORG
Alisha Coleman-Jensen “U.S. Food Insecurity
Status: Toward a Refined Definition”