Food waste imp for value added products

1. FOOD WASTE
Livestock Food Waste
At Home Resource

2. Before you Begin…
1. Do you think that we waste food?
2. What kinds of food do we waste?
3. Why do we waste food?
4. What happens to food that we don’t eat?
5. What is wrong with wasting this food?

3. How much land
is available on Earth for
growing food?
Watch this quick video
https://www.youtube.com/watch?v=ESbGbfyqK4w

4. We grow all our food on this little sliver of Earth.
However, even though we have so little land to
grow food,
one-third of this food is lost or wasted!

5. We can’t afford to
lose or waste food
if we want to feed a
growing world!
7.5 billion people now
9 billion +
in 2050!

6. Food LOSS
happens before food even
gets to us in restaurants,
stores and our homes.
It happens when potential
food is damaged due to
issues with production,
storage or processing.
For example, a crop in the field
could be damaged by disease
or get eaten (or pooped on) by
pests if it is in poor storage.

7. Food WASTE
happens when restaurants,
grocery stores and people
like you and me throw out
food that we could eat, but
choose not to because of its
appearance, “best before
date” or other reasons.

8. In a perfect world, food is NOT lost or wasted.
How is this possible?
To answer this question, let’s think about
a hamburger.

9. What is the meat in
a hamburger made
from?
Ground Beef
Beef cattle

10. Let’s think about
getting beef from a ranch
to a hamburger with
NO LOSS OR WASTE.
In a PERFECT world,
this is what would happen . . .

11. In a perfect world, a
rancher has calves born
on his/her ranch. All
calves are born healthy
and alive.
Nothing interferes with
the rancher’s goal of
saving every calf from
death.
The newborn calves have
all the nutrition that they
need to grow into healthy
adults.

12. The calves grow into healthy
animals by being raised in a
humane manner.
They always have enough
nutritious food, clean
drinking water and sufficient
shelter from weather and
predators.

13. Some female calves are
kept on the ranch or sold
to other ranchers. They
grow into strong, healthy
cows that have strong,
healthy calves.
Steer calves and the
rest of the female
calves go to a feedlot.

14. At meat packing plants, the
animals are processed into
food such as steaks,
roasts and ground beef,
then sent to stores.
People enjoy healthy,
nutritious beef products
packed full of protein, iron,
zinc, vitamin B12 and
more.
No food is wasted at all!

15. The rest of the animal is used, too!
Animal fat, bones and hides are used to make products
such as footballs, soaps, hand creams, piano keys, violin
strings, chewing gum and much more!

16. What happens in the
REAL world of ranching
isn’t always perfect!
Some food gets lost or wasted.

17. In the real world, calves are born on the
ranch. SOMETIMES . . .
a calf can suffer from hypothermia (extremely
cold body temperature) if it is born outside in
very cold weather.
a calf doesn’t have the natural instinct to
suckle (feeding milk to a baby or young animal
from the breast or teat).
a cow has difficulty calving (giving birth).
Ranchers care about their animals and do not
them to get sick or die,
SO . . .

18. ranchers carefully
monitor their pregnant
cows and have warm
calving barns for the
baby calves.
ranchers plan for their
cows to calve later in
spring during warmer
weather.

19. ranchers might call in
veterinarians if cows
are having difficulty
calving.
keeping a cow and calf
together in a small
place helps them bond.

20. In the real world, when calves grow,
SOMETIMES . . .
a calf might get sick from either bacteria or viruses,
viruses, and possibly die.
if a calf gets sick, it might grow slower and might
might need more medical attention.
If a calf takes longer to grow, it will eat and drink
more during its lifetime.
Ranchers care about their animals and
don’t want to waste land, grass or water,
SO . . .

21. ranchers vaccinate
their herds.
ranchers feed animals
healthy diets and ensure
that they always have
access to water.
on-going research
determines the best diets
and animal care
practices.

22. In the real world, female calves grow into
cows that have babies. SOMETIMES . .
. .
a cow has poor genetics (is sickly, small,
small, weak, has difficulty calving), and
her calf likely will, too.
Ranchers want the healthiest, strongest
animals in their herd, SO . . .

23. ranchers work with animal
scientists and breeders to
find the right combination
of genes that result in
healthy animals.
These are just a few
ways that livestock
producers try to
reduce loss.

24. In the real world, the beef goes to a processing
facility, then to restaurants, hospitals, grocery
stores and homes. SOMETIMES . . .
some meat is thrown away because it’s stored
improperly, or gets cooked and not eaten.
some parts of the beef animal are not used
because there is no place to process the gelatin,
hides or bones.
So, to try and prevent this food waste…

25. beef processing facilities
can use improved
technology and systems
and improve food
packaging to reduce waste.
grocery stores can
discount, donate or
compost meat that
is close to its “best-
before” date.

26. How do beef cattle
help us reduce
waste?

27. Raising beef cattle
helps reduce
land waste.
If you raise beef cattle,
then you’ll have grassland.
And if you have grassland,
then you’ll have wildlife.
You’ll have a balanced ecosystem!

28. Why
do we sometimes
waste food ?
Because we might not like
how it tastes!
Why don’t we like certain
flavours?
Let’s find out . . . .

29. We taste 5 flavours:
Honey
Most fruits
Sour cream
Rhubarb
Cheese
Soy sauce
Dark chocolate
Broccoli
Mushrooms
Potatoes
Everyone likes different flavours and does not like other flavours. Most people have
around 8,000-10,000 taste buds which make up our unique tongues and tastes

30. Our taste buds change every 5 – 7 years.
So what you might not like NOW can
change later in life…
NOW THE FUTURE

31. No matter what kind of
taste buds we have, we
can ALL help reduce
food waste.
How?

32. Plan & Prep
Plan weekly meals in
advance and make a
shopping list to reduce
the chance of buying
extra food that we don’t
need.

33. Keep it fresh
Keep food fresh longer
by using proper
storage techniques.

34. Get creative
Use food that’s
already in our
fridges to create
meals instead of
always buying
new food.

35. Rethink “best-before” dates
These dates don’t
necessarily mean that
the food is bad afterwards.
LOOK, SNIFF & TASTE
the food to sense whether
it is still edible.

36. Love leftovers
Save time and money by
enjoying leftovers from
previous meals.
Get creative with what’s left!

37. Compost the rest
Compost remaining food
scraps using either a
backyard composter or
curbside collection
program (if available).

38. . . . into this!
We can turn
this . . .

39. . . . into this!
Or this . . .

40. What can YOU do
to help
reduce food waste?
Write down on a piece of paper three
things that YOU can do to reduce
waste in your house…
Share these ideas with your family
At the dinner table or when everyone
is around. YOU can make a difference too.

41. And Thank You to Cargill
for financially supporting this resource.
Thank You!