Midterm Exam

Question 1

Define a food system

Answer 1

The people, activities, resources, and outcomes involved in getting food from “field to plate”, in addition to preparing, eating, and disposing of food and food wastes
all of the nouns and verbs involved in the food supply

Question 2

how are food systems complex

Answer 2

food systems are a complex adaptive system of independent systems

• there is an interplay
• think of food systems of today, tomorrow, and far future
• think of trading and food systems in different areas all over the world
• there is not one homogenous food system but multiple food systems
• dynamics in the system are non-linear and there are feedback loops
• if elements of the system are altered, the system adapts or reacts

Question 3

systems thinking

Answer 3

an iterative learning process in which one takes a broad, holistic, long-term, perspective of the world and examines the linkages and interactions among its elements

Question 4

Identify primary components of food systems

Answer 4

Growing, harvesting, processing, packaging, transporting, marketing, consumption, and waste

Question 5

Describe the benefits of applying systems thinking to understand food systems

Answer 5

When the complexity of systems is not taken into account, unpredicted and undesired outcomes often result

Question 6

dead zone in the gulf of mexico

Answer 6

the bottom waters of the gulf don’t have any fish or crustaceans living in them because all the oxygen has been used up by the phytoplankton that has been dying. This lack of oxygen has been caused by an algal bloom caused from runoff such as fertilizers, fungicides, pesticides, etc… along the mississippi river. The runoff enters the river and enters the gulf. It is seen that the dead zone grows during peak agriculture season and shrinks during low agriculture season.

Question 7

stocks and flows

Answer 7

how much of something do you have and what makes it increase or decrease?
EX: atmospheric greenhouse gas (GHG) concentrations:
Stock=current concentrations
Inflow=activities that increase concentrations (EX: animal agriculture)
Outflow=activities that remove carbon from the atmosphere (EX: planting trees)

Question 8

feedback loops and processes

Answer 8

a circular process in which output is returned or ‘fed back’ into a system as input

Question 9

feedback processes

Answer 9

our actions alter the environment and, therefore, the decisions we take in the future

• our actions may trigger side effects that we did not anticipate
• others, seeking to achieve their goals, act to restore the balance that we have upset; their actions also generate intended and unintended consequences

Question 10

Compare features of contemporary food systems in different parts of the world

Answer 10

Age
Race/ethnicity
Socioeconomic class
Health status
Education
Where you grew up
Religion/spiritual affiliation
Cultural background

Question 11

Identify possible reasons for the shift from hunter-gatherer lifestyles to agriculture

Answer 11

people started to take-up farming because of:

• larger populations that hunter-gatherer lifestyles couldn’t support anymore
• settling in one location
• over-hunting of animals
• humans were more developed and were able to think of this more advanced lifestyle
• changes in climate
• changing technology
• varied by geography and time

Question 12

Explain key impacts of the dawn of agriculture

Answer 12

• Disease (zoonotic and human) due to more people in one place
• Aging population
• Environmental consequences
• City-states and governments
• Nutritional variety
• Emergence of currency
• More abundant food supplies
• People were tied to the land-settling
• Big increase in population
• Ability to divide up labor and roles emerged
• All of these together allowed for the emergence of civilization
• humanity’s best interest but not for the earth or animals
• allowed specialization to occur and we wouldn’t be where we are today
• hierarchies and inequality started
• hatred began

Question 13

Define a foodway

Answer 13

The eating habits and culinary practices of a people, region, or historical period
Who cooked the food, food preparation, how the food was cooked, aroma, spices, etc…

Question 14

Characterize indigenous American foodways, including three sisters planting

Answer 14

Due to the various types of environments and climates in the US the many tribes varied a lot depending on where they were found in the US
Three sisters farming=growing corn, beans, and squash together
-Corn grows first which provides a pole for beans that they can grow up. Beans add nitrogen to the soil for the corn and squash. THe squash has large leaves that block sunlight and keeps the soil more moist and they have sharp spikes on them that keeps pests away
-Nutritionally work well together

Question 15

Describe key attributes of indigenous American foodways

Answer 15

Iroquois: farming was done in mounds:
Water was able to seep out of them so they wouldn’t flood but it also held the right amount of water, allowed for planting earlier because it was raised from the ground and they would get warmer from the sun sooner, and less compacted soil meant more airy which allows an easier time for water and nutrients to move through
Pueblo: corn was essential, planted on mesatops, mulched with pumice, waffle/grid gardens

Question 16

Define the Columbian exchange

Answer 16

The exchange of people, plants, animals, microbes, and ideas between the Eatern and Western Hemispheres following the voyage of Christopher Columbus to the Americas in 1492

Question 17

How would you describe modern Native American cuisine

Answer 17

There isn’t one thing that we think of because of how diverse and different native american diets are depending on where they live

Question 18

Recall and summarize key food and non-food items transferred between continents as a result of the Columbian exchange

Answer 18

Transfer from New World (America’s) to Old World (Europe/Africa/Asia): chocolate, corn/maize, tomatoes, cassava, potatoes, tobacco, pumpkins, vanilla, chili peppers, avocados, turkeys, sweet potatoes, peanuts
Transfer from Old World (Europe/Africa/Asia) to New World (America’s): grapes, rice, coffee, grains-barley/wheat, sheep, chickens, cattle, horses, pigs, sugar, coconut, citrus, honey bees, slaves, disease

Question 19

mercantilism

Answer 19

belief in the benefits of profitable trading; commercialism

-relied on: colonies rich in few materials, cheap labor, colonial loyalty to the home, control of the shipping trade

Question 20

Describe major social, environmental, and economic consequences of the Columbian exchange

Answer 20

• Depopulation of the Americas: Native American population was immunologically defenseless to diseases from Europe and Africa (Smallpox, chicken pox, measles, influenza), Estimated 80-95% of the Native American population were destroyed within 100-150 years following 1492
• the slave trade resulted in african americans getting taken from africa and being brought to the Americas and carribean to work under horrible conditions, long term impacts in africa
• altered ecosystems: animal furs were traded from native americans to europeans in order to get technologies/tools that allowed their tasks as farming to be much easier and introduction of pigs caused a lot of havoc in north america due to them roaming wild and eating everything (reduction of populations due to overhunting and competition)

Question 21

Describe early American foodways post 1492

Answer 21

• Obtaining enough food in colonial america was challenging
• Servants and enslaved people were brought to the colonies to provide labor for plantations
• Early american foodways were shaped by the local environment and influenced by country or origin and interactions with native people
• Enslaved cooks played a central role in developing southern cuisine and influencing flavors and dishes throughout the country

Question 22

Describe the important roles of slaves and servants in shaping early American diets

Answer 22

• Enslaved Africans introduced sorghum, melon, and okra (among other things)
• African american slaves that were cooks expected to bake and cook meals throughout the entire day
• If guests came at strange hours they were awoken and expected to prepare guests a meal
• Some chefs were taught by famous chefs in order to ensure they would do a good job
• Enslaved chefs are the ones credited with forming dishes that mixed different cuisines into one
• They kept recipe books that show the various types of meals they would make and eat

Question 23

Industrialization

Answer 23

the act or process of industrializing: the widespread development of industries in a region, country, culture, etc…
Transition of activities that were once done or crafted by hand (field, kitchen, etc..) and due to this transition production was done through technology and techniques (often through machine labor)

Question 24

Globalization

Answer 24

the act of process of globalization: the state of being globalized
The process by which technological, economic, political, and cultural exchanges make the world a more interconnected and interdependent place

Question 25

Monoculture

Answer 25

the practice of growing and harvesting a single species/crop | how most crop and livestock are produced

Question 26

Polyculture

Answer 26

the growing of multiple species/crops together

Question 27

Identify factors that contribute to the industrialization and globalization of food systems

Answer 27

- technological innovation - Environmental strain - Urbanization - Shifting consumer demands - Government policies - All of these trends can contribute to gains in productivity but not without social, health, and ecological consequences

Question 28

Technological innovation

Answer 28

``` Agricultural technology: Farm equipment (work animals to mechanization) Tractor technology Plant and animal breeding (green revolution) Land-grant agriculture Agricultural inputs (green revolution) Production techniques Rural infrastructure and transportation Railroads, national highways Cold storage Food processing and preservation Food preparation ```

Question 29

Environmental strain

Answer 29

Historically, increases in production came mainly from expansion to new land Westward expansion, indentured servants By the late 1800s poor farming practices had depleted nutrients in the soil and production began to decline The Dust Bowl of the 1930s is a powerful example of the consequences of poor farming practices Degradation of agricultural land through human activities continues: deforestation, soil erosion, nutrient depletion, salinization, waterlogging, overgrazing, desertification, and industrial pollution

Question 30

Urbanization

Answer 30

Farmer Population: In 1790, farmers made up to 90% of the labor force In 1870, farmers made up 53% of the labor force In 1920, farmers made up 27% of the labor force In 2019, farmers made up 1% of the labor force Americans increasingly moved into cities over the course of the late nineteenth and early twentieth centuries In urban settings, households rely on purchased food and are changing the cultures are traditions around food

Question 31

Shifting consumer demands

Answer 31

As populations move out of poverty, they typically seek greater access to a greater diversity of foods including animal products and convenient, ultra-processed foods There is also growing interest in consuming healthier diets, especially among the wealthy Many customers are increasingly disconnected from the production of food yet asked to make choices concerning complex issues regarding the nutritional content and health benefits of food

Question 32

Government policies

Answer 32

Subsidy-a grant from the government to help with something deemed beneficial to the general public Farm subsidies-urge farmers to grow (or not grow) certain products Food subsidies-help consumers afford or choose certain products Policies on regulations, subsidies, and taxes can shift investment decisions throughout the food system What and how much to produce To whom to sell What to process How to transport What to buy Policies are related budget allocations in infrastructure, procurement, research, and public information also can alter decisions by food system stakeholders

Question 33

Identify major trends associated with the industrialization and globalization of food systems

Answer 33

- specialization - mechanization - chemical and pharmaceutical inputs - consolidation - market concentration

Question 34

specialization

Answer 34

Focusing time, knowledge, skills, and equipment on a small number of enterprises Monoculture cropping Industrial food animal production (IFAP) Also focused on genetics to breed both crops and livestock for the best characteristic

Question 35

mechanization

Answer 35

Replacing human or animal labor with machines New technology and new machines Less people needed for work Can contribute to gains in productivity

Question 36

chemical and pharmaceutical inputs

Answer 36

The early 1900s saw the introduction of synthetic fertilizers and chemical pesticides Use of agricultural inputs skyrocketed over the century in part due to the shift to specialized monocultures Chemical and pharmaceutical use became commonplace in newly industrialized models of meat, milk, and egg production (EX antibiotic use)

Question 37

consolidation

Answer 37

Shifting toward fewer and larger farms and businesses; usually the result of large businesses getting larger and small businesses going out of business “Get big or get out”- Earl Butz, Secretary of Agriculture under Presidents Nixon and Ford Major trend in the second half of the 20th century What drove the push to consolidate? New technology allowed farmers to work more land with less labor Government policies encouraged farmers to scale up their operations Farmers were motivated by economics of sale

Question 38

marketshare

Answer 38

the proportion an industry's sales earned by one company

Question 39

market concentration

Answer 39

a measure of the extent to which sales in a market are dominated by a small number of companies -an industry is "concentrated" when a small number of companies have a large market share of an industry

Question 40

vertical integration

Answer 40

a type of market concentration that occurs when companies gain control of multiple industries involved in the same products

Question 41

1492

Answer 41

onset of the columbian exchange

Question 42

1803

Answer 42

invention of food preservation using a tin can

Question 43

late 1800s

Answer 43

railroads became an important way to transport food in the US

Question 44

1906

Answer 44

food and drug act

Question 45

1933

Answer 45

permanent food stamp act

Question 46

1964

Answer 46

permanent food act

Question 47

Discuss pros and cons of the industrialization and globalization of food systems for different stakeholders in the US and globally

Answer 47

Pro: Newer foods were coming from places farther away and they were more available Con: More domestic help means that people were losing the ability to tell if foods were good quality/ripe, farming was more for monetary reasons and less for pleasure

Question 48

describe current US food policy goals

Answer 48

``` support farmers feed the hungry keep the food supply safe promote public health protect the environment (and animal welfare) ```

Question 49

support farmers

Answer 49

The agricultural adjustment act of 1933: The first farm bill The context was that the US was in the great depression and farmers were growing more than they could sell Producing too much food which led to so much of the market and causing prices to go down and they weren’t earning enough money. This caused them to produce even more and put themselves in a vicious feedback loop The act gave farmers money to destroy crops and butcher animals and a lot of the animals (specifically pigs) were not even used

Question 50

feed the hungry

Answer 50

During the agricultural adjustment act of 1933 there was a lot of very hungry people while there was food in the food supply being destroyed because there was too much and people were outraged Later, the government revised the program so the government purchased the surplus and provided them to unemployed people and low income houses instead of destroying them Birth of the domestic US food assistant programing

Question 51

keep the food supply safe

Answer 51

Start with on farm practices: What are best practices to keep the farm safe GAP Then think about production, serving, packaging, etc… and how to keep food safe in these settings

Question 52

promore public health

Answer 52

How can you make the healthy choice, the easy choice | Make healthy eating more accessible to more people

Question 53

protect the environment (and animal welfare)

Answer 53

Food system impacts all natural resources: air, land, soil quality, water, climate Number of policy programs in place in an effort to address these issues Farm bill: big bill that governs agricultural policy in the US Specific provisions to incentify actions to protect land and waters around farms Other policies that are in place to tackle more specific pollutants EX: plastic straw-free→limit the use of single-use plastics

Question 54

describe the US agricultural workforce

Answer 54

Agriculture provides about 1.3% of US employment The size of the US agricultural workforce is shrinking; hired laborers are becoming more important. Most farmers receive off-farm income, but small-scale operators depend on it. In recent years, slightly more than half of farm households have had negative farm income About half of hired farmworkers lack legal immigration status Family and hired farmworkers on US farms has slowly declined in the past 10 years 73% decline in farmers/farm family members (1950-2000) 52% decline in hired farm workers (1950-2000) More people are hired today as opposed to most people were family workers years ago The larger you farm the less dependent they are on off-farm sources of income and they are making the majority of their income from farming In the last 10 years more than half of farmers lose money in farming but are able to compensate for their loss of money by having an off-farm job/career Rely on side-hustles to bring in enough income Roughly half of hired farm workers lack legal immigration status

Question 55

name and compare different models of agricultural production

Answer 55

monoculture, polyculture, and aquaculture

Question 56

aquaculture

Answer 56

the fastest growing industry in the US food production and now supplies nearly half of seafood in the US

Question 57

food miles

Answer 57

the distance that it travels from farm to plate

Question 58

food sheds

Answer 58

Awareness of where food comes from Knowing where your food comes from Dominated by seasons and availability Size is drastically different

Question 59

Compare local and regional food systems to mainstream food systems

Answer 59

Local and Regional Food Systems: Farmers markets/farm stands CSAs Community Support Agriculture (CSA): you pay upfront to invest in a farm or other type of operation and get a portion of what is produced If they have a good year, you get a lot! If they have a bad year, you get a little:( Either way you pay the same because you pay at the beginning of the season and there is no way of knowing how the season will pay out Small farms selling directly to consumers Food hubs Pick Your Owns

Question 60

Discuss major aspects and attributes of Vermont's food system historically and today

Answer 60

What are some of the challenges to producing foods in VT (farming or processing)? Short growing season Farmland in short supply Not easy to get food to a place to sell Processing equipment is very expensive Labor Soil may be difficult for certain things to grow (rocky soil) What are some of the innovations are supporting the food industry in VT: Food hubs Allowing others to use the hubs processing equipment instead of these starting/small businesses to have to buy the equipment Price chopper uses their empty trucks to distribute some of these foods from food hubs so other people can get local food

Question 61

describe the US workforce in food processing and retailing

Answer 61

Meat Plant Workers Today: Serious safety and health hazards “Speed of the lines” Doing the same task as quick as possible on the line over and over again 3 times likely to suffer from a serious injury than another US worker Beef industry: 7 times more likely 17 severe injuries happen every month in the meatpacking industry Vulnerable workers Low wages, long hours, and limited benefits

Question 62

Describe consolidation and concentration across the food systems

Answer 62

Food processing can provide many benefits (food safety, extending the availability of nutrients and variety, job opportunities, convenience), but can also contribute to important problems Food processing is becoming increasingly concentrated and consolidated

Question 63

discuss pros and cons of food processing

Answer 63

``` PROS: Longer shelf life Convenience Cheaper Larger availability and adding to food environments Taste-can potentially improve More jobs CONS: Spoilage and contamination Nutrient loss Sodium and sugar is typically increased Separation from consumer and production Increase use of plastic/packaging Taste and texture Loss of knowledge Comfort with convenience ```

Question 64

define food environment

Answer 64

“the interface that mediates one’s food acquisition and consumption within the wider food system. It encompasses multiple dimensions such as the availability, accessibility, affordability, desirability, convenience, marketing, and properties of food sources and products” People access food by going to stores and shopping, growing their own, and exchanges

Question 65

consider food choices in the context of the socioecological model

Answer 65

Social determinants of health: “The SDH are the conditions in which people are born, grow, work, live, and age, and the wider set of forces and systems shaping the conditions of daily life. These forces and systems…” “Women who live in poverty love their children as much as anybody else does”-Paul Farmer One of the most famous global health advertisers and focuses on giving the poorest of the poor access to adequate care and health Ecological model: policy, community, organizational, interpersonal, and individual contexts

Question 66

Analyze how food environments influence food choices

Answer 66

Today's food environment exploit people’s biological, psychological, social, and economic vulnerabilities, making it easier for them to eat unhealthy foods…. Goal of public health in the Food Environment: support a lifestyle...where the healthy choice is the easy choice Food environments refer to the range of food sources

Question 67

describe common food marketing strategies

Answer 67

paid advertising cause marketing/advertising undercover marketing digital marketing

Question 68

paid advertising

Answer 68

Target on children Fighting that it is unethical to do this Fight to do this in low income countries

Question 69

cause marketing/advertising

Answer 69

When a company is sponsoring different types of events or putting their money toward social causes that is often meant to give that company sympathy or associate that company with that event Minorities are targeted Linking themselves with causes to gain public support Push to do this in low income countries

Question 70

undercover marketing

Answer 70

occurs in movies, tv shows, online social media, etc... | all about product placement

Question 71

digital marketing

Answer 71

``` Creating immersive environments Coca-cola world cup soccer immersive video Playing soccer with soccer star Boursin cheese multisensory experiences Infiltrating social networks Instagram, twitter, facebook, etc... Location-based and mobile marketing Order things pop-up in web searches are partially influenced by people paying to have their brand to be promoted Collecting personal data Tracking the type of online consumer you are-cookies Loyalty card programs Studying and triggering the subconscious ```

Question 72

food labels

Answer 72

Designed to protect consumer health In the US, the FOod and Drug Administration (FDA) is responsible for ensuring proper labeling Foods produced domestically Foods from foreign countries that are sold in the US

Question 73

distinguish and interpret common types of food labels

Answer 73

Nutrition facts The format of the label is highly dictated Ingredients list List ingredients in descending order of prominence Information on the 8 major food allergens Wheat, milk, tree nuts, peanuts, shellfish, soy, fish, egg Date labels: Expiration, best buy, sell by, best before A lot of debate associated with these labels Storage instructions: Origin labels: Not all foods have to include this but fruits and vegetables need to now Nutrient content claims: Claim on a label that something is higher or lower in a certain nutrient “Low fat”, “High fiber”, “Reduced sodium” The Kind Bar Debate Using the word “Healthy” Health claims: Statement/symbol to connect food or ingredient in the food to a health outcome “Reduce your risk for cardiovascular disease”, “Helps digestion”

Question 74

Identify who regulates and verifies the accuracy of food labels

Answer 74

The Food and Drug Administration (FDA) is responsible for ensuring proper labeling

Question 75

Critically consider if and how food marketing should be regulated

Answer 75

Food marketing claim should be honest, it should be done without exaggeration and misleading information. Food marketing should be regulated because companies are trying to target kids, teens, and ethnic minorities and that is a major concern

Question 76

provide reasons for food waste and strategies to address it

Answer 76

Unharvested food can be donated Scraps can be fed to livestock Some waste can even generate energy Trim waste: there will always be trim waste associated with food People taking too much food: people should take smaller portions at first and eat everything before getting more food Cooking too much food: this is difficult to address because there needs to be enough food for students but if there is leftover food that wasn’t eaten it should be brought to local food banks if possible

Question 77

paleolithic foodways

Answer 77

Earliest fossil evidence of anatomically modern humans is roughly 200,000 years old Food was acquired by gathering wild plant-based foods and fungi, foraging for insects, scavenging for the remains of dead animals, harvesting aquatic animals, and hunting game Hunting was a minor aspect of this foodway because it took a lot of energy and time Majority was roots, insects, finding dead animals and eating them, etc… because it was less energy and time dependent Most of the time and energy were spent acquiring food Paleolithic gut bacteria was very different than ours due to evolution and their ability to digest things such as lactose Gut bacteria has a lot to do with digestion and breaking down of food

Question 78

varying hunter-gatherer diets among paleolithic humans

Answer 78

Inuit: mostly meat and fish with a small amount of fruits and vegetables (arctic) Hiwi: mostly meat and fish, fruits and vegetables, and roots (south america) !Kung: meat and fish, fruits and vegetables, a very small amount of roots, mostly seeds and nuts, and a small amount of milk and cornmeal (southern africa) Hadza: mostly meat and fish, fruits and vegetables, and roots (central africa)

Question 79

wild .vs. domesticated species

Answer 79

horse, sheep, Goat (domesticated) Zebra, North American bighorn sheep, Rocky Mountain goat (relatives that are wild) Reindeer, cow, almond (domesticated) Elk, african buffalo, oak (relatives that are wild)

Question 80

the first american cookbook

Answer 80

american cookery published in 1776 by amelia simmons

Question 81

what were some assumptions that were made in the first cookbook by amelia simmons

Answer 81

People were able to pick out good quality/local foods People were going to markets regularly Middle-classed white women Looking for another source of information-not just recipes passed down

Question 82

food policy

Answer 82

a policy that impacts how and what food is produced, processed, distributed, purchased, consumed, protected, and disposed of. Food policies are designed to influence the operation of the food system

Question 83

1939

Answer 83

first food stamp program (~4 years)

Question 84

1946

Answer 84

national school lunch act

Question 85

CAFO

Answer 85

Concentrated Animal Feeding Operation -Animals are confined and fed or maintained for at least 45 days out of the year, the operation does not produce crops or vegetation, and it meets size thresholds (EX: 1,000 cattle, 10,000 swine, or 125,000 chickens may be classified as large CAFO depending on how animal waste is managed)

Question 86

agroecology

Answer 86

an ecological approach to agriculture that view agricultural areas as ecosystems and is concerned with the ecological impact of agricultural practices GOALS: build and maintain healthy soil. manage water wisely, promote biodiversity, minimize pollution PRACTICES: rotate crops and embrace diversity, plant cover crops, reduce or eliminate tillage, minimize use of synthetic pesticides and fertilizers integrate livestock and crops, adopt agroforestry practices, and manage whole systems and landscapes

Question 87

Why is food being transported long distances?

Answer 87

Feed densely populated areas Not enough food produced in and around cities that will be able to support them as well as the rest of the state NYC example Provide out-of-season variety Highly varied diets relies heavily on the transportation of food Almost all processed foods that we eat have components of the food that travels long distances Allow regions to focus on their strengths EX: wheat grows well in large open places-best produced out west where there are large flat fields and vermont would not be able to do that but is much better for dairy Structure of the food distribution industry

Question 88

local food farms

Answer 88

farms and ranches earning income from selling food for human consumption through a local food marketing channel: Direct-to consumer (DTC) marketing channels: producers engage consumers in direct face-to-face transactions EX: Farms markets Intermediated marketing channels: all other marketing opportunities in the local supply chains that are not farmer-to-consumer transactions EX: food hubs

Question 89

what are some benefits and drawbacks of focusing on eating local

Answer 89

``` Less convenient Supporting jobs nearby Supporting local agricultural landscape Not necessarily better for the carbon footprint More expensive ```

Question 90

core components of food labels

Answer 90

``` Primary display panel (PDP) Statement of identity (name of the food) Net quantity of contents Information panel Nutrition facts Ingredient list Major food allergens Name and address of the manufacturer, packer, or distribution ```

Question 91

what led to the increasing acceptance of processed foods

Answer 91

The idea of natural has shifted over time The shift of most people living on farms to live in cities More people working outside the home Began to taste and look better as well as were safer Cleanliness

Question 92

3 steps in sustainability on campus

Answer 92

purshasing pre-consumer post-consumer

Question 93

purchasing

Answer 93

Extraction: get materials Production: making of materials Distribution: giving consumers the materials Consumption: using and consuming the materials Disposal: disposing of the materials

Question 94

pre-consumer

Answer 94

Incentivizing reducing waste Use of leanpath Pre-consumer waste is defined as over-ordering, overproduction, trim waste, expired items/spoilage, contamination, burned/dropped items, etc...

Question 95

post-consumer

Answer 95

Anything not eaten that ends up in the compost