Reflection One: Food Waste Audit
Audit your day!
1. Conduct a one-day food waste audit (any day of the week):
•
§ Must include all foods eaten throughout the day (e.g., breakfast, lunch, dinner, and snacks)
§ If you’re not doing the food preparation, then ensure that you’re present when food’s being prepared (in your household only) – note anything that’s discarded during food prep (e.g., peels, stalks, etc.)
§ Write down everything you ate and discarded
2. Take a photo of your plate before the meal’s consumed AND after the meal’s consumed – embed these photos in your reflection
3. Guiding Questions (you don’t need to answer all, these are to help guide your writing):
2.
§ Why was food discarded? E.g., it was bruised, raw, overripe, you were full, inedible peels, you didn’t like taste or texture, etc.
§ Were there any patterns on which food(s) were discarded?
§ Who prepared the food? Does that reflect in the amount of food discarded?
§ What are other ways that would help measure wasted food in our households?
§ What was most challenging about doing this audit?
§ What would you do differently next time?
§ How did you feel when you compared your before and after photos?
§ Did the current pandemic affect which foods you and your household are currently consuming and why?
* I WILL UPLOAD SCHOLARLY ARTICLES AND PHOTOS TO USE FOR THE PAPER – THE ARTICLES UPLOADED WILL BE THE ONES CORRESPONDING WITH THE WEEKS BELOW
Week 1 – Intro:
Speakman, K., Bancerz, M. & Koc, M. (2021). Finding Food Studies. In In M. Koc, J. Sumner, & A. Winson (Eds.), Critical Perspectives in Food Studies (3rd ed., pp. 3 – 17). Oxford University Press.
Week 2 – Food & Identity:
Chi, J.K.G. (2019). Chapter 2: Food, Culture, and Identity. In J. Konefal & M. Hatanaka (Eds.), Twenty lessons in the sociology of food and agriculture (pp. 21-37). Oxford University Press.
Beagan, B.L. and Chapman, G.E. (2016). Chapter 1: Healthy Eating. In B.L. Beagan & G.E. Chapman (Eds.), Acquired tastes: why families eat the way they do (pp. 31-58). UBC Press.
Week 3 – Industrial Food Systems, Ecological Considerations and Food Waste:
Oosterveer, P. and Brons, A. (2020). Chapter 12: Food Systems. In P. Behrens, T. Bosker, & D. Ehrhardt (Eds.), Food and Sustainability (pp. 285-307). Oxford University Press.
Smith, A.F. (2020). Chapter 2: The perfect storm: a history of food waste. In C. Reynolds (Ed.), Routledge Handbook of Food Waste (pp. 37-54). Routledge.
Anderson, M. (2014). Chapter 3: Ecological Threats to and from Food Systems. In R. Neff (Ed.), Introduction to the US food system: Public health, environment, and equity (pp. 51 – 78). Jossey-Bass
Week 4 – Food Marketing & Food Environment:
Winson, A. (2017). Chapter 13: Spatial Colonization of Food Environments by Pseudo Food Companies: Precursors of a Health Crisis. In M. Koc, J. Sumner, & A. Winson (Eds.), Critical Perspectives in Food Studies (2nd ed., pp. 185-204). Oxford University Press.
Elliott, C. (2019). Tracking Kids’ Food: Comparing the Nutritional Value and Marketing Appeals of Child-Targeted Supermarket Products Over Time. Nutrients, 11(8), 1850.
P.S. Please format the paper is proper APA 7, with running head, proper title, page numbers, references etc
Pertaining to the photos – there is the “food ate today” doc that provides all the photos in order and the times at which I ate the food. Also the left over in the poke bowl photo is shrimp shells and a lemon wedge.
Since this is a reflection, obviously you get the make up the situation and tailor it to make it easier for you to write within the scope of the essay guidelines and photos provided.
