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FCP Tastings Newsletter Winter 2023: Food Insecurity and Food Waste

FCP Tastings Newsletter

FCP Tastings Newsletter Winter 2023: Food Insecurity and Food Waste

Your Price $0.00 - $54.00

Membership Type Pricing
Member $24.00
Non-Member $54.00
DPG46 Food and Culinary Professionals (FCP) - Member $0.00
DPG46 Food and Culinary Professionals (FCP) - Retired $0.00
DPG46 Food and Culinary Professionals (FCP) - Student $0.00

This CPEU article explores concrete steps to fight food insecurity and eliminate food waste. By exploring challenges and barriers people face while trying to access food, RDNs can greater understand how to eliminate those barriers. The article addresses affordability, mobility issues, transportation challenges, and cognitive decline – all issues which can cause food insecurity. Utilization of leftovers to maximize food dollars is also addressed.

Product Publish Details

Release Date: February 14, 2023

SKU: NSCFCPFIFW022023

CPE Level: 2

CPEU: 1.00

Learning Objectives

  • Explain the hidden epidemic of food insecurity in the United States.
  • Better recognize the barriers many people face, whether they are low-income or not, with access to nutrient rich food.
  • Implement strategies to improve food access and gain useful tips to engage the people they serve.

Performance Indicators

  • 12.1.1 Advocates for and promotes food and nutrition programs and resources to address issues of food insecurity, nutritional health and overall health and wellness.
  • 12.2.6 Determines resource needs to develop, implement and maintain programs, initiatives and interventions.
  • 7.2.3 Communicates the role of sustainable food practices and food and water insecurity for populations.
  • 8.5.4 Takes into consideration client/patient choices, beliefs, food sensitivities, allergies, and accessibility and affordability of food.

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