Element C: Documentation and analysis of past and current solution attempts

Type in the rubric criteria here for the target

score your team agreed upon
Project Management

DRI … Completed

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Outline Deadline

Rough Draft

5 Deadline

Final Draft
Deadline

Past attempts to solve the problem: What have people tried? Who tried it? When did they try it? How did it go?
Past What went wrong? What went right? What were the lessons learned? Be speci c and detailed. You can do the
writing to the
Don’t forget
side or down
documentation
below on this
Using plastic to preserve food to reduce wasted food. Europe. It went bad, back red and added to the harmful gasses. It added to page
pollution and waste because now people were throwing away more and more plastic into oceans and land lls. When people didn’t have
somewhere to put food they didn’t want to currently consume, it didn’t go into the trash. Weigh out the outcomes of the “solution”. It
solved one problem caused another.

Current Current attempts to solve the problem: What have people tried? Who tried it? When did they try it? How did it go? What
went wrong? What went right? What were the lessons learned? Be speci c and detailed.

Move for hunger. Limiting food thrown away when people are moving houses. Adam Lowry started it. Move for hunger began in 2009. It
is going good, successful and getting their goal accomplished. Not everyone knows about them to use and reduce waste. They work
with a lot of companies and reach all over the country.

World Wild Fund for Nature (WWF) works with partners to feed the world while conserving the Earth’s precious natural resources. Began
in 1961

EPA and USDA o ers Call to Action in order to highlight and share the opportunities and challenges in reducing food waste in the United
States. Notes all works and progress and di erent ideas that could be worked upon and list all stakeholders. This is good for all primary
stakeholders to look into so they can make steps towards limiting wasted food without duplicating projects or doing non-useful ones.

“Imperfect”. Giant Eagle started a Produce with Personality program to start selling ugly produce that would've normally been discarded
at a cheaper price. Imperfect Started in 2015, but was in progress starting in an university since 2011 by Ben Simon. Going well, limited
wasted produce in one area of food production

Veles- turns organic waste into cleaning products. Started by Ambrosia 2017. Cleaning products are 90% water, and water makes up
75% of organic food waste. Veles is 97% water, acid, and alcohol from food waste.

Analysis Why were the attempts not successful? Give details

The attempt in Europe was not successful because by using throwaway plastic to preserve food, they added to the plastic going into land lls
which burned more harmful gases than the wasted food alone did. The throw away plastic were materials that were often only used once then
thrown away and replenished with more plastic materials. When Europe tried to come up with a solution for the wasted food, they had the right
idea by trying to preserve food to last longer, but they didn’t account for the negative impacts fo their solution. The negative e ects outweighed
the positive, which added to Europe’s already existing problems regarding food waste and the environment.

Stake Holders-

Production, Manufacturing, Retail/Food Service, Consumers and Donation, Recovery/Recycling, and Regulators/Policy Makers. (farmers,
ranchers, aquaculture, plantations/greenhouses, community gardens, transporters, retail-grocers restaurants vendor)

Opportunity for stakeholders (copied from epa.gov)-

• For crops that are not harvested, due to cost or other constraints, but are wholesome for human
or animal consumption, explore partnerships and opportunities with secondary markets, feed
operations, or non-pro t/volunteer groups to reduce or eliminate cost, transport, and/or labor
barriers
• For produce that is harvested/collected and safe to eat, but may not be marketable due to visual
https://zerowasteeurope.eu/wp-content/uploads/2019/11/zero_waste_europe_report_justifying-plastic-pollution_the-shortcomings-of-lcas-in-
or size defects, develop strategies and infrastructure for utilization food-packaging-policy_FoEE.pdf

• For produce, byproducts, and other food materials that are inedible or unsafe for human or animal https://www.worldwildlife.org/stories/ ght-climate-change-by-preventing-food-waste

consumption and on-site composting is unavailable, assess the potential to partner with http://www.epa.gov/sustainable-management-food/call-action-stakeholders-united-states-food-loss-waste-2030-reduction

http://www.epa.gov/foodrecovery

commercial composters or anaerobic digesters https://foodtank.com/news/2016/03/imperfect-teaming-up-with-whole-foods-market-to-sell-ugly-produce

• For livestock and aquaculture operations, establish relationships with local growers as well as
food manufacturers (e.g., breweries) and retailers (e.g., grocers, restaurants, vendors, cafeterias,
food banks) to use wasted food, as allowed under federal and state law, as a feed stock
• For produce and meat products, work with downstream users (retailers, manufacturers,
consumers/food banks) to determine if slight changes in processing or packaging can help
increase utilization of a food product or lengthen its viability

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