Medical students at The Goldring Center for Culinary Medicine at Tulane University learn to cook and teach community members about nutrition, as a form of preventive care. This training will allow these future doctors to educate patients on healthier eating, leading to disease prevention.
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Food waste is no new issue for the U.S. or other developed countries throughout the world. For many years, we as a society have taken our resources—water, coal, oil, food—for granted. The amount of food that is wasted in the United States alone is staggering. According to the U.S. Environmental Protection Agency, more than 34 million tons of food waste was generated in 2010. This number is larger than any other category of material waste recorded by the agency’s municipal waste management division.
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