<aside> 💡 Here are some ideas for actions that can be implemented to shift eater’s behaviors toward food and wasting food

</aside>

• On-package idea: offer a second use for product if nearing end of life
  • Responsibility on seller, too, to price appropriately/create value
  • Create a moment of pause for eater at point of sale
• How to tap into specific communities to spark a mindset change toward reducing wasting food. Leveraging fast or early adopters who are already engaging in climate-friendly behaviors to include others in the movement.
• Preventative measures in creating education, clear brand awareness, and making people pause to realize the bigger implications of their choices upfront.
• The effectiveness of a universal public service announcement about the value of food that resonates with all demographics is questionable. Instead, we should be finding communities of people who use every part of their food out of financial necessity, celebrating their behavior as aspirational, and not just necessary. "Grandma core" and the resurgence of behaviors that were once broadly necessary.
• New employee hires do a food waste challenge (from food scraps to useful food)
• A personal experience from a participant:
  • By starting to compost weekly, raised his own family’s awareness of how much food waste they generate – ex. some weeks it’s 1 bag, other weeks it’s 3 bags – that raised awareness, which makes them want to take action
• Start the movement from a marketing / comms POV with the producers
  • Ladder up efforts from micro > regional > national. Get the small town in South Dakota to care about sustainable production > get Sioux Falls to care about regional consumption > Minneapolis / Milwaukee / Chicago > NYC, SF, LA, etc.
• Advocacy for programs & policies (city, state, national level)
  • Creating local relevance / emotional appeal (ie: Parents w/ children think of sustainability differently (bettering the future for them))
• Making the habit, such as composting, easier. Just part of their lifestyle. How can we leverage technology, habit building, etc. to make composting as engrained in our lifestyle as trash/recycling is?
• Igniting a “less waste” culture, educating on ways to repurpose food parts that would otherwise end up as waste:
  • “Did you know?”...
    • Using leftover veggie bits to make a stock
    • Finding purpose for all of the parts of the Thanksgiving turkey
    • Tamar Adler, the art of cooking and reinventing food that could otherwise be wasted
• Power of the freezer for stopping time on food that would otherwise go bad
  • Things that you might not think would freeze well, but actually do (cherry tomatoes)
  • Freshness advantages of frozen food