The Messages Communicated
The infographic helps to illustrate the roles of communities, organizations, and individuals in feeding the aging. The infographic illustrates how communities can partner to feed the aging population, who have dire nutritional needs. It encourages people to focus on food safety and nutritional needs. Firstly, it is clear that we should save foods in order to have adequate amounts to feed the aging in the communities. For instance, research reveals that we can save at least 94% of food that ends up in combustion facilities or landfills (United States Environmental Protection Agency, 2017). In 2017 alone, American threw more than 38 million tons of food. Thus, there is an increasing need for communities to collaborate in order to feed the needy.
The first step in feeding the aging is responding at the community level. Generally, most people tend to mismanage foods at this level. Research shows that community-level practices can help to save considerable amounts of foods. Moreover, household food practices influence wastage (Thyberg & Tonjes, 2016). This means that households can commence feeding initiatives to respond to the hunger needs of the elderly. Overall, communities can experience benefits if they collaborate or partner to save foods and feed the elderly.
Delegate your assignment to our experts and they will do the rest.
Moreover, organizations should play a significant role in distributing foods and feeding the aging. Overall, there is a need to improve food practices at the household and individual levels in order to save enough (Thyberg & Tonjes, 2016). In addition, there is an increased need for educational programs and campaigns to enhance food storage (Thyberg & Tonjes, 2016; “Food Waste From Field to Table”, 2016). Moreover, there is a need to come up with policies that can encourage increased interpersonal participation in food storage and feeding the hungry. For instance, tax incentives and increased connection between food donors and the needy can go a long way in meeting the food needs of the aging (Thyberg & Tonjes, 2016). Finally, individual behavior contributes to food safety practices (Stancu, Haugaard, & Lähteenmäki, 2016; Martindale, 2017; Hebrok, & Boks, 2017). Individuals should learn planning, storage, and food preparation tips (Papargyropoulou et al., 2014).
Enhancing my Course Concepts
The infographic was crucial in understanding how the relationship between different stakeholders shape or influence policies related to food spoilage. Individual skills, attitudes, and knowledge are at the base of the policymaking process. Social networks also shape interpersonal relationships, and therefore, affecting the broad context of policies. Moreover, organizational ethics and ethos influence culture and food practice. Organizations can influence community norms, values, and culture. Generally, culture can influence food wastage and policies.
Market Testing
Market testing helps to collect the opinions in order to improve a product. Initially, I have used a red background. However, after receiving and evaluating views, I changed the color to green. I learned that the green color communicates conservation.
The use of Infographics in the Future
In the future, I will infographic to put forward issues that affect people in the communicate. I have learned that infographic are efficient in communicating facts in a clear way.
References
Conrad, Z., Niles, M., Neher, D., Roy, E., Tichenor, N., & Jahns, L. (2018). Relationship between food waste, diet quality, and environmental sustainability. PLoS ONE, 13 (4), E0195405
FAO. 2011. Global food losses and food waste – Extent, causes and prevention. Rome
Find meals . (n.d.). Meals on Wheels America. https://www.mealsonwheelsamerica.org/find-meal
Food Waste From Field to Table: Hearing Before the Committee on Agriculture , House of Representatives, 114th Cong. (2016)
Garrone, P., Melacini, M., Perego, A., & Sert, S. (2016). Reducing food waste in food manufacturing companies. Journal of Cleaner Production, 137 , 1076-1085.
Hebrok, M., & Boks, C. (2017). Household food waste: Drivers and potential intervention points for design – An extensive review. Journal of Cleaner Production, 151 , 380-392
Kummu, M., De Moel, H., Porkka, M., Siebert, S., Varis, O., & Ward, P. J. (2012). Lost food, wasted resources: Global food supply chain losses and their impacts on freshwater, cropland, and fertiliser use. Science of the Total Environment, 438 , 477-489.
Martindale, W. (2017). The potential of food preservation to reduce food waste. Proceedings of the Nutrition Society, 76 (1), 28-33.
Papargyropoulou, E., Lozano, R., Steinberger, J. K., Wright, N., & Ujang, Z. (2014). The food waste hierarchy as a framework for the management of food surplus and food waste. Journal of Cleaner Production , 76(C), 106-115.
Stancu, V., Haugaard, P., & Lähteenmäki, L. (2016). Determinants of consumer food waste behaviour: Two routes to food waste. Appetite, 96 , 7-17.
Thyberg, K. L., & Tonjes, D. J.. (2016). Drivers of food waste and their implications for sustainable policy development. Resources, Conservation & Recycling, 106 , 110-123.
United States Department of Agriculture Office of the Chief Economist. (2018). U.S. Food Waste Challenge FAQ’s. Retrieved July 15, 2018, from https://www.usda.gov/oce/foodwaste/faqs.htm
United States Environmental Protection Agency. (2017). Reducing Food Waste At Home. Retrieved July 9, 2018, from https://www.epa.gov/recycle/reducing-wasted-food-home#thriftiness
Winterton, R., Warburton, J., & Oppenheimer, M. (2013). The future for Meals on Wheels? Reviewing innovative approaches to meal provision for ageing populations. International Journal of Social Welfare , 22 (2), 141-151.
