22 Feb 2021
- Initial Response: Friday 3/22
- Response to two classmates: Sunday 3/24
For this discussion, please answer the questions below:
- Aubrey claims that restaurants are a huge contributor to food waste? How so? What can we change in restaurant policy to correct this?
- Aubrey claims that one of our goals should be to “create a generation of Americans that are sensitive to food waste,” but she does not necessarily tell us how to do that. What ideas do you have to help achieve her goal?
- Royte makes distinction between food loss and food waste? What is the difference?
- Consider the ways in which these two articles are participating in academic conversation. What connections do can you see?