Vol. 7, Issue 8, Part B (2021)

One method of reducing food wastes is decreasing the amount of waste in households by using nutrition education intervention interventions such as training local communities to improve their cooking skills and general food storage and preparation knowledge. Consumers will also be more environmentally and economically sustainable, with less food waste in each household.

The objective of this study is to prepare a report that can be used for developing nutrition education guidelines for nutrition educators, with the ultimate goal being to increase the knowledge of local residents to create a more sustainable community. This report will also partially meet the requirements of the Department of Nutrition’s capstone course (NTD 450) for the Sustainable Food Systems Management concentration. This report will list and discuss the practical strategies that increase the awareness of consumers by starting a multi-platform social media campaign that posts daily tips and offers free educational classes on sustainable shopping practices, cooking lessons, and proper storage and food disposal. The ultimate goal of this project is to contribute to the sustainable development goals of the United Nations.