Is Your Kitchen as Eco-Friendly and Sustainable as It Could Be?
Because wasted food equals wasted money, here’s how to improve your practices
Each year, 119 billion pounds of food is wasted in the United States, according to the nonprofit Feeding America. With high food prices and inflation, that’s lost money that we’ll never get back. Join sustainability professionals Diana Andrew and Nicole Brose in this previously recorded Q&A, as they share how to save money, reduce food waste and become more eco-friendly by planning your meals, storing food correctly and creatively using leftovers.
About the speakers
Diana Andrew has a B.S. degree in environmental science from the University of Tennessee at Chattanooga and an M.S. degree in sustainable practice from Lipscomb University. Her personal project highlight was turning her new first home into a sustainable oasis.
Nicole Brose has a B.S. degree in event management from the University of Central Florida and a Master of Sustainability Leadership degree from Arizona State University.
This video is part of AARP’s Virtual Community Center, where you can find a variety of free virtual events designed for learning, self-improvement and fun.
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