Drexel Food Lab wants to minimize food waste

What is the main goal of the Drexel Food Lab as mentioned in the article?

• To develop new food products

• To promote sustainable food practices

• To conduct food safety research

• To provide culinary education

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Who is Jonathan Deutsch and what role does he play in the Drexel Food Lab?

• A chef and culinary instructor

• A food scientist and researcher

• The director of the Drexel Food Lab and chef

• A nutritionist and dietitian

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According to the article, what should people think about when considering food waste?

• Environmental impact

• Cost savings

• Nutritional value

• Convenience

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What is the significance of using onions, fish bones, or broccoli stems as mentioned in the article?

• They add flavor to dishes.

• They are used for decoration.

• They are used as a substitute for meat.

• They are used to make desserts.

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What is the goal of the Drexel Food Lab's project funded by the EPA grant?

• To develop sustainable food packaging

• To reduce food waste through innovative solutions

• To create new food recipes

• To improve food safety standards

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True or False: We now waste 50 percent more food than we did 50 years ago.

• True

• False

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What percentage of food in the United States goes uneaten according to Dana Gunders?

• 40%

• 20%

• 60%

• 10%

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According to the EPA's food waste hierarchy, what should be the choice of last resort?

• The choice of last resort according to the EPA's food waste hierarchy is disposal.

• The choice of last resort according to the EPA's food waste hierarchy is composting.

• The choice of last resort according to the EPA's food waste hierarchy is recycling.

• The choice of last resort according to the EPA's food waste hierarchy is donation.

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What did the studies from the U.S. Department of Agriculture find about wasted food from 50 years ago?

• It found that 30% of food is wasted.

• It found that 50% of food is wasted.

• It found that 10% of food is wasted.

• It found that 70% of food is wasted.

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What are some barriers to food waste prevention mentioned in the passage?

• Lack of awareness and education

• Inadequate storage facilities

• Cultural attitudes towards food

• All of the above

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