Pros And Cons Of Ugly Grocers

The article “Waste Not” by Elizabeth Royte was published in March of 2016 in National Geographic Magazine. It depicts the wastefulness of the food industry and shows the path of food from field to consumers’ homes. During the article the story focuses on Tristram Stuart; a food utilizing activist and naturalist, who is gathering wasted food for a food conservation event for the public. Stuart visits many different farms and markets to receive food that is not desirable. Throughout the world nearly one third of food that is grown is thrown away or wasted due to consumer needs and wants. This means that because there is a need and want for good quality food products that not only meet food eatable standards but also

1. Introduction- Have you ever asked yourself, how healthy your food really is? We will provide information on the subject for you. With spending money on foods, which has a great impact on the body, to helping our environment; we will be discussing the pros and cons of organic vs conventional foods.

One of the ways food is unnecessarily wasted is through the USDA’s grading of produce based on cosmetic value. Produce with cosmetic imperfections are valued at a lesser price and thus often farmers will not even make the effort to sell produce that has nothing wrong with it other than the fact that it is “ugly” (Glickman, 2015). Furthermore, businesses are required to throw out food that has passed its expiration date. However, expiration dates tend to be quite random and often have little truth to them (Glickman, 2015). They are simply to be used as estimates but end up adding to the amount of food waste. And all the food waste lands in landfills that cause the release of methane gas into the earth’s atmosphere. In fact, food waste which is categorized as organic waste is the primary source of methane gas (Baussan et. Al,

While everyone may love to go out and enjoy a fine meal with friends and family, most will never stop to think the process of how the food came about, or the production thereof. John Oliver’s piece on “Food Waste” outlines all the problems of food waste and how they can impact society, animals, nature, and even the farmers who harvest the produce. America and its businesses should try to decrease the amount of food being wasted. By doing so, not only are we a contributing factor to help reduce waste, save time and money, but we are also aiding the less-fortunate in a society, while still saving natural resources and the planet as a whole.

Many people are not sure whether the locavore movement is the right route to take, however, Americans are not aware of the positive things it brings to its community. The taste and quality of their produce will improve, along with nutritional factors. Making

The locavore movement encourages people in towns to consume more locally grown food, by society consuming locally grown food transportation is cut down which helps better the environment. Since locally grown food is produce that is cultivated in the community transportation is down to a minimum which is a blessing for the environment. “ Eating local is better for air quality and pollution than eating organic. “ ( Source A ) less transportation use helps lessen the pollution in the air which in turn helps provide the community with cleaner fresher air. “ The move towards local food for all its trendiness highlights one of the problematic pieces of the modern food economy : the increasing reliance on foods shipped halfway round the world. “ ( Source E ) The

The food industry has a large impact on individuals and will affect wider communities in the future. The rush of today’s society has pushed food production to become more commercialized with prepackaged/premade based foods. For numerous reasons such as time, work and costs of living, people are wanting meals that are cheap, fast, easy and don’t require much effort. This is due to many obligations and priorities in life that are put above

Consumers have become increasingly detached from their food as America’s food system grows larger and continues to ruin the environment. The main problem is that most consumers do not know how their consumption habits affect the ecosystem around them. Nor do they know about how their food was produced. Information about how and where the food is being produced and wasted is essential, so people can shop responsibly. Short of legislation, Americans make choices at the grocery store. It is essential for all Americans to cast in a vote with their dollars to change the way that food is produced in the United States resulting in more sustainable food being more accessible in the aisles of the grocery store for all Americans.

This essay discusses Loblaw Company Limited and its sustainability in the grocery retail industry. This paper will determine whether or not this company is running 100% as an EBM company or if they are failing to do so. We will explore the 5 key aspects of an EBM practice to see if Loblaws abides by all 5 aspects. It will also explore the company’s future goals and current accomplishments in regards to sustainability. This company has been growing immensely over the past 20+ years with over 2000 retail stores in Canada.

Every year, hundreds of billions of dollars worth of vegetables and fruit are thrown away because the cucumber was a little too curved. One-third of the world’s food goes uneaten because that asparagus wasn’t green enough. That carrot doesn’t go to the families that need it because it was “ugly”. Thank you for being here, everyone. I’m Galen Weston, the executive chairman, and president of Loblaw. Throughout Europe and Australia, groundbreaking actions are being taken in the grocery service industry: Ugly foods For those of you who have not followed, ugly foods are the foods that are thrown away when being bought or sold to stores. This happens when they do not meet the proper criteria of what is considered “food beauty”. Selling ugly vegetables shouldn’t be thought of as taking the bad end of the carrot stick.

Locavores want to ingest tasty foods meanwhile conserving the environment: which is almost impossible. Their practices will always have an environmental impact but on a smaller scale. McWilliams, in source C, argues that we need to take a close look at water usage, fertilizer types, processing methods, and packaging techniques. By looking further into this, locavores will find that other factors other than shipping far outweigh the energy it takes to transfer food. The movement’s approach to conserving the Earth contrasts its objective. A study from an online article in an environmental magazine presented the total greenhouse gas emissions by supply chain tier

It is often argued that food waste in the U.S is inevitable and businesses would not change their habits and that it is human nature to throw away food that seems unfresh. However, they fail to understand that a person’s sense to throw away food is heavily influenced by the expiration date and, and the use by date, in which the deregulation of these labels confuses businesses and consumers of when food should be thrown away. Businesses also throw away food based on standards on produce appearance, and how it appealing the produce looks to customer. In 2016, The Food Date Labeling Act was proposed to Congress but has not became a law yet. The bill establishes “ a uniform national system for date labeling that clearly distinguishes between

Typically grocery stores are already places of daily hassles, with noise, and lots of people, but lately there has been an added stress factor due to fraudulent labeling on food products. Food fraud is a very big problem in the world today and is affecting everyone, and most people don’t realize that it is happening to them. As stated in the first article, olive oil, milk, saffron, coffee, honey, and fish are the most common fraudulent foods on the market today and not only does this jip shoppers out of money it robs them of nutritional value as well. These products are usually filtered, diluted, or substituted causing the nutritional value to plummet and in some cases can have negative health effects. As stated in the second article, another

Additionally, on a socio-cultural level, many consumers feel that restaurants partaking in green initiatives and operations are doing their part to not only help sustain the earth but also to conserving natural resources (Hu, Parsa & Self, 2010). “Going green” is not simply a trend in the food service industry but around the world and in all forms of business. Corporate companies consider “going green” as a sensible business strategy in building recognition for corporate social responsibility among consumers concerned with environmental conservation efforts. Lastly, technological initiatives such as Energy Star appliances (dishwashers, refrigerators, ice machines, etc.) and faucets that use less water must also be analyzed in their ecological conservation capability and weighed against their financial costs (University of Notre Dame, 2014).

Another interesting consumer attitude is the general opinion towards Ibis’s environmental stance. A July 2009 survey discovered that only a small percentage (around 5%) thought Ibis cares for the environment, however, as previously mentioned, Ibis launched a new initiative in January 2009, driving towards “greater and greener customer comfort” (Mintel 2009), on top of this, Ibis’s impressive website dedicates a large area to its