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Food Economics and Convenience

Food Economics and Convenience. Chapter 2. Key Chapter Concepts. Trends in food use How are trends measured? Food waste Why is food wasted and how can it be controlled? Food Costs What influences food costs? Convenience foods What is available and what is the cost and quality?.

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Food Economics and Convenience

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  1. Food Economics and Convenience Chapter 2

  2. Key Chapter Concepts Trends in food use How are trends measured? Food waste Why is food wasted and how can it be controlled? Food Costs What influences food costs? Convenience foods What is available and what is the cost and quality?

  3. Trends in Food Use USDA Disappearance Data http://www.ers.usda.gov/Data/FoodConsumption/FoodAvailIndex.htm USDA and HHS “What we eat in America” survey http://www.ars.usda.gov/main/site_main.htm?modecode=12355000

  4. USDA Food Disappearance Data When using this data, consider how it was collected. ADD Total food production Total food imports Beginning of year inventories SUBTRACT Exported food Food used by “non” food industries – animal feed, etc. Food used for seed (seed for beans, tomatoes, etc.) Year-end inventories Adjust with estimated food waste

  5. USDA Food Disappearance Data Since 1970 INCREASE in Meat, fruits, vegetables, flour/cereal products, cheese, caloric sweeteners, and fat DECREASE in Beverage milk and eggs

  6. USDA & HHS Surveys “What we eat in America survey” Data from nationally representative sample of Americans. In 2001-2002 data set 9,701 completed a dietary interview

  7. Data Sources Strengths/weaknesses of the USDA Food Disappearance Data? Strengths/weaknesses of the USDA & HHS What we eat in America survey data? Why might the per capita annual consumption as reported by disappearance data NOT match the survey data?

  8. Consumer Food Waste Economic impact of waste Storage loss Preparation loss Plate waste In foodservice settings consider implications on service methods on waste. Schools Long Term Care Other

  9. Factors Influencing Food Costs Marketing costs Examples? What is the farm-value share? Crop production Trade polices Food processing and packaging

  10. Food Purchasing Practices Eating out OR cooking at home About 50% of consumers’ food expense is for food eaten out Menu prices include cost of labor and more

  11. Food Purchasing Practices Type of Stores Specialty stores Food Co-ops Farmers’ markets Convenience stores Warehouse/discount markets Wholesale clubs Supercenters Supermarkets

  12. Shopping Aids Unit pricing Cost per ounce Open date labeling Food labeling Computerized checkouts

  13. Price Conscious Buying Make a complete grocery list before shopping Stock up when your brands are on sale Use generic brands Comparison shop Redeem coupons Buy fruits and vegetables when in season Assess price per serving Consider cost of convenience foods

  14. Convenience Foods Ease of preparation Industry developments Frozen Canned and retort pouches Modified atmosphere Eating quality Nutritive value

  15. Special Needs Convenience Foods Food for Space Role of dietitians, food scientists, and others Military MRE – Meal, Ready-to-Eat

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