Extension
It Starts With Us
| 2046 - Promoting Healthy Homes and Communities (general) | ||
|---|---|---|
| 2046.1) | 34 |
Number of individuals reporting improved knowledge, opinions, skills, and/or aspirations in understanding: disaster preparedness, pest management, going green, energy conservation, solid waste management, water conservation, home safety or built environment |
| 2046.2) | 28 |
Number of individuals who identified one or more practices to improve disaster preparedness, pest management, going green, etc. |
| 2046.3) | 4 |
Number of individuals who implemented one or more practices to improve: disaster preparedness, pest management, going green, etc. |
| 2046.4) | 0 |
Number of individuals who assessed the cost savings and/or benefits associated with newly adopted practices |
| 2046.5) | 0 |
Number of individuals self-reporting reduced costs associated with newly adopted practices |
| 2046.6) | 0 |
Number of people engaged in community strategies to improve the built and natural environment to increase active and healthy lifestyles |
Author: Diane Mason
Major Program: Promoting Healthy Homes and Communities (general)
According to the Environmental Protection Agency, food accounts for about 21 percent of the American waste stream. And, 64 percent of that amount is preventable and 18 percent is possibly edible. The most common reason cited for food waste is the food was not used in time. Food disposed in the landfills accounts for about 18 percent of U.S. methane emissions coming from landfills and methane causes ozone depletion. According to the United States Department of Agriculture, food waste costs consum
