Nobles Parents' E-Newsletter

December 2016

Nobles Parents' Newsletter December 2016

Did you Know: Save the Food

As we approach the holidays, some food for thought…

Approximately 40% of food in the U.S. is wasted. (

Other important facts about food:

  • Roughly one third of the food produced in the world for human consumption every year — approximately 1.3 billion tons — gets lost or wasted. (Food and Agriculture Organization)
  • Every year, consumers in rich countries waste almost as much food (222 million tons) as the entire net food production of sub-Saharan Africa (230 million tons). (Food and Agriculture Organization)
  • Over 97% of food waste generated ends up in the landfill.
  • 33 million tons of food makes its way to landfills each year.
  • Food waste that goes to the landfill breaks down anaerobically and produces methane; methane is 21 times more potent than CO2 as a greenhouse gas. (Environmental Protection Agency)
  • Consumer and foodservice food waste is the largest source of food loss in the marketing chain. (Economic Research Services)

What can we do? We are only one household…

All of us can be smarter about our food, how much we buy, how much we waste, how our collective efforts can help the environment.


  • Create meal plans to avoid over-shopping and inevitably disposing of food never used or eaten.
  • “We wouldn’t run the shower for 104 minutes, but that’s how much water it takes to make a pound of chicken.” (
  • Eat and repurpose leftovers into new meals.
  • Serve moderate helpings at meals and go back for more rather than throwing away uneaten portions.
  • Be careful about storage for fresh foods and freeze foods that are overripe or won’t be consumed right away (freeze fruit and veggies as well as portions of meals not consumed.  Frozen fruits and veggies are great for smoothies, and frozen meal portions perfect for single serving quick meals).

Wasting food wastes so much more: WATER—FUEL—LABOR—MONEY….
We can all make a difference!

The Green Team

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If you have questions, comments or suggestions for this newsletter, email Kim Neal at