Mizzou Extension Program Cuts Food Waste, Saving Consumer’ Cash

(Undated) —  Organizers of a University of Missouri Extension program, designed to cut food waste say they’re seeing very good results.  Rachel O’Halloran of Mizzou Extension in Gasconde, Franklin, and Crawford counties says it’s been so successful, the program will be expanded to every region of the state within the next year. The expansion is being funded by a grant from the North Central Regional Center for Rural Development.  

“Our goal is to reduce food waste and promote healthy, home-cooked meals, especially in rural areas where access to waste diversion programs and health education can be limited,” O’Halloran says. “This grant allows us to build capacity and reach more families with proven strategies that make a difference.” 

The Freeze It program consists of four weekly, hands-on classes where participants learn safe freezing methods, packaging and labeling tips, the best way to thaw frozen foods, food quality issues, and food budget saving strategies for families of all sizes.  O’Halloran says there are some additional side-benefits.

“We have found our impacts to be increasing the number of home cooked meals and meals eaten at home by those families, and that’s an important trend because when we compare meals eaten or prepared outside the home versus inside the home, those who appeared at home are generally healthier,” said O’Halloran.