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Morawicki speaks on sustainability, food waste at international event

By Robby Edwards

Bumpers College 

Fast Facts:

  • Morawicki presented keynote at international meeting in Japan
  • Topics covered food sustainability and waste

(360 words)

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FAYETTEVILLE, Ark. — Ruben Morawicki, an associate professor of food science with the University of Arkansas System Division of Agriculture and U of A’s Dale Bumpers College of Agricultural, Food and Life Sciences, recently presented speeches on food sustainability and food waste in Japan.v

Ruben Morawicki (U of A System Division of Agriculture photo).

Morawicki was participating in the International Food Ingredients and Additives Exhibition and Conference/Health Food Exposition Conference and he was the keynote speaker at the celebration of the 60th anniversary of the Japan Chapter of the Institute of Food Technologists.

Morawicki’s presentations were “Efforts of Food Sustainability in the United States” and “Food Waste in America.”

In his first presentation, Morawicki talked about how the primary issue in food production sustainability a decade ago was efficiency improvement, especially in processing. Now, the primary focus is renewable energy.

“Since the price of wind and solar technologies is coming down significantly year after year, buying or producing your own renewable energy is becoming more and more feasible,” Morawicki said. “Using renewable energy is one of the best ways to cut greenhouse gas emissions. Cutting GHG emissions is very important because most big players in the food industry are on board with the 2015 Paris Climate agreement.”

His second presentation revealed that an estimated 30 to 40 percent of food produced in the U.S. goes to waste, with half of that coming from the residential sector.

“Food waste uses valuable resources to produce the food, including water, energy and fertilizers with the emission of greenhouse gases,” Morawicki said. “More resources are needed to dispose of ‘food waste,’ including landfill space, fuel and more emission of greenhouse gases.”

The event drew food scientists and food technologists from the food industry and the academy. Morawicki was recommended to deliver the keynote address by the Institute of Food Technologists in Chicago.

Morawicki was a senior research scientist at Tyson Foods Inc. before joining the faculty in Bumpers College’s Department of Food Science in 2006.

“We live in a world with limited resources and a changing climate,” Morawicki said. “As the world population continues to increase and natural resources decline, we need to make a better use of these resources and minimize our environmental impact.”

About the Division of Agriculture

The University of Arkansas System Division of Agriculture’s mission is to strengthen agriculture, communities, and families by connecting trusted research to the adoption of best practices. Through the Agricultural Experiment Station and the Cooperative Extension Service, the Division of Agriculture conducts research and extension work within the nation’s historic land grant education system.

The University of Arkansas System Division of Agriculture offers all its Extension and Research programs to all eligible persons without regard to race, color, sex, gender identity, sexual orientation, national origin, religion, age, disability, marital or veteran status, genetic information, or any other legally protected status, and is an Affirmative Action/Equal Opportunity Employer.


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By Mary Hightower
The Cooperative Extension Service
U of A System Division of Agriculture

Media Contact: Mary Hightower
Dir. of Communication Services
U of A Division of Agriculture
Cooperative Extension Service
(501) 671-2126

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