One of the newer articles on the topic of food waste was published by CNN in mid January of this year. It’s short and to the point. It almost acts as a follow up to the previous articles that were published about food waste by other news sources during the tail end of 2013. Kate Krader, a writer for CNN’s online Eatocracy Blog, wrote the article, “How to Stop Wasting Food.” The Eatocracy section reports on a variety of article topics having to do with food. It features new recipes and news about what’s happening in the world of food. Krader is a “Food and Wine Restaurant Editor,” therefore giving readers full disclosure that she does not have the credibility or credentials of a scientist.
The article begins with logical statistics as to how much food is wasted in the U.S. each year. She starts the article with the alarming statistic that we are wasting forty percent of our food, or “about twenty pounds per person per month.” It is important to notice how she makes the conversion from forty percent to twenty pounds per person per month. Without making this conversion readers might be less likely to understand how much food we are actually wasting as a country. Forty percent might not seem like that much, but many people can understand what twenty pounds is and most readers have a good idea of the amount of people that occupy the earth. Therefore, the comparison makes it easier for reader to create somewhat of a tangible visual, and might be more productive at engaging reader’s attention.
In comparing the focus of this articles with the others previously analyzed, “How to Stop Wasting Food” seems to highlight more solutions of how to put a stop to food waste. But, the majority of the solutions described seem to be more connected to commercial or industrial waste conservation rather than underlining individual waste awareness.
Krader explains how Tri-State Biodiesel has been working to convert all, “Used cooking oil from cooking french-fries during events at MetLife Stadium,” and reuse that oil to heat outdoor stadium tents at this years Super Bowl game. Krader does not fail to mention that, “If you were eating french-fries during the Taylor Swift’s Red concert last summer at MetLife Stadium, you’ve done your part.” By telling readers they have “Done their part” could give them hope that they are contributing in a large way, therefore making them feel better about themselves, which is what Krader strives to do.
Krader also talks about turning food waste into electricity, which is also something that’s being done on a cooperation industrial level. She explains how a particular waste management company is in the process of building a facility that will recycle food waste into methane that will be burned to generate electricity. The methane-converted electricity will have the potential to power 4,000 local homes. Seems like a great idea, right? Possibly, but in the first paragraph of Krader’s article she lists off multiple statistics about food waste in America and the rest of the article is supposed to follow with solutions to these problems. However, Grundon Waste Management is located in England, not America. Seeing as Krader is meant to talk about food waste in America, not England, these solutions could have the potential to mislead readers who are not paying close attention to detail.
The article wraps up with one personal tip of advice that will help readers reduce food waste on an individual level. Krader introduces the idea of “compost cooking” to her readers, which at first sight might not sound very appealing to her audience. But Krader makes compost cooking seems somewhat of a new trend by including a link to Tara Duggan’s cookbook called, Root to Stalk Cooking: The Art of Using the Whole Vegetable. This section is the only underlying call to action that appears throughout the article.
Although Krader’s article is about cutting down on food waste, it seems as though she is more focused on the positive innovations that companies are making in order to utilize food waste for alternative sources. This is important aspect to be informed of, but she focuses more on the industrial efforts than engaging her readers to be consciously aware of reducing food waste on an individual level.