Food-Fueled Undergraduate Food Systems Science Journal
Food-Fueled is a research journal centered around food-related topics as an extension of American University’s RECIPES project. We aim to publish works on food-related issues ranging from policy to food science, to personal narratives about the influence of food, nature, and agriculture.
The creation of this site and manuscript editing was supported by NSF Grant # 2115405 SRS RN: Multiscale RECIPES (Resilient, Equitable, and Circular Innovations with Partnership and Education Synergies) for Sustainable Food Systems. Findings and conclusions reported here are those of the authors and do not necessarily reflect the views of the National Science Foundation.
Open Call for Submissions to the Food-Fueled
Food-Fueled aims to showcase a wide variety of exceptional undergraduate research and writing on food-related topics, including:
- International and Domestic Policy
- Domestic Policy, Politics, and Law
- Personal Prose and Local Journalism
- Sciences
We invite submissions from both undergraduate and high school students. Submissions can include results from faculty-mentored and independent researcher projects or term papers prepared for courses. If you are interested, we urge you to familiarize yourself with our submission guidelines and send your finished piece to submissions_ff@american.edu.
We look forward to receiving your submissions and the opportunity to publish the outstanding research conducted by our talented undergraduate community. Should you have any further questions, please do not hesitate to contact us at inquiries_ff@american.edu.
Volume I
Our inaugural volume of Food-Fueled features manuscripts from high school and college students all across the United States. The editors are thrilled to share these with you. A link to the full issue contents can be found here.
PERCEPTIONS OF FOOD WASTE
From the Shelf to the Landfill: The Effect of Socio-Demographic Factors on Wasting Behavior and the Impact of Survey Methods on Food Waste Reporting
Mary Serviss, University of Florida; Lena Hanson, University of Florida; Erika Steinbruck, University of Florida; and Dr. Ziynet Boz, University of Florida
Food waste is a global concern with significant economic, environmental, and ethical implications. Household food waste behavior has been studied extensively using techniques such as self-reported surveys, focus groups, food waste diaries, image applications, and waste audits. However, there remains a lack of clarity on the accuracy of measurement methods. For example, self-reporting methods are commonly associated with underreporting biases due to guilt, shame, and a lack of self-awareness surrounding food waste. The uncertainty associated with each method can lead to misallocation of resources and misinformed policy decisions. To address this, the uncertainties associated with each method must be quantified. These uncertainty values can then be applied to statistical models of food waste behavior to improve predictions affected by various stages of state development. Food waste causes, behaviors, and solutions differ based on factors such as socioeconomic status, culture, social pressure, and intention to reduce waste. For instance, forgetting about perishable food, purchasing or cooking excess food, and misunderstanding best-by dates largely contribute to food waste in developed countries. In contrast, upgrades to storage and transportation infrastructure are most effective at reducing food waste in developing countries. This literature review delves into the various drivers of food waste, ranging from individual behavior to sociocultural influences. It examines how demographic and psychographic factors play a crucial role in shaping individuals’ food waste behaviors. Additionally, this literature review describes previous data on underreporting biases associated with different data collection methods.
Examining the Crossroads of Food Waste, Nutrition, and Public Health Awareness Among American University Students
Amelia A. Rowniewski, American University
Historically, limited research has focused on examining college students’ perceptions of the relationship between wasted food, nutrition, and public health. Specifically, my research question will assess: To what extent are American University (AU) college students aware of the nutritional public health implications of wasted food? This research question is important to understanding the behaviors and attitudes of AU college students, informing targeted educational initiatives, and addressing potential gaps in nutritional knowledge. The findings can contribute to the development of effective interventions, policies, and resource allocation to promote healthier and more sustainable food practices on the AU campus. I am personally motivated by this research question because the results of this research can be used to educate AU students about the public health implications of wasted food and encourage them to waste less food.
Understanding Household Food Waste: Insights from Wasted Food Listening Sessions in the DC Area
Ella Miller, American University; and Raya Rukab, American University
This project delves into the attitudes and behaviors of diverse households in the D.C. area regarding food waste through innovative Wasted Food Listening Sessions. These sessions explored beliefs, origins, household practices, and potential solutions for minimizing household food waste. Through these listening sessions and the identification of major themes, the research team explored potential avenues and incentives for tailoring strategies by household type to reduce waste.
The Correlation Between Household Income and Food Wastage: A Case Study of Food Wastage Quantity and Consumer Attitudes
Izzy Klugman, Menlo School
Food waste is a multifaceted issue with immense social and environmental implications. Supply chain efficiency, supply and demand, and food knowledge all play a role in commercial and individual food waste. Though more commonly considered in the context of food insecurity, socioeconomic status should also be considered in the context of food waste. To determine whether there is a correlation between socioeconomic status and amount of food wasted, I conducted a qualitative research survey of peoples’ attitudes toward food waste in San Mateo County. I also conducted quantitative analysis on existing data from Cal Recycle about per capita food waste and annual household income in San Mateo County. A positive correlation between food waste and annual household income was found. That is, people with higher income tend to waste more food. Although all survey respondents stated they do not want to waste food, higher-income individuals were not financially motivated to do so. These results convey the importance of targeting higher and lower-income individuals differently in the context of food waste solutions.
INTERNATIONAL FOOD AID POLICY
Global Hierarchy of Disruptive Food Aid
Elizabeth Riekse, American University
While it seems counterintuitive, the global hierarchy of international food aid plays into both racial and class hierarchies. One normally associates the word “aid” with philanthropy and altruism when in reality, international food aid is a lasting impact of colonialist economies. The origins of food aid are often credited to U.S. President Harry Truman, who stated in his 1949 Inaugural Address, “[we must make] the benefits of our scientific advances and industrial processes available for the improvement and growth of underdeveloped areas… Their poverty is a handicap and a threat both to them and to more prosperous areas” (Patel 97). This speech was considered a founding document for the concept of “development” in neoliberal internationalism demonstrating how the foundational values of the process of development were not humanitarianism, but security policy. Food aid programs were born not of America’s superior charity but of “Part of a policy mindset that linked international trade, military power, and redistribution” (Patel 98). Therefore, the foundation of food aid is built out of America’s racial and class hegemonic discourses.
ECONOMICS OF FOOD PRICING
The Association Between Food Surplus Costs and Retail Prices
Ethan Ziegler, American University
Little research exists on the relationship between food surplus costs and retail prices. The United States (U.S.) spends about $2 trillion each year on food, with the total value of all surplus food surmounting $400 billion. In most industries, surplus has a negative correlation with price; however, available data demonstrates that increases in food surplus costs follow similar trends to increases in prices. This study aims to assess surplus costs at the retail level of the supply chain, combining them with data on the defined factors influencing food costs including agribusiness, transportation, wholesale trade, and energy. A random effects panel regression is conducted, analyzing the prices and costs of 35 food types over the years 2010-2015. Results illustrate that a 1% (13%) increase in surplus costs correlates to a 0.36% (3.6%) increase in prices. Another interpretation is that a $175 million increase in surplus costs is related to a $0.36 increase in average retail price of the observed food types. There were many limitations with this paper, much of which is related to data availability, but this provides numerous outlets for further research into the topic. This study demonstrates how reducing food waste in America may have economic outcomes that would benefit consumers in the form of decreased food prices.
FOOD WASTE POLICY
Most Public School Districts in Rochester, NY and Albany, NY Metro Regions Not Currently Composting to Manage Wasted Food
Maddie Tlachac, Rochester Institute of Technology; Rodhy Vixamar, Rochester Institute of Technology; and Kaitlin Stack Whitney, Rochester Institute of Technology
Students, whether getting cafeteria meals or bringing food from home, generate a lot of potential food waste while at school. Food waste represents a significant portion of solid waste and a major source of greenhouse emissions when it enters landfills. To understand if and how schools are taking steps to reduce and recover wasted food, we examined how Rochester and Albany area public school districts in upstate New York (NY) manage food waste with composting, using publicly available information online. We found evidence that most districts do not currently compost, revealing opportunities for districts to recover and manage food waste. Overall, we found that five districts are composting in all their school cafeterias, and nine districts are partially composting in cafeterias or places within the district, such as school gardens. Although our findings indicate there are few school districts composting in our study area, there are guidance documents and resources for schools and local governments to manage food waste. Understanding school district activities is a critical component of understanding how local governments and municipalities are using policy tools to reduce and recover wasted food.
The Food Waste and Food Insecurity Crisis in America: Interweaving a Resolution
Shailen Pathy, high school student in Connecticut
There is no shortage of crises in our country today. From healthcare to drugs to crime to the state of the economy, there is an overwhelming amount to tackle, and anything and everything is politicized. Solutions to these pressing issues are not always easy or convenient, but awareness is often the first step to ensuring that complex issues can ultimately be resolved. The concerns of food insecurity and food waste are intimately intertwined, and developing complementary solutions that address both is ideal and possible.
COOKING CHEMISTRY
The Quest for the Perfect Loaf: An Investigation into the Creation of Banana Bread
Joshua Alfano, American University; Juliana Gomez, American University; and Robert Wohl, American University
Banana bread is a tasty treat that is well-known across the globe. It is best described as a sweet and moist bread made from mashed-up bananas, a fruit that originates from the tropics in Southeast Asia (Britannica). It is believed that banana plants were taken to the New World and disseminated throughout the Caribbean islands. From there, banana production soared and spread throughout the hemisphere. In the 18th and 19th centuries, bananas were considered to be a luxury good in the continental United States, making them a luxury good of reach for the average consumer. It was not until the early 20th century that the American-owned United Fruit Company began importing bananas from Latin America, therefore making them more accessible in the U.S. (Smith, 2020)
It is widely believed that banana bread began to gain popularity in the early 1930s.
Some historians view the humble treat’s rise in fame as a byproduct of the Great Depression; many people at the time were hesitant to throw away overripe bananas. From a culinary perspective, the aged bananas acted as a cheap substitute for sugar at a time when resources were scarce (Monaco, 2023). Recipes for banana bread were initially featured in American cookbooks and quickly became a staple in many households. It was common for people to make their own alterations to the classic banana bread recipe, often trading tips and tricks among different families due to how ubiquitous bananas were at the time (Smith, 2020). Ultimately, banana bread provided Americans with both a sweet treat to combat strenuous times, as well as a clever avenue to prevent food waste.
Brownies
Shira Cohen, American University; Benjamin Gadol, American University; Dov Bicky, American University; and Dr. Marjan Alaghmand, American University
Brownies are one of the easiest and most delicious desserts to make. With the typical ingredients being white granulated sugar, all-purpose flour, eggs, and butter, there is a lot of science behind this recipe. My great-grandpa Emil used to own a bakery in New York City, so my family has always loved baking. We would often make brownies for events and family diners, with the recipe easily adapted to adhere to pareve (regarding Kosher laws) or other dietary restrictions. However, how I see it is that since brownies were an integral part of my great-grandpa’s bakery, I see it as part of my family since he managed to escape the Holocaust and spread their Jewish foods (not brownies but others) to the people of New York City.
COMPOSTING SCIENCE
Understanding Electric Composting Machines as a Potential Household Food Waste Management Strategy
Hannah DeFelice, Rochester Institute of Technology; and Kaitlin Stack Whitney, Rochester Institute of Technology
Household food waste is a significant problem in the US, with billions of dollars of food waste being generated by households each year. In addition to financial loss, food that is disposed of in landfills and through incineration also contributes to greenhouse gas emissions. Composting has long been one method of dealing with household food waste, but traditional composting methods may not be feasible for many households, including those living in the city, in apartments and those with physical limitations. Newly created electric household composters are being advertised as a potential solution to these barriers, but little research has been done into the effectiveness of these machines. This study tested two different brands of electric household composters to determine their usability and effectiveness at reducing food waste and resulting greenhouse gas emissions. Our study found that while electric household composters did reduce the mass of food waste there were still limitations in their feasibility as a large-scale solution to the problem of food waste.
Food-Fueled Editorial Team
Shreya Jyotishi
Editor-In-Chief
Grace Dehner
Managing Editor
Antoaneta Tileva
Faculty Advisor
Matthew Hartings
Faculty Advisor