40% of all food produced in The U.S. is wasted. In addition, the changing habits of Americans these last twenty years has led to a myriad of health issues. This interactive presentation is intended to teach prevention of food waste while incorporating other waste reduction and recycling tips. It will discuss proper food storage, identify cultural shifts such as portion distortion, and the misconceptions behind date labeling of foods. Attendees will leave armed with information and resources needed to prevent wasting and an understanding of the true value of our resources.