Journal of Food Processing & Technology

Obtaining food security through economically and ecologically sustainable methods can lead to positive psychological attitudes and a more productive society

3^rd Global Food Security, Food Safety & Sustainability Conference

May 21-22, 2018 | New York, USA

Alexandra Kvapil

St. John′s University, USA

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

Soup kitchens, better defined as meal centers, or, other facilities with the means of providing free food to people who otherwise cannot afford to feed them are often underfunded or neglected in a systematic and societal manner. Society tends to hold the belief that people should always possess their own means to feed themselves and their families and if they do not it is a reflection of their own invalidity, rather than a systematic poverty trap. The aim of this research is to present practical reasoning in support of creating a societal push for members of society to volunteer at meal centers and for more government funded multi-serviced meal centers to develop. Feeding those who cannot feed themselves presents moral values but also can present a possibility for an increase in overall productivity in our global society. This research and consequential conclusions are applicable to the United States government funding allocation following the 2016 presidential election are provides suggestions for meal centers with sustainable, locally grown, nutritious, and chemical-free foods. Alexandra.kvapil14@stjohns.edu