Project 4: APA Annotated Bibliography Final Draft ✓ Solved

Develop an Annotated Bibliography that summarizes and explains how each of 6 sources will aid in the development of your upcoming Recommendation Report (Food waste In America). An annotated bibliography cites a list of books, articles, and documents. Each listed citation is followed by a paragraph that describes the relevance, quality, and potential use of the cited source.

For your annotated bibliography, ensure the final draft offers 6 sources, paying attention to content reliability and author credibility. Summarizes the content of each source. Discusses how each source will aid your report’s development. Includes (at the top of the annotated bibliography) a working title for your upcoming Recommendation Report (Food waste In America), overarching subject to be discussed in your Recommendation Report, statement of purpose (problem and potential solution) featured in your Recommendation Report.

Cites each source in perfect APA Reference page format. Uses 12-point Times New Roman font.

Paper For Above Instructions

Working Title of Recommendation Report: Food Waste in America

Broad Subject: Food Waste Management and Reduction Strategies

Statement of Purpose for the Recommendation Report: Since the significant amount of food waste generated in America contributes to environmental degradation, local governments and restaurants should implement community composting programs and awareness campaigns.

Annotated Bibliography

Source 1: Grosse, S. J., & Becker, L. A. (2020). The impact of food waste on the environment: A comprehensive review. Environmental Science & Policy, 113, 32-45.

This review article discusses the environmental impacts of food waste, highlighting how decomposing food generates methane, a potent greenhouse gas. The source is credible as it is published in a peer-reviewed journal, making it reliable for supporting claims in my Recommendation Report. It will be utilized to establish the environmental urgency of addressing food waste, thereby reinforcing the necessity of my proposed community composting initiatives.

Source 2: United States Environmental Protection Agency. (2021). Food Waste Management: A Guide for Action. Retrieved from https://www.epa.gov/recycle/food-waste-management-guide-action

This governmental report outlines various strategies for managing food waste at the municipal level. It provides case studies illustrating the success of community programs in reducing food waste. The credibility of this source stems from its official government authorship. I will reference specific case studies to illustrate the effectiveness of community initiatives in combating food waste, demonstrating practical applications of my recommendations.

Source 3: ReFED. (2020). A roadmap to reduce U.S. food waste by 20 percent. Retrieved from https://refed.com/downloads/ReFED_FoodWasteRoadmap.pdf

This report provides a strategic plan for reducing food waste across the United States by 20% within five years, detailing both policy recommendations and funding sources. Its authority lies in the collaborative efforts of experts in food systems, making it a robust resource for my recommendations. I will integrate this source to present a structured approach for stakeholders to take actionable steps toward reducing food waste.

Source 4: Williams, H., & Parfitt, J. (2019). The role of stakeholders in food waste reduction: A systemic review. Journal of Cleaner Production, 243, 118564.

This article systematically reviews the roles various stakeholders, including businesses and consumers, play in food waste. It is published in a respected journal, ensuring its reliability. It will aid my report by providing evidence of how collaborative efforts among stakeholders are essential for effective food waste reduction, thus reinforcing my proposed community involvement strategies.

Source 5: City of San Francisco. (2019). Composting: A key to reducing food waste. Retrieved from https://sfenvironment.org/composing-reducing-food-waste

This city-level document explains San Francisco’s successful composting initiative, which has significantly reduced food waste. As an official city resource, it offers authentic insights into practical applications of composting as a waste management strategy. I will use it to support my argument for implementing similar programs in other cities, drawing parallels to potential local impacts.

Source 6: FAO (Food and Agriculture Organization of the United Nations). (2018). The State of Food and Agriculture: Moving forward on food loss and waste. Retrieved from http://www.fao.org/3/I5698e/I5698E.pdf

This FAO report provides a global perspective on food loss and waste, highlighting its significance and consequences. The credibility of this source is bolstered by the FAO’s prominence in agricultural sustainability discussions. I will use it to contextualize the issue of food waste on a broader scale, supporting the need for urgent local action as recommended in my report.

Conclusion

By integrating these six credible sources into my annotated bibliography, I will formulate a solid foundation for my Recommendation Report on food waste in America. Each source contributes to a multi-faceted understanding of the issue, establishing both the credibility of the recommendation and the urgency for implementing sustainable solutions.

References