Listed below are recent posts across all of CalRecyle's blogs.
Lines of cars snaked around The Forum arena and all the way around the block in Los Angeles, California, Friday, April 10, to pick up groceries being handed out by a food bank. By Voice of America/KABC
Hunger in California has doubled, and in some counties has tripled, since the state’s Stay-At-Home order went into effect, according to the California Association of Food Banks. A little-known climate law will soon direct supermarkets, food wholesalers, and other food businesses to send millions of meals to local food rescue organizations instead of dumping surplus food in landfills.The law’s new requirements come at a crisis moment for the state. “We’ve seen up to three times as many people showing up at our food banks since the coronavirus pandemic first began and overall hunger in the state has gone up 113 percent,” said Communications Director of the Association of Food Banks Lauren Lathan Reid.Demand for Donated Food Has Recently SkyrocketedIn communities across the state, the overwhelming demand translates to miles-long lines of cars of cars filled with thousands of people waiting to enter food banks or make their way through pop up, drive-through food distribution lines.Lathan Reid said the hardest-hit counties include Marin, Mono, Napa, San Francisco, San Mateo, and Sonoma, where food insecurity has tripled since the start of the pandemic. Hunger in Alameda, Los Angeles, and Santa Clara has increased more than 150 percent.Cities and counties can help meet this historic surge in demand by proactively implementing local programs to meet the new statewide requirements, which include:• Requiring supermarkets, grocery stores, food service providers, food distributors, and food wholesaler vendors to donate their otherwise wasted food to neighbors in need starting January 1, 2022.• Requiring restaurants of a certain size, hotels, health facilities, large venues and events, state agencies with cafeterias, and K-12 schools to donate otherwise wasted food to neighbors in need starting January 1, 2024.Food bank demand has skyrocketed as twice as many Californians go hungry. By Food ForwardLowering Climate Pollutants by Feeding Californians in NeedAs the public demand for government to take on climate change grew, Governor Jerry Brown signed SB 1383 (Lara, Chapter 395, Statutes of 2016), a law designed to lower climate super pollutants. The legislation aimed to curtail landfill methane emissions by reducing the amount of food, yard waste, and other organic waste landfilled in California each year. A component of the landmark legislation will redirect good food that is currently being thrown away to Californians who do not have enough to eat.“Before COVID-19, one out of every eight Californians and one out of every five children didn’t have enough food to eat,” said Martine Boswell, a CalRecycle environmental scientist who advises communities and businesses on food waste prevention, edible food recovery, and overall food waste management. “That number has now gone up. At the same time that people are going hungry, hundreds of thousands of tons of edible food is annually thrown into the trash and ending up in landfills.”Methane from landfilled food is one of the top climate super pollutants in the state. By Food ForwardOrganics Make Up Two-Thirds of Trash Dumped in LandfillsIn California, organic waste makes up about two-thirds of what we landfill each year. As these materials decompose without enough oxygen, they create methane, a heat-trapping gas more than 70 times more potent than carbon dioxide, and a major contributor to ground-level ozone and global climate change.To reduce landfill methane emissions, SB 1383 requires a 75 percent reduction in organic waste disposal by 2025, as well as actions to ensure 20 percent of currently disposed edible food is redirected to Californians in need.The term “edible food” means food intended for human consumption, but it must also meet the food safety requirements of the California Retail Code.“This is one-of-a-kind legislation,” said CalRecycle Environmental Program Manager Kyle Pogue. “No other state or country has required this level of food rescue.”California Needs Additional Space and Transportation to Rescue More FoodMeeting the edible food rescue requirement of SB 1383 will require California to increase capacity with the state's food recovery network of food banks, pantries, soup kitchens and other food rescue organizations. Funding helps these groups save more food by growing their capacity to collect, transport, store, and distribute more meals to those in need.By Food Forward60 Food Recovery Grants Will Bring Millions More Meals to Californians StatewideIn the last couple of years, CalRecycle has awarded money to more than 60 food recovery projects all over the state through a series of grants.“Supporting food rescue programs in California helps provide jobs and nourish communities by giving them the food they need to survive and thrive,” said Boswell.CalRecycle’s Food Waste Prevention and Rescue Grant Program is part of California Climate Investments, a statewide initiative that puts billions of Cap-and-Trade dollars to work:• Reducing greenhouse gas emissions• Strengthening the economy• Improving public health and the environment—particularly in disadvantaged communities.The program helps organizations establish or expand food rescue and food waste prevention projects to reduce the amount of food being disposed in landfills.Click here to learn more about CalRecycle’s Food Waste Prevention and Rescue Grant Program recipients from across the state, including Food Forward, an innovative Southern California non-profit food rescue group that helps serve an additional 5 million meals a year thanks to their CalRecycle grant project.Posted on In the Loop by Linda Mumma on Jul 7, 2020
Using Less Means More Trees, More Money, and Less Toxic Microplastic.
As we pause our constant busy pace in order to save lives, we see what a difference we can make when we all work together. Because we have disrupted many of our routines and habits, we may find it easier to change some habits permanently to help the planet still be livable by the end of this century and beyond. Using less helps the planet more.
Smog around the Los Angeles skyline used to obscure the San Gabriel Mountains.
Reducing Helps the Environment Even More than Recycling Does
You may already help by recycling right—rinsing out and drying a container before throwing it in the blue bin. But “recycle” comes third in our “reduce, reuse, recycle” mantra because reducing and reusing help the environment even more.
Why Using Less Helps the Planet More
Reducing has the biggest impact because you lessen the demand for more resources and use less energy manufacturing and transporting products.
- Saves money
- Saves energy
- Prevents pollution from harvesting and transporting raw materials
- Reduces greenhouse gas emissions that contribute to climate change
- Helps the planet stay livable for our children and future grandchildren
- Lowers how much we have to recycle or send to landfills and incinerators
While recycling helps reduce trash, of the 8.4 percent of plastic that gets recycled in the US, most is only recycled one time because the quality degrades each time it is recycled. Then it joins the rest of the plastic polluting our planet as toxic microplastics in our air, water, and earth.
Reducing Means More Trees to Clean Greenhouse Gases Out of the Air
Americans use 110 million trees just for paper towels every year.
When we reduce our use of single-use paper products, we cut down fewer trees—trees that fight global warming by turning carbon in the air into oxygen.
When we reduce our use of petroleum-based plastic water bottles, we won’t have as much plastic in our oceans and landfills that breaks down into toxic microplastics that will stay in our water and air for centuries.
It’s Easy to Use Less Right Now
Here are some easy ways to reduce that can save you hundreds of dollars a year, as well.
A shortage of single use paper products in stores is driving us to reusable options.
It’s hard to find some paper products in stores right now, so it’s a perfect time to explore other options that will save you money and waste fewer resources in the long run.
Save 80 Rolls of Paper Towels a Year
Replace paper towels with kitchen towels, old towels, or rags you can wash and reuse.
Americans throw away 3,000 tons of paper towels a year that come from 110 million trees. That breaks down to 80 rolls of paper towels a year per person. Think of the trees and the money you’ll save!
Order dark, wrinkle- resistant cloth napkins that won’t show stains to use several times between washes.
About 243 million Americans use between one and six packages of paper napkins a month.
Plastic water bottles
Buy a reusable bottle and water filter and drink cleaner water for less money with zero waste!
Americans purchase about 50 billion water bottles every year. That’s around 13 bottles per month for every person. By using a reusable water bottle, you can save an average of 156 plastic bottles annually, or more if you drink one or more bottles a day. Most bottled water is just tap water that leaches plastic into the water.
Freeze food like bread and berries to use as you need them.
Two-thirds of the trash we send to landfills is organic. Right now most of us don’t want to shop at groceries more often than necessary. The further we can make our food go, the fewer times we need to go out to the store or put in an order that can take up to a week for a local store to deliver. Do more with less. Get more food tips in our article “How to Stretch Your Food While Quarantined.”
How are you reducing waste while you’re at home? Let us know and we’ll share on social media!Posted on In the Loop by Heather Jones and Maria West on Apr 20, 2020
Most of us are sheltering-in-place right now, having already stocked up on non-perishable canned and frozen food. Since every foray into society could bring exposure to COVID-19, consider ways to maximize the food you have to last as long as possible and save you trips to the grocery store. It will also help you reduce food waste, a major contributor of greenhouse gases coming out of landfills.
Here are eight ways to stretch the food you’ve saved:
Posted on In the Loop by CalRecycle Staff on Mar 23, 2020
- Make a double batch of sauces, stews, beans, and casseroles, and save the rest in the freezer for a future weeknight dinner with zero cooking.
- Create a scrap bag in your freezer to use to make stock for soups and sauces. I have a scrap bag in my freezer full of food scraps. Any time you peel a carrot, slice an onion, or cut the edges off a bell pepper, you can divert the leftovers from the garbage into the scrap bag kept in the freezer. Once the scrap bag is full, simmer the contents with water over low heat for about an hour, then save the liquid for a tasty stock to make soups and sauces. Cook rice, beans, or quinoa in it to add extra flavor.
- Keep bread in the freezer and defrost a slice or two when you need them.
- Dried beans are cheap and freeze easily. You can cook a double batch in your crock pot and freeze half for an easy meal.
- Soups hold up well when they’re stored in containers in the freezer. You can even freeze individual servings for a quick meal on demand.
- Buy meat in bulk, divide it into single portions, and defrost as you need them. Meats can be cheaper in bulk and often have less packaging.
- Fruits like berries are simple to freeze. Place them on a cookie sheet, freeze them overnight, and transfer them to an empty container to store in the freezer. Frozen berries liven up morning smoothies.
- Butter freezes well and is easy to defrost when you get the baking itch. It’s also often cheaper to buy in bulk.
I hope these tips are as useful to you. To learn more about preventing food waste, please visit Save The Food. Interested in other ways to reduce food waste? Check out the Public Health Alliance of Southern California’s Resource Library and CalRecycle’s Resource Directory.