Listed below are recent posts across all of CalRecyle's blogs.
Today is National Guacamole Day. Now, I know it’s basically a sin to waste guacamole, but sometimes it’s hard to eat it all before it turns brown. Some folks swear by laying down a thin layer of plastic cling wrap over a bowl of guacamole to prevent it from browning, but that’s not the most sustainable option and creates unnecessary waste. Reduce your food waste by learning how to store avocados and preserve guacamole so it doesn’t turn an unappetizing shade of brown before you can get back to it.
Storing Uncut Avocados
Starting with perfectly ripe avocados is key to preserving guacamole. Pick bright green, unripe avocados, which will ripen over a few days if you leave them out on the countertop. If you need a ripe avocado the next day, tuck it into a paper bag with an apple or banana, which will speed up the ripening process. Once ripe, move the fruit into the refrigerator to slow down the ripening process so it stays fresher longer.
Storing Cut Avocados
The darkening of guacamole or avocado is due to the process of oxidation, which is the chemical reaction between the avocado fruit and air. If you’re only going to use half an avocado, leave the pit in the other half when storing it in the fridge, which will slow down the ripening process.
Saving Leftover Guac for Later
Once you smash an avocado up, you’ve maximized the oxidation potential by exposing most of the fruit’s flesh to air. If you want your guac to look fresh for a few hours on the table, consider the following preservation techniques.
- Add lime or lemon juice to your guac. The acid will help reduce oxidation.
- Tuck the pits from the avocados into your guac bowl. They’ll help prevent browning, too. (But, it’s the pits trying to dip a chip into a crowded guac bowl!)
- Some swear by mixing sour cream, Greek yogurt, or mayonnaise into guacamole, which creates a barrier or seal between the fruit and the air.
- My personal favorite trick is to sprinkle Ball’s Fruit-Fresh Produce Protector onto a bowl of guac. You can find it in most grocery stores with the canning supplies, and this mixture of vitamin C and citric acid prevents the natural browning that comes with oxidation on cut avocados, apples, and potatoes. It’s tasteless and works great!
If you’re looking to reduce your food waste in general, it’s helpful to learn a little bit about how to store fresh produce and prepared foods so they have a long shelf life. The U.S. EPA offers great storage tips to help your fruits and vegetables last longer.Posted on In the Loop by Christina Files on Sep 16, 2019
Since 1974, the nonprofit organization California Resource Recovery Association has been working toward a more sustainable California through promoting product stewardship, waste prevention, and recycling. The group’s annual conference for which we are a sponsor, brings together cities, counties, councilmembers, businesses, nonprofit organizations, and industry professionals to network and discuss environmental issues. Every year, CalRecycle staff and guest speakers offer a cornucopia of information about policies, practices, and studies at comprehensive educational and plenary sessions.
At this year’s conference, we participated in four panels on topics ranging from e-waste and grants to statewide recycling to educate attendees about upcoming regulations, funding programs, and waste management practices. We even got to meet Ryan Hickman, the 10-year-old mini-mogul who has taken the recycling world by storm by starting his own business at the age of 3! Other speakers included Timothy Bouldry of the International Solid Waste Association, which runs a scholarship program for children living in dumpsites across the world; and Froilan Grate, who is the executive director of GAIA Philippines, which educates and promotes community-based waste management and construction of material recovery facilities.Posted on In the Loop by - TC Clark on Aug 22, 2019
It’s that time of year when parents are helping kids gear up to go back to school. It’s also a good time to hit the sustainability “reset” button because you’re already in planning mode, reorganizing your life, and buying new supplies. Here are some eco-friendly ways to pack sustainable lunches for school!
Upgrading the Lunch Box
Hopefully, you’re already packing lunches in reusable boxes or bags, but if not, it’s a good time to make the switch. Using an insulated lunch cooler or small ice packs can mean the difference between kids eating food or tossing it out. No one wants to bite into a lukewarm sandwich with mayo, right? There are many lunch totes to choose from, and there are even brown canvas bags that look like brown paper bags, if you’re waxing nostalgic.
Reusable Food Containers
When it comes to lunchtime convenience, it’s easy to grab the single-serving packages of cookies, chips, and other shacks, but all that packaging leads to a lot of waste. Reduce your waste by purchasing large bags of food and dividing individual portions into reusable containers. There are many options out there, including bento boxes for kids, silicone storage bags, and reusable beeswax food wrap.
Reduce Food Waste
Californians throw away 6 million tons of food waste every year. Reduce your children’s food waste by asking them what they actually eat and what they give or throw away and then adjust what you pack accordingly. Find out if their school participates in “share tables,” where kids can put unopened food they don’t want for others to take. Consider getting involved with your parent teacher association and raising awareness on ways to reduce food waste at school.
—Christina FilesPosted on In the Loop by Christina Files on Aug 12, 2019