Listed below are recent posts across all of CalRecyle's blogs.
Since 2013, San Diego’s White Pony Express Food Bank has supplied 9 million pounds of food to Californians who don’t get enough to eat. During the COVID-19 shelter-in-place order they have more than doubled how much food they give out to the cars lining up for donations. This non-profit will add at least six new school pantries that feed children with grant funding from CalRecycle.
The Department supports food bank programs that lower the food waste sent to landfills by sending edible, unused food to the one in eight Californians who don’t know where they will get their next meal. Organic waste makes up two-thirds of the trash that fills our landfills. It also releases methane, a greenhouse gas 70 times more potent than carbon dioxide when it breaks down in landfills. By lowering food waste, we can provide food for those going hungry, while fighting a primary super pollutant that contributes to the devastating effects of climate change like wildfires and droughts.Posted on In the Loop by Syd Fong and Maria West on May 19, 2020
While we’re staying home to save lives, most of us eat almost all our food at home.
You can avoid extra trips to the grocery store, and save money. Follow these easy tips to reduce your household food waste.
Don’t throw out $1,500 a year!
- Save an average of about $1,500 or 1,000 pounds of food a year
- Save water and fuel used to produce the wasted food you throw in the trash.
- Lower gases that cause climate change.
Organic waste, including food waste, in landfills emits 20 percent of the state’s methane, a short-lived greenhouse super pollutant 70 times more potent than carbon dioxide. Reducing food waste and organic waste disposal is one of the fastest and easiest ways to reduce greenhouse gas emissions.
Let’s get started!
Follow the environmental mantra: Reduce, reuse, recycle.
- Check your kitchen before you shop.
Before heading to the grocery store, plan your meals for the week. See what you already have in your fridge and cupboards to avoid buying too much.
- Shop your kitchen.
Look up recipes for using what you have in your cupboard or fridge. Here’s a delicious recipe for “pesto sauce” from Serious Eats to liven up any box of pasta you forgot you had in the cupboard.
- Make friends with your freezer.
Cold storage can provide many life hacks! What do you freeze that might surprise some people? Share with us on Facebook and Twitter!
- Substitute with what you have.
If the recipe calls for sour cream, unsweetened Greek yogurt works in a pinch!
- Understand food date labels.
Many foods are still perfectly safe to eat after the “sell by” date, or even the “use by” date, has passed. Educate yourself and don’t toss food that’s safe.
- Only buy products in bulk that have a long shelf life.
These days of social isolation won’t last forever, but we can make our food and dollars stretch with some new Earth-friendly lifestyle habits now that we can keep up even after we resume our social lives.
We’re all in this together!Posted on In the Loop by Heather Jones on May 5, 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.