Don’t forget: it’s what’s inside that counts!
Don’t forget: it’s what’s inside that counts!
I saw this beauty this weekend at the farmers’ market and fell in love. You say ugly, I say gorgeous.
Is it a V? Maybe a U? Perhaps an N or a C? Yes.
The best part of this saga is that my son needed to bring in two sweet potatoes for a class soup yesterday. Instead, he got to bring one giant, unique one. On the way to school, he seemed a bit unsure whether this awesome ugly would count as two, but excited to show it to his peers. Apparently it was a hit. Now that’s my kind of learning!
And in a postscript that will please all Tar Heels–especially those behind the UNC-Chapel Hill Feeding the 5K–my boy delighted in the ability to spell U-N-C with a sweet potato!
Don’t look now, but The New York Times is talking trash—food trash. In other words, The Old Gray Lady is giving wasted food the love it deserves.
Yesterday’s Food section features three compelling, informative pieces on food waste, and it further indicates the rising profile of this once-ignored issue. Side note: it’s odd that an article detailing the rising food waste tide can help further raise that tide, but that’s the power of The Times. Who says newspapers are dead??
Anyway, we mostly have Kim Severson to thank for this exploration of the wasted food, which centers on her article, “Starve a Landfill.” It’s an ideal title because it connotes that vital EPA hierarchy for keeping food out of landfills.
Because waste prevention should take precedence, I wish the piece hadn’t begun with composting, which sits at the bottom of the above hierarchy. Still, I was thrilled that Severson mainly focused on avoiding wasted food. And I loved the discussion toward the end about how cooking solely from recipes drives waste, as you accumulate many items you only use once. The prescribed remedy: intuitive cooking, as found in The Flavor Bible.
I did find a few items a bit off. For example, the European Union flirted with naming 2014 the Year Against Food Waste, but it never actually happened. The EU may have loosened the ban on oddities, but it left intact the far more damaging specific regulations on the size and shape of specific produce items. And while I love the artistry of the line ‘discarded is becoming delicious,’ it is alliteration over accuracy (with which I can sympathize). We’re talking about food that previously would have been discarded. Splitting hairs? Possibly. But it links avoiding waste with Dumpster diving, which is a very different thing.
And I do think semantics matter. To wit: ‘expiration dates’ are a complete misnomer, with disastrous consequences. And think about the minor differences between ‘food waste’ and ‘wasted food.’ On a more positive note, whether you call them ‘broccoli stems’ or ‘broccoli,’ I couldn’t agree more with chef Daniel Humm’s description—delicious!
Along similar lines, the Food section also featured a handy accompanying article with advice on avoiding waste in your own kitchen. While the abbreviated print version is easily digested, the online one might overwhelm you with pro tips. Yet, it’s a treasure of a piece, distilled culinary wisdom that we’d all do well to—literally—cut and paste. So make grandma proud and put it on your fridge. Similarly, I keep this UC Davis guide to fruit and vegetable storage (PDF) on my fridge to know where to put plumcots.
The Times’ advice comes divided by categories—produce, dairy, etc. If it’s overwhelming, try focusing on one type of food for now. I focus on avoiding food waste professionally, and I found plenty of novel ideas here. For example, brining a chicken with the brine used to make pickles. I’ve used it to flavor and moisten egg salad, but never chicken.
I was a bit surprised not to see a mention of simply shaving off mold on cheese. Maybe that tip was deemed too basic, but it’s certainly a common occurrence. Given the abundance of food waste avoidance tactics, you probably found something missing, too. If so, we’d love to hear your tips and ideas in the comments section.
And finally, there’s the quirky, provocative piece on those pesky produce stickers that are proving problematic for commercial composters. And the same can be said for backyard composters alike, which begs the question—is there a better way? Two words: Buy local. Shopping at farmers’ markets, farm stands, or even picking or growing your own eliminates the need for those PLU stickers, which convey more info than you’d imagine!
But in the supermarket world, laser branding could alter that sticker status quo. Whether it’s deemed worth the expense is another question. Without an alternate system, it’d be fun to see what wider distribution of those sticker bingo cards mentioned in the article might accomplish, with prizes that most people would want—financial incentives instead of a free bag of compost.
In the end, though, as several NYT commenters noted, it’s not really a big deal. Like any home composter, I’ve grown accustomed to those stickers sneaking into my compost pile and, later, garden. I haven’t heard many complaints from the vegetables.
This piece also ran on Food Tank. Visit those fine folks for all of your sustainable food news.
The organizers, led by Ryan Moore, gleaned sweet potatoes, sought out wonky produce, and bought bycatch fish that would otherwise have been squandered. All of those products became delicious stews served as a communal, free lunch in the center of campus. There were wonderful posters, thought-provoking signs, and then a few talks to cap it all off.
It was a special day, and I’m not just saying that because I studied journalism at UNC a scant–gulp–10 years ago! Here, judge for yourself:
With the former, a UK org called Hubbub is pushing the humble (and potentially artistic) pancake as a way to reduce wasted food. Why pancakes? Because they’re so flippin‘ versatile!
On the latter, the notion of ‘raccoon meat’ certainly feels disgusting at first. But there is some logic in Grist‘s take on the matter. Much like pigs, raccoons excel at converting our food waste into…food (if you can stomach eating raccoon).
Somewhat sublime: On July 1 (the end of a 6-month grace period), Vancouver restaurants will pay an extra 50 percent of their trash costs if more than 25 percent of their trash is organic waste. That means about 6,000 restaurants are busy strategizing on what to do with their organic waste. There’s nothing like a little economic incentive to prompt behavior change!
Staying in Canada, here’s some insight on Fixing Food Waste from Alternatives Journal and Calgary Food Bank.
Finally, enjoy this short documentary on Rob Greenfield, a passionate, extraordinary dude:
If you’re like me, you love innovations that prevent food from being wasted and hate the inefficiency of expiration dates. That’s why I’m high on Bump Mark, an in-package fresh food indicator now in development.
Solveiga Pakstaite, a recent university grad in Britain, created Bump Mark after winning the James Dyson Award to do so.
As you can see, here’s how it works: Each package of food would have an indicator strip with a small amount of gelatin calibrated to decompose at the same rate as the food in the package. When it does, the liquidy gelatin lets the user to feel the buried “Bump Marks” that signal the food isn’t safe to eat.
Bump Mark labels would offer an improvement to the dreaded date label because the former would be based on something more concrete than a conservative estimate of when that food should be eaten (the latter). It’s worth pointing out that while US date labels only speak to food quality, not food safety, UK date labels carry a bit more weight.
Additionally, Bump Mark could help communicate that food doesn’t suddenly expire on a specific date, but slowly wanes into diminished taste and texture before becoming dangerous to eat. It’s telling that the idea came from asking ‘how do blind people know when their food has gone bad if they can’t read the expiration date?’ That led to the realization that most of us are relying on the false certitude of expiration dates.
On the negative side, though, this kind of technology could prompt more packaged produce. In other words, more packaging. And that’s not great for the planet, nor is it good for people who like to customize the amounts of purchases. Although, in general, reducing packaging is less important than reducing wasted food because of food’s embedded natural resources. Increased produce packaging would also doom more waste in produce that doesn’t fit the package size.
Pakstaite says that her innovation will be available for mass adoption by the end of the year. It remains to be seen whether the British food industry will go for Bump Mark, but given the fervor for reducing food waste in the UK, I wouldn’t be surprised. And if it does become a common sight, Bump Mark could truly debunk the expiration date myth.
I’ve often posted pictures of fruits and vegetables shaped like letters on this blog. You know, alphabet produce.
Until now, I’ve just shared the oddities that I’ve found at farmers’ markets and in my home garden, but I haven’t sought contributions from the outside world. That’s about to change.
As of this very moment, I’m trying to create a full produce alphabet. And here’s where you come in: Please send me your pics of fruit and vegetables that look like letters! Anything from A-Z!
I’m working on this project with Portland State University PhD student Renee Curtis (@PDXFoodRecovery) and Jordan Figueiredo of @UglyFruitAndVeg. We plan to curate the images into a full alphabet poster. Ideally, we’ll make this poster available as a download and also get it into as many schools as possible.
But to do that, we need your pictures! So give it a try, Twitterverse. Let the letters fly, Facebook. And remember, without your help, there will be no Produce Alphabet!
We all want to maximize the life of our fresh food, and this infographic from Pounds To Pocket provides plenty of novel ideas for doing so. And I do mean plenty!
Be sure to read the ‘why it works’ explanations. Hope you learn some new tricks!
2014 has been a banner year for fighting food waste. There many successes to celebrate, including those on the policy level: Massachusetts’ ban on commercial food waste to landfills went into effect on October 1, The Milan Protocol included a goal of 50 percent reduction in food waste by 2020, and the USDA streamlined procedures for donating mislabeled meat products.
Meanwhile, Secretary of Agriculture Tom Vilsack seems genuinely interested in doing something on the food waste issue. He was quoted in The New York Times thusly:
“I’ve become very sensitized to this because my wife is a relatively small person and I’m a relatively big guy,” Mr. Vilsack said. “She gets the same portion size as I do when we go to a restaurant, and sometimes we take it home but often we don’t because it’s really not the kind of food you can take home.”
Happily, the food waste social campaigns kept building momentum. Who can forget the Inglorious Fruits and Vegetables campaign from French supermarket chain Intermarché? And EPA’s Food Too Good To Waste is finally surpassing pilot project status.
Where do we go from here? We won’t have to wait long for the first changes to take effect. Seattle and Vancouver have waste bans going into effect January 1 (although enforcement won’t be until July in Seattle). And look for more states to declare bans on food waste to landfills. As for other changes, we’ll just have to wait and see. Food Waste World is always full of surprises!
January 1 is a great day to be a Vancouver trash collector. Starting then, the regular trash will be blessedly free of food waste.
A city-wide ban on disposing food in landfills goes into effect in 2015. While the practice will technically be outlawed, Metro Vancouver won’t begin fining anyone for six months, and even longer for high-rise buildings. As of now, the city is pursuing outreach, support and advice to citizens, using the “Food Isn’t Garbage” message, conveyed by these guys
Banning food from landfills tends to lead to the the old ‘carrot vs. stick’ discussion. That very question is raised in a piece on whether or not to ban garburators. Given that Vancouverites are voluntarily ramping down usage, there may not be a need for a ban.
One could make the same argument for Vancouver food waste separation, given the city’s incredibly high recycling rate (60 percent) and its existing organics recycling infrastructure (which is a common rationale for instituting landfill organics bans!). Currently, 95 percent of single-family homes have curbside food waste collection! Instead, Vancouver lawmakers decided they couldn’t wait for slow change, and legislated food waste out of landfills.
Finally, it’s worth noting the varying media framing on the landfill ban. This also occurred in several New England states with similar bans, but I’m always amazed how the same news is handled differently in two publications. For example, there’s “Food Banned from…Trash” and then “Food Waste to be Separated from Garbage.” That’s quite a difference for the same end result.
At least it’s an environmentally sound, happy end result.