recycle Archives

August: Recap of Food Waste/Repurposing, Healthy Eating on a Budget & Stretching Resource Dollars

August 31, 2023By Kelly Alarcon0 comment

The Continuing Journey of a Nutrition Students Journey To Make An Impact

As I reflect on the last three months of nutrition Blogs, it pleases me to see all of the good
Food Finders does.

In 2022, Food Findersrescued 13,709,033 pounds of food, resulting in Food Finders providing
11,424,195 meals to people living with food insecurity.

What a beautiful example of how rescuing food that would typically go to waste and
repurposing it helps to feed so many people. Food that usually ends up in the trash and
eventually landfills contributes to climate change.
Whether food waste and repurposing, healthy eating on a budget, or stretching resource
dollars to nutrition education. The tools provided help those in need help themselves as
much as possible when struggling with food insecurity.

Food Waste Is A Huge Problem

Food Waste is a problem that isn’t going away, so we must stay vigilant by not losing sight of
the bigger picture. What is the bigger picture, you say? In addition to the many hungry
people who could eat that wasted food caused by poor planning and expiration date
confusion, the long-term effects on the environment are tragic.

Repurposing, Resources, and Education are the Answer!

If you have followed my blog posts, you might get tired of this topic, but I do not care.
I will do whatever it takes to increase awareness of this problem that has a solution.
Food Finders work hard to plan and implement food repurposing through their Partner
Agency Coordinator.
Additionally, Food Finders provides nutrition education and resources to educate the
recipients of this beautiful rescued food on healthy eating, proper storage, and clearing up
expiration date confusion.

Healthy Eating on a Budget

When considering healthy eating on a budget, you’re thinking dollar signs $$$. As a
full-time student and an intern at Food Finders, eating healthy is significant. I shop the sale
ads and plan meals based on what I already have in my pantry and refrigerator, saving time
and money.

However, there is a crucial part of eating healthy on a budget that saves you long-term
that many people do not consider. Many need to consider the long-term health implications
of poor eating habits. Our intricately designed bodies serve us well when we treat them
well. Eating well today can save you thousands, if not more, in medical bills later on. If you
do not treat your body well, you are setting the stage for obesity, type 2 diabetes,
hypertension, and heart disease.

Plan. Eat Well. Live Well.

Stretching Resource Dollars

What are resource dollars?

Your resource dollars can be the cold, hard cash you work so hard for, or it can also be
CalFresh, known federally as SNAP (Supplemental Nutrition Assistance Program). This
July Edition is all about making both work harder for your household.

What is important is how to utilize your resources to get maximum benefit. It’s not that hard if you
employ what I have shared in the last few months. It all ties together. You can stretch your
resource dollars if you use the information you have learned from food waste, repurposing, and
healthy eating on a budget.

Working with the City of Long Beach to get nutrition education to Long Beach City College is
one way we do our part to reduce waste by repurposing food. It isn’t enough that we are getting
food into the hands of those in need but also to educate them on the many nutrient-dense meals
that reduce waste.

#StopFoodWasteDay #NutritionTalks #TipForZeroWaste #FoodFindersInc #LBrecovers #HealthyActiveLongBeach

Kelly Alarcon, a Student at California State University, Long Beach, with a concentration in Nutrition and
Nutritional Science, is passionate about showing others the path to wellness through nutrition while
reducing hunger and food waste. https://www.linkedin.com/in/kelly-alarcon-194313220

Food Waste

Crumb-y Green Lasagna

February 1, 2023By Christian Bearden0 comment

#WhyWasteWednesday

#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into delicious meals!

At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.
UN Food & Agriculture

Scraps: Soured Milk, Overripe Tomatoes, Stale Bread, Wilted Greens

Crumb-y Green Lasagna

Fall bounty can get away from you and this recipe is a perfect chance to play catch-up. Preserve your fall garlic crop by confiting it and storing it in the fridge. Tired, blemished tomatoes can be trimmed to make a hearty sauce. Accumulate soft tomatoes in the freezer until you have enough to make a sauce. Wilted and neglected greens from spinach, chard, or kale can be sautéed into new life as a filling for this classic-style lasagna.

Ricotta

Ingredients

12½ cups (3 L) soured milk, 3.25%
1½ cups (350 ml) cream, 35%
2 lemons, juice and zest
2 eggs, beaten
2 tsp (12 g) sea salt

Directions

Heat the soured milk and cream in a heavy-bottomed pot over medium-high heat, stirring often so it does not scorch on the bottom.
Bring to 195°F (90°C) and stir in the lemon juice and zest.
Remove from heat and stir for 2 minutes until curds form.
Line a large strainer with a clean towel or a piece of cheesecloth that is 4 layers thick.
Pour the mixture into the strainer and let sit for whey to drain for 1 hour.
Reserve whey for future use.
When the ricotta has drained, transfer to a small bowl and cover.
Refrigerate for 2 hours. When cool, mix the ricotta with the eggs and sea salt. Ricotta can be refrigerated for up to 5 days.

Green Confit

Ingredients

12 large cloves garlic, peeled
1¼ cup (300 ml) grapeseed oil

Directions

Submerge the garlic cloves in a small pot filled with grapeseed oil
Bring to a low simmer and reduce heat to lowest possible level. Simmer until garlic is soft when pierced with a fork, about 1 hour.
Remove from heat and cool. Store the garlic in the oil and refrigerate immediately until ready to use. Use within a few days of preparing.

Tomato Sauce

Ingredients

½ cup (125 ml) olive oil
½ yellow onion, peeled and finely diced
2 cloves garlic, thinly sliced
2 lbs (900 g) tomatoes (can be spotty
and soft), bad spots removed, chopped
1 tbsp (2½ g) fresh thyme leaves,
removed from stems
1 tbsp (1½ g) rosemary, chopped
2 tsp (12 g) sea salt
1 tbsp (7 g) smoked paprika

Directions

Heat the olive oil on medium low in a medium-sized saucepan, and add the onion and garlic.
Cook for 5 minutes until translucent.
Add the tomatoes, herbs, sea salt, and paprika.
Simmer over low heat, stirring occasionally until the sauce coats the back of a spoon, about 30 minutes.
Adjust seasoning to taste and set aside.

Olive Oil Crumb

Ingredients

2 slices stale bread
1 tbsp (15 ml) olive oil
1 pinch sea salt

Directions

Remove crusts from the bread if they are very hard.
Blitz bread in a food processor until crumbly.
Pour into a bowl and dress with the olive oil and sea salt.
Spread on a small sheet pan and toast in a 300°F (150°C) degree oven until dry.
Stir every 2 to 3 minutes to ensure even cooking.
Remove from the oven and set aside to cool.

Lasagna Assembly

Ingredients

8 cups (240 g) wilted greens such as kale,
chard, spinach, washed and dried
2 tbsp (30 ml) olive oil
4 cups (1 L) tomato sauce (on previous page)
12 pieces cooked lasagna noodles
2¾ cups (687 ml) ricotta (recipe above)
12 cloves garlic from garlic confit
(on previous page)
1 cup (225 g) mozzarella cheese, grated
1½ cups (300 g) pecorino cheese, grated
Olive oil crumb (recipe above)

Directions

Sauté the greens in the olive oil.
In a 9×9-inch (22 cm x 22 cm) non-reactive pan, layer ⅓ of the tomato sauce on the base of the pan.
Top with ⅓ of the lasagna noodles, covering with an even layer.
Top with ½ of the ricotta mixture and 12 cloves of garlic, removed from the garlic confit.
Layer another ⅓ of the lasagna noodles on top.
Add another ⅓ of the tomato sauce and top with the final ⅓ of lasagna noodles.
Top with the remaining ricotta and then sautéed greens.
Finish with the remaining tomato sauce and sprinkle both cheeses and olive oil crumbs on top.
Bake in a 375°F (190°C) oven for 45 minutes until hot throughout.
Divide into 6 portions and serve with crusty bread or a green salad.

If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#whywastewednesday #foodfindersinc #foodrescue #stopfoodwaste #reducehunger #improvenutrition #helpfoodinsecurecommunities #climatechange #foodupcycling #HelpEndHunger #Volunteer #Charity #fightinghunger #rescuingfood #Donate #makeanimpact

The scrapsbook. IKEA. (n.d.). Retrieved October 18, 2022.

Food Waste

Honey-Roasted Whole Carrot

January 11, 2023By Christian Bearden0 comment

#WhyWasteWednesday

#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into delicious meals!

At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.

UN Food & Agricultural

Scraps: Whole Carrots with greens, Cilantro with white roots

This recipe uses the entire carrot, including the tops, and also an uncommon part of the cilantro, the white roots. They’re pungent and slightly peppery, which is a perfect complement to the carrot top chimichurri.

Chimichurri

Ingredients

2 bunches carrots, with green tops
1 clove garlic, minced
1 shallot, minced
1 tbsp (15 ml) red wine vinegar
½ bunch cilantro, white roots attached
¼ cup (60 ml) olive oil

Cooking Instructions

Rinse the carrots well, then remove the tops and set the carrots aside.
In a food processor, pulse the garlic, shallot, red wine vinegar, cilantro, carrot tops, and olive oil until finely chopped (see notes).
Allow the chimichurri to sit refrigerated for at least 2 hours so the greens soften and flavor the olive oil.

Roasted Whole Carrots

Ingredients

1 cup (118 g) chopped walnuts
2 carrots, tops and greens removed
2 tbsp (30 ml) grapeseed oil
Salt to taste
Black pepper to taste
1 cup (250 ml) yogurt
¼ cup (60 ml) sriracha
¼ cup (60 ml) honey

Cooking Instructions

Preheat the oven to 400°F (205°C).
Toast the walnuts in the oven for 4 to 6 minutes. Set aside.
In a mixing bowl, coat the carrots with the grapeseed oil, salt, and black pepper.
Season the yogurt with salt if it’s too thin. Strain it with a fine-mesh strainer, reserving the whey. Add the whey to the chimichurri for mild acidity.
Combine the sriracha and honey, and pour half the mixture over the carrots, coating them evenly. Arrange the carrots in an ovenproof pan. Bake uncovered for 20 to 30 minutes (depending on thickness), until tender and browned.
Remove the carrots from the oven and drizzle with the remaining sriracha and honey.
To finish, spread the yogurt on a plate and arrange the carrots on top. Spoon the chimichurri over the carrots and sprinkle with the toasted walnuts.

The scrapsbook. IKEA. (n.d.). Retrieved October 18, 2022.

If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#whywastewednesday #foodfindersinc #foodrescue #stopfoodwaste #reducehunger #improvenutrition #helpfoodinsecurecommunities #HelpEndHunger #Volunteer #Charity #fightinghunger #rescuingfood #Donate #makeanimpact

Food Waste

Tips and Ideas for using those Thanksgiving Scraps and Leftovers

November 23, 2022By Christian Bearden0 comment

#WhyWasteWednesday

#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into delicious meals!

UN Food & Agricultural

Scraps: seeds, butternut squash peels, apple peels, vegetable fat, turkey carcass, giblets, pie crust

Ideas for Leftovers

Thanksgiving leftovers are a huge part of the holiday. A celebration of harvest, many spend time with family, and indulge in large spreads of savory and sweet dishes. Read about ways to reduce your Thanksgiving food waste here: https://foodfinders.org/2022/11/16/tips-for-reducing-your-food-waste-this-thanksgiving/. Even with steps to be mindful and take action against food waste, leftovers on Thanksgiving are unavoidable, and often sought after. Here are a few quick tips to make something new out of your holiday scraps and leftovers:

Use seeds and butternut squash peels as a crispy garnish for any soup or salad
Use apple peels with cinnamon, sugar, and lemon juice for baked crisps
Any scraps can be used for vegetable broth (freeze scraps for future broth, or make and then freeze broth)
Rendered or strained fat can be refrigerated and saved for roasting vegetables or sautéing ingredients for hash made with other leftovers
Simmer turkey carcass with some aromatics for an outstanding soup stock
Giblets included with our turkey can be used as part of dressing or gravy
Leftover pie crusts can be brushed with butter, sprinkled with cinnamon sugar, twisted into any shape and baked for a quick, sweet treat

Check out all these and more in Food editor Joe Yonan’s piece on root-to-leaf and seed-to-stem cooking with fruits and vegetables.

Yonan, J. (2021, April 23). Perspective | cut waste and boost flavor with skin-to-seed recipes that use the whole vegetable. The Washington Post. Retrieved November 14, 2022.

If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

Climate

Tips for Reducing Your Food Waste This Thanksgiving

November 15, 2022By Christian Bearden1 Comment

#WhyWasteFoodWednesday

#WhyWasteFoodWednesday is a call to action to take those almost-in-the-trash food items and turn them into delicious meals!

UN Food & Agricultural

How to Reduce Food Waste at Thanksgiving Dinner

Food waste is a year-round concern, and the large Thanksgiving meal can present a challenge. You’re buying many more ingredients, and you’re making large-scale recipes with lots of potential leftovers. You may be preoccupied with the business of the holiday season, so keeping your food waste in mind can become a small concern. But there are easy ways to reduce food waste and, therefore your environmental impact, even around the holidays. Here are a few tips geared toward Thanksgiving dinner.

Plan How Much Food to Make

Until you know how many people you’re cooking for, you’ll be unable to plan portions accurately. Press for answers and get people to commit. Not only will this ensure you’re not overcooking, it will also benefit party planning in general.

Make an Entire Thanksgiving with Fewer Ingredients

The variety of dishes is a key part of Thanksgiving dinners. Part of the problem is that it can mean separate lists of ingredients for every recipe. But it’s ok if there’s some overlap between your courses; it’s smart, thrifty, and eco-friendly, because it means less packaging and less of a chance that you’re going to have lots of half-used bottles and cans hanging around your fridge or pantry waiting to go bad. Even better, synchronizing ingredients and flavors can make your meal seem like a well-thought-out package and make you look like a genius menu planner.

Use Every Ingredient Wisely

After you’ve shopped and before you reach the leftovers phase, there are ways to make smart use of the extra bits of various ingredients. A great read is a piece by Food editor Joe Yonan’s; “root-to-leaf and seed-to-stem cooking.” He shows you how to use the more expected seeds and the less expected peels of butternut squash for a crispy garnish that would work on any soup or salad. When you have peels left from an apple pie, toss them with cinnamon, sugar, and lemon juice and then bake them to make crisps. At the very least, hang on to scraps for vegetable broth. Freeze the scraps, or make the broth and then freeze that.

The same line of thought applies to whatever meat you may be serving, as well. Rendered or strained fat can be refrigerated and saved for roasting vegetables or sautéing ingredients for hash made from leftovers. Get the most out of your turkey carcass by simmering them with some aromatics for an outstanding stock to be used in future soups. Giblets included with your turkey can become part of the dressing or gravy. Extra pie crust or crust trimmings can be brushed in butter, sprinkled with cinnamon sugar, twisted into any shape you want and baked for a quick sweet treat.

How to Use and Store Leftovers

Even if you’ve calculated the exact amount for the number of people at your Thanksgiving, you’re probably going to end up with at least some leftovers. And, to many, leftovers are an important part of Thanksgiving.

To prepare, have lots of containers for packing up food on hand. Your usual glass or plastic hard-sided options are perfect. If you’re planning to send guests home with food, consider asking them to bring their own storage containers. That way, no one is scrambling when it comes time to pack up.

And be mindful of how long food is put out for. Perishable food, including turkey and many sides, can be left at room temperature for 2 hours. Even less is better, so as soon as everyone is done eating, start cleaning up, as much of a drag as it can be. Eat your refrigerated leftovers within four days. If you need to buy yourself more time, go ahead and freeze them before the four days are out, though ideally sooner for the best quality. Hand out leftovers to guests when they leave.

Krystal, B. (2022, November 10). Advice | how to reduce food waste at Thanksgiving dinner. The Washington Post. Retrieved November 14, 2022.

If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

Climate

Corn Husk Smocked Chicken

November 2, 2022By Christian Bearden0 comment

#WhyWasteFoodWednesday

#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into delicious meals!

At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.
UN Food & Agriculture

Scraps: Corn Cobs, Corn Husks, Corn Silks

Corn Husk Smoked Chicken

Corn is delicious, but creates more waste than what ends up on the plate. That’s the inspiration behind this dish. This is a delicious dinner that uses all the parts that typically end up in the compost.

Creamy Polenta

Ingredients

5 corn cobs
1½ tsp (9g) kosher salt
⅓ cup (90g) coarse ground cornmeal
2 tbsp (30g) freshly grated Grana Padano or Parmigiano-Reggiano
1 tbsp (14g) unsalted butter

Directions

In a heavy-based saucepan, combine the corn cobs with enough water to cover them. Heat over medium-high heat just until it begins to boil. Reduce the heat to medium low and simmer for 1 hour, covered.
Strain and discard the corn cobs. Return the corn stock to the stove and simmer over medium-high heat. Add the kosher salt. Add the cornmeal and whisk the mixture as it comes to a boil. Continue whisking for an additional 3 minutes. 3 4
Reduce the heat to very low, cover the pan, and cook the polenta, stirring every 5 minutes or so (switch to a wooden spoon from this point forward), until the cornmeal is completely cooked and quite tender, 2½ to 3½ hours. It may seem too thin initially, but it will gradually thicken. As the polenta cooks, a skin will form on the bottom and sides of the pan (if you are not using a non-stick pan), which is proper and gives the polenta a slightly toasty flavor.
Fold in the cheese and butter until fully incorporated.

Corn Silk

Ingredients

2 cobs of corn worth of corn silk
4 cups (1 L) canola oil
½ tsp (3 g) kosher salt
¼ tsp (1 g) smoked paprika

Directions

Preheat the oven to 165F(75C)
discard any dark brown/black silk. Transfer the remaining silk to a parchment lined baking sheet and dehydrate in the oven overnight.
Fill a heavy-bottomed pot with oil and bring to 400°F (205°C) over medium heat and fry the silk for 15 seconds, or until crispy and golden.
Transfer to a paper towel to drain, and season with kosher salt and smoked paprika.

Chicken

Ingredients

2 whole corn husks
2 boneless chicken breasts, skin on
2 tbsp (30 ml) canola oil
1½ tsp (9 g) kosher salt
2 tsp (2 g) rosemary, finely chopped
3 cloves garlic, finely minced
1 cup (125 g) chanterelle mushrooms, cleaned and torn

Directions

Submerge the corn husks in cold water and soak for 1 hour.
Preheat the oven to 325°F (163°C).
In a mixing bowl, combine the chicken with 1 tbsp (15 ml) of the canola oil, 1 tsp (3 g) of kosher salt, 1 tsp (1 g) of rosemary, and 2 cloves of garlic.
Drain the corn husks and place in an ovenproof pan. Warm the husks over medium-high heat until they begin to smoke. immediately transfer to the bottom of the oven.
In a different ovenproof pan, warm the remaining canola oil over medium-high heat until it shimmers and runs easily across the pan. Add the chicken breasts, skin side down, and cook until the skin turns a medium golden brown. Flip the chicken breasts over and transfer to the oven. Be sure to turn on your hood fan as the smoke from the corn husks will billow from the oven and potentially irritate your eyes. roast for 15 to 20 minutes, until the chicken is cooked completely.
Transfer the chicken to a plate to rest. return the pan to the stovetop over medium-high heat and add the chanterelle mushrooms. Once they begin to sizzle in the rendered chicken fat and juices, add the remaining rosemary and garlic. Cook for another minute and remove the pan from heat.

Plating

Place half the polenta in the center of a plate and garnish with mushroom-rosemary-garlic mixture. Top with 1 chicken breast and finish with a nest of silk. Repeat with the remaining polenta and chicken breast.

If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

Climate

Flotsam Filo Pie

November 1, 2022By Christian Bearden0 comment

#WhyWasteWednesday

#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into delicious meals!

At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.
UN Food & Agriculture

Scraps: leftover meat or fish, leftover vegetables, leftover herb stems

Serves: 6

Prep: 40-45 minutes

Cook: 35-40 minutes

Vardagen: Baking Pan

Flotsam Filo Pie

Filo pie is known as börek in Turkish. It’s a quintessential dish you can eat almost every day, with there being countless varieties that offer different shapes and fillings that will satisfy every taste. This recipe is perfect to change and make the best use of leftover food and still enjoy a tasty, pleasant meal. Serve it with tomato cucumber salad in summer and with mixed salad greens in winter.

Ingredients

1 cup (150 g) leftover cooked protein such as fish, beef, lamb
1 cup (90 g) leftover vegetable bits (raw or cooked); can be a mixture, finely chopped
1 cup (200 g) leftover herb stems such as parsley, dill, cilantro, tarragon, chives, or chervil, finely chopped
Salt to taste
Black pepper to taste
1 cup (250 ml) milk
½ cup (125 ml) vegetable oil
1 package filo sheets
1 egg yolk
1 tbsp (9 g) nigella, sesame, caraway, or fennel seeds (optional)

Directions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix all chopped ingredients, and depending on their original seasoning, add the salt and black pepper.
Combine the milk and vegetable oil in a small bowl.
Lay the filo sheets on the kitchen counter or a table and cover them with a slightly damp cloth to prevent them from drying and cracking.
Use 2 filo sheets per pie, brushing them with the milk and oil mixture. Spread 2 to 3 tbsp (30 to 45 ml) of filling on 1 long edge, about 1-inch (2½ cm) thick. Roll the filled portion of the sheet loosely to the other end, and then swirl it to create a snail shape. Repeat until all of the filling has been used.
Place them on the parchment-lined baking sheet.
In a small bowl, beat the egg yolk with a ½ tsp (2 ml) of water. Brush the mixture onto each pie and sprinkle them with the seeds.
Bake for 35 to 40 minutes. Let cool for 10 minutes, and enjoy!

Note

Nigella and sesame seeds pair with any filling, while caraway seeds pair well with a meat filling. Fennel seeds complement any fish or seafood filling.

If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

Two plates of pesto pasta taken from above place on a wooden table on top of green placemats with a glass of water and a wooden cutting board with pesto and a spoon on it.

Climate

Save those Halloween Pumpkin Seeds for this Crispier Pesto Pasta

October 26, 2022By Christian Bearden0 comment

#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into delicious meals!

At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.
UN Food & Agricultural

Scraps: Wilted Greens, Pumpkin Seeds

This pesto recipe is a wonderful compliment to leafy greens-especially those on the edge of being composted. It can be used in any recipe where you would normally use pesto. Also make delicious use of those leftover pumpkin seeds from your holiday carving. Freshen it up with herbs and your friends won’t even know they are eating salad that has been saved from the compost!

Ingredients

Pesto

2 cups (60g) packed mixed greens, slightly wilted
2 cups (60g) packed basil/herb stems
1 cups (118g) pumpkin seeds
½ cup (125ml) olive oil
1 clove garlic
Salt to taste

Pasta

7 oz (200g) penne or any dried pasta
¼ cup (60ml) olive oil
2 cloves garlic, minced
1 cup (150g) cherry tomatoes
1 pinch salt
1 tbsp (15ml) pesto (recipe above)
¼ (7½ g) arugula leaves
2 tsbp (30ml) fresh lemon juice
¼ cup (60g) parmesan cheese, grated

Directions

Pesto

Place all Ingredients in a blender and let it rip. Set aside for pasta.

Pasta

In a large pot, boil water and cook the pasta according to package directions. Strain and set aside.
In the same pot, over medium heat, ass the olive oil and sweat the garlic and cherry tomatoes with a generous pinch of salt
Add the cooked pasta and toss, then add a large tablespoon of pesto and toss
Season with salt, and stir in arugula leaves
Transfer to a bowl and sprinkle with the lemon juice and grated parmesan

Notes

To prevent the color of the pesto from browning, blanch the greens and herbs in boiling water for 45 seconds. Cool over an ice bath before using.

The 3 P’s

Pickle, preserve, and pesto. Think of this as a kitchen mantra (or a delightful tongue twister). For just about every fruit, vegetable, or herb you can think of, there’s at least one pickle, preserve, or pesto you can turn it into. Turn your wilting greens into pesto. Save up your bruised fruit in the freezer and turn it into jam. Pickle your wrinkling veggies and enjoy them later.

You can also use herbs, garlic, chilies, and lemons to infuse cooking oil. Your taste buds will be most grateful. Use a simple jar or bottle like Korken and watch the magic happen.

If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

Food Waste

Mac & Rinds

October 19, 2022By Christian Bearden0 comment

#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into delicious meals!

At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.
UN Food & Agricultural

Scraps: Cheese Rinds, Stale Bread

Enjoying a selection of cheese is always a treat, but often leaves leftovers with no set purpose. With such offerings, let’s make a béchamel with all those ends. Rich and delicious, it’s sure to be enjoyed!

Ingredients

2 cups (500 ml) milk
1 cup (225 g) cheese trimmings
¼ cup (56 g) butter
½ cup (65 g) flour
Salt to taste
1¾ cups (250 g) macaroni
½ cup (120 g) cheddar or mozzarella
¼ cup (30 g) bread crumbs
¼ cup (60 g) parmesan cheese, grated (optional)

Instructions

Preheat the oven to 400°F (205°C).
Gently simmer the milk over medium heat with the cheese trimmings in a medium-sized pot for about 15 minutes. Stir frequently to prevent the mixture from sticking to the bottom of the pot and burning. Strain and set aside.
In a separate medium-sized pot, melt the butter and add the flour.
Cook on low heat until the butter and flour comes together. Continue to cook for another 5 to 10 minutes until the raw flour taste disappears.
Slowly drizzle the infused milk and cheese mixture into the flour, whisking continuously to prevent lumps from forming. Simmer gently until the mixture comes together and looks smooth. Season with salt.
While the sauce is simmering, bring a large pot of lightly salted water to a boil. Add the macaroni, reduce heat, and gently boil until al dente, according to package directions.
Drain the macaroni, add to the sauce, and stir. Once the macaroni is well coated, transfer to an ovenproof dish.
Evenly sprinkle with cheddar or mozzarella, followed by the bread crumbs and Parmesan, if using.
Bake in the oven for 15 to 20 minutes until golden brown.

Notes

I like to use Parmesan rinds, ends of brie, or any soft cheese. The stronger the cheese flavor, the stronger the sauce flavor. Avoid blue cheese and goat cheese if you don’t like the strong aroma.

If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

The scrapsbook. IKEA. (n.d.). Retrieved October 18, 2022.

Food Waste

No Waste Carrot Gnudi

September 21, 2022By Christian Bearden0 comment

#WhyWasteWednesday

#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into delicious meals!

UN Food & Agricultural

A great way to reduce your food waste is trying as often as you can to cook meals using as many parts of the ingredients as possible. This Gnudi is a perfect example, making use of the entire carrot. Gnudi are gnocchi-like dumplings made with ricotta cheese instead of potato, with semolina. Pillow-y and lighter than gnocchi, this fresh Carrot Gnudi, as a delicious way to reduce your food waste.

Ingredients

1 bunch baby (Dutch) carrots, trimmed, leaves reserved
500g carrots, cut into 2cm pieces
1/3 cup (80ml) extra virgin olive oil
60g unsalted butter
1 large onion, finely chopped
2 garlic cloves, finely chopped
250g fresh ricotta
1 egg, lightly beaten
1/2 cup (40g) finely grated parmesan, plus extra to serve
2 heaped tbsp plain flour, plus extra to dust
Finely grated zest and juice of 1 lemon, plus lemon wedges to serve

Cooking Instructions

Preheat the oven to 180°C. Wash carrot leaves and set aside. Place chopped carrots and baby carrots on 2 baking trays and drizzle each tray with 2 tbsp oil. Season, then roast for 40-50 minutes until tender and lightly caramelized. Set the carrots aside to cool.
Melt 20g butter in a frypan over medium-low heat. Add onion and garlic, and cook, stirring, for 5-6 minutes until soft. Transfer to a food processor with chopped carrots (don’t use baby carrots) and whiz until almost smooth.
Transfer to a bowl with ricotta, egg, parmesan and flour, and stir to combine. Season. Using two dessert spoons, shape spoonful’s of mixture into ovals and place on a baking paper-lined baking tray dusted with extra flour. Bring a large saucepan of salted water to the boil over high heat.
In 3 batches, cook gnudi for 2-3 minutes until they float. Remove with a slotted spoon and drain on a paper towel.
Melt remaining 40g butter in a pan over medium-high heat. Cook gnudi, turning gently, for 3-4 minutes until golden. Remove and keep warm.
Add baby carrots, leaves and lemon juice and zest to the pan. Season. Cook, tossing, for 2-3 minutes until wilted and warmed through.
Serve gnudi with baby carrots, leaves, extra parmesan and lemon wedges.

If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

Food Waste

No-Waste Stockpile Soup

September 7, 2022By Christian Bearden0 comment

#WhyWasteWednesday

This version of minestrone is basically a hearty lamb stew. It should use the best of what is around and can be made at any time of the year. It’s a great way to maximize roast leftovers, plus use up those quarter bags of pasta from the pantry. When it’s warmer, keep it fresher and serve with less broth. In the cooler months, add some bacon, serve it with bread and use it to warm your cockles.

Ingredients

1/2 cup (125ml) olive oil, plus extra to drizzle
50g unsalted butter, chopped
2 onions, finely chopped
100g pancetta, finely chopped
3 garlic cloves, crushed
2 carrots, finely chopped
2 celery stalks, finely chopped
1 parmesan rind
1 cup (250ml) tomato passata
250g leftover cooked lamb, shredded
150g uncooked dried pasta ‘ends’ (we used caserecci, risoni and fusilli)
80g sugar snap peas
4 zucchini flowers, stamens removed, stems thinly sliced, petals torn
Snow pea tendrils & watercress sprigs, to serve

Lamb Stock

1 tbsp olive oil
1 onion, carrot, celery stalk & tomato, chopped
3 garlic cloves, chopped
6 thyme sprigs
1 tsp saffron threads
2 tbsp tomato paste
1/2 cup (125ml) white wine
1kg leftover roast lamb bones (from leg or shoulder)

Cooking Instructions

For the stock, heat oil in a large saucepan over medium-high heat. Add onion, carrot, celery, tomato, garlic, thyme and saffron. Cook, stirring occasionally, for 8 minutes or until onion has softened. Add tomato paste and cook, stirring, for 3 minutes or until darkened slightly. Add wine and cook, stirring, for 2 minutes or until reduced slightly.
Add lamb bones and 3L (12 cups) water, and bring to the boil. Skim any foam from the surface with a spoon, reduce heat to low and simmer gently, stirring every 30 minutes, for 2 hours or until infused. Remove from heat and set aside for 20 minutes to cool slightly. Strain through a fine sieve into a bowl, discarding solids. Chill for 2 hours or until fat solidifies on surface. Skim off fat and discard.
To make the soup, heat oil and butter in a large saucepan over medium-high heat. Add onion, pancetta, garlic, carrot and celery, and cook, stirring occasionally, for 8 minutes or until onion has softened. Add parmesan rind, passata, lamb stock and shredded lamb. Increase heat to high and bring to the boil. Cover, reduce heat to low and cook, stirring occasionally, for 20 minutes or until vegetables are tender.
Meanwhile, cook pasta in a saucepan of boiling salted water according to packet instructions or until al dente. Drain and stir through soup.
Blanch sugar snap peas in a saucepan of boiling water for 2 minutes or until just tender. Drain and refresh. Pod half sugar snaps, reserving pods. Thinly slice reserved pods and remaining sugar snaps.
Divide minestrone among serving bowls. Scatter with sugar snap pea, zucchini flower, snow pea tendrils and watercress. Drizzle with extra oil to serve.

Serves: 6

Prep Time: 20 minutes

Cook Time: 3 hours

Ingredients: 22

Difficulty: Easy

If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#meatlessmonday #foodfindersinc #foodrescue #stopfoodwaste #reducehunger #improvenutrition #helpfoodinsecurecommunities #HelpEndHunger #Volunteer #Charity #fightinghunger #rescuingfood #Donate #makeanimpact

Food Waste

Leftover Chicken, Tostada Cups

August 24, 2022By Christian Bearden0 comment

#WhyWasteFoodWednesday

Wondering what to do with leftover chicken?

A dinner classic, chicken is a staple of any house, and often leaves extra for the rest of the week. Finding new ways to liven them up can become a challenge. Follow this recipe to make tonight’s leftovers better than yesterday’s family favorite.

Ingredients

12 corn tortillas (6 inches), warmed
Cooking spray
2 cups shredded rotisserie chicken
1 cup salsa
1 can (16 ounces) refried beans

1 cup shredded reduced-fat Mexican cheese blend
Optional toppings: Shredded lettuce, reduced-fat sour cream, chopped cilantro, diced avocado, sliced jalapeno, lime wedges, sliced ripe olives, sliced green onions, sliced radishes, and pico de gallo or additional salsa

Cooking Directions

Preheat oven to 425°. Press warm tortillas into 12 muffin cups coated with cooking spray, pleating sides as needed. Spritz tortillas with additional cooking spray.
Bake until lightly browned, 5-7 minutes. Toss chicken with salsa. Layer each cup with beans, chicken mixture and cheese.
Bake until heated through, 9-11 minutes. Serve with toppings as desired.

Nutrition Facts

2 tostada cups: 338 calories, 11g fat (4g saturated fat), 52mg cholesterol, 629mg sodium, 35g carbohydrate (2g sugars, 6g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

Taste of Home. (2022, March 31). Chicken tostada cups. Taste of Home.

Food Waste

Making Use of Forgotten Vegetables

August 10, 2022By Christian Bearden1 Comment

#WhyWasteWednesday

#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into delicious meals!

“At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.”
UN Food & Agricultural

Forgotten Vegetable Stew

Note: This is #NationalFarmersMarketWeek. Use this recipe not only to make use of forgotten veggies in the house but also to support local farmers and visit your local farmers’ market. See our Farmer’s Market Resources

This tasteful vegetable stew recipe helps clean out your fridge every few weeks and gives you a sense of satisfaction about not being wasteful. The best part is that there are no rules—it’s totally freestyle since you will use whatever you have available, and every time you will enjoy a different flavor. Serve this versatile meal as lunch or dinner, or take it home. It’s a meal, but it is a great side dish if you don’t have enough vegetables to make ample portions. You can serve this meal and impress your guests with a little effort and creativity. No one will know that you are serving from the bottom of your fridge.

Ingredients

6–8 cups (280–450 g) leftover or forgotten veggies such as eggplant, zucchini, carrots, potatoes, beans, squash, cabbage, cauliflower, broccoli, kale (whatever is available; the more bits the merrier)
1 bell pepper
½ pepper (chili or jalapeño for heat lovers)
1 medium fresh tomato, 2 tbsp (30 ml) tomato sauce, or 1 tbsp (15 ml) tomato paste
¼ cup (60 ml) vegetable oil
1 medium onion, sliced lengthwise about ¼ inch (½ cm)
1 clove garlic, peeled and smashed
1 tsp (6 g) or salt and black pepper to taste
¼ cup (12 g) leftover herb stems with or without leaves, chopped

Directions

Gather up forgotten, unused or half-used vegetables. If using eggplant or potatoes, cut into 1-inch (2½ cm) cubes and soak in salted water for about 20 to 30 minutes before using. Rinse and pat dry. If using zucchini or carrots, cut them the same size as the eggplant. If using cabbage, cauliflower, broccoli, or kale, blanch separately in salted boiling water and cool in cold water. Cut stems to about 1-inch (2 to 3 cm) pieces. If using a bell pepper (any color available), sliced lengthwise about ½-inch (1 cm) thick. If using a jalapeño or chili, add a very small amount or as much heat as you can handle. If using fresh tomato, peel and cut into about 1-inch (2½ cm) pieces. If using tomato paste, dilute 1 tbsp (15 ml) with ½ cup (125 ml) water.
Heat a big pot over medium-high heat. Add the vegetable oil and onion slices, and sweat for about 2 to 3 minutes. Add the garlic clove and sauté for two more minutes. Stir in all vegetables except the tomato. Place the tomato pieces, sauce, or diluted tomato paste on top of the vegetables. Season with about 1 tsp (6 g) or to taste of salt and black pepper. Cover the pot, lower the heat, and cook for about 30 minutes.
Check the vegetables for doneness with a fork. They should be soft but still holding their form. Add the herbs and stems.
Remove and cool with the lid on until the stew reaches room temperature. It’s better to serve at room temperature with your favorite rice or slices of crusty bread to sop up the sauce.

Notes

This aromatic, delicious meal tastes even better the next day.
Take it out of the fridge half an hour before serving.
Gluten-free, vegan-friendly.

If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.If you would like to make an impact on reducing food waste and hunger, help us grow our food rescue operations: Donate

Ikea scrapsbook – zero-waste recipes & ideas. IKEA ScrapsBook – Zero-Waste Recipes & Ideas – IKEA CA. (n.d.). Retrieved July 19, 2022.

Food Waste

Managing Extra Leftovers

July 20, 2022By Christian Bearden0 comment

#WhyWasteFoodWednesday

We’ve all bought more than we have had a use for. Maybe we had different intentions of how we would use it, or the vegetables and packages of meat or dairy were just too large. No matter the cause, what can we do to make use of this excess? Avoid wasting food, save money, increase sustainability, and maximize convenience; there are many reasons to plan meals around the food on hand and make use of items you may otherwise have thrown out. There are many ‘go to’ lunches and dinners that are a perfect way to use this surplus.

A great plan is to cook food today so it lasts longer for future meals. Wilting spinach today can be cooked and saved for meals up to three or four days longer than if left raw.

Use the food you have on hand in a delicious and super easy Quiche recipe. Extend food life and avoid wasting food by using the vegetables, dairy, and meat you have in your home right now; true home cooking idea. This recipe helps you make a delicious, nutritious, and now sustainable, healthy quiche.

#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into a delicious meal!

At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.
UN Food & Agricultural

Leftovers Quiche

Ingredients

4 large eggs
2 large egg yokes use whites to brush the pastry for golden brown color
2 cup dairy or dairy substitute: cream, milk, sour cream, ricotta, creme fraiche, plain yogurt, cottage cheese use up what you have; 2 cups / 300 grams
1 tsp salt to taste
¼ tsp pepper and spice to taste
1 cup cubed, cooked meat use up what you have; 1 cup / 150 grams
1 ½ cups vegetables (uncooked or cooked) use what you have, or one package of frozen; 1.5 cups / 200-250 grams
½ cup cheese use what you have; 0.5 cup / 75 grams
1 sheet shop-bought pastry – puff pastry or pie crust or made a quick pastry from your pantry

Prep time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Directions

Prepare the Crust

Preheat oven to 350 F / 180 C
Line tart/pie dish with rolled out pastry (rolled out at 5 mm or thickness of a nickel thick)
Put parchment paper over the dish and fill with ceramic baking beans/rice/lentils
Bake for 5 minutes; remove from oven; remove parchment paper and baking beans/rice/lentils
Brush pastry base, interior sides and top crust with egg white, OXO Good Grips from Amazon has excellent pastry brushes and more
Bake again for 5 minutes until golden – your crust is now “Blind Baked” and ready to be filled

Make Filling

Lightly beat eggs and egg yolks in a bowl
Add dairy (cream; sour cream; ricotta; crème fraiche; plain yogurt; cottage cheese; milk) and salt, pepper, spices (to taste) and continue to beat until mixed together

Assemble the Quiche

Place the cubed, cooked meat and vegetables inside the blind baked pastry crust
Pour in the egg mixture
Bake for 30-45 minutes until golden brown and fully set

Serve slices warm or cold. Keeps well refrigerated for up to 4 days.

Notes

Great Combinations Include:

ham and cheese
spinach, cauliflower or broccoli and cheese (cauliflower & broccoli and other tougher vegetables are best cooked first)
roasted vegetables
asparagus and salmon
roasted potatoes, cubed or sliced thinly
fresh tomato and cheese
mushroom and onion, with cubed steak/pork if you like

Be inspired to bake your own creative combinations from your favorite foods. Perhaps taco meat and cheese. Whatever you enjoy!

Nutrition

Serving: 1 slice

Sodium: 310 mg

Calcium: 16 mg

Vitamin A: 51 IU

Sugar: 1 g

Potassium: 9 mg

Cholesterol: 25 mg

Calories: 16 kcal

Saturated Fat: 1 g

Fat: 1 g

Protein: 1 g

Carbohydrates: 1 g

If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger, help us grow our food rescue operations: Donate

Food Waste

Make This Yummy Snack in 5 Easy Steps

April 6, 2022By Nicole Swayne0 comment

Why Waste Food Wednesday

DID YOU KNOW: Fruit is one of the most wasted produce items because it is the fastest to ripen? 🤔

Preventing food from going to waste is one of the easiest and most powerful actions you can take to save money and help the planet Earth to flourish for generations to come!

In fact, the benefits of preventing food waste from ending up in our landfills are quite compelling:

Helps us save our money
Reduces our carbon footprints
Preserves energy and resources
Lowers the price of produce and other products made with fruits and vegetables
Creates opportunities for food security in low-income communities

So what can you do with some aging apples and a mushy strawberry or two?

Fruit Jam

For our #WhyWasteFoodWednesday post we want to share a quick recipe on how to repurpose parts of your fruit that are often easily discarded. With our recipe for a fresh fruit jam you can put those apple cores and strawberry tops to good use! 🍓 🍎

INGREDIENTS LIST

💚 6 Apples (Cores & Peels only)

💚 3 ½ oz Strawberry Tops

💚 1 cup of water

💚 ½ Lemon Juice

💚 1 cup Superfine Sugar (or Powdered Sugar can work as well)

Now it’s time for preparation! Make sure to follow the steps below.

5 STEPS FOR PREPARATION:

Step 1: Place ingredients into a medium saucepan and bring to a boil.

Step 2: Simmer for 20-25 minutes on low heat and mix occasionally until the fruit is completely dissolved.

Step 3: Remove from heat when liquid thickens and scoop out any excess apple cores or strawberry tops.

Step 4: Pour jam into a jar and leave to close (without lid).

Step 5: Keep refrigerated and enjoy with your favorite bread for up to 2 weeks.

Now Enjoy!

If you have a recipe you would like to share with us for #WhyWasteFoodWednesday, please email mbereket@carly-bragg

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#foodfindersinc #FoodRescue #reducehunger #foodrecovery #Volunteer #Charity #helpfoodinsecurecommunities #HelpEndHunger #EndHunger #fightinghunger #rescuingfood #Donate #makeanimpact

Food Waste

Why Waste Food Wednesday: Ripe Bananas

February 16, 2022By Maria Bereket0 comment

#WhyWasteFoodWednesday

#1 Problem with fruit? The overripe banana. Don’t worry, it can be repurposed by
freezing them.🍌

Here is the process from the National Center For Home Food Preservation

Freezing Banana Preparation

✅Select firm ripe bananas.
✅Peel them
✅mash thoroughly.
✅Add 1/2 teaspoon (1500 mg) ascorbic acid per cup
of mashed banana.
✅Package in moisture-vapor resistant container.
✅Seal and freeze.
🍌🍌🍌🍌🍌

How To Use Frozen Bananas

✅Smoothies, pancakes, cookie dough, bread + Cover in chocolate for a delish snack.

Share any other repurposed recipes and ideas by commenting below.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#foodfindersinc #FoodRescue #reducehunger #foodrecovery #Volunteer #Charity #helpfoodinsecurecommunities #HelpEndHunger #EndHunger #fightinghunger #rescuingfood #Donate #makeanimpact #whywastefoodwednesday #NationalCenterForHomeFoodPreservation

Food Waste

Have An Eco-Friendly Super Bowl Party

February 12, 2022By Maria Bereket0 comment

1.4 Billion Chicken Wings on Sunday

Food is everything for those working to reduce waste and eliminate hunger. When we walk into a grocery store and see a bruised piece of fruit, we become sad thinking that this nourishing treat could end up in a landfill instead of a Food Bank serving food-insecure communities.

But on event days like Super Bowl Sunday? Well, last year over 40 million pounds of food were wasted —just from the stadium. The good news is that much of this stadium waste was rescued and repurposed because of a plan. This year, up to 120 Million people will be watching or attending the big game. That means there will be 1.4 Billion chicken wings sitting alongside an equal amount of chips, salsa, pigs in a blanket, and so much more!

Celebrate But Make It Zero Waste

We want you to have fun, but we also want you to have a plan! Throw your party and be mindful of the waste. Here are Eight Zero Waste Party Tips to enjoy the game and feel good that you are making an impact:

1. Have a Plan for Scraps of Food

If you live in California, you need a plan for food waste. SB-1383 requires you to compost! Have a bucket next to all the delicious foods clearly marked “COMPOST” so that your guests know what to do. Food accounts for a lot of what goes into landfills, so having a place to compost reduces that impact, and it helps to reduce our carbon footprint too! Learn more about SB-1383.

2. Don’t Use Plastic Plates, Cups or Utensils

Sure, we know it’s easier to toss out plates rather than wash them! Minimize cleanup by preparing dish stations with buckets full of soapy water for guests to use to soak dirty dishes. Put a little sign above the wash station: “40 Million Tons of Waste is Generated During the Super Bowl. Prevent waste-wash and rinse a plate.” [Not enough plates? Try Goodwill. You can recycle used containers for very little money.]

3. Use Reusable Bags

When shopping for the party, remember to bring your favorite reusable grocery and produce bags to the store with you to minimize plastic and paper bag usage! And if you forgot, get those plastic bags out and recycle them!

4. Pack It All Up in Reusable Containers

You know there are going to be leftovers, so plan ahead. Minimize the use of plastic baggies, plastic wrap, aluminum foil, and other disposable food storage items by packing leftovers in reusable containers. If you usually give leftovers away to guests, ask them to bring their own reusable containers to take food home in.

5. Forget All The Decorations

At the very least, could you keep it simple? You are there to watch the game, so save your money and focus on your team winning! And if you can’t live without a football-shaped table centerpiece, make it reusable. Your great-grandkids will be very grateful you did!

6. Label and Plan Your Trash Cans

There are two critical tricks to this part: First, clearly label waste receptacles, and second, put them in places that are easily accessible to guests. If they can’t see them, they won’t use them.

7. Let Everyone Know: Make Announcements

Just before the game starts, and then just before the first half-time commercial, announce the bins, the food scraps, and the reason why you are changing things up this year. Change happens when enough people speak up. Be the voice of change!

8. Repurpose Extra Food After The Game

Your Super Bowl planning probably included extra buns, chips, and produce. If you think it will go to waste, turn sour, or go uneaten–DONATE IT. Better to feed a group of seniors than to add to the landfill heap. Food Finders has a mission to rescue food, reduce hunger, and provide nutritious meals to food-insecure communities. That could be your mission too! Be a Food Rescue Hero

Resources for Food Donations

For Ram’s Fans: Food Finders

USDA Donations

California Association of Food Banks

Cal Recycle

For Bengals Fans: Last Mile Food Rescue

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#foodfindersinc #FoodRescue #reducehunger #foodrecovery #Volunteer #Charity #helpfoodinsecurecommunities #HelpEndHunger #EndHunger #fightinghunger #rescuingfood #Donate #makeanimpact

Food Waste

Sustainable Super Bowl. Let’s All Do Our Part

February 8, 2022By Maria Bereket0 comment

The World is Watching This Week

The LA Rams did the city proud. The team won the championship and will be playing the Cincinnati Bengals on Sunday, February 13th for the “Big Game.” It is an exciting time for the city, for this fairly new LA team, and for the new SOFI Stadium. With over 186 million fans gearing up for the big game we have an opportunity to shine in a more impactful way than touchdowns.

Product Waste

After Super Bowl LII (2018) between the Philadelphia Eagles vs. New England Patriots, sponsors worked together to compost, recycle or repurpose 40 tons of waste. (NBC NEWS) In the years since, stadiums around the country are working on sustainable initiatives to address waste. This is a good start to a very serious problem. 40 Tons of anything is HUGE!. 40 tons of “waste” demands a moment of reflection.

Think about that number for a moment….that is napkins discarded, cups lying under seats, overflowing trash, and all sorts of products that fans just toss away without thinking. It is also all those unused hamburger buns that cannot be used or baked goods that will go bad in a few days. Repurposing this “waste” turns something we don’t usually think about into something that might just make an impact.

Food Waste

Food waste is a double-edged sword. Forget the stadium for a moment and think about the 186 million people watching the game at home. Do you think they are going to have just a little extra stuff after the game is over? Chicken wings, Jalapeno Poppers, Pizza? Food is a tradition for Super Bowl! Having lot’s of it just happens. Restaurants are prepping, the stadium vendors are prepping, even your Mom is prepping. Between the three of these game day chefs, there might just be an extra bag of buns and hotdogs that nobody wants to eat the day after.

In 2020 it was estimated that 10,000 hot dogs, 6,000 short ribs, and 2,700 lobster tails were served at the game. It was also estimated that 40,000 pounds of food was wasted–not served, unused but ready or prepared. Where does all that food come from? And what happens to it after the game?

For large events like the Super Bowl, food is the perk of VIP’s. Trays of shrimp and chips, salsa and finger foods that entice people to buy tickets, or just corporate offices inviting in top clients to enjoy the game. We are not judging the tradition! Who doesn’t love a buffet?! What we are asking of everyone this week is to be mindful of your food waste. No matter who you are rooting for (the Rams, of course) or where you are enjoying the game (stadium, VIP suite, Tailgate or your family room couch) plan ahead. Below is a list of ideas to get you thinking about making an impact with tips on reducing garbage and food waste.

First: Someone in 2021 That Got it Right

Here is a company that totally got it right at last years Super Bowl, Hellmann’s Mayo. I would like to start the week off with this incredible video as my inspiration for all the tips and tricks we will offer everyone hosting a “Big Game” party next Sunday.

*Hellmann’s Tackles Food Waste, 2021 YouTube Video*

Watch the Video

Plan Ahead To Reduce Waste

VOLUNTEER

For those of you rooting for the Bengals: Our community partner and fellow food-rescuer, Last Mile Rescue is doing all that it can to rescue food and give to those most in need. Learn more about them and do your part to reduce food waste.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#foodfindersinc #FoodRescue #reducehunger #foodrecovery #Volunteer #Charity #helpfoodinsecurecommunities #HelpEndHunger #EndHunger #fightinghunger #rescuingfood #Donate #makeanimpact