#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
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.
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
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
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.
#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
According to the FDA, an estimated 30% to 40% of the food supply is wasted in the United States. This is a problem for several reasons. First of all, it costs a lot of money—more than $400 billion in 2019, according to ReFed. In addition, all the water, energy, and labor used to produce this wasted food could have been reallocated for consumption instead of lost. That means that we could not only be saving water and the environment, but helping to feed food insecure people as well.
As a full-time Nutrition and Dietetics student and intern at Food Finders, nutrition and reducing hunger and food waste are essential to my life. In my junior year at California State, Long Beach, I learned how many people in the United States go to bed hungry every night, so many of them are children, and my heart broke. I knew then that my passion for nutrition and eating for wellness was not all I would devote my time to.
Planning Reduce Food Waste
I have found out that most people are not aware of how throwing away food is changing our planet. Since working with Food Finders, A food rescue organization in Southern California, I have learned that reducing the amount of food that goes into landfills would help address climate change. I know that sounds crazy, but it is true! Food waste that decomposes in landfills releases methane—a greenhouse gas nearly 30 times as potent as carbon dioxide. And since 20% of U.S. methane emissions come from landfills, reducing food waste in landfills would help lessen methane emissions and improve our planet.
How can you help? PLAN.
Low-carb chicken enchiladas, black beans, and Spanish rice
Just by planning out meals each week, in most cases, I can prevent food waste in my home. Having meals, fresh fruits, and vegetables ready for a busy week is a great feeling. I know how life is. We get busy and forget what is in the refrigerator. Maybe they order pizza at work and your delicious leftovers go bad. It always made me feel bad to throw away a good meal but now that I know I am hurting planet earth too–well, we can all be better.
One of the ways I reduce my overall waste and save on my grocery bill is to plan out meals, cook them, and package them up for lunches and dinner throughout the week.
I just love the feeling of getting in my home, tired, hungry and opening up the fridge to a choice of delicious meals already prepped and ready to eat.
Avoiding Disaster: FREEZE ‘EM
It is super easy to forget fruits and veggies and when they go bad, it is fast! So I use the freezer to help me reduce food waste. I like to freeze most of my fruits for future use in smoothies, spreads, and salad dressings. I place the fruit in vacuum-sealed bags and label and dated them (you can also use zip lock bags but be sure to remove as much air as possible).
On those weeks when I have prepped and planned my meals and realize that I am not going to be able to eat them all I prefer to reach out to my neighbors. Most of them know I am nutrition student and now a #FoodWasteHero (who is mindful not to throw good food away) so they will usually take the meals off my hand. Before I started working with Food Finders, I usually didn’t have a backup plan in case they couldn’t use them. Now I am a member of a social media group that is all about giving and receiving for free. It is where I have witnessed the kindest of strangers cooking hot meals for group members in need and giving away perishables and non-perishable foods. It makes my heart happy to see my community in action.
Making A Plan
Start by writing out a grocery list with all the recipes you will cook this week. Not only will this save on your grocery bills, but it makes shopping faster. Next, have a prep day and cook everything you need, dividing portions into containers. Sometimes you can freeze meals, depending on what you are preparing for the week. Households throw away 43% of all the food that ends up in landfills in the United States. That is a horrible statistic and one that is very preventable with planning.
Get the whole family involved in the planning, prepping, and packaging. You might be surprised at how fun and easy it can be to #stopfoodwaste and help save the planet.
##
Kelly Alarcon is a full-time student and Intern at Food Finders, Inc.
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
As a full-time Nutrition and Dietetics student and intern at Food Finders, nutrition and reducing hunger and food waste are an important part of my life. I learned in my junior year of school at California State, Long Beach how many people in the United States go to bed hungry every night, so many of them children, and my heart broke. I knew then that my passion for nutrition and eating for wellness was not all I was passionate about.
I quickly became vested in learning how I could not only educate people on the benefits of healthy eating but also help reduce food waste while getting that food to those in need.
Student, Kelly Alarcon
I realized that in addition to my love of nutrition, my knack for meal planning and shopping on a limited budget was something that could play a big part in helping people to reduce food waste. The question for me was how could I combine these two skills and make a bigger impact?
Food Waste is a Problem
Food waste is a huge problem in the United States with the vast majority of waste occurring in the home. Poor planning and expiration dates on the food we purchase are large contributors. Many would rather toss food they aren’t sure about, which affects the environment and wastes billions of gallons of water each and every month.
Food Finders is an amazing solution to the food waste problem. They have a mission to “eliminate hunger and food waste” through the rescue of food in Southern California, and then they repurpose that food through a network of local community partners. I especially like the final part of their mission: “…while improving nutrition in food insecure communities.”
That is why I am an intern and a Nutrition Talks Educator with them. I have seen some amazing things while working here and for me, the most impressive is that last year, in 2021 they rescued 15,917,982 pounds of food!
Food that became over 13 million meals.
Resources and Education
USDA Food Keepers App
We are working hard to provide education and resources that explain not only how to properly store food but how to interpret the various expiration dates we see on food such as “use by”, ‘sell by” etc.
The FoodKeepers application supported by the USDA is a great resource to help people sort through the confusing world of labels and dates. It can help you not only interpret the varying expiration date labels but can also explain the best storage methods for various foods to reduce waste.
Meal Planning
Meal planning is one of the biggest ways that all of us can stop food waste. Who hasn’t gone to the grocery store hungry and bought more than they needed?
When you plan your meals, or even just your shopping, it reduces food waste. And don’t forget that planning ahead is also easy on your wallet–a big plus! Planning your meals for the week and then creating your shopping list based on your meals can cut food waste by 15% or more. Imagine if we all did that?!
Tip For Cutting Food Waste
Shop the grocery store weekly ads. With the cost of food up by 25% or more, finding proteins that are on sale that week is where I start my meal planning.
DO NOT go to the store hungry. Going grocery shopping hungry guarantees I will buy some overpriced and over-processed snacks that I promptly eat on the way home. This not only takes me out of budget but is unhealthy.
I stick to your list that coordinates with the meals you want to make for the week.
Prepare your fruits and veggies for the week–so they don’t go bad. If I have salads planned I pre-cut and wash my lettuce, carrots, red cabbage, and cucumbers. I also wash and cut up any melons or fruit for the week as well. Doing this makes busy weeks easier and allows for a nutritious snack of fruit that is easy to grab.
Nutrition Talks Program
This is all information I use when in a Nutrition Talk event with one of our partner agencies. I do a basic overview of nutrition and its importance with interactive tools that keep people engaged in what they are learning. One example is my Nutrition Facts Label workshop which starts with a scavenger hunt looking for a pantry item with a nutrition facts label and ties up with a Q & A on what was learned. This coming week’s talk will also have Isabel Gallegos, my supervisor and co-creator of the Nutrition Talks Program. We will be looking in the partner agencies’ refrigerators and pantries to create a meal with what they have deemed as surplus foods that they have indicated typically go to waste. It is an eye-opening event!
This is just one more of what Food Finders does to reduce hunger and food waste. It isn’t enough that we are getting food into the hands of those who are in need but also to educate them on the many nutrient-dense meals that can be created while reducing waste.
Kelly Alarcon, a Student at California State University, Long Beach with a concentration in Nutrition and Dietetics has a passion for showing others the path to wellness through nutrition while reducing hunger and food waste. https://www.linkedin.com/in/kelly-alarcon-194313220/
Sometimes the vegetable drawer can turn into a mystery box with groceries and produce forgotten at the bottom. When it comes time to clean it out, coming across a bag of wilted spinach lost at the bottom can be a big source of annoyance; a whole bag of spinach is forgotten and now its only destination seems to be the trash. What a waste!
Wilted spinach doesn’t need to be thrown out and is still safe to eat. The greens can even be used as an appetizing breakfast favorite.
According to The National Capital Poison Center; Lutein and its close relative, zeaxanthin, are pigments called carotenoids that are related to beta-carotene and lycopene. The name lutein comes from the Latin word, lutea, meaning yellow. At normal concentrations in food, it is a yellow pigment but can appear orange or red at high concentrations. Lutein and zeaxanthin are made only by plants, so animals normally get them by eating plants. The highest concentrations are found in dark green leafy vegetables such as kale, spinach, swiss chard, and mustard and turnip greens − although these nutrients are also found in a variety of other vegetables. Lutein added to chicken feed intensifies the yellow color of egg yolks. – 1 cup of spinach contains 20 mg of Lutein.
Scrappy Skillet
#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into a 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
Let’s Start With This Simple Scraps Recipe
The scrappy skillet recipe can use that wilted spinach very nicely. No spinach wilting on the bottom of the fridge? Turnip greens can be used just like any sturdy greens and they might be sweeter than you’d expect.
Take wither wilted leaf and add it to a breakfast skillet that also makes use of wilting spinach you don’t know what to do with. Turnip greens and sautéed spinach make a delicious nest for baked eggs and feta. Feel free to make it your own too! You can add in any bell peppers or ham you may have, and mix in any other favorite veggies. (Go ahead–clean out that veggie drawer!)
This recipe works just as well for dinner and has such a nice protein boost. Don’t forget the toast!
Here’s a tip: Baking the single slab of feta results in a texture that’s a little chewy on the outside, and soft and creamy on the inside. If you can only find crumbled feta, wait to add it until the very end of the baking time or right before serving.
1/2 cup (113g) feta (block, not crumbled, ideally around 1/2-inch (1cm) thick)
4 eggs
Optional Garnishes
splash hot sauce
1 small heirloom tomato, sliced
1 small cucumber, sliced
1/4 cup (45g) Kalamata olives
The Step-by-Step from Ikea Scraps Book
Step 1
Preheat the oven to 350°F (175°C).
Step 2
Heat the olive oil in a large skillet (ideally one that fits in your oven) over medium heat. Add the garlic and thyme leaves, cooking until the garlic is fragrant and starting to soften, about 1 minute.
Step 3
Add the turnip stems and leaves, stirring occasionally until the stems start to soften and greens begin to grow tender, about 2 minutes. Add the spinach in 2 to 3 batches, stirring occasionally until softened, about 5 minutes. Lightly season to taste with the sea salt.
Step 4
Make 5 indentations in the greens to create nests for the feta and eggs. Place the feta in 1, and carefully crack an egg into each of the other 4. Bake until the egg whites are set and the yolks are cooked to your liking, 5 to 10 minutes. If your skillet is too large for your oven, or isn’t ovenproof, use a smaller skillet, split the ingredients between 2 skillets, or use another ovenproof dish.
Step 5
To serve, divide the eggs, greens, and feta between 2 plates. If desired, sprinkle with hot sauce and garnish each plate with half of the tomato, cucumber, and olives.
Share any pictures you have of making this or other #WhyWasteFoodWednesday meals!
Who is Food Finders?
Food Finders is a food rescue nonprofit organization with a primary focus on reducing hunger while also reducing food waste. We coordinate the daily pick-up of donated excess food from grocers, restaurants, hospitals, schools, manufacturers, and more; food is then distributed directly and immediately to nonprofit recipients, such as pantries, shelters, youth programs, and senior centers, to be used for serving hot meals or as grocery distribution for people who are struggling and food insecure. Our Food Rescue program ensures millions of pounds of wholesome food helps feed people, not landfills. Operating from a single headquarters in Orange County, California, we serve multiple counties within Southern California. By engaging a huge network of volunteers, we’re able to quickly scale and rescue enough food for 30,000 meals per day.
Meatless Monday, A Thoughtful Approach to Preventing Food Waste
Every other Monday we’ll be spotlighting a #meatlessmonday recipe. The Meatless Monday movement started several years ago to encourage people to reduce their meat consumption for their personal health and the health of our planet. We thought that starting each week by practicing Meatless Monday, the focus at home may also lead people to think more thoughtfully about the food they buy and eat–throwing less away which helps our planet even more!
Vegetarian Burrito Bowl
Vegetarian Burrito Bowl with avocado crema. The Modern Proper. (n.d.). Retrieved June 27, 2022, from https://themodernproper.com/vegetarian-burrito-bowl-with-avocado-crema
For this #meatlessmonday, we’re sharing a delicious recipe for Vegetarian Burrito Bowls. This easy, nutritious meal is packed with flavor. Ideal for meal preppers and vegetarians and anyone who has some veggies in the pantry that may begin to look like they will be thrown away!
According to the U.S. Department of Agriculture, Americans waste nearly 40 million tons — 80 billion pounds — of food every year. That’s estimated to be 30-40 percent of the entire US food supply and equates to 219 pounds of waste per person. Having a Meatless Monday menu can help us to treat our vegetables with more focus–since so many are thrown out because they go bad. This Vegetarian Burrito bowl can be made with any combination of vegetables. We hope you enjoy it!
Ingredients
Cauliflower (or any other vegetable in the pantry)
Bell Peppers, make this burrito bowl as colorful as possible with a combo of red and green peppers
Onions
Olive oil
Limes for topping and the avocado crema
Taco seasoning – homemade or store-bought
Beans – Pinto or Black
Jarred Salsa – or homemade
Romaine lettuce
Cilantro-lime rice
Directions
Making a burrito bowl is mostly an effort of assemblage. Most of the ingredients can be prepped beforehand, and in doing so make the meal much easier to assemble. Here’s one way to approach this burrito bowl recipe:
Make the cilantro-lime rice. Burrito bowls are always a great use for leftover rice—either from takeout or from a homemade meal—so you can also just season some leftover rice with a little cilantro and lime juice.
Roast the veggies! Roast cauliflower florets, peppers, and onions—all seasoned with a little taco seasoning—for about 30 minutes. This can also be done at least 2-3 days ahead of time if you’re meal-prepping.
Buckle up for one of our very best tips, ever! Season your beans by simmering them for a few minutes with some salsa. Voila! Instantly delicious beans! You could do this ahead, we supposed, but it takes only a couple of minutes, and the burrito bowl is best if the beans are freshly warmed, so this is a step we reserve for the day of.
Avocado crema time! (easy to make, find the recipe below) Mix this up while the beans simmer.
Assemble! Have everyone assemble their burrito bowls however they see fit, and ta da! A super-healthy dinner loaded with fiber, vitamins, and whole grains that everyone will love
DIY Avocado Crema
The burrito bowl itself is already flavorful and delicious. However, if you want to go that extra mile and spice it up a little, whip up this easy-at-home avocado crema and add on top.
Avocado
Garlic
Sour cream (or, if you want to keep your burrito bowl vegan, just use a vegan sour cream—they’re easy to find at the store, usually close to the traditional dairy sour cream, or near the tofu.)
We have all done it. We cannot resist buying that big bag of Idaho potatoes, yams, or delicious sweet potatoes.
It is sometimes cheaper to buy that whole bag of potatoes, so we do it with the best intentions to make delicious and nutritious meals. But then reality kicks in–that bag sits on the counter for weeks sprouting little round ‘eyes’. And sometimes, if it sits long enough, some of them will have a green color. Is this safe to eat?
According to the National Capital Poison Center (poison.org):
Potatoes contain two kinds of glycoalkaloids, both natural toxins, called solanine and chaconine. Exposure to light greatly increases the formation of chlorophyll and glycoalkaloids. Chlorophyll is responsible for the green color of many plants and is not toxic. However, the green of chlorophyll is a marker that can let you know that there could be an excess of glycoalkaloids.The entire potato plant contains glycoalkaloids, but the highest concentration is found in the leaves, flowers, “eyes,” green skin, and sprouts. The lowest concentration is found in the white body of the potato.
Sprouted spuds aren’t necessarily destined for the landfill: the potato itself is likely still safe to eat, so long as you cut away the little growths and green spots. And you can cook it up, and mash it with salt and butter, but what if you made something even more fun?
Homemade Chips
Making your own potato or vegetable chips, whether you fry or bake them, is easier than you think. We have found that once you do make your own, it is hard to go back to the oversalted store version!
Here are the advantages: You get to pick which vegetables to use. And you choose the spices and seasonings you want to use for your homemade chips. And: Making your own chips is fun and easy.
Some Tips: Root vegetables are best, such as carrots, parsnips, potatoes, and beets. Not only are they colorful, but they each also have a flavor of their own. Just make sure you remove those little “eyes” and cut off any part of the skin that looks green.
Recipe
Ingredients 1 large carrot, trimmed 1 large parsnip, trimmed 1 sweet potato 1 Yukon Gold potato 1 large beet Canola oil, for frying
There are plenty of recipes out there to make your homemade chips, but Spruce Eats is one of those sites that is always thinking about food waste. Here is this weeks recipe:
Step 1
Get all of your ingredients together first. This makes the whole at-home cooking process much easier. So start by pulling all of those potatoes and questionable veggies. Get your seasoning choices out. Bowls, oil, pans, and peelers too!
Step 2
Peel off the skin, making sure all those little ‘eyes’ are gone as well as any green tone on the Idaho potato.
Step 3
Now slice them thin. It helps if you have a mandoline, a food processor fitted with the 2 mm slicing blade, but if don’t have one then a sharp knife works just as well when cutting the vegetables into very thin slices (1/16-inch thick).
Step 4
Fill a large bowl with ice water and transfer the carrot, parsnips, sweet potato, and either Yukon gold or Idaho potato to the ice water. [Note: do not miss this step! soaking any starch produce item in cold water like this makes an absolute difference!]
Now, fill a small bowl with ice water and transfer the beet slices to the smaller bowl of water. Let the vegetables sit in the water for 30 minutes.
Step 5
Line 2 baking sheets with several layers of paper towels. Drain the vegetables and arrange them in a single layer on the towels. Pat the vegetables to remove any excess water.
Step 6
First, Preheat your oven to 200 degrees.
Second, line 2 plates with paper towels.
Step 7
Heat three (3) inches of oil in a heavy-bottomed Dutch oven over medium-high heat until it reaches 350 F using a deep-frying thermometer. This will take about 8 to 10 minutes.
Step 8
Add about 1/2 cup of vegetable slices to the oil and fry until crisp and golden brown, about 2 minutes.
Step 9
Remove the vegetables to the paper towels to drain.
Step 10
First, remove the paper towels from the baking sheets and spread the fried vegetable chips in a single layer on the baking sheets. then place in the oven to keep warm.
Repeat with the remaining vegetables in batches, making sure to maintain the oil temperature of 350 F.
Step 11
Put the warm chips in a large bowl, add the seasoning mixture of your choice, and toss lightly.
Our basic seasoning mixture from above: In a small bowl, combine the salt, garlic powder, and onion powder. Feel free to be creative here and try different spices on different batches.
Enjoy!
Benefits of NOT Wasting Potatoes and Vegetables
In addition to saving the planet we all live on, when households save food through consumption, you personally save money. But more important is gaining the knowledge that one small action (throwing out just one potato with ‘eyes’) has a ripple effect in your own neighborhood.
Water is conserved
CO2E is contained.
Landfills grow smaller.
Your family learns an important lesson in community action–because not everyone in your neighborhood has enough nourishing food on their plates tonight.
Remember: Think before you buy food. Plan your meals and use every part that is edible to #StopFoodWaste.
For more benefits of stopping food waste go to the EPA.gov site here.
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Who is Food Finders?
Food Finders is a food rescue nonprofit organization with a primary focus on reducing hunger while also reducing food waste. We coordinate the daily pick-up of donated excess food from grocers, restaurants, hospitals, schools, manufacturers, and more; food is then distributed directly and immediately to nonprofit recipients, such as pantries, shelters, youth programs, and senior centers, to be used for serving hot meals or as grocery distribution for people who are struggling and food insecure. Our Food Rescue program ensures millions of pounds of wholesome food helps feed people, not landfills. Operating from a single headquarters in Orange County, California, we serve multiple counties within Southern California. By engaging a huge network of volunteers, we’re able to quickly scale and rescue enough food for 30,000 meals per day.
Our food system is radically inefficient. In 2019, the U.S. let a huge 35% of the 229 million tons of food available go unsold or uneaten. We call this surplus food, and while a very small portion of it is donated to those in need and more is recycled, the vast majority becomes food waste, which goes straight to landfills, incineration, or down the drain, or is simply left in the fields to rot. Overall, ReFED estimates that 24% of all food in the U.S. – 54 million tons – goes to these waste destinations.
That’s almost 90 billion meals’ worth of food that we’re letting go unsold or uneaten each year, roughly 2% of U.S. GDP!
Taking Action To Help Cut Food Waste: 3 Quick Steps
Every household in the United States can do small actions to make a big impact on Food Waste.
SHOP SMARTER. Every household buys too much food. 43% of the food that ends up in landfills comes from individuals. And it is food that doesn’t need to be thrown away. SOLUTION: Buy what you need. Think ahead and make lists of the recipes and meals you will prepare–and prepare them! Get on Instagram and start jotting down some of those amazing meal recipes and then buy only what you need for that week. Sure, it’s a hassle to have to go to the store a couple of times a week, but think about all the food destroying our atmosphere!!
STORE YOUR FOOD CORRECTLY. Be curious about your food–knowing which foods can sit on the counter. For instance, potatoes, tomatoes, garlic, cucumbers, and onions should never be refrigerated. These items should be kept at room temperature. Other items should NOT be stored together. For example, foods that produce more ethylene gas than those that don’t is another great way to reduce food spoilage. Ethylene promotes ripening in foods and could lead to spoilage. Bananas, Avocados, Tomatoes, Cantaloupes, Peaches, Pears, Green onions –you want to keep potatoes, apples, leafy greens, berries, and peppers away from them to avoid premature spoilage.
DON’T BE JUDGEMENTAL WITH YOUR PRODUCE. This is the most ironic of all the tips (and there are many, many more!) Ugly fruits and vegetables get tossed every day–by you, by your family, even by the grocery stores. But “ugly” doesn’t mean not incredibly delicious and nutritious. A carrot with two tails is just a carrot with two tails–it shouldn’t be scary or avoided. Some Italian cooks swear by the “ugly tomatoes” they find in the markets and some grocery chains are even saving space for those delicious odd-shaped produce items. think out of the box and reach for items that are more likely to be unsold and tossed…I am sure that somewhere in heaven you will get extra points for not being judgmental!! Check out some of our fun recipes for ugly food here.
If each one of us can stop food waste at home–the problem begins to shrink. Here is a great resource from the EPA. Stop Food Waste
The Good News?
Food Waste is a solvable problem
We can stop food waste
Every household can do something to stop food waste. Start with the three simple steps above and be mindful that we are wasting food.
Then, Volunteer your time and efforts to help rescue food. Yes, RESCUE food! It is a real thing. Food Finders goes out every day and picks up thousands of pounds of good food that would normally end up in landfills. Through our network of volunteers, we rescue the food and then deliver it to community partners who service families in our neighborhoods. The benefits of Food Rescue Volunteering include, helping our planet and preserving millions of gallons of water from waste, but did you know that in rescuing food you are also helping to feed millions of people?
Hunger is a problem and food Insecurity is a complex issue (and we are not here to solve that.) What we are working toward is a solution to feeding and nourishing people (families, children, and seniors) who need access to food.
Feeding people is important to our community and to our economy. When people are nourished and fed they feel better, and perform better in school and in their jobs. We all benefit. When Food Finders picks up food from a grocery store or bakery, we give it to local non-profits at no cost, so that they can feed their community. We are feeding all of our communities!
Make time to be a Food Waste Hero
It doesn’t take much to be a hero.
All of us have two to three hours a week to offer a helping hand. That’s one less Netflix movie watched, or several hundred mindless moments gained not swiping through our social media feed. And what if you could do something that changed the earth, impacted people’s lives, and also gave you something really cool to post on your Instagram? Being a Food Rescue Hero has perks!!
Volunteer This Month To Help
If you live in or near Long Beach, California, we have got something really important coming up. The Long Beach Unified School District (LBUSD) is closing for the summer on the 15th & 16th of June. They do a really great job of donating excess food several days a week throughout the school year, but at the year-end, it’s time to empty out the cupboards and refrigerators so that nothing goes to waste.
Food Finders has over 80 Schools in Long Beach that are closing for the summer and we need all hands on deck to collect and deliver the food. Here are the details:
Wednesday, June 15th from 1 PM to 3 PM
Thursday, June 16th from 8 AM to 11 AM
Reach out to our Volunteer Coordinator, Kevin via email or call him at (562) 283-1400 x 112 if you can help Food Finders to rescue all of this food from over 80 schools in Long Beach!
In case you missed the live presentation of the Food Recovery Tell All Panel from Food Rescue Hero last week, we have the recording to share with you.
This incredible three-person panel included Food Finders with Diana Lara, Executive Director. What is food recovery? How is this impacting our communities? What are the challenges and insights from three industry experts who are leading the food waste recovery industry.
Food Recovery Panel with Diana Lara of Food Finders
The topic of course was Food Recovery–the process and the challenges of rescuing food. so many great questions and insights. In case you missed the live broadcast of the Food Recovery Tell-All Panel we have the recording below!
Some people don’t have enough food, while others are eating too much. There’s only one way to fix this problem—WE DO SOMETHING.
43% of food waste comes from individuals. Not restaurants or large businesses—you and me! The good news about that number is that we can do something about it every single day!
#WhyWasteFoodWednesday
Today we are going to stop a common food waste problem and give you even more food in the process. No, we don’t have a magic wand over here at Food Finders, but we do have an incredible tip to get our Wednesday started.
Don’t Throw Away The Bottom of Your Romaine Lettuce
You can grow another one!
Cut off the bottom of the lettuce.
Place the flat part of the lettuce bottom in a bowl
Throwing out romaine lettuce is like shooting a hole in our atmosphere (with C02E from the landfills) and emptying out precious gallons of water (that go into growing that lettuce!)
Americans waste 150,000 tons of food each day – equal to a pound per person
Do Something To Make A Difference
Why throw good food away when you can do one small thing to make that food into a delicious meal—for your family or for others who need it.
Food Finders is working every day to rescue food in Southern California. We pick it up with the help of hundreds of committed volunteers and then deliver that food to local non-profit agencies who share it with our neighbors in need.
Food Finders Volunteers picking up donated food and delivery it to a community non-profit
If you are looking to be a part of the solution and would like to volunteer your time to help pick up and deliver rescued food, click here.
Become a Share Table Member and Multiply Your Impact
If you would like to help grow our operations with a monthly donation that will help to create meals, then click here.
Share this tip with ten people you know and ask them to share it with ten people they know. If we can all do just one thing every day to stop food waste imagine what our neighborhoods could be!!
Food Finders is a food rescue nonprofit organization with a primary focus on reducing hunger while also reducing food waste. We coordinate the daily pick-up of donated excess food from grocers, restaurants, hospitals, schools, manufacturers, and more; food is then distributed directly and immediately to nonprofit recipients, such as pantries, shelters, youth programs, and senior centers, to be used for serving hot meals or as grocery distribution for people who are struggling and food insecure.
Carrots are a hearty vegetable with so many nutrients that it is impossible not to use every bit! Here are some tips to keep you storing and preparing the best possible way without waste.
Storing Carrots
Remove the tops of carrots if you buy them with the green leaves attached. Keep them in a plastic bag in the coolest part of your refrigerator for about two weeks. And a warning: keep carrots away from apples and potatoes—their gasses will make your carrots bitter.
Another interesting storage tip is that you can store carrots in empty, cleaned milk cartons. Seal it shut and they should last longer.
Recipes Galore
Peel your carrots, slice them into rounded coins and toss them into a mixture of butter and honey. Make sure they are fully coated and then roast them in the oven for about 30 minutes at 350. Delicious hot or cold.
carrots roasted with honey
Shred your carrots and put them in your salads, sprinkle them on top of sandwiches for an added crunchy bite.
Mashed carrots can be eaten alone or blended with mashed potatoes. If that doesn’t sound good, then sautee some onions in butter and throw in the mashed mixture. Add ginger for a spicy taste. The onions add a whole new dimension.
Shred your carrots and some beets and apples. Blend the altogether with a little mayo for an amazing salad experience.
Blend up your carrots with apples and you have an incredible smoothie to get your day started!
Don’t Waste Carrots
Soup is nothing without carrots so if you have some lying around then add them to any broth you are making. Their sweetness adds a nutritional dimension to any type of soup. Plus pureed carrot soup is wonderful!
And of course, if all else fails, slice up the carrots into sticks and snack on them. Don’t like raw? Then steam them. The flavor of steamed carrots is exceptional!
40% of carrots are thrown into the trash—which means all the water that went into growing them is also thrown out. Try new ways of preparing these nutritious vegetables. Your body will be happy and so will the earth!
Adding carrots to soup is delicious
If you have any interesting tips for preparing food to avoid waste, send them to us at marketing@foodfinders.org
When food goes uneaten and is thrown away, all the resources that went into preparing that food go to waste as well. Think about water for a moment…without water, we cannot live, and yet, when there is an ugly, over-ripe banana on the counter we can toss it in the trash without a thought.
About 5-gallons of water per day is required for one banana tree.
One banana tree takes about 9-months to produce bananas
Over the 270 days it takes to produce bananas, that tree will use over 1,300 gallons of water.
Americans throw away 5 billion bananas every year!
That means billions of gallons of water are thrown away too!
Let’s Make Eating Bananas Fun & Easy with Banana “Ice Cream”
Sarah, A flavor-loving nutritionist at Live-Eat-Learn posted a great recipe for all those ripe to over-ripe bananas you are considering tossing into a landfill. With just one ingredient and a great how-to recipe, we can show you how to prevent good food from being tossed away.
1-Ingredient Ice Cream. source: live-eat-learn
The Uglier, The Better!
If you are lucky enough to have bananas at home that look like the “over-ripe” picture above–then you are in for a real treat! The darker the banana peel, the sweeter the flavor of ice cream. Plus, that means you don’t need to add any sweeteners to make a delicious dessert.
Recipe
Step 1: Chop your bananas into chunks and lay them in a single layer on a parchment-lined plate or tray. It’s important that you peel the bananas before freezing! Bananas will take about 2 hours to freeze.
Tip: this is a great way to save bananas for later. source: live-eat-learn
Step 2: Let the bananas thaw a bit (just 5 minutes or so), which will make them slightly easier to blend, then throw them into a heavy-duty blender or food processor. Even an electric hand mixer will work.
source: live-eat-learn
Step 3: To get this delicious treat blending more easily, you can do a few things. Either let the bananas thaw a bit so they do not rock solid, or add a splash of milk (any milk will do!) until things start moving. Scrape the sides and push the ice cream down into the blades of the blender or food processor until you get a smooth, soft-serve consistency.
source: live-eat-learn
Step 5: Storage of all food is critical so to store this banana ice cream, cover it in plastic wrap (or transfer it to an airtight container), and freeze. When ready to eat again, let it soften on the counter for a few minutes before scooping.
Storage is important. source: live-eat-learn
Variety Makes This Even More Delicious
Vanilla: Use the base recipe then add ½ teaspoon of vanilla extract and a pinch of salt.
Tropical: Use 3 frozen bananas, ½ cup of frozen mango, and ½ cup of frozen pineapple. Instead of using milk to blend, add a splash of orange or pineapple juice.
Mocha: Use the base recipe then add 2 tablespoons of cocoa powder, 1 teaspoon of instant coffee, and a handful of chocolate chips.
Peanut Butter: Use the base recipe and then add 2 large tablespoons of peanut butter.
#StopFoodWasteWednesday
Nourishing ourselves is important for a long healthy life but there are many people around us who cannot afford to buy food that will feed their whole family so don’t be wasteful! Buy what you need and store safely what you cannot eat before it goes bad. And share your favorite 1-Ingredient recipes with us and PLEASE SHARE
Food Finders, Inc
To learn more about Food Finder’s food rescue programs please reach out to us by visiting our contact page: https://foodfinders.org/contact-us/
Let’s Gear Up for “Summer To End Hunger” Food Donation Event
Springtime is the best season to think about cleaning out cabinets and drawers and we want to help you make room for summer with some ideas to feel better and make an impact!
Your Kitchen Cupboards Called to Say: “Help!”
Overstocked with Pandemic shutdown “hoarding,” our cupboards may be filled with too much food. Check the labels and start putting food items in a box that are not going to get used. Donating overstocked non-perishable foods are a wonderful way to organize and make an impact in your community.
Food Drives Help To Feed People With The Most Need
So much of our foods get thrown away when they can be donated and redistributed through organizations like Food Finders. See our Food List below
When You Donate Food To Avoid Food Waste and Help The Environment
Food banks are especially important in the food distribution process. They work with their local communities to ensure that everyone has access to healthful foods. They solicit, receive, store, and distribute fresh produce (when available) and pantry staples (like the foods we are listing below).
Food Banks and Pantries help people get connected to other essential benefits and serve as community hubs for volunteers who are serving their local communities.
How To Host A Food Drive
Any business, community center, Library, retailer, or city location can host a food drive. Food Finders will provide a storage bin, signage, and donation food lists. Food Finders will also arrange to pick up all the collected food items from you!
Plastic jars of unsweetened applesauce serve as a great quick snack with just enough fiber and vitamin C. Applesauce is also a smart choice because it preserves well on food bank shelves.
2. Canned Beans
Full of protein and fiber, canned beans offer a superb and nourishing way to fill an empty tummy. Try to look for low-sodium variations whenever available.
3. Canned Chicken
While canned chicken may seem like a simple choice, it is high in protein content and can be a perfect item for those on the go. Additionally, its versatility makes it a popular item at food banks.Try adding this non-perishable item into soups, casseroles, sandwiches, or crackers!
4. Canned Meat (SPAM and Ham)
Do you have some extra SPAM or canned ham? If so, make sure to drop it off at your local food donation site. It’s shelf-stable, does not require much preparation or equipment to eat, and provides a quick source of protein that keeps individuals feeling full for longer periods of time.
5. Canned Fish (Tuna and Salmon)
Canned fish has various vitamins, especially omega-3 fatty acids and protein. Many food banks are in need of canned tuna and salmon because it makes for such a convenient and easy meal.
6. Canned Vegetables
Residents in need are continuously requesting lively, nutrient-dense, and fiber-rich vegetables. Make sure to grab low-sodium options. Canned variations also last the longest on a food bank’s shelves. Food banks frequently hand out recipes that utilize the items they have in stock.
7. Crackers
Are an ideal snack or can be used as a base for canned proteins. They are also shelf-stable and portable, making them perfect for snacks and lunches. Whole-grain crackers are the best bet.
8. Cooking Oils (Olive and Canola)
Food banks heavily depend on these essential and costlier items to be donated. Canola and olive oils are the preeminent choices because of their monounsaturated fats and minor flavor.
9. Dried Herbs and Spices
It is hard to cook a flavorsome meal without herbs and spices. So, drop a few in your shopping cart to donate! We suggest sticking to the fundamentals: oregano, basil, salt, pepper, rosemary, thyme, and cinnamon.
10. Fruit (Canned or Dried)
Fruit, whether dried, canned or in plastic cups can make superb snacks for young children and adults. Select those that are packaged in water or fruit juice instead of sugary syrups.
11. Nuts
With a handful of nuts, they deliver protein and nutrients instantaneously, which has made them perfect for snacks and lunches. Food banks have a difficult time obtaining them due to their higher price, so they heavily rely on donations. Go for unsalted varieties when possible.
12. Granola Bars
Food banks are continuously in need of fast and easy items that families can throw into lunches or eat on the go. Granola bars are the answer. Try to look for the ones that have fewer grams of sugar, made with oats, or other whole grains.
13. Instant Mashed Potatoes
Instant potatoes last a very long time and require minimal cooking tools and ingredients. They are also a beloved staple item in every age group, making an item that goes quickly off Food Banks’ shelves.
14. Grocery Meals in a Box
An entire meal that’s shelf-stable and in one package is the best way to nourish a hungry tummy. It is very popular with those who do not have a stocked kitchen or tools needed to prepare a meal. The best options are pasta, rice, and soup kits (particularly those that are lower in sodium and higher in fiber and protein).
15. Pasta
In Food banks, pasta is a staple item since it can be easily turned into a meal. Opt for whole-grain selections that offer more fiber and nutrition compared to white pasta.
16. Peanut Butter
Peanut butter is a high source of protein that can be eaten alone or combined with other food items. Since both children and adults like it, peanut butter is easily one of the most desired items at food banks.
17. Rice
This popular item is filling, versatile, easy to prepare, and store. Consider substituting white rice for brown rice instead because it is a healthier option with much more fiber to offer. Quinoa is another great alternative item to donate if feasible.
18. Shelf-stable and Powdered Milk
The best part of this item is that no refrigeration is required to keep it fresh, which makes it available to everyone. More importantly, milk delivers a much-needed source of calcium and protein (especially for a developing child).
19. Whole Grain Cereal
This is another popular item with all age groups. Whole-grain cereal makes for a healthy and quick breakfast or snack. Some selections are low in sugar and high in fiber that helps provide nutrients to good digestive bacteria, which then release substances that help lower levels of inflammation body-wide.
20. Honey
This is a sweet, viscous food substance that can be used as a natural sweetener. It is rich in antioxidants and propolis, which each promote burn and wound healing. It can also be used to help suppress coughing in children.
21. Soup, Stew, and Chili
These substances act as a warm and satisfying lunch or dinner. You can find these items in canned or packaged form and they are often sold as a complete meal with protein (meat) and veggies. If possible, attempt to find reduced-sodium alternatives.
What to skip when donating to your local food bank:
Junk food (chips, cookies, candy)
Packaged items with glass or cellophane (these can be easily broken in transit)
Items that require can openers or cooking equipment
Instead, try to donate pop-top cans–whether for veggies, meat or fruit
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
The Avocado, delicious and finicky! It is hard to know when they are ripe, and then–they are over-ripe. Or are they? Too many avocados are tossed in the trash when they could be repurposed into something else delicious and highly nutritious. While overripe avocados are not great for slicing, they’re actually easier to mash or purée than ripe avocados, which comes in handy if you’re trying to make dips and spreads.
Before I get to the recipe:How do you know when it is still good to eat an avocado that has gone from green to brown? The real trick is your nose. If an avocado smells bad, then do not eat it. Brown does not mean it is not nutritious. An isolated brown spot may be due to bruising, rather than widespread spoilage, and can be cut away. Mold is another sign that you cannot eat an over-ripe avocado. The bottom line is to smell before using.
Avocado Pesto
Ingredients
Ingredient Checklist
1 large bunch fresh basil
2 ripe avocados
½ cup walnuts or hemp seeds
2 tablespoons lemon juice
3 cloves garlic
½ teaspoon fine sea salt
½ cup extra-virgin olive oil
Ground pepper to taste
Directions
Instructions Checklist
Step 1 Strip basil leaves from the stems and add to a food processor along with avocados, walnuts (or hemp seeds), lemon juice, garlic and salt; pulse until finely chopped. Add oil and process to form a thick paste. Season with pepper.
Tips
Make Ahead Tip: Press a piece of plastic wrap directly on the surface to prevent browning and refrigerate for up to 5 days.
Nutrition Facts
Serving Size: 2-Tbsp.Per Serving: 126 calories; protein 1.1g; carbohydrates 3g; dietary fiber 2g; sugars 0.3g; fat 12.8g; saturated fat 1.7g; vitamin a iu 236.2IU; vitamin c 4.1mg; folate 26.4mcg; calcium 13.9mg; iron 0.4mg; magnesium 14.9mg; potassium 151.2mg; sodium 37.1mg.Exchanges:
✅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
Repurpose it! And, if you do it right, you may just find that some recipes actually taste better when the bread is older. For our first #WhyWasteFoodWedesday recipe we have chosen bagels because in addition to being a totally fun food to repurpose, it also happens to be #BagelDay!
Bagel French Toast Recipe
This weeks recipe comes from All Recipes.
Prep: 5 mins
Cook: 15 mins
Additional: 30 mins
Total: 50 mins
Servings: 4
Yield: 4 servings
Nutritional Per Serving: 219 calories; protein 10.2g; carbohydrates 34.2g; fat 4.1g; cholesterol 95.4mg; sodium 352mg
Ingredients
Original recipe yields 4 servings
½ cup milk 2 large eggs 1 teaspoon vanilla extract (Optional) ¼ teaspoon ground cinnamon (Optional) ¼ teaspoon ground nutmeg (Optional) 4 stale bagels, split 1 tablespoon powdered sugar, or to taste
Instructions Checklist
Step 1 Beat milk, eggs, vanilla extract, cinnamon, and nutmeg together in a large, flat container.
Step 2 Place bagels, insides-down, into the egg mixture. Let sit for 30 minutes.
Step 3 Heat a large skillet over medium heat. Add bagel slices and cook, working in batches if needed, until browned on both sides, about 5 minutes. Sprinkle with powdered sugar and serve warm.
Food Finders is a nonprofit 501c3 food rescue organization with a mission to rescue food, reduce hunger, and improve nutrition in the communities we serve.
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