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Tips to Celebrate with Less Food Wastehttp://www.lovefoodhatewaste.ca/get-inspired/discussions/dont-waste-it/7/Tips to Celebrate with Less Food WasteTips to Celebrate with Less Food Waste<div class="ExternalClass92EA5191794E40649817E181C05F3D27"><p>‘Tis the season for planning and preparing indulgent treats – from trays of Christmas cookies to appies at the holiday party to traditional family meals. But not all of this food gets eaten. Approximately 40% of food produced yearly in Canada is wasted, and over half of this waste is avoidable. Wasting food <a href="/about/Pages/default.aspx">uses up valuable resources like land, water, and energy, and costs you money</a>. In fact, wasted food costs a typical Metro Vancouver household about $700 a year.</p><p>This holiday season, help the environment and your wallet by buying only the food you need and using up everything you buy.</p><p>Below are tips to help you reduce your holiday “waste” line this Christmas, from <a href="#planning">planning</a> to <a href="#serving">serving</a> to using up <a href="#leftovers">leftovers</a>. </p> <a name="planning"></a> <h3>Planning </h3><p>The most effective way to reduce food waste is to make a plan and buy only what you need.</p><div class="row"><div class="small-12 medium-8 columns end"><p> <img src="/PublishingImages/Planning.jpg" alt="" /> </p></div></div><blockquote><ul style="list-style-type:disc;"><li>Make room in your fridge. While planning for big holiday meals, we tend to forget what we already have in our kitchen cabinets, our fridges and our freezers. In advance of the holidays, start using up any food that needs to be eaten – leftovers, produce, scraps of bread  – and clear out space in your fridge and freezer for new Christmas leftovers.</li><li>Giving food as a gift? Steer clear of highly perishable items, and try to pick foods you know the recipient will actually enjoy. (In other words, skip the fruitcake.)</li><li>Plan portions appropriately. Be realistic about how much food you'll really need, and try to prepare only what you and your guests will eat. Consider buying a slightly smaller turkey. </li><li>Plan for leftovers. Who wants to go grocery shopping on Boxing Day? Instead, make sure to get all the ingredients you'll need to make use of your leftovers. If you're a turkey sandwich fan, make sure you have bread. Turkey soup? Get those ingredients. Try our <a href="/plan-it-out/recipes/classic-leftover-turkey-vegetable-soup">turkey soup recipe</a>.</li><li>Before you go grocery shopping, check your cupboards to see what you already have on hand, and start your menu planning here. Half a container of molasses in the back of the pantry? Why not make gingersnaps?</li><li>Try "root to fruit" cooking – look for recipes that use the whole plant. Try <a href="http://www.lovefoodhatewaste.com/recipes/delicate-cauliflower-leaf-and-pecorino-soup" target="_blank">cauliflower leaf soup</a> or <a href="/plan-it-out/recipes/Pages/Broccoli-Stalk-Pesto.aspx" target="_blank">broccoli stalk pesto</a>.</li><li> Get it in writing. Once your planning is done, make a detailed grocery list and stick to it while shopping so you buy only what you need. </li><li>Start a "broth bag." If you can't use the entire vegetables in a recipe, save the ends and tops in a re-sealable bag or container. Use them in your turkey soup stock, or freeze them to make a vegetable stock later. </li></ul></blockquote> <a name="serving"></a> <h3>Serving</h3><p>Serve just enough, so that guests eat their fill and food isn’t wasted.</p><div class="row"><div class="small-12 medium-8 columns end"><p> <img src="/PublishingImages/TurkeyDinner.jpg" alt="" /> </p></div></div><blockquote><ul style="list-style-type:disc;"><li>Eat "family style" and encourage guests to serve themselves. They'll be able to choose what they want to eat and how much, which makes it less likely that you'll have to dispose of served but un-eaten food.</li><li>Don't let the food sweat on the table for hours. Store your leftovers safely – get them into the fridge within two hours.</li></ul></blockquote> <a name="leftovers"></a> <h3>Leftovers</h3><p>Leftovers are good – and free – food, as long as you remember to use them. Instead of treating them as a dreary meal to be endured, why not re-invent them in new and delicious ways?</p><p>And if you really can't face another bite of turkey, leftovers can be frozen for months and re-heated for a quick meal later.</p><p>Maybe it's time we start thinking of leftovers as a gift! Find some great tips to use up your holiday leftovers below.</p><div class="row"><div class="small-12 medium-8 columns"><p> <img src="/PublishingImages/FoodinTupperware.jpg" alt="" /> </p></div></div><blockquote><ul style="list-style-type:disc;"><li>Share leftovers with guests in re-usable containers. Ask guests to bring containers, or have an ample supply on hand, so that everyone can leave with a bit of the feast for the next day. </li><li>If you are a guest, don't refuse the leftovers. You might be doing your host a favour by taking some of that extra food off their hands.</li><li>Freeze your leftovers. Freeze individual sized portions that you can re-heat for a quick meal. Or, if you need a break from turkey, save them for a couple of months and do Christmas dinner #2 in February!</li><li>Cook creatively. There are plenty of recipes online to use up turkey, cranberries, mashed potatoes and more. Search for recipes based on what you have on hand and get inspired!</li><li>Leftover cranberry sauce? Use it in baking, to glaze meat, or stir it into yogurt.</li><li>If you have just a small amount of meat or poultry left, add lentils, tofu, or veggies to make it go further. Try it in chili or a rice bowl, or a <a href="/plan-it-out/recipes/fridge-harvest-stew">Fridge Harvest Stew</a></li><li>Thin out leftover gravy with stock for a rich, flavourful soup base.</li><li>Give new life to roasted veggies like carrots, turnip, and parsnips. Use them as a base for a <a href="/plan-it-out/recipes/fridge-harvest-frittata">savoury frittata</a>, dice them into a hash for brunch, <a href="/plan-it-out/recipes/creamy-roasted-vegetable-dip">blend them into a dip</a>, or top with soft cheese and toasted nuts in a salad. </li><li>Try vegetables for breakfast! Use up your roasted squash, whether butternut, acorn, or even zucchini, in <a href="/plan-it-out/recipes/tomorrows-sweet-and-savoury-squash-pancakes">Tomorrow's Sweet & Savoury Squash Pancakes</a>.</li><li>Pot pie is the answer to many Christmas leftovers. Use up extra meat, gravy, vegetables and mashed potatoes in this comfort food classic. The potatoes work as a topping and mixed into the gravy to tighten up the filling. <a href="/plan-it-out/recipes/savoury-holiday-leftovers-pot-pie">Try our recipe!</a></li><li>Use leftover roast beef that would be too tough to eat when reheated in <a href="/plan-it-out/recipes/leftover-beef-hash-browns">Leftover Beef Hash Browns</a>. If you happen to have pulled pork or braised beef, those work even better!</li><li>Avoid stuffing burnout (as if that's even a thing). Make stuffing muffins for an on-the-go snack or stuffing-stuffed bell peppers as an appy.</li><li>Extra mashed potatoes are perfect in gnocchi, as Shepherd's pie topping, or – if your mash doesn't have any savoury flavourings – as a flour substitute in gluten free baking. Check out Save the Food's <a href="http://savethefood.com/cook-it/scraps-falafel" target="_blank">Scraps Falafel</a> to use up mashed potatoes.</li><li>Give leftover Christmas cookies a new life in the New Year. Most types freeze well for a couple of months.</li><li>Try crumbling extra cookies over ice cream, using them in a <a href="/plan-it-out/recipes/cookie-crumbs-pie-crust">pie crust</a>, or making an icebox cake.</li><li>Are a couple of walls from your once resplendent gingerbread house still standing? Try crushing them and mixing with butter to make a <a href="/plan-it-out/recipes/cookie-crumbs-pie-crust">gingerbread pie crust</a>. Then use your crust to make <a href="/plan-it-out/recipes/mini-pantry-pumpkin-pies-on-gingersnap-crust">Mini Pantry Pumpkin Pies</a>!</li><li>Leftover seasonal or decorative fruit like dates, cranberries, or pears? Make them into a <a href="/plan-it-out/recipes/fridge-harvest-crumble">yummy crumble</a>.</li></ul></blockquote><p>Interested in celebrating with less waste this Christmas? Visit <a href="http://creatememoriesnotgarbage.ca/" target="_blank">Create Memories, Not Garbage</a> for tips to reduce waste this holiday season, including ideas for creative gifts, wrapping, and decorating.</p></div>Canada
Apple Storagehttp://www.lovefoodhatewaste.ca/get-inspired/discussions/storage-tip/8/Apple StorageApple Storage<div class="ExternalClassC71933579A2C4926AB9184EA213247CD"><div class="ms-rtestate-read ms-rte-embedcode ms-rte-embedil ms-rtestate-notify"><div class="medium-11 medium-centered small-12 small-centered columns"> <img src="/Banners/banner3.png" data-alt-src="http://www.lovefoodhatewaste.ca/Banners/banner3_over.png" alt="" /> </div></div><p>​</p><p>We waste the equivalent of 55,000 apples every single day in Metro Vancouver. (Source <a href="/about/Documents/InfoBooklet.pdf" target="_blank">LFHW Info Booklet</a>) Wasting food means that all the resources used to produce that food are also wasted (e.g. water, land, and fuel).</p><p>The good news is that this problem is easy to solve if we all make some simple changes, like storing our food so it stays fresh for longer.</p><h4>Where's the best place to store apples?</h4><p>Some produce, like apples, gives off a gas called ethelyne that speeds ripening. To keep foods longer, separate foods that create ethelyne (like many fruits) from the foods that are damaged by it (many veggies).</p><p>The best place to store apples is in a loosely tied bag in a low humidity produce drawer. </p><div class="medium-6 small-12 columns end"><h2> <img alt="Crisper Drawers" src="/about/discussions/PublishingImages/CrisperDrawers.PNG" /> </h2></div><p>See how to organize your fridge to make food last longer in our <a href="/keep-it-fresh/fridge/Pages/default.aspx">fridge organization guide</a>. </p><p>Learn more about storing fruits and vegetables. <a href="http://bcove.me/es464zkd" target="_blank">Watch our video</a>.</p><p>See more <a href="/keep-it-fresh/videos/Pages/default.aspx" target="_blank">food hack videos here</a>.</p><h4>How long will apples last?</h4><p>Apples will last four weeks in the fridge. Or, you can freeze apples for 8-12 months. Slice them up first, and they're great to use in baking, like a pie or crumble, or applesauce.</p><p> <a href="/keep-it-fresh/shelf-life/Pages/default.aspx" target="_blank">Learn more</a> about how long food will stay fresh, and the different ways to store it.<br></p></div>Canada
Use Your Leftovers this New Yearhttp://www.lovefoodhatewaste.ca/get-inspired/discussions/dont-waste-it/9/Use Your Leftovers this New YearUse Your Leftovers this New Year<div class="ExternalClassEDF0D78DC66F400899D9DF2106AE182F"><p>Food plays a major role in Lunar New Year celebrations. The Chinese New Year dinner is the biggest cultural feast of the year, often with the same number of communal dishes as diners. Food served at the celebration is symbolic of good fortune, longevity, and prosperity.</p><p>Food-centred celebrations and leftovers go hand-in-hand. Leftovers can signify surplus and abundance, which will set a precedent for the coming year. So, rather than wasting them, share them with family and friends, or use them up in delicious recipes. We’ve got a few ideas to get you started below.</p><div class="row"><div class="small-8 columns"> <img alt="LFHW_ChineseNewYear_Meal_837x570.png" src="/about/discussions/PublishingImages/Lists/Discussions/AllItems/LFHW_ChineseNewYear_Meal_837x570.png" /> <br> </div></div> <br> <p>Avoid Serving More Food Than You Need</p><ul style="list-style-type:disc;"><li>If you're dining out, bring your own container to the restaurant and take home unfinished food.</li><li>Try to order only what you'll eat. Talk to your server about the size of the dishes to avoid over-ordering.</li><li>If you're preparing a meal at home, write a detailed shopping list before you go to the grocery store</li></ul><p>Use Up Leftovers Creatively</p><ul style="list-style-type:disc;"><li>Plan for leftovers to last the next few days. When you shop for your New Year dinner, also pick up any ingredients you'll need to make use of your leftovers. </li><li>Don't let the food sweat on the table for hours. Store your leftovers safely – get them into the fridge or freezer within two hours.</li><li>Share leftovers with guests in re-usable containers. Ask guests to bring containers, or have an ample supply on hand, so that everyone can leave with a bit of the feast for the next day.</li><li>If you are a guest, don't refuse the leftovers. You might be doing your host a favour by taking some of that extra food off their hands.</li><li>Freeze your leftovers. Freeze individual sized portions that you can re-heat for a quick meal.</li><li>Cook creatively. There are plenty of recipes online to use up pork, fish, vegetables, noodles and more. Search for recipes based on what you have on hand and get inspired!</li><li>Use fish bones or fish head to make soup or specialty dishes.</li><li>Add bits of meat and vegetables to leftover plain rice to make fried rice.</li><li>Pork and fish bones are the base for a simple, nutritious clear soup. Simmer blanched pork bones with daikon, goji berries and dates for a rich pork broth. Or, combine whole fish bones and shrimp shells for a savoury seafood broth.</li><li>Make a broth a meal by adding leftover dumplings, noodles, and vegetables.</li><li>Dried tangerine peels are perfect to add to congee and dessert soups to enhance the flavor.</li><li>Make a proven ancient remedy to soothe a sore throat by preserving tangerine peels with salt.</li></ul></div>Canada
The global food waste scandal and what you can do about ithttp://www.lovefoodhatewaste.ca/get-inspired/discussions/dont-waste-it/1/The global food waste scandal and what you can do about itThe global food waste scandal and what you can do about it<div class="ExternalClass796CC000631048319A34CC8539E2C1AD"><p>​The job of uncovering the global food waste scandal started for me when I was 15 years old. I bought some pigs. I was living in Sussex. And I started to feed them in the most traditional and environmentally friendly way. I went to my school kitchen, and I said, "Give me the scraps that my school friends have turned their noses up at." I went to the local baker and took their stale bread. I went to the local greengrocer, and I went to a farmer who was throwing away potatoes because they were the wrong shape or size for supermarkets. This was great. My pigs turned that food waste into delicious pork. I sold that pork to my school friends' parents, and I made a good pocket money addition to my teenage allowance. </p><p>But I noticed that most of the food that I was giving my pigs was in fact fit for human consumption, and that I was only scratching the surface, and that right the way up the food supply chain, in supermarkets, greengrocers, bakers, in our homes, in factories and farms, we were hemorrhaging out food. We're talking about good, fresh food that is being wasted on a colossal scale. </p><p>This is the story of our global food system writ large. As a consumer, you might think that the food waste story begins and ends in your pantry and your refrigerator. Yes, consumers do waste about 20 to 30 percent of their food according to data from the <a href="http://www.ers.usda.gov/media/1282296/eib121.pdf" target="_blank"><span lang="EN" style="text-decoration:underline;">USDA</span></a> and <a href="http://www.fao.org/docrep/014/mb060e/mb060e.pdf" target="_blank"><span lang="EN" style="text-decoration:underline;">FAO</span></a>, and they can reduce their environmental footprint and save money by being more careful to eat the delicious food they buy. But that's actually just the final stage of a food supply chain that leaks at every stage. </p><p>If you include not just the food that ends up in shops and restaurants, but also the food that people feed to livestock, the maize, the soy, the wheat, that humans could eat but choose to fatten livestock instead to produce increasing amounts of meat and dairy products, what you find is that most rich countries have between three and four times the amount of food that their population needs to feed itself. A country like America has four times the amount of food that it needs. </p><p>The tragedy is that farmers throw away sometimes a third or even more of their harvest because of the cosmetic standards we, the consumer, have come to expect in our grocery stores. Potatoes that are cosmetically imperfect, all going for pigs. Parsnips that are too small for supermarket specifications, tomatoes in Tenerife, oranges in Florida, bananas in Ecuador, all being discarded.</p><p>In developing countries, farm-level food waste is compounded by losses of food from poor storage, handling, and refrigeration. However, even in developing countries, food that is perfectly fit for human consumption ends up unsold as a result of the actions taken by those further up the supply chain – brokers, exporters, importers, retailers, and consumers. My own organisation, Feedback, has recently uncovered how, in Kenya,the policies of European supermarkets and their direct suppliers cause Kenyan smallholders to waste around 40% of what they grow for European markets – even in a country with millions of hungry people, with farmers reporting being forced into cycles of debt as a result of uncompensated order cancellations so that they can pay their workers and send their children to school.</p><p>At the retail level of the food supply chain, American supermarkets lose between five and 10 percent of their food between goods-in and the till, according to data from the USDA; I haven't seen data regarding Canadian supermarkets specifically, but the same problems may exist. Moderate levels of waste is often <a href="https://hbr.org/product/Doug-Rauch--Solving-the-A/an/512022-PDF-ENG" target="_blank"><span lang="EN-GB" style="text-decoration:underline;">seen</span></a> by managers as a sign that stores are successfully creating the image of cornucopian abundance that they believe consumers need to see. A hard-wired human response to glut is to take more: this is the marketing technique that results in us buying far more food than we're going to eat, week after week.</p><p>And yes, we're doing it in our homes as well. According to Metro Vancouver's research, over half of the food, liquid and dairy disposed of from the region's households should have been eaten. Most of that is because we're buying an abundance of food with no plan for how we are going to use it, and we often don't store our food properly.</p><p>Fortunately we can all take action. It starts with being mindful. Campaigns like Metro Vancouver's <em>Love Food – Hate Waste</em> help us by providing simple, practical steps anyone can take to start reducing their food waste today. Right now.</p><p>Let the businesses you deal with know that you're concerned about food waste.  Ask them what they're doing about it.</p><p>Tell your elected officials to remove any barriers so that those businesses can direct more food to the people who most need it. If perfectly edible food can be redirected to charitable redistribution, then redistributors should be allowed and encouraged to use it. If it is not fit for human consumption, then it's likely that it is fit to feed to livestock, especially <a href="http://thepigidea.org/" target="_blank"><span lang="EN" style="text-decoration:underline;">pigs</span></a> and chickens. </p><p>And pay attention to what you're doing with food in your home.  It really is too good to waste.</p><p>A silver lining: the quest to tackle food waste has kicked off globally. Feeding the 5,000 is an event I first organized in 2009. We fed 5,000 people all on food that otherwise would have been wasted. Since then, it's happened again in London, it's happening internationally, and <a href="http://feed5kvancouver.com/" target="_blank"><span lang="EN" style="text-decoration:underline;">it's coming to Metro Vancouver on May 27</span></a>. It's a way of organizations coming together to celebrate food, to say the best thing to do with food is to eat and enjoy it, with #nofoodwasted.</p><p>For the sake of the planet we live on, for the sake of our children, for the sake of all the other organisms that share our planet with us, we are a terrestrial animal, and we depend on our land for food. At the moment, we are trashing our land to grow food that no one eats. </p><p>Love Food – Hate Waste.</p><p> </p><p>Tristram Stuart is the author of <a href="http://www.tristramstuart.co.uk/" target="_blank"><span style="text-decoration:underline;"><em>Waste – uncovering the global scandal</em></span></a> and founder of <a href="http://feedbackglobal.org/" target="_blank"><span style="text-decoration:underline;">Feedback</span></a>.</p></div>Tristram StuartUnited Kingdomhttp://www.tristramstuart.co.uk/, http://www.tristramstuart.co.uk/
Share Your Leftovers This Easterhttp://www.lovefoodhatewaste.ca/get-inspired/discussions/dont-waste-it/10/Share Your Leftovers This EasterShare Your Leftovers This Easter<div class="ExternalClassF25EFC7962F84BDD9AB48CAB30EFA67C"> <p>Hosting an Easter meal can leave you with a fridge full of odds and ends. We've pulled together delicious recipes and tasty tips to help you use up common Easter items – they're so good your family will look forward to leftovers!</p><p>If you can't use them in time, be sure to freeze your leftovers within two days to enjoy down the road.</p><h3>Recipes</h3><p>Give yesterday’s feast new life with one of our tasty recipes to use up leftovers. </p><div class="row"><div class="small-12 medium-4 columns"><p> <strong>Leftover Mashed Potatoes</strong></p><p> <a href="/plan-it-out/recipes/leftover-mashed-potato-gnocchi"><img src="/plan-it-out/recipes/RecipeImages/mashed-potato-gnocchi.jpg" alt="" /></a><br> <a href="/plan-it-out/recipes/leftover-mashed-potato-gnocchi">Mashed Potato Gnocchi</a> </p></div><div class="small-12 medium-4 columns"><p> <strong>Leftover Ham</strong></p><p> <a href="/plan-it-out/recipes/easter-quiche-lorraine"><img src="/plan-it-out/recipes/RecipeImages/easter-quiche-lorraine.jpg" alt="" /></a><br> <a href="/plan-it-out/recipes/easter-quiche-lorraine">Easter Quiche Lorraine</a></p></div><div class="small-12 medium-4 columns"><p> <strong>Leftover Chocolate</strong></p><p> <a href="/plan-it-out/recipes/easter-chocolate-mousse"><img src="/plan-it-out/recipes/RecipeImages/easter-chocolate-mousse.jpg" alt="" /></a><br> <a href="/plan-it-out/recipes/easter-chocolate-mousse">Peanut Butter and Easter Chocolate Mousse Tarts</a></p></div></div><h3>Ideas</h3><p>Hop to it! Try one of our tasty tips to use up leftovers.</p><p> <em>Spare Asparagus<br></em>Add a springy touch to risotto or a <a href="/plan-it-out/recipes/fridge-harvest-frittata/fridge-harvest-frittata">frittata</a> with leftover asparagus.</p><p> <em>Carrots</em><br>Blend surplus roasted carrots into a soup or <a href="/plan-it-out/recipes/creamy-roasted-vegetable-dip/creamy-roasted-vegetable-dip">roasted vegetable dip</a>.</p><p> <em>Lamb</em><br>Roast lamb is perfect stirred into a hearty curry.</p><p> <em>Ham</em><br>Extra ham = tasty sandwiches. Easter pro tip: add more flavour to your mayo by stirring in garlic, hot sauce, or spices like curry or turmeric.</p><p> <em>Hot Cross Buns</em><br>Use halved buns in place of the bread slices to make egg-cellent French toast.</p><p> <em>Chocolate</em><br>Was the Easter bunny too generous this year? Roughly chop extra chocolate eggs and use in place of chocolate chips in baking. Or freeze your chocolate to save it for a sweet snack down the road.</p><p> <em>Share Your Ideas</em><br>What do you do to use up Easter leftovers? <a href="/get-inspired/ideas/Pages/default.aspx">Share your ideas</a></p></div>Canada
Love Food, Hate Wasting Moneyhttp://www.lovefoodhatewaste.ca/get-inspired/discussions/dont-waste-it/2/Love Food, Hate Wasting MoneyLove Food, Hate Wasting Money<div class="ExternalClass4FF772346EB548A89F81CDE1155EFBAD"><p>You know what's weird? We pay such close attention to saving a buck or two at the supermarket, but rarely consider how much money we're throwing away through the food we waste. </p><p>Studies from the US show that we discard about 25 percent of what we bring into our homes. That adds up to more than $2,000 annually for a family of four. Ponder that figure the next time you're in the supermarket agonizing over sale items. And then consider the simplest form of waste prevention—buying the right amount. That's a gentle way of saying 'Don't buy too much!' </p><p>As the Love Food Hate Waste campaign will illustrate, there are many causes of food waste. Luckily for you, dear reader, one of the main ones is a lack of awareness. So hopefully, if you've read this far, you can check off that one. And with that awareness, you can assess how much food you're wasting in your home. </p><p>How does one do that? You can keep a food waste journal and factor in the dollar values of the food squandered (and for extra credit, the environmental impact). That will prompt you to draw some conclusions about the type and amount of food you're wasting. Yet, you will achieve nearly identical results simply by composting. Separating out our food waste forces us to <em>notice</em> our patterns. And then it's on you to—dare I say it—<em>adapt</em>. </p><p>The solutions are not difficult, and I'm sure you will come up with your own as long as you're motivated to do so. On that topic, remember—we're talking about some significant cash savings here. And I haven't even mentioned the ethical justness of not throwing away (or even composting) food when so many in our community don't have enough to eat. Plus, there's the significant environmental impact—if food waste were a country, it would be the third largest carbon emitter after China and the US. </p><p>Now that you're properly motivated, here are several tips from my own house: </p><ul><li><strong>Buy less</strong>. I tend to shop more often, buying less each time. It's easier to project food needs for a day or two than for a week. </li><li><strong>Keep it neat</strong>. The times when I waste food are when my fridge is cluttered. Keeping it relatively sparse helps, as does storing food in clear containers. Remember—out of sight is out of mind (is out with the compost). </li><li><strong>Be realistic</strong>. Factor in your busy lives and how much (or little) time you have to cook. It may make sense to not buy as many perishable ingredients. </li><li><strong>Love your leftovers</strong>. I usually plan a leftover smorgasbord meal once a week, or plan to have one dinner twice during the week ("plannedovers"). Alternately, the best lunch is last night's dinner. But I find that packing up a meal-size portion the night before facilitates the whole process.   </li><li><strong>Strategize</strong>. Plan several meals around similar recipe items and avoid those recipe one-timers. I'm much more likely to use parsley on back-to-back nights than I am parsnips. But maybe you're the opposite. That's why you should create your own, personalized food waste reduction strategies. </li></ul><p>I'll leave you with a final thought: a waste study in one part of New York found that the most food waste came from households. That means we individuals have plenty of room for improvement. But more importantly, we have real agency here. So let's get to it!</p><p>By Jonathan Bloom, author of American Wasteland and creator of WastedFood.com</p></div>Jonathan BloomDurham, N.C. United Stateshttp://www.wastedfood.com/, http://www.wastedfood.com/
I treat food as though it was precioushttp://www.lovefoodhatewaste.ca/get-inspired/discussions/dont-waste-it/3/I treat food as though it was preciousI treat food as though it was precious<div class="ExternalClass50BAD4B3222F4924B81BDF67E67835F1"><p>​It is healthy to own up to one's flaws, so let me say here that I am a cheap bastard. Despite my frugality, though, I shop at the farmers' market, which I will concede is not the best place for pinching pennies. As my brother said after my book, <em>The 100-Mile Diet</em>, helped spark a surge in local eating, "Thanks for making onions cost $6 a pound."</p><p>I suppose I have to say here that I am not a rich man. If you had the illusion that Canadian writers toboggan year-round down mountains of their own money, then I am sorry to disappoint—my yearly income is less than the Canadian average. Yet I eat a predominantly local, organic diet of the tastiest, freshest food I can buy. How do I afford it?</p><p>The answer can get complicated. I might reply philosophically: When we count costs, do we include environmental and social costs, or only dollars? Or I can respond in political terms: If we want good, ethical, sustainable food to become more affordable, then we need to support that kind of food production rather than subsidizing industrial agriculture and factory farms.</p><p>But there's a more practical answer to how I can afford to be a locavore: I treat food as though it was precious. You know, the way that humans treated food through 99.9 percent of our history as a species. When I pay a little more for what I eat, I know that I'm also supporting family farms, more ethical treatment of animals, better care for the soil, and a bunch of other things that I value. I don't want to waste one dime of what I buy.</p><p>For the most part, that means eating the way my grandparents ate. I use every edible part of what I bring home—radish leaves are great in a stir fry. I keep an eye on perishable food in the fridge, and make sure it gets onto the week's menu early. Things like carrot tops, leek greens, and parsley stems go into my soup stock, along with that splash of three-day-old wine and even some kinds of cheese rind (the soup stock rule is that nothing should go into the pot that you wouldn't be willing to eat—no rotten food or dry outer skins from onions, for example). I have a 1940s recipe for sour milk pancakes. Roast chicken leftovers turn into chicken soup. I've even cooked with flat beer on those very rare occasions that beer is left unfinished in my home.</p><p>Maybe avoiding food waste sounds like a time-consuming chore or exercise in environmental guilt. But look at the description above: I'm not adding time in the kitchen, I'm just using it in a different way. As for eco-guilt, that's not how I experience it. I'm just not interested in playing along with disposable consumer culture. Treating food with respect fills my day with small acts of meaning, and it satisfies the cheap bastard within.</p><p>Does all of this add up to anything? According to Metro Vancouver, the typical household could save $700 a year by avoiding food waste. I put that money right back into the best food I can find, but you can do whatever you like with the extra cash. It's enough to buy 130 Big Macs. It's airfare to Hong Kong. Or maybe you'd like to buy some books by Canadian writers.</p><p><em>J.B. MacKinnon is the coauthor, with Alisa Smith, of </em>The 100-Mile Diet: A Year of Local Eating. <em>His most recent book is </em>The Once and Future World: Nature As It Was, As It Is, As It Could Be.</p></div>J.B. MacKinnonVancouverCanadahttp://jbmackinnon.com, http://jbmackinnon.com
Love Food - Cook Backwardshttp://www.lovefoodhatewaste.ca/get-inspired/discussions/dont-waste-it/4/Love Food - Cook BackwardsLove Food - Cook Backwards<div class="ExternalClassA283DFE0E9A7457CBADE27AA0600FA8C"><p>​If you love good food like I do, it follows that you will figure out where to buy the best stuff, and how to cook it. </p><p>That's how it happened to me. I knew I loved spicy curries, smoky pulled pork sandwiches, creamy risotto, and sweet tomatoes drizzled in olive oil. And I soon learned that, by choosing fresh, local ingredients, I could make these easy dishes at home, and eat well every day – while not wasting my precious raw materials.</p><p>Cooking is a continuum, a skill set that builds the more you do it. It's smart to learn the basics and have a few "mother" recipes in your back pocket – whether it's a fritatta, a stir-fry, a stew, a pasta sauce, a risotto or a soup. Then it's a matter of tasting, trying and improvising, using the best fresh ingredients you can afford and spinning them into something special.</p><p>I call it cooking backwards. The true joy of cooking is not slavishly following a recipe, shopping and stressing over every ingredient, but rather creating something delicious with what is at hand, whether that's at the local market, in your garden or in your fridge.</p><p>We once thought of this as old-fashioned, farmhouse cooking, the spring lamb, summer fruit pies, and fall fowl suppers that came with the changing seasons. When North Americans began to discover these rural recipes in the south of France and the Tuscan hills, we called it "peasant cuisine" and suddenly simple home cooking seemed exotic — winter cassoulet filled with preserved duck confit and smoky sausages from the fall butchering, the osso buco stew of braised veal shanks, or the pesto made to preserve the summer harvest of herbs in a rustic minestrone or risotto.</p><p>The idea then, as it is now, was to select something seasonal (i.e bountiful and cheap) and honor that ingredient in a delicious dish.</p><p>Now we call that "local" cuisine. Sourcing ingredients from nearby farmers, orchards, butchers and bakers, is a trendy idea for top chefs.</p><p>But eating locally needn't be exclusive or expensive – it's just good home cooking. If we all love our food, treasure the first strawberries in June and the harvest of sweet summer corn, we will eat better and waste less.</p><p>If we know that those corn cobs can enrich the stock for a sweet chowder, or that the husks can be used to steam corn tamales or wrap fish for the grill, they'll become part of the celebration, before anything gets to the compost bin.</p><p>If we roast a fat, free-range chicken from a local farm on Sunday, then used the bones for a rich stock for tomorrow's chicken soup and shred the breast for a stir fry, we'll eat well for a week, while keeping our food dollars in the local economy and reducing our carbon "food print."</p><p>Most of us love food and hate to waste it. A small shift in our habits can make a huge impact.</p><p>Shop for what's fresh and in season. Keep a tally of what needs to be used up on a chalk board or move "must eat" ingredients to a clear plastic bin in your fridge. Check that bin and resolve to cook something, before more good food hits the compost.</p><p>Get creative. Become a food waste warrior, one meal at a time. You'll save money and the planet.</p><p>And you'll love what's for dinner. </p><p> </p><p><img alt="Waste Not Cover" src="/ideas/PublishingImages/WasteNot_cvr.jpg" style="margin:5px;width:200px;float:left;" /> <em>Cinda Chavich is the author of The Waste Not, Want Not Cookbook: save food, save money and save the planet (Touchwood Editions, 2015), filled with ideas, tips and recipes to use up fresh ingredients. Available at bookstores and online booksellers.</em></p></div>Cinda ChavichCanada
Five shopping tips to end food wastehttp://www.lovefoodhatewaste.ca/get-inspired/discussions/dont-waste-it/5/Five shopping tips to end food wasteFive shopping tips to end food waste<div class="ExternalClass7C34D75B29FB4BCCAD76CBD0E9E84CE6"><p>Our society wastes food. It's appalling.</p><p>Households in Metro Vancouver, where I live, generate about <a href="http://www.davidsuzuki.org/publications/resources/2012/end-food-waste-1/" target="_blank">190,000 tonnes of food waste every year</a>! And over 100,000 tonnes of that could have been eaten.</p><p>Our understanding of food waste has come a long way in five years — when I first shared how to use refrigerator <a href="/keep-it-fresh/fridge/Pages/default.aspx" target="_blank">crisper drawers</a> properly. </p><p>Now:</p><p><strong>There's a movie!</strong> Watch <a href="http://www.foodwastemovie.com/" target="_blank">Just Eat It: a food waste story</a> (<a href="https://twitter.com/JustEatItFilm" target="_blank">@JustEatItFilm</a>) by filmmakers Grant and Jen, who ate rescued food for six months. It will change the way you shop and cook!</p><p>There's a movement. Follow <a href="http://www.greenisuniversal.com/blog/earth-week-15/how-to-keep-on-supporting-the-nofoodwasted-movement/" target="_blank">#NoFoodWasted</a>.</p><p>It's illegal. Metro Vancouver said, "Food isn't garbage!" and <a href="http://vancouver.ca/home-property-development/food-isnt-garbage-2015-organics-ban.aspx" target="_blank">banned organics</a> going to the landfill. Check out <a href="/">Love Food Hate Waste</a> (<a href="https://twitter.com/lfhw_ca" target="_blank">@LFHW_ca</a>). And in France, grocery stores can <a href="http://globalnews.ca/news/2012465/france-bans-food-waste-at-grocery-stores/" target="_blank">no longer destroy unsold food</a>. They must donate it.</p><h2>Five shopping and cooking tips to reduce food waste</h2><p><strong>Pick the first one</strong></p><p>This goes for things like dairy items. Don't reach to the back. Grab from the front.</p><p><strong>Pick the last one</strong></p><p>Nobody likes to be picked last. Same goes for the lonely head of lettuce on display.</p><p><strong>Pick the brown, spotted or crooked ones</strong></p><p>Imperfect looking produce only wants to be <a href="http://www.endfoodwaste.org/ugly-fruit---veg.html" target="_blank">tasted, not wasted</a> (<a href="https://twitter.com/UglyFruitAndVeg" target="_blank">@UglyFruitAndVeg</a>).</p><p><strong>Choose overripe produce, sometimes</strong></p><p>See that pineapple? It's going to be mouldy tomorrow. And it came all the way from Hawaii! I know it's not organic or local but it's dumpster-bound unless you buy it.</p><p><strong>Choose single bananas</strong></p><p>Grab a few single bananas next time instead of choosing a bunch.</p><p>Are you a food waster? Only you really know. <a href="http://www.foodwastemovie.com/quiz-js/" target="_blank">Take the quiz</a>.</p><p>Sincerely, Lindsay Coulter<br> A fellow Queen of Green</p></div>Lindsay CoulterVancouverCanadahttp://davidsuzuki.org/blogs/queen-of-green/, http://davidsuzuki.org/blogs/queen-of-green/