Healthy eating on a budget doesn’t mean sacrificing flavor or your health. I learned at an early age a very unappetizing version of healthy eating. I shiver at the thought of those boiled, unseasoned chicken legs and mushy vegetables. As a result, I have enjoyed developing healthy ways to eat healthy on a budget.
Here are some of my everyday tips:
Planning is key. My budget gets blown whenever I go to a store hungry or without a list.
Planning reduces waste!
Do your research. Most foods have increased in price by at least 25% over the last year. I have the mobile applications for all my local grocery stores and plan my weekly meals from the proteins on sale. Do not shy away from the stores that are typically more expensive overall than others. It has been my experience that Vons/Pavilions has some of the best sales on animal protein. The trick is to stay within the items on sale. Get the protein and get out.
Make a list
Do NOT go to the store hungry.
Stick to the list!
Planning multiple trips to get all the necessary items can be wise if you plan your shopping accordingly. I go to the furthest store and backtrack to the others, landing at the last closest to my home. Conversely, don’t make a long trip to save .05 cents per pound. Do not be penny-wise and pound-foolish.
AGAIN, don’t shop hungry!!
Here is a budget saver I haven’t discussed before. You can save money by growing some of your vegetables. I know what some of you think: “I have a brown thumb.”I trust you can do this! If my brown thumb can grow herbs and lettuce from my windowsill, you can cultivate and produce some, too. It takes a little willingness and desire to save while getting the satisfaction of growing your food. Not to mention, it tastes better. Start with just a few vegetables to start so you can handle it. Pick things you know you will eat. If you don’t like tomatoes, why plant any? If you do like tomatoes, be ready for a surplus. When this happens, you can use the excess to make tomato sauce or salsa. You can even share with friends and neighbors like those from the buy-nothing group that gifted you supplies to get started. Do your best to reduce waste by utilizing or giving if need be. It can take some seed money. See what I did there? But it doesn’t have to if you plan smart. Most communities have ‘buy nothing” groups on social media platforms. Use these platforms to ask for containers with draining holes, pots, and window boxes. You’ll be surprised how willing people are to help. Here are some excellent tips from Azure Farm Life:
Remember, Planning is Key when sticking to a budget you can afford while reducing food waste and being good to our planet.
Kelly Alarcon, a Student at California State University, Long Beach, with a concentration in Nutrition and Nutritional Science, is passionate about showing others the path to wellness through nutrition while reducing hunger and food waste. https://www.linkedin.com/in/kelly-alarcon-194313220/
Long Beach, CA – <9/12/23> – In its continued effort to combat food insecurity and food waste, Food Finders is hosting its 2nd annual Farm to Tableaux fundraiser. Currently, 1 in 4 people in Los Angeles County suffer from food insecurity, and despite the need, 38% of all food produced in the US goes uneaten or unsold.
“Food is a basic human right, yet far too many individuals and families suffer from chronic hunger and do not know where their next meal is coming from,” said Diana Lara, the Executive Director of Food Finders. “With millions of pounds of food discarded every year, we’re committed to rescuing that food and bringing it to people in need.”
The event will be a celebration of the art and culture of Frida Kahlo. Guests will enjoy a taste of Mexican cuisine and Mexican-inspired performances from local entertainers and artists. All proceeds will support Food Finders’ main food rescue program.
Last year’s event raised $168,000, which provided 1,848,000 meals to the communities Food Finders served. In 2022, Food Finders rescued 13,507,207 pounds of food, providing meals to 3,750,000 individuals!
“Wasted food still requires resources such as cropland, water, time, and energy. When this food ends up in a landfill, it emits greenhouse gases that are directly linked to climate change,” continued Lara. “Working together with our local partner agencies, volunteers, and supporters we will continue to make a tremendous impact on hunger, food waste, and the planet.”
THE DETAILS When & Where: September 23rd , 2023, from 5-9 p.m. at The Betty Reckas Cultural Center in Long Beach. Sponsors: Banc Of California, California Resources Corp, Servicon, Port of Long Beach, Laserfiche, Commercial Bank, Albertsons, Oak Ridge Winery, City National Bank, Smart & Final, Epson, F&M Bank, Grocery Outlet, the Los Angeles Lakers, AES, Marathon How much: VIP tickets are $175, General Admission are $125, and there are only 350 seats available! https://foodfinders.org/event/farm-to-tableaux-fun-fabulous-frida
About Food Finders Food Finders’ mission is to eliminate hunger and food waste while improving nutrition in food- insecure communities. Food Finders links surplus food from local businesses to non-profit partners providing food-insecure households and individuals with a meal or food pantry service. Their operation spans a four-county area that includes Los Angeles, Orange, San Bernardino, and Riverside.
Media Contacts: Diana Lara, dlara@foodfinders.org,562-283-1400×101
The relationship between Food Finders, the city of Long Beach, and Long Beach City College, which aims to get nutrition education to the students at LBCC who use the pantry, is one aspect of my purpose here at Food Finders.
The need to educate others on Food Waste and repurposing is an ongoing need that is worth revisiting. I am passionate about this topic and will continue to do whatever it takes. In a country as rich as the United States, children, no one, should be living with food insecurity. I will continue to utilize the platform Food Finders has provided and any opportunities that arise so that nobody is wondering where their next meal is coming from.
I realized that my knack for meal planning and shopping on a limited budget was something I understood and was a big part of helping people reduce food waste. How can I combine these two skills and make a more significant impact?
My internship at Food Finders has given me a platform to educate others on food waste, repurposing, and nutrition.
With my nutrition knowledge and the Partner Agencies of Food Finders, I can share my knowledge and passion with people with food insecurity. I have done many nutrition talks during my internship, and the process has been influential. I teach others what food waste and repurposing are while teaching them healthy eating habits. My favorite part is seeing how people light up when they learn something.
Food Waste is a Huge Problem
Here are some things you can do to reduce waste. Do you know what foods should or shouldn’t be stored together? This infographic from the Daily Mail is a great resource.
Repurposing, Resources, and Education is the answer!
At Food Finders, our Partner Agency Coordinators work tirelessly to get delicious food that would typically go to waste into the hands of those living with Food Insecurity. Spreading awareness through education is the answer.
Theeducation and resources provided explain how to store food properly and 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 interpret the varying expiration date labels and explain the best storage methods for various foods to reduce waste. Knowledge is power. Download this app and utilize it. Plan, Plan, Plan!!
Meal planningis one of the most significant ways to prevent food waste.
Fridge temp 39 degrees Celsius. Who hasn’t gone to the store hungry? Going to the store hungry is the #1 offender of a well-planned shopping trip.
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! l. Planning your meals for the week and creating your shopping list based on your meals can cut waste by 15% or more.
Tip For Cutting Food Waste
Shop the grocery store’s weekly ads. With the cost of food up by 25% or more, I start my meal planning by finding proteins that are on sale that week.
I do NOT go to the store hungry. Going grocery shopping hungry guarantees, I will buy some overpriced and ultra-processed snacks that I promptly eat on the way home. Shopping hungry not only takes me out of budget but is unhealthy.
I stick to my list.
I prepare my fruits and veggies for the week. 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. Doing this makes busy weeks easier and allows for a nutritious snack of fruit that is easy to grab.
Buy Local
Shop based on recipes.
Fridge temp 39 degrees Celsius
You can do even more with the knowledge of which foods have the most significant impact on the environment. Look at the chart below, and you will see that beef is the biggest offender. I am not saying stop eating beef, but what are you willing to do to help reduce beef consumption? How about Meatless Monday? Think sustainably and by eating less meat.
Nutrition Talks Program
In our Nutrition Talks Program with 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 for a pantry item with a nutrition facts label and ties up with a Q&A on the information presented.
Working with the City of Long Beach to get nutrition education to Long Beach City College is one way we do our part to reduce waste by repurposing food. It isn’t enough that we are getting food into the hands of those in need but also to educate them on the many nutrient-dense meals possible while reducing waste.
Kelly Alarcon, a Student at California State University, Long Beach, with a concentration in Nutrition and Nutritional Science, is passionate about showing others the path to wellness through nutrition while reducing hunger and food waste. https://www.linkedin.com/in/kelly-alarcon-194313220/
The Continuing Journey of a Nutrition Students Journey To Make An Impact
As I reflect on the last three months of nutrition Blogs, it pleases me to see all of the good Food Finders does.
In 2022, Food Findersrescued 13,709,033 pounds of food, resulting in Food Finders providing 11,424,195 meals to people living with food insecurity.
What a beautiful example of how rescuing food that would typically go to waste and repurposing it helps to feed so many people. Food that usually ends up in the trash and eventually landfills contributes to climate change. Whether food waste and repurposing, healthy eating on a budget, or stretching resource dollars to nutrition education. The tools provided help those in need help themselves as much as possible when struggling with food insecurity.
Food Waste Is A Huge Problem
Food Waste is a problem that isn’t going away, so we must stay vigilant by not losing sight of the bigger picture. What is the bigger picture, you say? In addition to the many hungry people who could eat that wasted food caused by poor planning and expiration date confusion, the long-term effects on the environment are tragic.
Repurposing, Resources, and Education are the Answer!
If you have followed my blog posts, you might get tired of this topic, but I do not care. I will do whatever it takes to increase awareness of this problem that has a solution. Food Finders work hard to plan and implement food repurposing through their Partner Agency Coordinator. Additionally, Food Finders provides nutrition education and resources to educate the recipients of this beautiful rescued food on healthy eating, proper storage, and clearing up expiration date confusion.
Healthy Eating on a Budget
When considering healthy eating on a budget, you’re thinking dollar signs $$$. As a full-time student and an intern at Food Finders, eating healthy is significant. I shop the sale ads and plan meals based on what I already have in my pantry and refrigerator, saving time and money.
However, there is a crucial part of eating healthy on a budget that saves you long-term that many people do not consider. Many need to consider the long-term health implications of poor eating habits. Our intricately designed bodies serve us well when we treat them well. Eating well today can save you thousands, if not more, in medical bills later on. If you do not treat your body well, you are setting the stage for obesity, type 2 diabetes, hypertension, and heart disease.
Plan. Eat Well. Live Well.
Stretching Resource Dollars
What are resource dollars?
Your resource dollars can be the cold, hard cash you work so hard for, or it can also be CalFresh, known federally as SNAP(Supplemental Nutrition Assistance Program). This July Edition is all about making both work harder for your household.
What is important is how to utilize your resources to get maximum benefit. It’s not that hard if you employ what I have shared in the last few months. It all ties together. You can stretch your resource dollars if you use the information you have learned from food waste, repurposing, and healthy eating on a budget.
Working with the City of Long Beach to get nutrition education to Long Beach City College is one way we do our part to reduce waste by repurposing food. It isn’t enough that we are getting food into the hands of those in need but also to educate them on the many nutrient-dense meals that reduce waste.
Kelly Alarcon, a Student at California State University, Long Beach, with a concentration in Nutrition and Nutritional Science, is passionate about showing others the path to wellness through nutrition while reducing hunger and food waste. https://www.linkedin.com/in/kelly-alarcon-194313220
The budget constraints of a full-time college student can be daunting but it doesn’t have to be. As a full-time student who works and keeps a household afloat, every penny matters! Food costs are on the rise and that makes it more important than ever to shop smart. That is where I began to understand the importance of “Resource Dollars.”
How to stretch your resource dollars. ★ Tip #1 Non-Food Savings Before I get into what you can do to be a smarter shopper with food, have you considered non-food ways to save? When I started school I knew my budget was going to be tight. So, I went over my monthly bills and took a really careful look at where my money was going. The first thing I did was cancel the cable. I was single, living on my own, and between work and school when I was home I didn’t have time to surf through 400 plus channels finding nothing to watch because I was either studying or sleeping. Next, I looked at what I was spending on non-essentials and I realized that I tend to spend a lot of money at the nail salon. Did I like having gel manicures and pedicures? YES, in fact, I loved it but it was not a necessity. So, even though I stopped going to the salon, I learned how to manicure my own nails, and this is a win/win. Believe it or not, the savings on the cable bill and nail salon were almost $300.
★ Tip #2 Meal Planning is Key You’ve heard me say it before and I will say it again and again: Planning is key! Failing to plan is planning to fail. One of the things I do is keep a running grocery list. I use the notepad on my phone. This comes in clutch, especially with the basics that I always have on hand such as: cooking oil, rice, eggs, and spices. By planning meals ahead of time I can use food ingredients that are on sale that week!
★ Tip #3 Don’t Get Sucked into the Bulk Buys. There are plenty of instances where buying in bulk will save you. However, buying in bulk is not guaranteed savings. Look at the cost per ounce, pound, and other measurements. For example, an organic bunch of green onions that are typically 8-10 onions is around $1.50/ea. vs non-organic for .99/ea. But it contains only 4-5 onions. By purchasing the organic you are getting double the onions for a lot less.
★ Tip #4 Shop Weekly Ads As I mentioned before, the weekly ads from my local grocers are where I start. I find two or three proteins on sale and then I begin to plan my meals with these additional savings in mind.
★ Tip #5 Clip Coupons I have mobile apps for all of the grocery stores I frequent. I search the weekly ads for digital coupons for items that I need. I know it might be hard to refrain but only use the coupons for items on your list. Most things outside of this will take you out of budget. As with all things, there are always exceptions to the rule. If I see eggs, cheese, and other nutrient-rich foods that require a coupon I will do my best to include it in my shopping budget for the week. Remember animal proteins and cheese will freeze well.
★ Tip #6 Check Expiration Dates Just because it is on sale doesn’t mean stock up. Look at the expiration date and shop accordingly. Oftentimes food goes on sale because an expiration date is nearing or they could simply have too much stock. Utilize the Food Keepers App which is a product of the USDA: https://play.google.com/store/apps/details?id=gov.usda.fsis.foodkeeper2&hl=en
★ Tip #7 Buy Generic Be careful where your loyalty lies with name-brand products. There are plenty of quality generic items you could be saving big dollars on. For this example, I will talk about marinara sauce. If you pay attention you’ll notice all of the name-brand sauces are at eye level, and generic or store-brand sauces are on the bottom shelf. I challenge you to take a jar of marinara sauce such as Rao and compare it to a store-brand marinara sauce. You’ll be surprised to see the similarity in the ingredients. Rao is a well-known marinara sauce popular among low-carb eaters as the way to go. For ½ cup of sauce from Rao, you have 90 calories with 4g of carbs. For the Great Value brand, you get ½ cup for 60 calories and 7g of carbs. Not a significant difference in the macronutrient content but the price savings are incredible. 24 oz of Rao marinara sauce at WalMart is $7.72 per jar vs Wal-Marts Great Value brand which is $1.48 for a 23oz sized jar.
★ Tip #8 Do not Go to the Store Hungry This might be one of the most important tips. You could throw away all of your planning by going to the store hungry. Just like you plan your trips to the store, plan to eat before. You can be guaranteed to go out of budget and will definitely eat something void of nutrition as well. Don’t end up like the hangry bear!
Remember Planning is Key when stretching resource dollars while reducing food waste and being good to our planet.
Kelly Alarcon, Student at California State University, Long Beach with a concentration in Nutrition and Nutritional Science 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/
As a full-time nutrition student on a tight budget, I have found the best options for a SoCal native to eat for wellness on a budget. I shop at Walmart, Costco, Aldi, Vons, Smart & Final, Food 4 Less, and Trader Joes.
Here are some tips:
Planning is key. If I go to a store hungry or without a list or both my budget is blown every single time.
Planning reduces waste!
Do your research. Most foods have increased in price at least 25% over the last year. I have the mobile applications for all of my local grocery stores and I plan my meals for the week from the proteins that are on sale. Do not shy away from the stores that are typically more expensive overall than others. It has been my experience that Vons/Pavilions has some of the best sales on animal protein. The trick is to not stray from the items on sale. Get the protein and get out.
Make a list
Do NOT go to the store hungry.
Stick to the list!
It can be smart planning to make multiple trips to get all the items you need if you plan your shopping accordingly. I go to the furthest store out and backtrack to the others landing at the last which is closest to my home. Conversely, don’t make a long trip to save .05 cents per pound. Do not be penny-wise and pound-foolish.
Proteins:
Pork: there are always cuts on sale between $.99 and $1.50/lb. This can be made into stews, meat for tacos, egg scrambles, and burritos or burrito bowls
Chicken: Boneless skinless chicken breast is $2.99/lb at Walmart regularly and Aldi for $2.69/lb regularly. Pound out some chicken breast, season, sear, and finish in the oven for on-the-go chicken breast to top a salad with, make tacos, unbreaded orange chicken, or just by itself with a side of rice and vegetables.
Beef: What can I say about beef other than this protein is up in price almost 50% so keep your eyes peeled for what fits your budget. Personally, I draw the line at $3.99/lb for my protein purchases. You will find various cuts on sale meeting this priceline you just have to look for them.
Seafood: Crazy expensive and I keep my eyes on the sales but even the sales are out of my range most weeks.
Turkey: I find ground turkey at Smart & Final regularly for $2.99/lb. It is so versatile and will absorb any flavor profile you want to create regularly.
Various Sausages: Aldi is my go-to when nothing is on sale. They almost always have bratwurst or knackwurst on sale for a quick weekday meal of sausage and peppers over rice.
Vegetables: Fresh is great but if you do not plan to use them within 3-4 days you are increasing your chances of food waste and that is bad for the budget and the environment. Bell peppers and onions tend to last longer when fresh. To avoid waste and to save money I buy a lot of my vegetables in the frozen section. They are just as nutritious as fresh without the waste. Frozen veggie food hack: don’t waste your money on the frozen veggies that come in ready steam bags, buy the non-steam frozen options and put your desired serving in a zip lock baggie, leaving it slightly open to vent, and pop it in the microwave for a few minutes. Put a little bit of butter and season to taste. I love Tajin on my steamed veggies for a citrusy kick.
White or sweet potatoes are generally affordable and can stretch a meal to feed your hungry family. A time saver is to clean and boil or bake whole potatoes and refrigerate. It makes it easy to cut up and pan fry to go with some eggs or make a one pan skillet dish with any ground protein. Check out this recipe from soulfully Made https://www.soulfullymade.com/easy-ground-beef-and-potatoes-skillet/
Rice and noodles are generally very affordable and can be bought in bulk and stored for a long time.
Remember planning is key when sticking to a budget that you can afford while reducing food waste and being good to our planet. Kelly Alarcon, Student at California State University, Long Beach with a concentration in Nutrition and Nutritional Science 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/
As a full-time Dietetics and Food Administration, Nutrition and Nutritional Science Option, BS student at California State University, Long Beach, 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 reducing food waste, repurposing food, and getting food to those in need.
I realized that my knack for meal planning and shopping on a limited budget was something that I understand and was a big part of 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’s equity, than risk getting a foodborne illness.
Repurposing, Resources, and Education is the answer!
We work hard to plan and implement food repurposing through the Partner Agency Coordinators.
Additionally, 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 also can 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! By planning your meals for the week and then creating your shopping list based on your meals can cut waste by 15% or more.
Here’s a recipe that will guide you to the deliciousness of potato peel chips. Not only are they delicious but you are reducing food waste by repurposing your peels into a crunchy snack or appetizer that has a ton more potassium and magnesium than the flesh of the potato as well as 12 times the antioxidants, so eat up.
Shop the grocery store’s 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.
I do NOT go to the store hungry. Going grocery shopping hungry guarantees I will buy some overpriced and over-processed snack that I promptly eat on the way home. This not only takes me out of budget but is unhealthy.
I stick to my list.
I prepare my fruits and veggies for the week. 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 our Nutrition Talks Program with 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 month I will be visiting Long Beach City College for an interactive demonstration on how to repurpose fruits and vegetables.
Working with the City of Long Beach to get nutrition education to Long Beach City College is just one way we do our part to reduce waste by repurposing food. It isn’t enough that we are getting food into the hands of those in need but also to educate them on the many nutrient-dense meals that can be created while reducing waste.
Kelly Alarcon, Student at California State University, Long Beach with a concentration in Nutrition and Nutritional Science 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/
Meatless Monday is of utmost importance, especially in the United States, as we consume much more animal products than the rest of the world.
The meat industry uses vast amounts of our finite fossil fuels and water and lots of grain to feed livestock, which is extremely inefficient. Why not use those resources to feed people more directly?
Meat production also is a major contributor to greenhouse gas emissions, which has proven to correlate to the climate change crisis.
Some benefits of eating plant-based once a week include:
Save 133 gallons of water with each meatless meal!
Reduce your carbon footprint by 8 pounds each Meatless Monday you participate in
If you commit to participating in Meatless Monday every Monday, that is equivalent to skipping one serving of beef for a year, would save the same amount of emissions as driving 348 miles in a car.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
If you ever thought that beans are boring, this creamy flavor-packed white bean soup will blow your mind! This is a simple, vegan and budget-friendly recipe that tastes and smells amazing. Added bonus? It will be on the table in 25 minutes!
Ingredients
2 cans (28oz – 800 grams) cannellini beans or white beans, drained
1 medium-size onion, diced
1 celery stalk, diced
1 large carrot, diced
1-2 garlic cloves, diced or pressed
1 cup (7 oz – 200 grams), frozen spinach * (optional)
2 medium-size potatoes, peeled and cut into chunks
1 Tbsp olive oil, plus more for serving
1 Tbsp tomato paste
1/3 cup (80 ml) white wine
1 sprig rosemary (or 1 Tbsp of chopped fresh leaves/1/2 tsp of dried)
2 cups (500 ml) vegetable broth or hot water
1/2 tsp paprika (optional)
1/2 tsp fine salt, plus more to taste
1/8 tsp black pepper, plus more to taste
Cooking Instructions
Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
Add the garlic, beans, tomato paste, potatoes, rosemary (whole sprig, chopped, or dried, whatever it’s easier for you) and paprika (if you use it). Cook stirring frequently, about 1 minute.
Add the wine, stir well and let it simmer until it has evaporated, cooking for another minute.
Then add the frozen spinach, the vegetable broth and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 15 minutes.
When the potatoes are soft and the soup is thick and creamy, remove the pot from heat, then remove the sprig rosemary*. Taste and season with salt and pepper. (I usually add a pinch of salt at the beginning + 1/2 tsp later. You might need more salt, depending on your vegetable broth and on your personal preferences.)*
Divide into bowls, drizzle with olive oil or extra virgin olive oil, and more freshly ground black pepper if you like. Serve with crusty whole grain bread and, if you don’t keep it vegan, add freshly grated parmesan cheese for extra flavor. Enjoy!
Notes
Seasoning: If you use a broth that tastes quite salty on its own, it’s important to adjust the seasoning at the end and not at the beginning as you never really know how strong the salt from the broth is. I would start only with a good pinch of salt, no more than that.
Leftover: it keeps well in the fridge for up to 3 days. t’s also freezable: divide among airtight containers (leaving 1-inch space at the top), and freeze up to 2 months.
Rosemary: I’ve got a massive bush of rosemary in my garden, and I always use a fresh sprig. If you use a fresh rosemary sprig, keep in mind it will lose its leaves into the soup. They don’t bother me, but you might want to take them off before serving, or to chop them before cooking.
Vegetables: I usually go for frozen spinach, it really comes in handy. If you prefer, you could swap the spinach for greens such as chopped kale or chard. However, if you use fresh spinach, add them to the pot in the last 5 minutes of cooking. Chard or kale might take a bit longer, between 5 and 10 minutes.
Frozen spinach: the weight is from frozen, but you can swap frozen spinach for a 10-oz bag of fresh spinach if you prefer.
Nutrition
Calories: 350kcal
Carbohydrates: 57g
Protein: 19g
Fat: 5g
Saturated Fat: 1g
Sodium: 160mg
Potassium: 1593mg
Fiber: 13g
Sugar: 5g
Vitamin A: 14400IU
Vitamin C: 18mg
Calcium: 238mg
Iron: 9mg
If you have a recipe you would like to share with us for #meatlessmondays, 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
Katia. (2021, April 6). The best white bean soup. The clever meal. Retrieved February 28, 2023.
Meatless Monday is of utmost importance, especially in the United States, as we consume much more animal products than the rest of the world.
The meat industry uses vast amounts of our finite fossil fuels and water and lots of grain to feed livestock, which is extremely inefficient. Why not use those resources to feed people more directly?
Meat production also is a major contributor to greenhouse gas emissions, which has proven to correlate to the climate change crisis.
Some benefits of eating plant-based once a week include:
Save 133 gallons of water with each meatless meal!
Reduce your carbon footprint by 8 pounds each Meatless Monday you participate in
If you commit to participating in Meatless Monday every Monday, that is equivalent to skipping one serving of beef for a year, would save the same amount of emissions as driving 348 miles in a car.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
This simple pasta with spinach is fast, easy and delicious. It’s ready in less than 15 minutes and makes a weeknight meal the whole family will love: creamy, packed with spinach, and convenient. Recipe yields 4 medium-sized servings.
Ingredients
Pasta
8oz (225 grams) pasta (penne, rigatoni, spaghetti…)
Spinach Sauce
1 Tbsp olive oil or extra virgin olive oil, plus more to serve
1oz (30 grams) freshly grated parmesan cheese, plus more to serve
¼ tsp ground nutmeg, or ⅓ of freshly grated nutmeg, or according to taste
black pepper, to taste
Cooking Instructions
Cook your pasta until al dente following the package directions. Before draining, reserve at least 1/2 cup of pasta cooking water and set aside.
Meanwhile, heat the olive oil in a large skillet over medium heat.
Add garlic and cook for about 1 or 2 minutes until fragrant (make sure you don’t burn it).
Add part of the spinach and season with salt. Stir until wilted adding handful of spinach at a time.
When the spinach are wilted but still bright green, stir in cream cheese and 1/3 cup of pasta cooking water (don’t add all the reserved water straight away, but save the rest in case you need to loosen the sauce when you add pasta to the skillet).
Then add grated parmesan cheese and nutmet to the sauce and give a good stir. The sauce will be ready in a couple of minutes.
Drain pasta, add to the skillet and toss to combine. Serve immediately ¼with a drizzle of extra virgin olive oil, black pepper and freshly grated parmesan cheese. Enjoy.
Notes
SEASONING: I find that 1/4 tsp of salt is fine for the sauce. Both cooking pasta water and parmesan cheese contain salt, so you’re not supposed to add any salt to the spinach sauce. However, before adding pasta, taste and make sure you’re happy with the seasoning.
LEFTOVERS: it keeps well for a couple of days in the fridge, stored in an air-tight container. Add a tiny splash of water to loosen up the sauce if needed and reheat it on the stove or in the microwave.
NOTE: nutritional values are estimates only.
Nutrition
Calories: 544kcal
Carbohydrates: 62g
Protein: 19g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 60mg
Sodium: 567mg
Potassium: 709mg
Fiber: 4g
Sugar: 4g
Vitamin A: 8527IU
Vitamin C: 24mg
Calcium: 259mg
Iron: 4mg
If you have a recipe you would like to share with us for #meatlessmondays, 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
Katia. (2021, March 28). Pasta with spinach, Easy & Quick! The clever meal. Retrieved February 28, 2023.
Meatless Monday is of utmost importance, especially in the United States, as we consume much more animal products than the rest of the world.
The meat industry uses vast amounts of our finite fossil fuels and water and lots of grain to feed livestock, which is extremely inefficient. Why not use those resources to feed people more directly?
Meat production also is a major contributor to greenhouse gas emissions, which has proven to correlate to the climate change crisis.
Some benefits of eating plant-based once a week include:
Save 133 gallons of water with each meatless meal!
Reduce your carbon footprint by 8 pounds each Meatless Monday you participate in
If you commit to participating in Meatless Monday every Monday, that is equivalent to skipping one serving of beef for a year, would save the same amount of emissions as driving 348 miles in a car.
Prep Time: 5 minutes
Cook Time: 15 minutes
Proofing and Stretching: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
This scrumptious pizza with peppers is a real treat for any pizza lover! It’s crusty, full of flavor, and packed with juicy peppers, soft mozzarella and fresh basil leaves. This is truly a terrific vegetarian pizza that smells and tastes amazing.
Added bonus? It uses a great pizza dough, super EASY to make in 1 bowl: all you have to do is mix the ingredients with a spoon, no mess and no kneading are required. We love peppers because they pack so much flavor, they keep well in the fridge, they’re healthy and so versatile. Cook them slowly in olive oil to bring out that delicious sweet flavor. Take your time here, it’s worth it.
Serve this amazing pizza with bell peppers with a drizzle of extra virgin olive oil and plenty of fresh basil leaves. And have a great pizza night!
Ingredients
Pizza Dough
1 ½ cup + 2 Tbsp (210 grams) all-purpose flour or bread flour
½ tsp instant yeast (or Active yeast, see notes)
½ tsp fine salt
¾ cup lukewarm water
¾ Tbsp olive oil
Topping
1 ½ Tbsp olive oil
4 medium-sized bell peppers, deseeded and cut into slices (green peppers or frozen mixed peppers are fine too)
1 large garlic clove, minced
salt & pepper, to taste
5 oz (140 grams) fresh mozzarella, shredded
Fresh basil leaves, to garnish
Cooking Instructions
Pizza Dough
In a large bowl mix flour, instant yeast, and salt until combined.
Add water, olive oil, and stir with a spatula to incorporate the dry ingredients into the liquid. The dough is sticky, it doesn’t look smooth, and a few lumps are totally fine.
LET THE DOUGH PROOF: cover the bowl with plastic wrap or a damp tea towel, place in a warm place, and let it rest for 1 hour, or just until the dough doubles in sized.
When the dough is ready and fluffy, preheat the oven to 440°F/230°C, and cut a large piece of parchment paper (if you use a pizza stone) or use the parchment paper to line a large baking pan.
SHAPE THE DOUGH: scrape the edges of the bowl with a spatula and pour the dough onto the parchment paper, dust with some flour and starting from the center gently press it out with your fingers until you get approx a 9×13 inch pizza. Let it rest for 10 minutes if time allows..
TOPPING: top with shredded mozzarella, peppers, and season with fine salt and cracked black pepper.
BAKE: bake in the lower shelf of the oven for 15 minutes or until nice and crusty.
Serve with a drizzle of extra virgin olive oil, and fresh basil leaves.
Peppers
Heat the olive oil in a large non-stick pan, then add the sliced peppers, season with fine salt and cracked black pepper, cover with a lid and cook over medium heat for about 25 minutes. Stir frequently, and add a touch of water only if needed.
When the peppers are done, add the garlic, give a good toss, and cook for another minute.
Taste, adjust the seasoning according to your liking, and set aside.
Notes
YEAST: you can use Active dry yeast instead of instant yeast in this recipe, however, keep in mind Active yeast needs to be activated in water and let it sit until slightly foamy (follow the manufacturer’s instructions).
LUKEWARM WATER: the water should be mildly warm, not too cold not too hot .
MEASUREMENTS: I use both US cups and grams. The cups of flour are levelled: fill the measuring cup all the way to the top letting the flour flow over a little. Then, use the back of a knife to level the top off.
WATER ABSORPTION: water absorption is the amount of water taken up by flour and may vary significantly depending on the type of flour, brand, and weather conditions. When you add water to the flour, start with the amount stated in the recipe. If the liquid is not enough to achieve the dough consistency, just add gradually a little extra water (1 or 2 Tbsp) until the flour has been incorporated.
HOW LONG DOES WITH PEPPERS LAST?Once pizza is cold, place it in a large freezer bag and refrigerate for up to 2 days in the fridge. Alternately, wrap your pizza in cling film or place it in a freezer bag, make sure you squeeze the air out and freeze it up to 2 months. Defrost at room temperature. Toast your leftover pizza in the oven, enjoy.
Nutrition facts: please note that the nutrition values are based on an online nutrition calculator. It’s an estimate only and it should not be considered a substitute for a professional nutritionist’s advice. The nutrition values are for one small serving (about 6 x 4 inches each), the final drizzle of olive oil is not included.
Nutrition
Calories: 257kcal
Carbohydrates: 30g
Protein: 9g
Fat: 11g
Saturated Fat: 4g
Cholesterol: 17mg
Sodium: 527mg
Potassium: 220mg
Fiber: 3g
Sugar: 4g
Vitamin A: 2630IU
Vitamin C: 101mg
Calcium: 121mg
Iron: 2mg
If you have a recipe you would like to share with us for #meatlessmondays, 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
Katia. (2021, June 29). Pizza with peppers (no-knead recipe). The clever meal. Retrieved February 28, 2023.
With 2023 well underway, it is important to take some time to reflect on last year in order to plan for this one. Taking a moment to reflect is key to setting up goals that align with your values, are efficient, effective, and achievable, and push you out of your comfort zone.
In this article, I will:
discuss Food Finders’ impact in 2022,
reflect on the implementation of SB 1383, and
provide three key ideas that Food Finders must keep in mind for the new year.
Food Finders: Statistics in 2022
In 2022, Food Finders continued its mission of reducing food waste by reallocating edible surplus to those who are food insecure throughout Southern California. The organization rescued 13,386,801 pounds of food and provided 11,155,668 meals. Through their rescues, Food Finders diverted 7,269,033 million pounds of C02 emissions and saved 6,104,381,256 gallons of water. Food Finders’ mission is to simultaneously reduce food waste and food insecurity through strategic surplus diversion and reallocation. These environmentally conscious goals mitigate the effects of climate change and provide much needed food. Finding methods that solve multiple problems at once is the kind of thinking that guides us closer to a sustainable future.
Greenhouse gas emissions such as methane is released from landfills in huge quantities that pose a threat to human health, NPR.
SB 1383: California’s Law to Reduce Greenhouse Gas Emissions
On September 19, 2016, Governor Jerry Brown signed SB 1383 into law which established a statewide initiative to reduce emissions produced by short-lived climate pollutants (SLCP). The targets aim to reduce edible food and organic waste disposal by 75% by 2025, and to rescue at least 20% of disposed edible food to be allocated for human consumption by 2025. The law actually expands upon AB 341 (Mandatory Commercial Recycling) and AB 1826 (Mandatory Commercial Organics) which focused on commercial waste diversion and recycling. SB 1383, on the other hand, applies similar guidelines to residents and property managers and owners. Under the bill—which went into effect on January 1, 2022—jurisdictions are required to provide “organic waste collection services to all single-family and multifamily residences.”
The efforts to reduce food waste reflect the increasing threat greenhouse gases pose for Californians, especially to those with health conditions. In California, organic waste left in landfills release 20% of all methane, a gas that is a “climate super pollutant 84 times more potent than carbon dioxide.” According to the EPA, reducing the presence of food and organic waste in landfills in the United States helps reduce climate change since more than 15% of methane emissions caused by humans come from municipal solid waste landfills. In 2019, those landfills emitted almost 100 million metric tons of carbon dioxide equivalent of methane. California’s dumps in landfills are 50% food scraps, yard trimmings, and cardboard which reflects the need for more conscious efforts when throwing away trash.
California has specific targets that need to be met in order to reach the goals set by SB 1383, Waste Dive.
SB 1383: Changes, Progress, and What’s Next
According to Waste Dive, California estimates that it will need to prevent 27 million tons of organic waste from ending up in landfills annually by 2025. Unfortunately, 18 million tons of the waste is not “eligible for edible food recovery.” One challenge that companies are facing with implementation lies in the composting infrastructure and equipment to meet the requirements. Some owners have resorted to either selling their businesses to larger competitors or finding new investors.
One major effect that has threatened the timeline is the COVID-19 pandemic. The start of the pandemic impacted the 2020 goals and now California is under pressure to “make up for lost time.” On September 8, 2022, the Hearing on Organic Waste Recycling was held during which Shereen D’Souza, CalEPA’s deputy secretary for climate policy and intergovernmental relations, stated that “it makes sense that the 2020 diversion rates required in 1383 were not met” since the regulations of SB 1383 only became enforceable in 2022. Despite these setbacks, D’Souza concluded that “local jurisdictions are making a lot of progress” since January of last year.
Although the law was passed in 2016, SB 1383 regulations were only enforced in 2022, CalCities.
The most notable changes have been the arrival of waste bins for residents to use. CalRecycle believes that most jurisdictions have adopted the “standard” model or the three-bin system which might be the case since the law’s regulations make “three carts the smoothest path to compliance.” Overall, it is still too early to determine the total effects of SB 1383’s implementation. The Little Hoover Commission, an independent state oversight agency, is currently conducting a study that will “assess how California’s organics recycling law is implemented, examine what impact it has on the state’s environmental goals, and provide recommendations to the Governor and Legislature for any changes.”
Three Key Areas for Food Finders
As Food Finders’ Community Outreach and Advocacy Intern, I have been tasked with reaching out to different organizations in the industry to understand what their goals are and how they became involved in policy and advocacy work. Over the past few months, I have met with several local and out-of-state organizations who are focused on ending food insecurity, food waste, or like Food Finders, work at the intersection of both issues. Each organization has provided me with insight that exposes their core values which inform their goals and plans regarding policy advocacy. From these meetings, I have compiled three major takeaways that should guide Food Finders in its development of a policy and advocacy agenda that creates lasting systemic change.
Grounding the policy work in the community
In every single meeting I have had so far, the importance of community has been at the forefront of the conversation. The idea that policy should address the needs of a community cannot be more obvious, and yet, it is often inexplicably neglected. The community should always be involved in decision-making that affects their lives because they carry knowledge that is crucial to their own betterment and longevity. When the policy doesn’t represent the people or align with the community values and concerns, even the kindest intentions are rendered useless without consent and accordance on multiple levels.
One way to create a space for this kind of dialogue is through the inception of a community-led policy council. Oregon Food Bank, an Oregon-based organization that aims to address the root causes of hunger in order to eradicate it, created its Policy Leadership Council in 2021. The Council is composed of community members who are BIPOC, LGBT, have experienced food insecurity and “some sort of oppression” in their lives. Simply put, the Council is made of community members and the community informs the direction of their advocacy. Without input from the Council, the Board would not know how best to address the issues that impact their community.
Taking the pulse of the community
Taking the pulse of the community regarding food insecurity and food waste is crucial before taking the next step towards policy advocacy. Since Food Finders focuses on finding food (as well as distributing, reallocating, and reducing waste), understanding how the community views the issues of food insecurity, waste, and its impact on the environment is important. Simply asking the questions of What do they know? and What do they want to know? can open up a dialogue and clear the pathway toward aligning food waste and insecurity policies with the values of the community.
Recognizing the social issues that impact food insecurity
My third and final takeaway encompasses not just food insecurity, but what causes food insecurity. A lack of food does not equal food insecurity which is why more food (read: food waste and overproduction) is not the solution to this persistent problem. Other social circumstances that affect food insecurity are poverty or low income, lack of affordable housing, lack of access to healthcare, and systemic racism and racial discrimination. Thus, addressing the root causes of food insecurity has to be a priority in order to do more than place a band-aid on an already infected wound. Addressing issues such as homelessness, low wages, and affordable housing is what can eliminate food insecurity once and for all.
Homelessness and food insecurity
In 2022, California contributed to 30% of the country’s homeless population even though the state makes up less than 12% of the country’s total population. According to CalMatters, California’s homeless population grew by 22,000 during the pandemic. Although the state’s investment in shelters is “bearing fruit,” there still isn’t enough “permanent, affordable housing to bring people indoors for good.” On February 24, 2022, the “Homeless Count” in Long Beach determined that 1,801 people were living on the streets or other locations, 485 people were found living in cars, vans, and RVs, and 1,009 people were living in emergency shelters and transitional housing programs. Since 2020, there has been a 123% increase in the number of people experiencing homelessness who are sheltered in Long Beach. As we know, newly-elected Mayor Rex Richardson (who recently visited my college campus), undoubtedly has made it clear that homelessness, an issue that affects everyone and spans across the state of California, is a major priority for his administration. During his State of the City on January 10, 2023, Mayor Richardson listed homelessness and stable housing as the first key area to address in his first 100 days.
On February 24, 2022, 69% of the total homeless population were unsheltered in Long Beach, City of Long Beach.
Another area the pandemic affected was food insecurity. The pandemic exacerbated food insecurity across the nation with the USDA reporting that 13.5 million US households were food insecure in 2021. According to the California Association of Food Banks, 8 million California residents struggle with food insecurity and in Los Angeles County, 30% of low-income residents don’t know where their next meal will come from. Homelessness and hunger are very much linked to one another since individuals experiencing homelessness are often food insecure.
Edible Food Waste: The Solution to Feeding Long Beach’s Homeless Population?
Mayor Richardson’s decision to tackle homelessness in Long Beach is commendable and shows a dedication to all the residents of the city, even the ones who are often invisible. This hefty endeavor will require cooperation and collaboration between different levels of government, various sectors and industries, and the local community. According to Stanford’s Institute for Economic Policy Research (SIEPR), accelerated production of affordable housing, reforms to the criminal justice system, and vast improvements in mental health care are crucial to address California’s homeless problem. Although hunger wasn’t explicitly identified, caring for unhoused residents includes addressing their most basic needs.
Food waste is an issue that often flies under the radar. Consumers rarely stop and wonder what happens to those packed shelves and towering fruit displays when the store closes. In reality, 30% of the food in American grocery stores is thrown away while a significant amount of food doesn’t even make it to shelves due to cosmetic “imperfections.” Food Finders already works hard to intercept food destined for the landfills so that perfectly edible food can be enjoyed by those who need it throughout Southern California. The bottom line is that there is enough food out there. SB 1383 requires that at least 20% of edible food is recovered for human consumption by 2025, which will result in a “boom” in rescued food. It might be worth noting for Mayor Richardson’s administration that when they are searching for a way to feed the city’s unhoused residents, the food might already be there.
What Can You Do To Help?
Food Finders works daily to change how edible food waste is distributed to eliminate hunger and food insecurity. If you would like more information, please visit our website, volunteer, or support our mission to eliminate hunger and food waste by making a donation today.
Nickee O’Bryant is the Community Outreach and Advocacy Intern at Food Finders. She is a senior at California State University, Long Beach and is studying International Studies and French and Francophone Studies. Through monthly blog posts, Nickee documents her journey as she learns more about food insecurity, food waste, and how they are interconnected.
In celebration of Black History Month we are highlighting three black individuals who have had significant contributions in the way that we approach hunger and food justice, both historically and currently. Although communities of color have always had a critical role in shaping our American foodscape, their contributions have historically gone unrecognized. These three advocates offer a peak into these contributions, to engage and learn from not only this month, but at all times.
George Washington Carver is perhaps one of the most honored figures in the black American landscape for his food contributions, specifically the peanut. What many people don’t know about him is that he had a master’s degree in Scientific Agriculture. Born into slavery, he often skirted chores as a child to study plants and eventually found his passion in food and cooking. He obtained a college education as the first black student at Iowa State University, and after joining the Tuskegee Institute in Alabama as the director of agriculture, he made significant strides in helping farmers to efficiently grow crops, best utilize their harvest, and even published bulletins and recipes to distribute to farmers. He was one of the earliest proponents of sustainable agriculture and “conscious eating”. His research made a huge impact on soil fertility and waste reduction in addition to general farming practices.
Dr. Rashida Crutchfield is an associate professor at CSULB, where she initiated a study of student homelessness and hunger. What started as a local concern became a national study, and her passion to lend a voice to those who were displaced and food insecure helped initiate the Office of the Chancellor’s 3-phase study on basic needs, setting a precedent for making student food insecurity and homelessness among students a health priority. She’s since become a respected authority and advocate in this arena, and her findings and strategies to address these issues were published in 2019 as a book.
Ron Finley is a community contributor in downtown L.A., often referred to as the Guerrilla Gardener. Since 2010 he has been actively growing fresh produce for his local neighborhood using abandoned strips of land or parkways. These areas of South Central, often labeled as food deserts, have limited or nonexistent access to fresh fruits and vegetables. The “food prisons” as Finley calls them, impact the health of residents, each of whom deserves equal access to nutritious foods. To tackle this issue, he not only shares his harvest but teaches gardening and the importance of good food and provides a place for residents to gather and form tighter community bonds.
If you would like to make an impact on reducing food waste and hunger, help us grow our food rescue operations: Donate
#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into delicious meals!
At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.
UN Food & Agriculture
Scraps: Soured Milk, Overripe Tomatoes, Stale Bread, Wilted Greens
Crumb-y Green Lasagna
Fall bounty can get away from you and this recipe is a perfect chance to play catch-up. Preserve your fall garlic crop by confiting it and storing it in the fridge. Tired, blemished tomatoes can be trimmed to make a hearty sauce. Accumulate soft tomatoes in the freezer until you have enough to make a sauce. Wilted and neglected greens from spinach, chard, or kale can be sautéed into new life as a filling for this classic-style lasagna.
Ricotta
Ingredients
12½ cups (3 L) soured milk, 3.25%
1½ cups (350 ml) cream, 35%
2 lemons, juice and zest
2 eggs, beaten
2 tsp (12 g) sea salt
Directions
Heat the soured milk and cream in a heavy-bottomed pot over medium-high heat, stirring often so it does not scorch on the bottom.
Bring to 195°F (90°C) and stir in the lemon juice and zest.
Remove from heat and stir for 2 minutes until curds form.
Line a large strainer with a clean towel or a piece of cheesecloth that is 4 layers thick.
Pour the mixture into the strainer and let sit for whey to drain for 1 hour.
Reserve whey for future use.
When the ricotta has drained, transfer to a small bowl and cover.
Refrigerate for 2 hours. When cool, mix the ricotta with the eggs and sea salt. Ricotta can be refrigerated for up to 5 days.
Green Confit
Ingredients
12 large cloves garlic, peeled
1¼ cup (300 ml) grapeseed oil
Directions
Submerge the garlic cloves in a small pot filled with grapeseed oil
Bring to a low simmer and reduce heat to lowest possible level. Simmer until garlic is soft when pierced with a fork, about 1 hour.
Remove from heat and cool. Store the garlic in the oil and refrigerate immediately until ready to use. Use within a few days of preparing.
Tomato Sauce
Ingredients
½ cup (125 ml) olive oil
½ yellow onion, peeled and finely diced
2 cloves garlic, thinly sliced
2 lbs (900 g) tomatoes (can be spotty
and soft), bad spots removed, chopped
1 tbsp (2½ g) fresh thyme leaves,
removed from stems
1 tbsp (1½ g) rosemary, chopped
2 tsp (12 g) sea salt
1 tbsp (7 g) smoked paprika
Directions
Heat the olive oil on medium low in a medium-sized saucepan, and add the onion and garlic.
Cook for 5 minutes until translucent.
Add the tomatoes, herbs, sea salt, and paprika.
Simmer over low heat, stirring occasionally until the sauce coats the back of a spoon, about 30 minutes.
Adjust seasoning to taste and set aside.
Olive Oil Crumb
Ingredients
2 slices stale bread
1 tbsp (15 ml) olive oil
1 pinch sea salt
Directions
Remove crusts from the bread if they are very hard.
Blitz bread in a food processor until crumbly.
Pour into a bowl and dress with the olive oil and sea salt.
Spread on a small sheet pan and toast in a 300°F (150°C) degree oven until dry.
Stir every 2 to 3 minutes to ensure even cooking.
Remove from the oven and set aside to cool.
Lasagna Assembly
Ingredients
8 cups (240 g) wilted greens such as kale,
chard, spinach, washed and dried
2 tbsp (30 ml) olive oil
4 cups (1 L) tomato sauce (on previous page)
12 pieces cooked lasagna noodles
2¾ cups (687 ml) ricotta (recipe above)
12 cloves garlic from garlic confit
(on previous page)
1 cup (225 g) mozzarella cheese, grated
1½ cups (300 g) pecorino cheese, grated
Olive oil crumb (recipe above)
Directions
Sauté the greens in the olive oil.
In a 9×9-inch (22 cm x 22 cm) non-reactive pan, layer ⅓ of the tomato sauce on the base of the pan.
Top with ⅓ of the lasagna noodles, covering with an even layer.
Top with ½ of the ricotta mixture and 12 cloves of garlic, removed from the garlic confit.
Layer another ⅓ of the lasagna noodles on top.
Add another ⅓ of the tomato sauce and top with the final ⅓ of lasagna noodles.
Top with the remaining ricotta and then sautéed greens.
Finish with the remaining tomato sauce and sprinkle both cheeses and olive oil crumbs on top.
Bake in a 375°F (190°C) oven for 45 minutes until hot throughout.
Divide into 6 portions and serve with crusty bread or a green salad.
If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.
If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate
As a food rescue organization, Food Finders, Inc. is always searching for tools and tips to help make people aware of the high costs of wasting food. Today we discovered a wonderful article on building a “Sustainable Pantry.” Like most things at home, it’s about organizing things so that they are accessible and easy to find, but with food, we must make sure that good food doesn’t go to waste because we forgot about it before going bad. We hate that!!Below are some very useful tools to start the new year off right: organize pantries, refrigerators and your counter space so that you do not waste food.
Organizing your fridge prevents food waste
Building a Sustainable Pantry
Like many of us, you may have found your routine changing with news of the COVID-19 (coronavirus) pandemic, whether you’re working remotely or keeping more supplies around for a possible extended stay at home. In stressful times, we usually look to food as a source of comfort. That doesn’t have to change if you follow a few guidelines and do as best you can to plan ahead. (Experts agree that it’s always a good idea for everyone to have 2-4 weeks of food on hand if budgets and space permit.)
Here are some smart and easy-to-follow tricks we’ve found for stocking up responsibly without adding to your stress.
Here’s our handy printable checklist
Source: Misfits Markets
Take stock of what you’ve got Before you shop, do a simple pantry check and inventory what you already have. Move items that have the most recent expiration dates to the front of your pantry. Just like the FIFO (first in, first out) method for the fridge, the same rules can apply for shelf-stable items. You’ll want to eat up nearly-expired food first and plan to restock.
Buy what you like If you’re going to have more food on hand than usual, make it stuff that you and your household already eat. If that means an abundance of pasta or soup mix—great! Keep doing what you’re doing. It’s a good idea to have both favorite snacks and nutrient-rich crowd-pleasers on hand, so don’t be tempted by labels with years-long expiration dates if it’s not something you normally eat. If by chance you don’t end up having to rely on your pantry of food, unfamiliar foods will continue to go to waste and could be better used by others who like them.
Start with non-perishables Anything that can live in your pantry for weeks and months at a time is good to have on hand. The following items have long shelf lives with extended expiration dates. As long as you have a few on hand, you can make any meal in a pinch without sacrificing taste or nutrition:
Rice: A mix of short and long grain, plus varieties like risotto, can take on basically any flavor profile.
Dry pasta: Get long noodles as well as shorter ones like penne or bowtie so you’ve got a bit of variety on hand. If you’re looking into pasta mixes like mac and cheese, note whether you need milk to complete the recipe.
Cereal: Non-flavored versions can be added to snack mixes as well as your morning bowl.
Dried and canned beans: Dried tend to taste better when made at home but canned is easiest in a pinch.
Canned tomatoes and pasta sauce: Canned tomatoes work with a variety of cuisines from Indian and Italian to French.
Lentils: High-protein legumes are great for soups and salads. They’ll also keep you fuller, and longer if you need to space out your meals more than usual.
Nuts: Filled with protein, dried nuts are great for snacking and add flavor and crunch to salads. They can also stay fresh for up to 6 months.
Dried fruit: Perfect for snacking, salads, baking, or even rehydrating; try to invest in unsweetened versions as some are packed with sugar.
Peanut or nut butter: Good for spreading on bread as well as making energy balls.
Baking essentials: Just remember that flours expire too, so use the oldest ones first.
Dried herbs and spices: If you haven’t refreshed yours in a while, consider stocking up on new ones since flavor deteriorates with time.
Canned fish: Tuna is a go-to for sandwiches and for adding lean protein to salads if you need a meal in a pinch and don’t have access to an oven.
Stocks or broths: Vegetable, beef, and chicken broth are the base for many big-batch dishes like chili or bean soups.
Shelf-stable milks: Though dairy milk is occasionally found in shelf-stable packaging, here’s where the trend of plant-based milks really comes in handy. Consider keeping unsweetened, non-flavored (unless you really love it) almond, oat, coconut, or soy milk on hand.
In our Marketplace, we currently sell a number of deeply-discounted pantry and shelf-stable items such as oatmeal, dried lentils, and canned tomatoes—and even more goodies to come!—so you can fill your pantry while getting the fresh Misfits Market produce that you love.
Move onto fresh fruits and veggies Some produce can last for weeks or months without refrigeration as long as it’s kept in a cool, dark, and dry place. We call these cellar foods. Many are hardy and starchy, so they help you make large and filling meals that can last a few days when refrigerated. Store the following items in a pantry or basement cellar if you have one:
Potatoes
Onions – just be sure to store far from other items, as the gasses they emit can cause other foods to ripen (and rot) faster
Hard/winter squash
Apples – as with onions, they also emit ethylene, a gas that speeds up spoiling so keep them separate from other veg
Beets – if yours come with greens, store in the fridge instead
Sunchokes
Rutabaga
Garlic
Other fruits and veggies do require refrigeration but can still keep for 1-3 weeks:
1 week: mushrooms, strawberries, raspberries, green beans, zucchini
1-2 weeks: brassica (cauliflower and broccoli), lettuce and leafy greens, celery, bell peppers, eggplant, blueberries, cucumbers
3-4 weeks: citrus like lemons, limes, oranges, and grapefruit, apples (yep, we said the cellar but they will last longer in the fridge if you have room), carrots
Store fruits and veggies in the fridge with FIFO in mind: Keep the ones you need to eat first in the front of the fridge and the produce with a longer shelf life in the back. Always prioritize eating the most perishable fruits and veggies first or you’ll continue to create more food waste. Before eating produce that’s been in the fridge for a while, check for dark spots, mold, and mushy areas. You may be able to cut away bruised spots with no issues, but always smell the produce first—if it seems off, toss it.
Consider pickling You can save time, money, and even save your Misfits Market produce from going to waste by pickling. Onions, cabbage, and even cherry tomatoes can be pickled and used for weeks if access to fresh produce is touch and go.
Freeze everything else Frozen foods you can quickly heat will always be a staple in any emergency, but you don’t need to rely solely on pre-made meals and packaged veggies. If you can spare the time, take a day or weekend to cook meals in batches, starting with your favorite meals and foods like chicken, roasted veggies, smoothie packs, meatloaf, and lasagna. Many of these meals can last 3-6 months in the freezer so you’ll have easy weeknight meals or blended drinks at the ready if you’re in a situation where you can’t make it to the store or if you’re in-between Misfits Market deliveries.
What’s more, bread, butter, and even eggs can be frozen. If you can’t fit everything you’ve bought in the fridge, take perishable items you always use and toss them in the freezer to use in a pinch. Just use them within a week after thawing.
Then, you’re ready to eat In the event you’re holed up at home for any reason in the future, you can easily combine your shelf stable items with fresh produce as long as they’ve been stored and frozen properly. Pair fresh Misfits Market fruits and veggies with pantry items and you can still eat fresh, delicious, and nutritious meals like grain bowls, smoothies, tacos, one-pot pastas, soups, chilis, fried rice, and even ramen. Canned tomatoes can be paired with just about any fresh veg. Toss canned beans into salads and on top of baked potatoes. Add steamed fresh veggies and a hard boiled to instant ramen for a filling, nearly no-cook meal.
Parmesan rinds add flavor to soups and homemade tomato sauces—combine canned tomatoes with tomato paste, garlic, fresh basil, salt, pepper, and a Parmesan rind. Remove the rind before serving and you have a fragrant and flavorful homemade sauce to pair with a box of pasta.
Veggie scraps, tips, ends, and peels can be saved and used to make a flavorful homemade stock, which can quickly become the base for homemade soups with a can of beans or chickpeas.
Leftover bones from whatever meat or poultry you cook can be saved to make a beef or poultry broth.
Even pickle juice from store bought (or homemade!) pickles can be used in place of vinegar in things like gazpacho, to brine other veggies and eggs, and even added to hummus and other dips for a tangy kick.
Got a tip for saving food indefinitely or a question about the best way to stock your pantry? Let us know in a comment below!
#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into delicious meals!
At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.
UN Food & Agricultural
Scraps: Whole Carrots with greens, Cilantro with white roots
This recipe uses the entire carrot, including the tops, and also an uncommon part of the cilantro, the white roots. They’re pungent and slightly peppery, which is a perfect complement to the carrot top chimichurri.
Chimichurri
Ingredients
2 bunches carrots, with green tops
1 clove garlic, minced
1 shallot, minced
1 tbsp (15 ml) red wine vinegar
½ bunch cilantro, white roots attached
¼ cup (60 ml) olive oil
Cooking Instructions
Rinse the carrots well, then remove the tops and set the carrots aside.
In a food processor, pulse the garlic, shallot, red wine vinegar, cilantro, carrot tops, and olive oil until finely chopped (see notes).
Allow the chimichurri to sit refrigerated for at least 2 hours so the greens soften and flavor the olive oil.
Roasted Whole Carrots
Ingredients
1 cup (118 g) chopped walnuts
2 carrots, tops and greens removed
2 tbsp (30 ml) grapeseed oil
Salt to taste
Black pepper to taste
1 cup (250 ml) yogurt
¼ cup (60 ml) sriracha
¼ cup (60 ml) honey
Cooking Instructions
Preheat the oven to 400°F (205°C).
Toast the walnuts in the oven for 4 to 6 minutes. Set aside.
In a mixing bowl, coat the carrots with the grapeseed oil, salt, and black pepper.
Season the yogurt with salt if it’s too thin. Strain it with a fine-mesh strainer, reserving the whey. Add the whey to the chimichurri for mild acidity.
Combine the sriracha and honey, and pour half the mixture over the carrots, coating them evenly. Arrange the carrots in an ovenproof pan. Bake uncovered for 20 to 30 minutes (depending on thickness), until tender and browned.
Remove the carrots from the oven and drizzle with the remaining sriracha and honey.
To finish, spread the yogurt on a plate and arrange the carrots on top. Spoon the chimichurri over the carrots and sprinkle with the toasted walnuts.
The scrapsbook. IKEA. (n.d.). Retrieved October 18, 2022.
If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.
If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate
Join Food Finders in our weekly #MeatlessMonday posts and recipes. Taking one day a week to eat “meatless” is of the utmost importance, especially in the United States, as we consume much more animal products than the rest of the world. Below are some of the reasons that we spotlight these recipes:
Meatless Monday is of utmost importance, especially in the United States, as we consume much more animal products than the rest of the world.
The meat industry uses vast amounts of our finite fossil fuels and water and lots of grain to feed livestock, which is extremely inefficient. Why not use those resources to feed people more directly?
Meat production also is a major contributor to greenhouse gas emissions, which has proven to correlate to the climate change crisis.
Some benefits of eating plant-based once a week include:
Save 133 gallons of water with each meatless meal!
Reduce your carbon footprint by 8 pounds each Meatless Monday you participate in
If you commit to participating in Meatless Monday every Monday, that is equivalent to skipping one serving of beef for a year, would save the same amount of emissions as driving 348 miles in a car.
Why Meatless Monday? Some avoid meat products for environmental reasons, or for their love of animals, and ethically oppose consuming animal products. Others go meatless to live longer, healthier lives. A lot of scientific research points to significant health benefits of eating vegetarian, and even the federal government recommends consuming most of our calories from grain products, vegetables, and fruit. An estimated 70 percent of all diseases are related to diet, and that’s just one benefit of a meatless diet.
Ward Off Disease
Vegetarian diets are shown to have more health benefits than the average American’s diet. Eating meatless can help treat and prevent heart disease and reduce the risk of certain cancers. A low-fat vegetarian diet is a major way to prevent the progression of coronary artery disease, and can help prevent it entirely. Cardiovascular disease kills 1 million Americans annually and is the leading cause of death in the United States.
To Help Reduce Pollution
The meat industry has huge, devastating effects on our environment. According to the US Environmental Protection Agency (EPA), chemical waste and animal waste runoff from factory farms is responsible for 173,000 miles of polluted rivers and streams. This runoff flowing into farmland is one of the greatest threats to water quality today. Agricultural activities that cause pollution include confined animal facilities, plowing, pesticide spraying, irrigation, fertilizing and harvesting.
Create a Plate Full of Color
Disease-fighting phytochemicals give fruits and vegetables their rich, varied hues. They come in two main classes: carotenoids and anthocyanins. Carotenoids include rich yellow and orange fruits: carrots, oranges, sweet potatoes, mangoes, pumpkins, corn. Leafy greens are also full of carotenoids, owing their color to chlorophyll. Anthocyanins cover all red, blue, and purple fruits and vegetables: plums, cherries, red bell peppers. Planning meals and rotation by color will help boost your immunity and prevent a range of diseases.
Help End World Hunger
On Average, 40% of grain worldwide is fed to animals, in wealthier countries grain used for feed is around 70%. If these crops were used to feed people rather than animals, roughly 70% more food would be added to the world’s supply. This would be enough to feed 4 billion additional people, and the sudden surplus of this food alone would feed over half the Earth’s population; let alone the 795 million who face hunger every day.
Finding good-for-you and great-tasting vegetarian foods is almost effortless nowadays. Walking down the aisles at a supermarket or down the street during lunch, vegetarian options are abundant. The internet, or a local bookstore are also a great resource for delicious at-home recipes. Even eating out, including fast-food, it’s not difficult to find vegetarian options. Their menus usually will now include healthful salad, sandwiches, and entrees on their menus. So instead of asking ‘Why Meatless Mondays?’, instead ask why not.
Asaph. (2022, May 18). Why Be a Vegetarian? Consider Your Health. Vegetarian Times. Retrieved January 9, 2023.
In the midst of the holiday season, one thing is on everyone’s mind: food. But whether food is easily accessible and affordable is another story and gives way to the different, less joyful word on everyone’s minds: inflation.
To understand the impact of inflation on current food prices in the United States, I will explore the following areas:
current causes of food inflation in the US,
the rise of food prices and impact on low-income households, and
food insecurity during the holidays.
Food inflation has been on the rise especially since the start of the COVID-19 pandemic.
Current Causes of Food Inflation in the US
It is important to put the current rates of inflation into context. In the United States, the price of food began to increase in mid-2021 and coincided with higher distribution costs, labor shortages, and commodity price increases in the sector. Many farmers and manufacturers saw disruptions in the supply chain which led them to shut down temporarily or permanently. Labor shortages and higher wages were reflected in the raised menu prices for customers. At the same time, global food prices were also increasing but the start of the war in Ukraine in early 2022 exacerbated these trends. Evidently, the war has put significant pressure on global food inflation which began to increase first in developing countries and then in developed ones.
COVID-19 Pandemic
Unfortunately (but not surprisingly), the COVID-19 pandemic continues to mark our lives in numerous ways which includes inflation. Although, a global pandemic like this one is rare, this means that there is less information for policymakers to rely on regarding decision-making protocol during periods of emergency. According to a White House statement on prices during the pandemic, three temporary factors have contributed primarily to the increase in inflation:
base effects,
supply chain disruptions and misalignments, and
pent-up demand.
Base effects occur when “the base, or initial month, of a growth rate is unusually low or high.” Supply chain disruptions arise when the cost of production increases and businesses decide to pass on higher prices to consumers. Finally, pent-up demand during the pandemic has led to a surge in consumers eating out at restaurants. But as Americans find less food options available compared to pre-pandemic levels, restaurant prices may increase as a result. Optimistically, the authors believe that these factors will be “transitory,” fade over time, and mimic America’s behavior following past wars and pandemics. But they do warn that history is “not a perfect guide” either.
Several sectors have experienced product shortages during the pandemic, Econofact.
Future Outlook on Food Inflation
While history may not be able to predict our future exactly, we have tools today to get a picture of what is likely to come. According to the USDA, food prices, food-at-home prices, and food-away-from-home prices are expected to “grow more slowly in 2023 than in 2022” but will remain above “historical average rates.” According to President Joe Biden’s recent statement on Personal Consumption Expenditures in October, inflation moderated and the nation is on their way to “more steady, stable economic growth” and food inflation has also slowed.
“How people believe prices are going to behave in the future plays an important role because inflation expectations can sometimes become self-fulfilling.”
– Alberto Cavallo, Associate Professor Harvard Business School
The Impact of Rising Food Prices on Consumers and Low-income Households
The rise in food prices is reflected in the changing consumer habits. According to CNN, more consumers are searching for deals, switching to off-brand choices, and eating at less pricey restaurants like IHOP and Applebee’s. Others have started shopping at cheaper grocers and buying store-bought items instead of making them at home. Most worryingly, one respondent stated that once she can afford it, she will “go back to buying more fruits and veggies.” In Los Angeles County, 12.1% of adults reported consuming five or more servings of fruits and vegetables the previous day and the rate rose with education and income. It is not difficult to understand how income can affect buying habits. Increasing food prices do not affect everyone equally. According to Rory Smead, an associate professor at Northeastern, those in the “middle class and reasonably comfortable” will not feel the impacts as much as those “working in the margins.” So with the rise in food inflation and daily fruit and vegetable consumption rates already fairly low at least in Los Angeles, a county with a high rate of food insecurity, we should be very concerned about how rising prices are affecting the long term health of low-income households.
According to the White House National Strategy on Hunger, Nutrition, and Health, the COVID-19 pandemic “exacerbated food insecurity, diet-related diseases, and health disparities” and disrupted a decade-long downward trend in food insecure households with children (p. 6). In 2021, the USDA reported that 13.5 million (10.2%) US households were food insecure at some point during the year while 8.4 million (6.4%) US households reported low food security. In California, 8 million residents struggle with food insecurity and in Los Angeles County, 30% of low-income residents don’t know where their next meal will come from. NYU also found that the pandemic increased food insecurity especially among families with children and that school closures made it more difficult for children to access meals through the National School Lunch program.
National School Lunch Program lunches served 1971-2021, USDA
Food Insecurity During the Holidays
The holiday season can be the busiest times of year for food banks and with the impact of the pandemic and the conflict in Ukraine on inflation and food prices, food-insecure households and individuals are even more vulnerable during this time of year. Additionally, as schools close for the winter break, students who benefit from the National School Lunch Program temporarily lose access to a source of food.
As we continue to ease the pandemic restrictions on everyday life, economic instability and uncertainty remain. That is why the White House Conference on Hunger, Nutrition, and Health is so important. In its first pillar, The National Strategy recognizes the need for economic security and providing Americans and their families with more income through expanding the Child Tax Credit, the Earned Income Tax Credit, and the minimum wage.
In the meantime, families need to eat now which is what many organizations and groups are focused on throughout the country year-round.
Food Finders
Food Finders, anticipating the increased need during the holidays, holds an annual Holiday Food Drive to collect food for their non-profit partners. It begins October 1st through December 31st. Throughout November, Food Finders held a Turkey Drive and during their Holiday Pack and Sort event on November 19th and 20th, the organization distributed 2,322 food boxes for agencies to provide for families and assembled a total of 4,231 boxes. They also distributed 2,600 turkeys during the event and provided an additional 200 turkeys and 100 hams during the month of December.
What Can You Do To Help?
Food Finders works daily to change how food waste is distributed to eliminate hunger and food insecurity. If you would like more information, please visit our website, volunteer, or support our mission to eliminate hunger and food waste by making a donation today.
Nickee O’Bryant is the Community Outreach and Advocacy Intern at Food Finders. She is a senior at California State University, Long Beach and is studying International Studies and French and Francophone Studies. Through monthly blog posts, Nickee documents her journey as she learns more about food insecurity, food waste, and how they are interconnected.
This recipe is for a classic, unadorned latke; no kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.
Ingredients
2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion (8 ounces), peeled and cut into quarters
2 large eggs
½cup all-purpose flour
2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
Safflower or other oil, for frying
Cooking Instructions
Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
In a medium heavy-bottomed pan over medium-high heat, pour in about ¼ inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter. ****************
Why Meatless Monday?
Meatless Monday is of utmost importance, especially in the United States, as we consume much more animal products than the rest of the world.
The meat industry uses vast amounts of our finite fossil fuels and water and lots of grain to feed livestock, which is extremely inefficient. Why not use those resources to feed people more directly?
Meat production also is a major contributor to greenhouse gas emissions, which has proven to correlate to the climate change crisis.
Some benefits of eating plant-based once a week include:
Save 133 gallons of water with each meatless meal!
Reduce your carbon footprint by 8 pounds each Meatless Monday you participate in
If you commit to participating in Meatless Monday every Monday, that is equivalent to skipping one serving of beef for a year, would save the same amount of emissions as driving 348 miles in a car.
Clark, M. (2012, November 30). Classic potato latkes. The New York Times. Retrieved November 17, 2022.
If you have a recipe you would like to share with us for #meatlessmondays, 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
#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into delicious meals!
At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.
UN Food & Agricultural
Scraps: seeds, butternut squash peels, apple peels, vegetable fat, turkey carcass, giblets, pie crust
Ideas for Leftovers
Thanksgiving leftovers are a huge part of the holiday. A celebration of harvest, many spend time with family, and indulge in large spreads of savory and sweet dishes. Read about ways to reduce your Thanksgiving food waste here: https://foodfinders.org/2022/11/16/tips-for-reducing-your-food-waste-this-thanksgiving/. Even with steps to be mindful and take action against food waste, leftovers on Thanksgiving are unavoidable, and often sought after. Here are a few quick tips to make something new out of your holiday scraps and leftovers:
Use seeds and butternut squash peels as a crispy garnish for any soup or salad
Use apple peels with cinnamon, sugar, and lemon juice for baked crisps
Any scraps can be used for vegetable broth (freeze scraps for future broth, or make and then freeze broth)
Rendered or strained fat can be refrigerated and saved for roasting vegetables or sautéing ingredients for hash made with other leftovers
Simmer turkey carcass with some aromatics for an outstanding soup stock
Giblets included with our turkey can be used as part of dressing or gravy
Leftover pie crusts can be brushed with butter, sprinkled with cinnamon sugar, twisted into any shape and baked for a quick, sweet treat
Yonan, J. (2021, April 23). Perspective | cut waste and boost flavor with skin-to-seed recipes that use the whole vegetable. The Washington Post. Retrieved November 14, 2022.
If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.
If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate
2 leeks, halved, thinly sliced, and rinsed well (2 cups)
4 celery stalks, diced (1¾ cups)
3 garlic cloves, chopped
¾ teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ cup chopped sage
Heaping ¼ cup chopped parsley
1 teaspoon chopped rosemary
1 teaspoon fresh thyme leaves
1½ to 2 cups vegetable broth
2 eggs, beaten
1 tablespoon extra-virgin olive oil
Cooking Instructions
Preheat the oven to 350°F and grease an 8×11 or 9×13-inch baking dish.
Tear the bread into 1-inch pieces and place in a very large bowl.
Melt the butter in a large skillet over medium heat. Add the leeks, celery, garlic, salt, and pepper, and sauté for 5 minutes, turning the heat to low halfway through. Pour the leek mixture over the bread and sprinkle with the sage, parsley, rosemary, and thyme. Use your hands to toss until coated. Pour 1½ cups of the broth evenly over the stuffing and toss to coat. Add the eggs and toss again. The bread should feel pretty wet. If it’s still a bit dry, mix in the remaining ½ cup of broth. The amount you use will depend on how dense and dry your bread was.
Transfer the mixture to the baking dish. If making ahead, stop here, cover the dish with foil, and store in the refrigerator until ready to bake.
When ready to bake, drizzle the olive oil on top and bake, covered, for 30 minutes. If the stuffing is still pretty wet, uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit.
Why Meatless Monday?
Meatless Monday is of utmost importance, especially in the United States, as we consume much more animal products than the rest of the world.
The meat industry uses vast amounts of our finite fossil fuels and water and lots of grain to feed livestock, which is extremely inefficient. Why not use those resources to feed people more directly?
Meat production also is a major contributor to greenhouse gas emissions, which has proven to correlate to the climate change crisis.
Some benefits of eating plant-based once a week include:
Save 133 gallons of water with each meatless meal!
Reduce your carbon footprint by 8 pounds each Meatless Monday you participate in
If you commit to participating in Meatless Monday every Monday, that is equivalent to skipping one serving of beef for a year, would save the same amount of emissions as driving 348 miles in a car.
If you have a recipe you would like to share with us for #meatlessmondays, please email christian.bearden100@gmail.com. If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate
Food Finders is a nonprofit 501c3 food rescue organization with a mission to rescue food, reduce hunger, and improve nutrition in the communities we serve.
Tax ID# 33-0412749
Recent Comments