Food Waste CAMPAIGN

Cutting down on food waste confers a number of benefits. Consider for just a moment the labour, water, fossil fuels and other resources spent producing all the food never eaten. Food wasted could be distributed to starving populations worldwide and food would still be left over. If food waste were a country, it would be the largest emitter of greenhouse gases after China and the United States, according to the United Nations Food and Agriculture Organization (FAO).

It’s the edible parts of fruit and vegetables discarded beforehand. Food forgotten and left to spoil at the back of the refrigerator. Pouring off the oil at the top of a peanut butter jar. Food tossed out simply because it is beyond the date stamped on a package by the manufacturer. Even bones and vegetable peels can be put to good use. It’s been estimated that only 37% of household food waste is unavoidable.

Check out the graph and learn more at the Love Food Hate Waste website from the National Zero Waste Council.

Shopping with intent simplifies life. Make a list of what you need in the coming days or a week. Only buy what’s on your list. That cuts down on impulsive purchases and lowers your food bills. Use everything you buy within the time allotted. You’ll waste far less food.

Moreover, it’s often the case that meal planning leads to healthier diets. Collect simple recipes that make use of all the healthy ingredients found in your pantry. Buy only what you need. Nothing spoils when you USE IT ALL UP!

Aside from all these benefits, time saved shopping for groceries can be spent on all the other activities you enjoy.

Your meal plans also ought to include: The number of servings for each meal; meals that use up leftovers; those eaten outside the home, or ordered in.

Don’t plan alone. Involve others in your family. Make it fun. Share in shopping for, and preparing, meals. Everyone can offer suggestions. Expand the family’s collection of healthy, simple recipes.

Make a list of what you will need for these planned meals. Shop your pantry, your fridge and your freezer first. That way, you’ll avoid buying what you already have on hand.
Assess recipes carefully. You may be able to substitute ingredients on hand for those listed in a recipe.

The Dieticians of Canada suggest three steps for quick and easy menu planning.

Remember, you are on a mission to USE IT ALL UP!

Leftovers are begging to be reheated, repurposed or completely reinvented.

And they are having a moment! You can watch TV shows about chefs getting creative with leftovers. There are cookbooks, blogs and magazines offering transformational tips you can use to upcycle those leftovers. Social media sites are another resource for sourcing inspiring leftovers recipes.

Delicious food on your plate instead of in the landfill helps you, helps the planet.

USE IT ALL UP!

Add some great music, use up those candles and you’ve created a meal that can feel like a holiday. A mini cheese course using up what you find in the fridge can be a great finishing touch.

End of the week soup and sandwich night can be something to look forward to enjoying, especially if you also combine it with game night. Soups can be made quickly ( think pressure cooker) and are a delicious way to reinvent leftovers. A can of tomatoes, some beans from the pantry, leftover fennel and spinach make fabulous soup. You can add dried herbs, wilted herbs from the fridge or heat it up with a splash of sriracha. Or purée leftover veggies with broth or tomatoes, add flavourings, heat, add a splash of cream (or sour cream, or cheese) and then top each serving with a handful of plain or spicy peanuts.

There are many amazing ways to enjoy leftovers – go to UnlockFood.ca to see the Easy Meals for Great Leftovers e-book.

Have fun, eat great food and remember to USE IT ALL UP!

There are also lists adapted to the needs of families, couples, people living alone, and people with dietary needs. You can print the lists that appeal to you and edit them to your own taste and needs. Why reinvent the wheel?

Our next post will help you figure out how to USE UP all these ingredients, sorted and listed in your inventory.

When you have an abundance of an item it’s fun to look for creative new ways to use it all up. Stalks of rhubarb are not just for dessert. After you’ve had a tasty pie, try rhubarb in a BBQ sauce, ketchup or chutney. Now you’ve got some condiments all ready to accompany the next backyard cookout.

Asparagus is also versatile. Steamed asparagus in a salad with an orange vinaigrette, grilled asparagus to add to a creamy mushroom pasta dish one day and then used for a ciabatta sandwich- grilled asparagus, old cheddar, chipotle mayo and some greens.

Prep your meals while planning to use produce (and other items too) in multiple ways.

Rehydrate some dried mushrooms from your pantry and they become a quick way to punch up a pasta dish, stir fry or risotto. Ground up dried mushrooms can be sprinkled over almost anything- even better combine them with some other herbs. (celery seed, garlic, basil and onion work well). A bit of chilli oil, sambal or sriracha is also transformative- honey and sriracha drizzled on leftover veggies is amazing.

If condiments such as fig jams, hot pepper jelly or flavoured mustards are languishing in the fridge, make a grilled cheese sandwich and spread condiments on the insides of the bread before adding cheese (use up odds and ends). A bit of mayo spread on the outside makes for a crispy result.

Tomato paste, worcestershire, parmesan cheese, soy sauce and kimchi all have what it takes to add in some extra flavour to your leftover game.

Asparagus is also versatile. Steamed asparagus in a salad with an orange vinaigrette, grilled asparagus to add to a creamy mushroom pasta dish one day and then used for a ciabatta sandwich- grilled asparagus, old cheddar, chipotle mayo and some greens.

Prep your meals while planning to use produce (and other items too) in multiple ways.

Here are a few ideas to get you started:

Bits and pieces of fruits and vegetables can be turned into quick pickles (search online for recipes) for an amazing addition to sandwiches, salads and almost anything else. Pickled strawberries and asparagus are delicious.

Herbs and/or citrus zest can be used for flavoured butters that pair with anything grilled or as a sandwich spread.
Salsa can be embellished with fridge finds. Toss in apples or raspberries, green onions, leftover broccoli or grilled vegetables.

Wilted greens can become a base for a pasta dish. While pasta is boiling (save some of the starchy pasta water when draining), sauté wilted greens in garlicky oil and add in red pepper flakes, lemon zest and black pepper. Toss in some ricotta cheese, add some pasta water. Stir in the pasta and top with toasted almonds or walnuts. Pasta is pretty forgiving so change it up to suit what’s left in your fridge and pantry.

There are different kinds of date markings, depending on the product. The most common terms are “best-before” dates, “packaged on” dates, and “expiration” dates. Knowing what these terms mean will help you understand the labels, which in turn will help you make informed choices about the food you buy and lessen food waste at home.
Check out this Canadian Food Inspection Agency link for more details.

Everyone is going to need last minute pantry supplied meals. Look for some interesting meal options that rely on what you have included in your pantry and that suit your family’s preferences.

To get you started as you look for ideas:
– Pasta, tossed with some tuna, beans, sun dried tomatoes and garlic or chili oil.
– Quick salmon chowder- cook potatoes in broth, roughly smash and add salmon, dill. Top with something crunchy (a few tortilla chips), something cheesy (look in the fridge) and something savoury (maybe bacon). No rules- try out different combos.
– Garlicky chickpeas with sautéed spinach (frozen works well) and lots of caramelized onions (prepare ahead and freeze or use sautéed onions) Toss in some toasted almonds and sprinkle on some za’atar or your own spice blend. Look in the fridge for herbs and veggies that need to be added. If you’ve got some sour cream to use up – blend the spices into it and dollop on top.

More food on your plate and less food in the landfill or your Green Bin means you are taking positive climate action!

Super tasty suppers don’t need to be elaborate. Look to your pantry (and fridge or freezer) to provide the basis for some quick dinners that are particularly perfect for mid week.

Find a few that work for your family and make them favourites for fast meals.

Supplement those pantry staples with previously prepared veggie, pre-cooked grains and rice and fridge items waiting to be used (remember those herbs, bits of cheese, grilled veggies and meats).

The following are a couple of ideas for fast pantry based meals, make adjustments, and make them your own as you look to Use It All Up!

– Start with some canned crushed tomatoes (or partly drained chopped tomatoes with some tomato paste). Add in some chopped green onions, herbs from the fridge, spices from the pantry and veggies (frozen or fresh). Once everything has simmered together for a while, crack in some eggs (don’t stir- leave as intact as possible), cover and simmer until eggs are cooked to your taste
Leftover sausage, ham etc could also be added to the simmering sauce.

– Leftover bread is great for French toast. Follow your favourite recipe but give it a savoury twist. After making the French toast, place it on a baking sheet, spread with a bit of hot pepper jelly, or mustard and top with grated cheese. Broil until cheese is bubbly and then serve with some drained, canned peaches.

Check out the Canadian Food Focus website for more ideas, information and inspiration!

Here are a few quick tips and reminders to consider:

> Some studies show that buying in bulk tends to lead to more food waste. Beware of “buy more, save more” marketing for food products, especially fresh foods. Yes, the cost per item is less at the checkout, but if you buy more than you can eat soon or can freeze, or if it’s going to sit in your pantry or freezer indefinitely as a special ingredient waiting for its moment that never comes, the food will likely be wasted and there’s no real savings.

> And a sale isn’t a savings if no one likes it in the first place. Sometimes it’s hard to pass up a bargain, but why buy something your family doesn’t really like to eat just because it’s cheap? You may have some buyer’s remorse later as it goes bad in the fridge! Reduced or sale items are a good purchase if you know how you’re going to prepare them and who will eat them.

> If you can plan at least some of your meals ahead, you’re more likely to use the fresh items that you buy in a timely way and avoid waste. It pays to have a better idea of what you need! Check out our posts with meal planning tips in Week 2.

Buy only what you need and you’ll find it easy to USE IT ALL UP!

You can get to know easy substitutions for “oddball ingredients” in recipes or for fresh ingredients that you don’t use often or keep on hand.

Need 1 cup of buttermilk for pancakes or muffins, not the 1 litre sold in the grocery store? There are many substitutions! And did you know if you’re short of butter, you can try substituting applesauce for half the butter in a baking recipe? You can also substitute dried herbs for fresh herbs when cooking, just use 1/3 the amount specified.

Here’s a blog with 25 substitution suggestions to avoid waste and save money.

Remember, don’t buy food you don’t need when you are on a mission to USE IT ALL UP!

A new nation-wide survey shows that Canadians are wasting less food during COVID-19 public health measures. In the survey, Love Food Hate Waste Canada and the National Zero Waste Council found that more people are discovering ways to use or extend the life of perishables.

Check out these food storage tips from the American Heart Association. And see this fridge guide because where you store your food in your fridge matters.