REDUCING FOOD WASTE
Making Sure Your Food Is Sustainably Sourced
Use the entire plant, stem to leaf. Instead of cutting off the broccoli stems and dumping them in the trash, use the whole vegetable and find new uses for the parts that normally get thrown away. You’re maximizing money spent while also reducing waste. The broccoli stalks can be pickled or chopped up and used as crunchy salad additions or veggie stock base! When it comes to other foods, doing some quick research on uses for the parts that normally get thrown out may open up your options. Store it right. Proper food storage leads to less food waste. Did you know that tomatoes, potatoes, and garlic really shouldn’t be refrigerated? For many, this is a common mistake. Ethylene, a gaseous chemical that helps start the ripening process and is produced by many foods, should also be taken into consideration. It is essential to separate foods that give off more ethylene gas from those that do not to reduce the risk of spoiling. For more information, check with your local farmers market. They are sure to have great tips to share!
Waste not, want not! It is the optimal motto to live by. However, food waste happens to all of us. That bag of lettuce you bought last week sat untouched in your fridge and has gone mushy and bad — into the trash it goes. Reducing your “foodprint” is just one of many ways each of us can make a difference when it comes to reducing our impact on the environment. Curtailing food waste is an important part of learning to cook sustainably. Cooking at home allows you to take control of food waste, whereas, eating out leaves many question marks when it comes to preparation, sourcing, and packaging that takes place at restaurants.
Let’s take a peek at some ways to reduce food waste.
Shop for only what you need. Reducing food waste all starts with your trip to the grocery store. If you don’t buy it, it won’t be wasted on your watch! Although buying in bulk comes along with a convenience factor, it can also lead to more waste. Making a list of items you need and planning out your snacks and meals is a sure way to ensure that waste is minimized.
TAKE A BREAK
HALLOWEEN COOKIE PIZZA
Inspired by Pillsbury.com
Image sourced from Pillsbury.com/recipes/halloween-cookie-pizza/67172821-ddfb-49ce-b658-ddc4ef4b5cf3
Ingredients
• 1/2 cup chocolate chips • 1/4 cup vanilla frosting (store- bought or homemade)
• 1 roll Pillsbury Sugar Cookie Dough • 1/2 cup creamy peanut butter • 1 cup candy corn
Directions
1. Preheat oven to 350 F. 2. Grease a round, 12-inch pan and line with cookie dough, ensuring the dough covers all but the outer 1/2 inch. 3. Bake for 16–20 minutes until golden brown. Cool completely. 4. Spread the peanut butter over the cooled cookie dough, then sprinkle on the candy corn and chocolate chips. 5. In a small bowl, microwave the frosting for 15 seconds or until liquified. 6. Drizzle the frosting over the “pizza,” slice, and serve!
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