Back to school means school lunches! In our house we have a 5 year old Food Hero (she’ll try it, but she often just doesn’t like it), whose tastes are not reliable. When I took these photos she decided she didn’t like yogurt covered raisins anymore (cause raisins are on the outs, at least for now). With her finicky ways, I’m trying to get her more involved in preparing her own school lunches in the hopes of reducing packaging waste and preventing food waste.

10% of what you pay for a product is packaging. So if you’re grabbing the individually bagged snacks you’re paying more, creating more waste, and have less actual product.  Buy in bulk to sample new things (like yogurt covered raisins) that way you can dial in something they love – at least for now – then buy a full jars worth in the bulk aisle next time. They can help the night before scooping the snacks into small reusable bags, saving you time in the morning and building up their independence.

I recently found Bumkins reusable snack bags, and they were well made, easy to clean and relatively affordable. You can also sew your own reusable snack bags or fuse plastic bags to recycle disposable products into a waterproof fabric to turn into snack bags.

It’s not a zero waste lunch. I still put in individually wrapped fruit leather, because the only way around that is to make my own, (I plan to try this soon while fruit is dropping off trees all over my neighborhood!).  And often food comes back uneaten and goes into the trash, to the dog, in the compost, or to future smoothies. (Example A: apples).

What are your zero waste school lunch tips?

We hate waste. But even more than that, we hate to see people being wasteful when they’re out enjoying nature. Camping can be super fun and a great way to get outdoors and connect with nature, but if you’re packing up a bunch of disposables for your meals, it’s a real burn on Mother Earth.

SO, let’s show people some actual ideas on how to have a clean camp to keep our beautiful outdoors unspoiled with our paper plates and plastic cups.

Here’s the deal:

Take a picture of something you do, or pack, while camping, that allows you to make less waste. Here are some ideas of things you can do to make your camp less wasteful:

  • Bring your green BottleDrop bag to collect your cans from all your friends in camp so you can cash in back in town after the trip.
  • Pack reusable cups, bowls plates and silverware. Thrift stores are great for supplies.
  • Pack a washtub and soap (we like to use Dr. Bronner’s).
  • Practice Leave No Trace principals when washing dishes outdoors if your camping somewhere with no facilities.
  • Use pop up/collapsable bins (we like to use small laundry bins) to separate recyclables from trash.
  • Keep trash secure so animals can’t get into it, and always to a micro-trash sweep at the end of your stay.

Help us get some ideas out there for ways that people can be better campers and reduce waste through a little smart packing. We will choose a winner randomly from photos shared through August. The winner will receive an awesome supply of reusable camp items, listed below.

#CleanCampsite Giveaway Kit:

Giveaway Details:

  • Post your picture on your social media of choice and include #cleancampsite and #rethinkwaste to help spread the word.
  • Tag us so we can find you.
  • You can post multiple times (with different pics) for more chances to win!
  • You need to be EITHER a resident of Deschutes County OR camping somewhere in beautiful Central Oregon when you take the pic!
  • We will be drawing our winner randomly out of all the pics posted AFTER LABOR DAY WEEKEND and the winner will have to pick up the package in person at The Environmental Center.

 

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There are so many amazing food waste prevention initiatives happening in the world right now. Below are some incredibly positive changes happening from businesses and individuals that are really making a difference!

THE EPA-DEVELOPED “FOOD: TOO GOOD TO WASTE” CHALLENGE

Here in Deschutes County, 213 households have participated in the Rethink Food Waste Challenge. Folks have been learning all about small things they can do to make change in their habits to reduce the amount of waste in their homes. The challenge is finishing up on June 10, but all the information, resources and tips that were generated are available on our website. Are you interested in the challenge? You can implement your own! Try recruiting your neighbor, or neighborhood! Or maybe your book club or church.

The challenge was implemented by the EPA and has already been used in dozens of cities including King County Washington and, separately, the City of Seattle, the Cities of Gresham and Beaverton plus Clackamas and Washington Counties, City of Jersey, and so many more! If you are connected with an entity that might be interested in implementing this, the tool kit is available to anyone!

FOOD WASTE AWARENESS IN CENTRAL OREGON

The High Desert Food and Farm Alliance (HDFFA – whose mission is to support a healthy and thriving food and farm network in Central Oregon through education, collaboration and inclusivity) has a program called Grow and Give dedicated to getting healthy food to the food banks: because everyone deserves access to fresh produce! You can donate extra produce from the farmer’s market or from your own garden and they get it to folks who will eat it. Look for the grow and give booth at the NWX and Downtown Bend Farmer’s Markets

HDFFA has a lot of incredible collaborative food-related programs that are worth learning about including a food recovery program in partnership with Central Oregon Community College (COCC) and professor Owen Murphy’s Sustainable Food and Nutrition course. HDFFA recently conducted three food waste audits in the dining hall at the campus. Students volunteered to help collect and weigh extra food from their peers plates in order to get some familiar and tangible data for in class poster presentations surrounding wasted food on their campus.

COCC has an active Food Recovery Program through their Sustainability Committee. In partnership with the COCC dining hall and Sodexo, they have diverted 775 pounds of food to Cascade Youth Services and the LOFT so far this year!

Agricultural connections specializes in distributing farm fresh food around the Deschutes County. They work in conjunction with local and regional farms to deliver produce year round. Check out what they do, written up in this Source Weekly article. They work directly with HDFFA and NeighborImpact to deliver the food from the Grow and Give program to the food banks in the county.

NeighborImpact’s Food Recovery Program operates year round to divert 1.3 million pounds of food annually from Deschutes County grocery stores, businesses, and residential donations. That’s 1.3 million pounds of food that is getting to people’s bellies instead of to Knott Landfill!

OSU Hospitality Management and Computer Science major students, under the supervision of professor Todd Montgomery, are trying to find solutions to the issue of food waste, specifically in restaurants. Over the last nine months, the students have built a functional prototype to help restaurants measure food waste. The students did 30-minute demos of the prototype at restaurants around Bend from May 20 – June 3. During these demos, they demonstrated the prototype and explained the concept of how it could help the restaurant combat food waste by recording the amount of food left on each plate at the end of the meal. If the restaurant knows what is being wasted, they would be able to adjust portions accordingly. Is that green salsa always left on the plate after the meal? Maybe we should put a little less on the plate. Do only half the rice and beans get eaten? Let’s change the portions to reflect demand. That way, less food gets wasted. These projects are wrapping up this week!

NATIONAL FOOD WASTE PREVENTION INITIATIVES

Have you heard of the Campus Kitchen Project? It’s a nation-wide that partners with schools to recover food from the cafeteria and engage students as volunteers who prepare and deliver meals to the community. The Food Recovery Network is another organization where students are working to recover food.

INTERNATIONAL SPOTLIGHT

An Australian woman named Ronni Kahn started a huge initiative down under after seeing such massive food waste as a corporate events manager. She made a documentary about her story called Food Fighter that tells why and how she created OzHarvest: an Australian food rescue organization.

British chef Jamie Oliver is very active in food waste issue. Here is a great article about how to have a zero waste kitchen according to him and other chefs in the restaurant industry.

Denmark’s Stop Wasting Food program is a national initiative with dozens of projects that aim to combat food waste.

Here is a great blog article about how governments around the world are encouraging food waste initiatives.

There are also an incredible number of apps that restaurants and food businesses are using to help prevent food waste. There are so many creative ideas out there being shared!

WHAT ELSE CAN I DO RIGHT NOW??

  • Tell your friends and family about the challenge! Let them know what you have learned and how they can make changes, too.
  • Donate your food that you know you wont eat to NeighborImpact.
  • Do you have a garden? Just a little too much cabbage than you can eat? Drop it off at the Grow and Give booth at the farmer’s market!
  • Want to help out in another food-related way? In HDFFA’s recent monthly newsletter, they are asking for volunteer recipe testers!
  • Keep using the tools that you have learned about during the challenge.
  • Choose to buy the lumpy tomatoes and the slightly blemished citrus at the grocery store.

Spread the word. Let people know how big an issue this is.

 

Smart storage is a lot of things.

The main idea is, however, to store stuff correctly and store it in a place where you will find it. So we need to concentrate on methods of storage AND organization!

Tip #1 – Know how to store different kinds of produce

First, check out this Store Smarter Information Sheet from the Rethink Food Waste Challenge tool kit all about smart storage, particularly for fresh produce.

Tip #2 – Use your freezer, but know how to do it!

  • Make sure your food is completely cooled BEFORE you put it in the freezer.
  • When freezing fruits and veggies, you want to keep the air out and the package and the moisture inside. So put the produce in an air-tight (heavy duty freezer bag) container and suck the air out. Small and think sandwich bags are not the same as a heavy duty freezer bag. Don’t want to use plastic? Here is an article all about how to freeze without plastic.
  • Don’t overload your freezer. You don’t want an empty freezer, but if you pack it all the way full, there isn’t room for air to circulate, which is important.

Tip #3 – Learn about ethylene.

Ethylene is something present in produce that helps it ripen. Some fruits and veggies produce it like crazy, and others are very susceptible to its effects. I found it difficult to research; there seem to be conflicting statements about some produce. But I thought this article from United World Transportation was pretty comprehensive and helpful.

Tip #4 – Learn about Humidity Control Drawers

You know, those drawers in your fridge. The ones with the sliders and numbers. Those exist for a reason! One participant uses them like an Eat First basket. “Left = leave it, Right = ready”. That’s a great idea! Also, here is an article about what they were designed for: humidity control!

Tip #5 – Organize your fridge and keep it that way!

I know I’ve mentioned it before, but seriously. Organize your fridge. I know it can be hard to keep it that way, but it’s so much easier not to lose things in there if you know where stuff is! Here is a great article about a suggested fridge organization method. The same goes for your freezer. Organize it.

Tip #6 – Learn all about dates on your food

Part of storing smart is knowing about shelf life of food products. There are all kinds of dates that are listed on food products. Sell by, best by, use by… sometimes it gets confusing. But did you know you can often eat products well after the date says you can’t? Yogurt, for example, keeps for a very. Long. Time. Still Tasty is an excellent website with a seemly exhaustive list of products and how to tell if they are still edible.

Are you confused about mold on cheeses? This article addresses just that!

How about eggs? This is a good article about the observation that in the US we refrigerate our eggs while in most other countries they do not. Ever wonder why?

Week 4 RFW Challenge Prizes

The Rethink Food Waste Challenge is headed toward its final days: Week 4 (June 4-June 11). The challenge began on May 14th: 213 households signed up to participate! Learn more about the challenge here.

If you enter your week’s wasted food data, you will automatically be entered in the prize drawing, which will happen on Tuesday, June 13. Also, if you have entered at least 3 of the 4 weeks of your food waste data, you will be entered in the grand prize drawing for $410 worth of Harvest Bucks from Dome Grown Produce!

Check out this week’s prizes:

Week 4 RFW Challenge Prizes

Draw #1: $100 gift card to the grocery store of your choice and an Oxo jar spatula!

Draw #2: A set of 8 Oxo nesting glass containers with snapping lids!

Draw #3: A set of 3 reusable Chico Bag produce bags and a set of 3 stainless steel nesting containers!

Dome Grown Harvest Bucks Grand Prize

The final week of the Rethink Food Waste Challenge is about to begin. The challenge began on May 14th: 213 households signed up to participate! Learn more about the challenge here.

Folks who entered their wasted food data for at least 3 of the 4 weeks of the challenge will be entered into the grand prize drawings. 2 people will win $440 worth of Harvest Bucks from Dome Grown Produce!

$440 is a lot to spend at the Farmer’s Market. We know! And we just learned lots about how not to waste food. So you have some options.

—Eat your heart out! And preserve those veggies. Canned goods make great gifts, after all. Or freeze it for future use!
—Give a card or two away to your friends.
—Donate a card to a food-related cause. Check out the Grow and Give Program through the High Desert Food and Farm Alliance. HDFFA works with NeighborImpact to get fresh produce to folks who need it. Because everyone deserves access to fresh and healthy food.
—Donate a card to the Family Kitchen whose mission it is to serve anyone who needs a nutritious meal in a safe and caring environment.

 

Dome Grown Harvest Bucks Grand Prize

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If you’ve dined with small children lately, you probably noticed they wasted food. Like a lot. It goes with the territory, and it can be rough sometimes. Abstract things like money, waste, hunger, food justice, etc., can be difficult to explain to small children. You just have to do the best you can. Here are some tips from my experience with a 5 year old.

DON’T make them clean their plate. That’s old school and while it may prevent waste, it doesn’t teach healthy eating habits. Serve small portions, they can always have more.

DO ask them to be a Food Hero and try new things. Food Heroes don’t have to like it, they just have to try it. And since their taste buds are still developing, they literally have to try something over 10 times to actually be open to liking it. This encourages good eating habits, and prevents waste in the long run. It also gets me in the habit of serving what we’re eating to her, plus stuff I know she likes. I serve in small portions knowing that she can be picky, and has a varying appetite. If she eats it all, great she can have more. If she doesn’t like it, we usually end up eating it and serve our portions accordingly, knowing we’ll be supplementing with her food.

DON’T cut off the crust. {I’m talking to my husband here}. Sometimes our kiddo eats the crust, mostly she doesn’t. I don’t make her eat it, but I’m not going to let her think it’s normal to have a sandwich with no crust. She sometimes makes deals that if I buy soft white bread she’ll eat the crust off that, which I sometimes give in to, for that exact reason. But sometimes, she realizes she doesn’t mind the crust, regardless of what kind of bread it is.

DO cut off other things that make sense. If I leave the tops on strawberries, only half of it is eaten. If I expertly slice off the greens, she downs the strawberry, so I’ll take the extra effort on that one. Keep an eye out on what prep you could do that helps them eat the good stuff.

DO plan to make use of their leftovers when possible. The apple with a ring around the outside has made it into the following day’s smoothie. (If I slice it ahead of time she won’t eat it as it’s brown by lunch time. I’m going to experiment with this by drizzling lemon sometime to see if she likes that, and next time I have oranges in the house I’ll pair apple slices with orange slices to keep them fresher looking). Her unfinished dinner, if it’s something she liked and was an unfinished second helping, is her leftover lunch.

DO ask your kids to help with meal prep, including lunches for school. It gets them more likely to eat healthy food if they were involved in prepping/cooking it. Prep as much as possible so they can easily access the food quickly and without assistance (a reusable bag/container is easier to open than a packaged snack bag, plus you don’t have all the packaging waste, and if they don’t eat it all they can have it the next day).

DO offer fruit first. In an effort to encourage healthy eating habits (and so the perishables don’t spoil) get in the habit of offering fresh fruit first, before packaged/processed food. This can be as an after school snack, or after bed when they’re suddenly hungry even though they were “full” from barely eating their dinner!? Our rule is our kid can have fruit most any time, and that’s generally the only thing they can have after dinner and/or before bed.

Check out this list of food waste prevention tips with kids.

Do you have any tips about preventing food waste with kids? Let us know in the comments!

We are entering into week 3 of the rethink food waste challenge! This week’s theme is Prep Smarter.

Tip #1: Prep It Now

If you are using your Shop Smarter Menu Plan, you hopefully have an idea of what  figure out if there is anything you can prepare right now.  When you get home from the store, wash, dry, chop, dice, slice and place your fresh food items in clear storage containers for snacks and easy cooking. Don’t put it off, just do it now. 

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In this vein, if you prep the food intended for snacking, you will be more likely to reach for those cut and ready to dip carrots rather than the junk in the cupboard. Smart Prep is good for your health, too! Healthy eating is important and highly encouraged. However, I did just learn a very interesting fact that healthy eaters tend to waste more food. Check out this article all about it. If you want all the nitty-gritty, here is the actual scientific paper from  How should this be combatted? Smart shopping and smart prep! Have a plan for that healthy produce in your fridge.

Tip #2: Batch cooking

Cut your time spent preparing food each week by batch cooking entire meals ahead of time that can be stored in the fridge or freezer. Try making a big pot of soup and freezing it in individual serving sizes!

Tip #3: What does your family like to eat?

Keep a running list of meals that your household already enjoys. That way, you can easily choose a meal to prepare.

Tip #4: Befriend your freezer!

Rely on your freezer – but remember what you froze. The china marker I mentioned last week is great for labeling or you can use tape and a marker! Or you can keep a list on the front of the freezer and easily know what’s in there. This will help you plan meals, save money and reduce waste.

  • Label what you put in your freezer.
  • Keep a list of what’s in there, too!
  • Slice up the rest of that loaf of bread and use it a little bit at a time.
  • Chop up the fruit that you don’t have time to eat and put it in the freezer, ready for a smoothie.

Tip #5: Learn to “quick pickle”!

Pickling sounds intimidating, but it’s SO EASY!

Advanced pickling: fermented vegetables!

Already mastered the quick pickle? How about learning to make some sauerkraut or other fermented vegetables?

The Rethink Food Waste Challenge is about to embark on Week 3 (May 28-June 3). The challenge began on May 14th: 213 households signed up to participate! Learn more about the challenge here.

If you enter your week’s wasted food data, you will automatically be entered in the prize drawing, which will happen on Tuesday, June 5.

Check out this week’s prizes:

RFWC Week 3 Prizes

Draw #1: $100 gift card to the grocery store of your choice and a set of 3 nesting stainless steel food storage containers.

Draw #2: A set of 4 Oxo nesting glass containers with snapping lids and a set of 3 etee beeswax wraps.

Draw #3: A set of 3 reusable Chico Bag produce bags and a red hydroflask food flask.

The age of technology means we have an utterly overwhelming supply of information at our fingertips. Sometimes it’s a bane, but often a blessing! I just found some food on the verge of going bad that needs to be used tonight. What should I do?

First of all, I just want to say that technology usually refers to computers, but an old fashioned technology that is often forgotten is pen and paper.

  • Start taping a list to the front of your freezer so you know immediately what’s in there!

Here are some awesome articles all about how to use up leftover things:

Here are some recipe data bases or apps that make it easy to search by ingredient:

Did you know Alexa can help you with food waste? And other technologies, too.

  • Alexa has been programed to help you remember what’s in your fridge. If you use this device, it’s worth looking in to how to use this function! But it’s pretty interesting to know about, even if you don’t have it.
  • Check out this list of crazy new technologies that are also helping folks reduce food waste!

Speaking of technology, one rethink food waste challenge participant, Kim Ely, is writing about her experience in the challenge on her blog!