Video: Waste Less, Enjoy More

 

 

A recent report highlighted a staggering statistic: 40% of food in America is discarded. All of this uneaten food ends up rotting in landfills and increasing greenhouses gases. Our friends at Sustainable America created this video that demonstrates the magnitude of food waste in the United States. Watch the video, learn what different meals reveal about food waste, and take their interactive quiz to determine your own steps in this effort. And if you get inspired, you can even take action.

 

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What We're Reading: August 25, 2015

 

Ensure your heirloom tomatoes retain their peak flavor with this quick and easy tip. [Food52

 

A grocery store in Germany has completely eliminated packaging, asking customers to bring their own containers to help fight waste. [Curbed

 

Meet the humble buckle: a dessert designed to adapt for any season. [NYT

 

Researchers are working on “smart caps” for milk cartons, which would be able to warn drinkers of the presence of sour bacteria. [... Read more >

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Waste-Less Recipe: Amanda Cohen's Beet Greens Pesto

 

Our latest mantra: think before you toss! Chances are you can stretch your market haul into many more meals by just reimagining items you’d normally chuck in the trash (or, for bonus points, compost). Here, vegetable maven Amanda Cohen of New York City's acclaimed Dirt Candy recommends combining the oft-discarded beet greens (rich in vitamins A, C, and folate) and addictive pistachios into a rich, vibrant pesto. This simple, delicious recipe makes creative use of a kitchen staple you’re probably already buying, and in turn, does wonders for your wallet—and the environment.

 

Get the recipe.

 

We're focusing on solutions to fight food waste all... Read more >

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Stems and Shells: Cooking with the Whole Vegetable

 

With "nose-to-tail" flying around the culinary scene like a swarm of bees, it was only a matter of time until the ethos of full, purposeful utilization made its way into the world of vegetable scraps. In this series, Tasting Table talks to food experts who are treating former cast-offs like broccoli stems, potato peels, or cabbage cores as ingredients to be cherished.

 

Aki Kamozawa and Alex Talbot are the married brains behind Ideas in Food, a combination blog, workshop, consulting firm, and all-around culinary brain trust that serves as a point of inspiration for many professional chefs. Their approach involves taking a second look as a starting point and seeing what others take for granted as an opportunity to explore new avenues in the kitchen. Can we do it better? Can we create... Read more >

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Test Your Eat-Q: Food Waste

Reduce, reuse, and recycle your conservation knowledge with this food waste quiz!

 

 

 

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We're focusing on solutions to fight food waste all month long! Get the full coverage here​​

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The Bookshelf: Dan Barber's "The Third Plate"

 

This past spring JBF Award winner Dan Barber took the nose-to-tail and root-to-stalk philosophy a step further by transforming his acclaimed Blue Hill restaurant into the high-profile pop-up, wastED. The monthlong project tackled the food waste problem head-on, featuring dishes like monkfish wings and kale-rib stew. Barber credits his inspiration for the concept to the research he did for The Third Plate, which details his vision for the future of food, and won the medallion for Writing and Literature at our JBF Book, Broadcast, and Journalism Awards this year. Below, Barber digs into how our cultural history shapes our view of food, why wastED was so successful, and what chefs are doing to combat waste in the kitchen and on the table. 

 

JBF: In The Third Plate, you characterize America’s cultural conception of food as being based on everlasting... Read more >

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Sustainability Matters: August 14, 2015

 

How the Midwest's Corn Belt could be cooking the planet. [Mother Jones]

 

Sorry, Paleo-proselytizers: we may owe our big brains to carbohydrates. [NYT]

 

Treat your soil right and grow cover crops this fall. [MF]

A Spanish town has taken steps towards cutting food waste with their “solidarity fridge." [NPR]

 

Los Angeles experiments with millions of shade balls to protect drinking water... Read more >

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Stalk to Stem: Cooking with the Whole Vegetable

 

With "nose-to-tail" flying around the culinary scene like a swarm of bees, it was only a matter of time until the ethos of full, purposeful utilization made its way into the world of vegetable scraps. In this series, Tasting Table talks to food experts who are treating former cast-offs like broccoli stems, potato peels, or cabbage cores as ingredients to be cherished.

 

Carol Blymire, the blogger behind French Laundry at Home and Alinea at Home and co-author of Mike Isabella's Crazy Good Italian, loves chard stems. Cooking her way through two of the most revered cookbooks of our time has given her an attention to detail... Read more >

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Waste-Less Recipe: Shaved Broccoli Stalk Salad with Lime and Cotija

 

Chefs around the country have embraced the concept of nose-to-tail cooking, and lately, there’s been more attention given to reimagining lesser-used vegetable parts in the kitchen. For guidance and inspiration, we tapped JBF Award–winning author Tara Duggan, who penned Root-to-Stalk Cooking: The Art of Using the Whole Vegetable (Ten Speed Press, 2013), which features flavorful recipes for stalks, ribs, fronds, and stems, along with creative tips for making the most of seasonal ingredients while reducing waste and saving money. Here, she uses often-discarded-but-delicious broccoli stalks and leaves in this unconventional dish—made extra enticing with a squeeze of fresh lime juice and a generous dose of tangy cotija cheese.

 

Get the recipe.

 

We're focusing on solutions to fight food waste all month long! Get... Read more >

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Farm to Table...to Farm

 

Restaurateurs Hari and Jenneffer Pulapaka Serve Up Their Leftovers to Community Farms

 

It’s an issue that has swiftly gained more attention: food waste is overflowing in our landfills. We know that from farms to supermarkets and school cafeterias to home kitchens, food is regularly discarded without much thought about where it ends up. 

 

In restaurants, food waste can be uneaten bread, vegetable scraps, accidentally overcooked fish, a forgotten take-out box, or the uneaten food on a customer’s plate. Even at a small establishment like Cress in Deland, Florida, the sheer volume of trash-bound edibles made owners Hari and Jenneffer Pulapaka start thinking about ways that they could cut down on their share of landfill-clogging leftovers. We spoke with them about the solutions they’ve implemented.

 

JBF: About two years ago, you started recycling food waste in your restaurant. How did you come... Read more >

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