by Samantha Kennedy | May 13, 2021
I would like to continue on the theme of reducing food waste by talking more specifically about ways to use food scraps effectively to prevent them from ending up in the landfill.
As I was thinking about this topic, I was reminded of a funny scene from the 1982 film Night Shift, where Michael Keaton’s character, Billy Blaze, says into his tape recorder, “Idea to eliminate garbage: edible paper. You see, you eat it, it’s gone. Eat it, it’s out of there. No garbage.” Think about how much less waste would go into our landfills if we could just eat paper!
It is the same concept for food waste. As much as 40% of food grown, processed, and transported in the United States will never be eaten, destined to end up in the landfill. That is literally thousands of tons of food wasted each year. But what if we could help reduce that amount?
Got leftover veggie scraps? Instead of throwing them away, save them for a delicious veggie soup.
(Photo source: UF/IFAS)
Here are two great ideas for using leftover food scraps instead of throwing them away.
Cook with them. Leftover vegetables are great ingredients for a simple and delicious soup. Simply take the leftovers, combine them with an aromatic base of onions, garlic, and celery, add a liquid such as stock or broth (or water and white wine), throw in a generous helping of herbs, and cook for about 25-30 minutes. Then use an immersion blender or food processor (or stand-up blender) to blend into a creamy soup. Any type of vegetable works for this type of soup, from greens and cauliflower to parsnips and sweet potatoes, which makes it an ideal way to use up those scraps.
Another great way to use vegetable scraps is to make homemade stock. Vegetable parts such as carrot ends and peels, celery ends and greens, corn cobs, pea pods, and all the other bits trimmed off during food preparation can be used to make stock. Not in the mood to make stock right away? No problem! Veggie scraps can be saved in a zippered bag and kept frozen for up to six months.
When the time comes, simply dump the scraps into a large stock pot (that is why it is called a stock pot!) or Dutch oven, fill the pot 3/4 of the way with water, bring to a boil and simmer for at least 30 minutes. (The longer it simmers, the richer the flavor.) Strain it all through a sieve. The remaining liquid is the stock. Fresh stock can be stored 3-5 days in the refrigerator or frozen up to three months. Here is a simple resource from Cornell University Extension on how to make vegetable stock from kitchen scraps. (Here is another one from Tasty.co.)
Hold on! There are still scraps left over. What about those? Well, that brings me to the second great way to use kitchen scraps.
Food waste such as vegetable scraps can be added to compost to create a nutrient-rich fertilizer for home gardens.
(Photo source: Tyler Jones, UF/IFAS)
Compost them. Creating compost at home takes a little work and perseverance, but it can certainly pay off in the home garden. Nutrient-rich compost can add oomph to flower beds and vegetable patches and turn any garden into a showcase.
Vegetable scraps are perfect additions to any compost pile. Any vegetable scraps can be added to compost. Just remember to remove the little stickers, as those are not compostable.
According to the Environmental Protection Agency (EPA), there are many benefits to compost. It enriches soil, helping retain moisture and suppress plant diseases and pests. It reduces the need for chemical fertilizers. And it encourages the production of beneficial bacteria and fungi that break down organic matter to create humus, a rich nutrient-filled material. These fact sheets (this one and this one) from UF/IFAS Extension are a wealth of information about home composting.
The reduction of unnecessary food waste begins with us, the consumers. By learning how to use those scraps in useful ways, such as cooking and composting, we can help eliminate the excess food waste filling our landfills.
UF/IFAS is an Equal Opportunity Institution.
by Judy Corbus | May 12, 2021
Removing the moisture source is the first step in combatting mold. Photo source: UF/IFAS Extension Pinellas County
Have you seen black, gray, white, or orange stains on your bathroom tile’s grout? Does it look slimy or cottony? Well, you guessed it—that’s mold. There are good molds – yogurts, cheeses, and antibiotics – and bad molds, like the kind that grows in the bathroom.
Mold and mildew refer to a fungus that flourishes in warm, humid, indoor environments. Florida’s heat and humidity supply the ideal habitat for molds of all kinds. Because mold reproduces by releasing spores into the air, mold can go undetected until it has grown into a colony, as in our grout example. Certain molds really are toxic, however, and not only cause health problems, but also damage building structures, furniture, books, and other items.
Health Impacts of Mold
Exposure occurs by touching mold or inhaling air containing its spores. Exposure may cause allergic symptoms and health problems, ranging from sneezing, coughing, or a runny nose to chronic sinus problems, nosebleeds, asthma, skin and/or eye irritation, headaches, difficulty concentrating, and even memory loss.
How to Prevent Mold
Mold is a part of nature and there is no way to keep it entirely at bay. However, we can limit its growth by keeping our house:
Cool – Keep the temperature below 77°F inside your home if you think mold might be an issue.
Dry – Keep the relative humidity below 60%. You can purchase an inexpensive humidity meter (hygrometer) from a hardware store.
- Dry wet surfaces or items as soon as possible. Do not leave anything wet for more than 24 hours.
- Wipe down shower walls with a window squeegee or towel right after showering.
- Fix leaks.
- Pull the shower curtain across the tub/stall to allow the curtain to dry.
- Run the bathroom exhaust fan while you are showering and up to 15 minutes after you finish or open the bathroom window to allow moisture to escape.
- If bath towels remain damp in your bathroom several hours after bathing, hang them in the garage or outside to dry. This reduces moisture in the bathroom and keeps towels from souring.
Clean – Keep your house clean to minimize nutrients for mold.
- Wipe countertops to remove any food residue.
- Refrigerate perishables. (This also reduces foodborne illness risk).
- Clean bathrooms – pay special attention to the shower/tub area and sink to remove soap scum and dead skin cell residue that some molds feed on.
- Change the air conditioner filter monthly.
Mold Removal
When you find mold inside your home, it means there is a moisture problem – leaky plumbing, a roof leak, or water entering around a window or door. Fix the source of the problem or mold will continue to be a problem. If you cannot find the source, if there has been a lot of water damage, or the moldy area is larger than 10 square feet (about a 3 ft. X 3 ft. square), it is recommended to get professional help.
To clean small areas, scrub the moldy surface with a solution of dishwashing or laundry detergent and water, or a mild solution of bleach and water. Wear waterproof gloves and protective goggles to protect your skin and eyes from direct contact with the mold. Wear an N-95 respirator (available at most hardware stores) to avoid inhaling the mold spores. After cleaning, dry the wet area thoroughly to prevent further mold growth.
For more information on controlling mold and mildew, contact your local UF/IFAS Extension Office.
Resource: Keeping It Clean: Controlling Mildew
Source: “Keeping Your Home Healthy,” Taking Good Care of My Home, UF/IFAS Extension.
by Dorothy C. Lee | Apr 29, 2021
Spring has arrived. It is fresh produce season. The USDA Dietary Guidelines recommend that half your plate should be filled with fruits and vegetables. Select a rainbow of colorful fresh fruits and vegetables to enhance your diet.
Keep It Fresh
Photo Source: UF/IFAS
There is a bountiful supply of fruits and vegetables during the Spring and Summer months. Grocery stores, famers markets, and backyard gardens abound with abundant supply of fresh produce.
Recently fresh produce has been linked to various outbreaks of foodborne illness. These problems are becoming more common and it is important as a consumer to know how to handle fresh produce safely.
Safe Produce Handling Tips
Purchasing
Purchase vegetables and fruits that look and smell fresh. Purchase only the amount you will use in a few days. Most vegetables and fruits with the exception of apples, potatoes, and citrus don’t store well for long periods of time.
Storing
Put produce away promptly. Most whole produce will keep best stored in perforated plastic bags in the refrigerator crisper drawer where the humidity is highest. Tomatoes and potatoes are two exceptions. Tomatoes taste better if stored at room temperature. Potatoes stay fresh longer if stored in a cool, dry, dark place. Cut produce should be stored in the refrigerator in covered containers. Bacteria can grow on cut surfaces of produce.
Washing
Rinse whole produce thoroughly under clean running tap water, just before you are ready to use. Do not wash fruits and vegetables with detergent. Scrub or rub as needed to remove surface contamination. Wash produce such as oranges and melons even if you don’t eat the rind or skin. When you cut into a fruit or vegetable, any bacteria that is on the surface can be transferred to the inner flesh. Check the label instructions on fresh bagged produce. For example; use by date, pre-washed, and ready to eat. Discard stored fruits and vegetables that appear moldy or smell musty.
It is essential to our health to preserve the nutrition that is found in fruits and vegetables. Fruits and vegetables contain an abundance of vitamins and minerals that the body needs to maintain optimal health. Following those easy safe produce tips can help preserve freshness and assure safe produce handling.
by Marie Arick | Apr 29, 2021
Openly discuss the physician’s care plan and seek answers to questions.
(Photo source: Tyler Jones, UF/IFAS)
The American Heart Association notes that cholesterol is “not inherently bad” and continues by explaining how cholesterol is necessary to “build cells, make vitamins and other hormones.”
Cholesterol is not only derived from your dietary intake, what you eat, but also your liver makes cholesterol. There are two types of cholesterol, low density lipoprotein or LDL and high density lipoprotein or HDL. The LDL or ‘lousy’ cholesterol contributes to atherosclerosis, the build up of fat in the arteries. The HDL or ‘helpful’ cholesterol aids with removing the lousy cholesterol out of the arteries and taking it to the liver for it to be removed from the body.
Being proactive with one’s health and knowing your numbers, one can better maintain a higher quality of life and potentially suffer less infirmities.
Join us for the upcoming Exploring Your Health Indicators Webinar Series to gain knowledge of your blood tests results. The May 11 program will explore cholesterol. The May 25 program dives into inflammation and diseases. And the June 8 program will wrap the series with kidney and thyroid health indicators. Register once for all the sessions and if you miss a session, a recording of the program will be emailed to you. Invest an hour to gain knowledge that can greatly benefit your health.
Exploring Your Health Indicators Registration: https://tinyurl.com/zw28bt4z
Tuesday, April 27, 2021, 2-3 EST/1-2 CST – Diabetes and Metabolic Syndrome
Tuesday, May 11, 2021, 2-3 EST/1-2 CST – Cholesterol
Tuesday, May 25, 2021, 2-3 EST/1-2 CST – Inflammation and Diseases
Tuesday, June 8, 2021, 2-3 EST/1-2 CST – Kidneys and Thyroid
by Marie Arick | Apr 20, 2021
According to the American Diabetes Association, “the national cost of diabetes in the U.S. in 2017 was more than $327 billion, up from $245 billion in 2012.” Additionally, the National Institutes of Health (NIH) estimates 7.3 million adults ages 18 and up are undiagnosed diabetics.
Metabolic syndrome is a group of medical conditions that include high triglycerides (a fat in the blood stream), low HDL cholesterol (high density lipoprotein) also known as good cholesterol, high blood pressure, high blood sugar, and abdominal obesity defined as a waist circumference of 35 inches of more for women and 40 inches or more for men. A person with three or more of these conditions constitutes metabolic syndrome and increases one’s chances for developing cardiovascular disease.
By being proactive with one’s health and knowing your numbers, one can better maintain a higher quality of life. Managing just one of the above in a healthy manner can aid greatly with improving one’s overall health.
Join us for the upcoming Exploring Your Health Indicators Webinar Series to gain knowledge of your blood test results. April 27 will cover diabetes and metabolic syndrome; May 11 will explore cholesterol; May 25 dives into inflammation and diseases; and June 8 will wrap up the series with kidney and thyroid. Register once for all the sessions and if you miss a session, a recording of the program will be emailed to you. Invest an hour to gain knowledge that can greatly benefit your health.
by Heidi Copeland | Apr 7, 2021
Carrots
Photo source: Heidi Copeland
According to industry standards, some of these carrots could not be sold because of “Serious damage” or any defect which seriously affects the general appearance of the
carrots in the container.
Waste less, save money is a great creed to live by. Really, it is that simple. One excellent example of this is food. Research indicates that 40% of all food in America is wasted yet, one in eight Americans does not have enough access to affordable, nutritious food. In other words, they are “food insecure.”
Wasted food is a MASSIVE problem at the commercial, institutional and residential levels. In fact, the Environmental Protection Agency (EPA) estimates there is more food than any other single material in our everyday trash and that approximately one-third of all food produced for human consumption worldwide is lost or wasted. In fact, in 2015, the USDA joined with the U.S. Environmental Protection Agency to set a goal to cut our nation’s food waste by 50 percent by the year 2030.
The sad fact is, most people do not realize how much impact food and food waste has on the earth and its issues of sustainability. Food waste occurs at every level of involvement. Examples of food waste include growing, processing (by-products too), transporting, point of sale, plate waste and uneaten prepared foods, and kitchen trimmings and their eventual disposal. Preventing food waste at all these levels can make a difference in addressing this issue.
However, preventing food waste it is not as easy as it seems. Many consumer factors also contribute to the problem.
- Food date labels confuse people. Use by/sell by dates are not always about food safety but about peak quality. Many foods are still safe to eat after their dates. Inspect “expired” foods closely via sight and smell before consuming – find ways to use up food past its prime.
- Households overbuy – do you really need super sizes? Buying in bulk is not always less expensive if much of it is discarded. Only purchase what you know you will use and do not get lured in by the “more for less” deals.
- Massive portions are often served – share or learn to love leftovers. Split enormous portions into multiple meals.
- Grocery stores overstock their shelves to maintain an image of abundance.
- People demand “perfect” produce. Farmers have a hard time selling less than stellar items. “Ugly” fruits and vegetables are just as delicious and nutritious as their more photogenic counterparts. Places such as farmers’ markets and community gardens are good places to find imperfect produce that would otherwise go to waste.
This Earth Day, (an event first celebrated on April 22, 1970 in the United States and is now a globally coordinated event in more than 193 countries) commit yourself to taking an action. As the late Neil Armstrong famously quoted as he stepped on to the moon… “This is one small step for a man, one giant leap for mankind!” If each of us considered and implemented our own practical or creative approaches to preventing food from going to waste what would our collective actions mean for mankind?
Fresh Carrots
Photo Source: Heidi Copeland
The best way to reduce food loss at home is not to create it in the first place. Not only would we individually save money, our collective efforts could conserve resources for future generations. The best method is the one you use.
- Reduce wasted food – shop smart, plan what you purchase, and use it, ALL of it!
- Maximize the efficiency of your refrigerator based on science. Read your refrigerator manual to learn where the coldest spots in the refrigerator are and what foods benefit from refrigerator location.
- Maximize the efficacy of canned products… use the FIFO (first in first out) method of rotation to use the oldest product before the newest on the shelf.
- Donate what you cannot use to others.
- Divert food scraps to animal food (chickens anyone?)
- Compost
- Landfill as the last resort.
Common causes of personal food waste include overbuying, over preparing and spoilage. The basic tenets of sustainability – reduce, reuse, recycle and refuse, work to reduce food waste too! Pay attention to purchases, eat what is prepared, store food properly, and refuse to waste. We can all do our part! Let’s start today.
https://savethefood.com/recipes/
