Additionally, try to go grocery shopping with an idea of what you want to cook, and consider how everything will be used up. If a recipe only calls for a cup of cream or a tablespoon of tomato paste, what will you do with the rest? If you simply put leftover ingredients in the fridge without planning ahead, it will be forgotten, go rotten, and be thrown out. Flexible recipes like stews, stir-fry, casseroles, and rice bowls are great for using up odds and ends.
Finally, reconsider what is edible. Most people only use the leaves of cilantro when in fact the stems carry more flavor. Instead of peeling, scrub potatoes and cook them with the skins on, which have more nutrients than their fleshy insides. Broccoli and cauliflower stems and leaves are just as tasty as the florets. And even banana peels can be cleaned and shredded to be used as a vegan pulled pork substitute.
Compost your food scraps and recycle packaging.
When food goes bad or if you have scraps like vegetable peelings and bones, remember to throw them in your green cart for composting instead of the garbage. Yes, food scraps can go into your yard waste cart along with leaves and grass clippings. Any food that goes into the garbage ends up in the landfill, where the lack of oxygen causes methane gas to form and contribute to climate change.
Please remember that plastic bags and flimsy plastic are not recyclable, but metal cans, cardboard boxes, cartons, and rigid plastic containers are. Please also make sure everything is clean and dry. Not sure what goes where? Search for it right on this website, email us, or call us at the Eco-Desk (707) 565-3375 to ask.
If you’re interested in volunteering in your local community or donating food to help vulnerable communities, please visit the Food Recovery Coalition website.