Spoiled Rotten

Our planet, community, and wallets are taking a hit from food waste. But with a little innovation in the kitchen, you can help scrap this harmful practice.

58

STRONGFITNESSMAG.COM

May/June 2021

PEPPER PHOTO OLGA LESCHENKO/SHUTTERSTOCK.COM

Spoiled Rotten

WRITTEN BY DANIELA DEFEO PHOTOGRAPHY BY PAUL BUCETA

OVER THE LAST YEAR, many of us have become more resourceful in the kitchen than ever before. We stocked up on dried and canned goods just in case beans were the next hot-ticket item at the grocery store, researched which fruits and veggies have a robust shelf-life so we could go longer between shopping trips, and channeled our inner Martha Stewart and made our own bread. But learning to use what we had on hand, be less wasteful, and get creative when it came to our meals wasn’t just a silver lining in the pandemic—it’s also aligned with a trendy name for an age-old idea: upcycling food, or, finding innovative ways to reduce food waste.

Brace for Impact

Food waste, whether it be from the chucked produce you didn’t get a chance to cook or the discarded excess from big companies, is a leading global epidemic. According to the U.S. Department of Agriculture, 30-40 percent of our food supply is wasted or discarded, which amounts to approximately 133 billion lbs each year. All that waste doesn’t just tap your wallet— it also has far-reaching ripple effects that impact the climate and your community.

When food is discarded, it rots in waste sites and releases methane, a greenhouse gas, which is known to contribute to global warming and climate change. In fact, methane gas is potentially 25 times more potent than carbon

dioxide and has the ability to effectively absorb heat, warming the atmosphere. The Commission for Environmental Cooperation estimates annual food waste equates to the same negative environmental impact as driving 41 million cars continuously for an entire year.

But food waste’s detrimental effects don’t just stop at gas emissions. Considering a wasted meal’s journey from farming to transportation, retailer to consumer, this excess supply that’s never consumed translates to wasted land space, water, energy, and other production resources.

If you need a reason to stop wasting food that hits closer to home, consider the hit to your wallet. In America, the average person wastes up to 400 lbs of food per year, essentially tossing somewhere around $1,800 right into the trash. And taking into account the privileged position needed to be wasteful in the first place, consider your neighbors who may not be as lucky. Food banks saw a 55 percent increase in patronage during the pandemic, and Feeding America estimates that one in eight Americans will face hunger this year.

Food Network host, cookbook author, and Love Food Hate Waste Canada ambassador, Bob Blumer, despises food waste. Making use of all ingredients on his chopping block, he’s taking on the task of spreading the word on food waste, and endeavors to change the way we look at cooking to create a zero-waste kitchen. “The first thing that needs to happen is to become STRONGFITNESSMAG.COM

59

WASTE NOT, WANT NOT

Here are even more practical tips you can use to cut down on food waste, starting now.

1. Use coffee grinds as fertilizer. High in nitrogen, phosphorus, and potassium, these nutrients replenish plant life.

2. Make a stock. Peels, stalks, tops, and chicken bones can be simmered and turned into a flavorful stock for use in soups, stews, and sauces.

3. Keep the fridge organized. Rotate items regularly, and pull forward old items, placing new items behind.

4. Use the oil. Save oils that preserve jarred vegetables and fish. Use them to spice up sauces, soups, and dressings.

5. Select imperfect or “ugly” produce. They pack the same nutritional punch as their beautiful counterparts.

6. Grate citrus peels.

They can add a pop of flavor in pasta, vegetable dishes, and even baking.

60

STRONGFITNESSMAG.COM

aware of the problem, then become part of the solution. The concept of minimizing food waste is making sure you’re eating as close to everything you buy as possible,” says Blumer.

But the problem isn’t solely created from what gets tossed in our own kitchens. Companies and industries must follow strict guidelines surrounding what can and cannot be sold. From cosmetic imperfections (read: ugly produce) to overstock to changing market conditions, there are a plethora of reasons why food is wasted before it even makes it into our homes. In response to the COVID-19 pandemic,

edible crops were plowed and up to 3.7 million gallons of milk were dumped as farmers faced the difficult reality of having to save on processing costs because of restaurant and school lunchroom closures.

So, what can we do about it? Because this practice is so widespread, it’ll take all hands on deck to make a change. But innovative companies are stepping up to the plate to take on the responsibility to decrease food waste globally, and producers are implementing ways to minimize surplus while maximizing the lifecycle of food. Combined with our individual efforts in the kitchen, together we can make an impact.

Scrapping the Cycle

Corporations and businesses alike are taking on the task of tackling food waste by exploring opportunities to use discarded and excess ingredients, even those flagged by quality standards. Sustainable practices such as redistributing food surplus to charitable organizations such as food banks and care homes, repurposing ingredients for use to feed livestock or fertilize crops, and giving by-products a second life are all ways that big companies are contributing to change.

Producers are now capitalizing on ways to upcycle foods, too. One such company, Outcast Foods, works with the

The average American tosses up to 400 lbs of food each year. food industry to rescue discarded, imperfect produce and turn it into nutrient-dense, sustainable food products using innovative food upcycling technology.

High-quality, plant-based ingredients are generated for use in their own line of protein powders and supplements that are sold to a variety of industries, including cosmetics and pet food manufacturers.

“We dehydrate fruits and vegetables in an extremely energy efficient way at low thermal temperatures to maintain optimal nutrients, colors, and textures. We sell the final products as sustainable ingredients and also utilize a blend in our Outcast Foods supplements,” says TJ Galiardi, co-founder and chief marketing officer for Outcast Foods.

Likewise, salmon skins are being repurposed to make flavorful snacks

by Goodfish, the brand behind these savory treats.

Using upcycled wild Alaskan sockeye salmon skins that otherwise would have been cast-off, they create chips packed with protein, omega-3s, and marine collagen.

May/June 2021

ORGANIZE ACCORDINGLY Extend the life of your produce just by storing it properly.

Here’s how.

In the Fridge Apples Berries Broccoli Carrots Corn Asparagus Cabbage Zucchini

On the Counter Bananas Cucumber Eggplant Lemons On the Counter, Peppers Then Move to Green beans Fridge When Ripe Onions Avocado Potatoes Kiwi Peaches Pears Pineapple

On the Homefront

There are many ways to prevent food waste and adopt a zero-waste cooking environment in our own kitchens. From root to stem, perishable and frozen, the creation of nutritious meals from “not-worthy” items can appease the hungry palate. With a little creativity in the kitchen, rescuing ingredients to create soups and stews, or even compost for plants, are some beneficial ways to ensure nothing goes to waste.

First, question what you consider to be scraps in the first place. “Sometimes it’s things we’ve always considered waste, so we don’t even think we’re wasting it, like beet tops,” explains Blumer. “One person might say, ‘That’s nothing,

“Sell-by” dates are indicators for retailers to remove items from shelves, while “expiration” dates are suggested dates for consumers—usually a few days before the item will start to decay.

I’m just throwing the tops out.’ Another person may say, ‘I could eat those tops and therefore that’s wasteful,’” says Blumer. Endeavor to use and consume all those healthful ingredients before they sour. Peels, tops, leftover items from recipes, even the ¼ onion wrapped in your fridge, can all be whipped up into a meal.

And for those food items that don’t quite make it to the pot, consider composting them. It’s an effective method of treating food waste and turning it into energy for plants.

Devise a shopping list of essential food items and plan your meal strategy for the week ahead.

This can help ensure you stay on track, refrain from buying on impulse, and reduce the risk

of spoiled food. Purchase fresh fruits and veggies in less quantities, but more often.

By doing so, you can enjoy them at the peak of freshness and reduce the risk of rotting produce. And understanding expiration and sell-by dates can make a big difference in the order in which you purchase, so use them as a guideline when tossing items into the cart.

Planning and mindfulness efforts in the kitchen, along with supporting companies who are determined to upcycle edible ingredients, gives us the power to tackle and reduce food waste. For the sake of the planet, your community, and your wallet, get creative and turn what would have been considered trash into treasure. S STRONGFITNESSMAG.COM

61