Weigh of The Waste @weighofthewaste-blog - Tumblr Blog

our setup at the weigh of the waste event. We weighed each bucket every 30 mins, we started at 9 am and ended at 9 pm. we will know the results of our project by next week, we will keep you updated! thanks for everyone who participated :)

#FGCU #floridagulfcoastuniversity

HEY EVERYONE DON’T FORGET ABOUT OUR WEIGH OF THE WASTE EVENT TODAY!! AND CHECK OUT THIS AWESOME POSTER COURTNEY COMER MADE!!!!! also if you have a smart phone be sure to download the QR app, to get updates from our blog!! :)

#fgcu #eagle #dunkcity #weighofthewaste #floridagulfcoastuniversity

Check out this amazing website! This alliance is working together to get food companies to donate all food products from their companies that are left over, and give them to families. So far they have 30 leading companies to donate, and have helped one in six Americans receive food assistance. Their main goal for this alliance is to prevent food waste, also to increase the amount of safe, nutritious food donated to those in need, and keep perfectly good food out of our landfills.

Hey Eagles, don't forget our weigh of the waste event tomorrow. We will be posted at the SoVi Dining Hall near the disposal area where you will hand us your waste. See you there!!

#fgcu #Eagle #floridagulfcoast

Have chicken leftover from last nights dinner? Heres a recipe that can take those leftovers and incorporate them into a brand new meal! TAKE ADVANTAGE OF LEFTOVERS!

Simple ways to reduce food

Shop your refrigerator first! Cook or eat what you already have at home before buying more.

Buy only what you realistically need and will use. Buying in bulk only saves money if you are able to use the food before it spoils.

Be creative! If safe and healthy, use the edible parts of food that you normally do not eat. For example, stale bread can be used to make croutons and beet tops can be sautèed for a delicious side dish.

Nutritious, safe, and untouched food can be donated to food banks to help those in need.

Freeze, preserve, or can surplus fruits and vegetables - especially abundant seasonal produce.

At restaurants, order only what you can finish by asking about portion sizes and be aware of side dishes included with entrees. Take home the leftovers and keep them for your next meal.

At all-you-can-eat buffets, take only what you can eat.

Compost food scraps rather than throwing them away.

Benefits of Reducing Wasted Food

Saves money from buying less food.

Reduces methane emissions from landfills and lowers your carbon footprint.

Conserves energy and resources, preventing pollution involved in the growing, manufacturing, transporting, and selling food (not to mention hauling the food waste and then landfilling it).

Supports your community by providing donated untouched food that would have otherwise gone to waste to those who might not have a steady food supply.

Dont Forget: This Wednesday we will be weighing your food waste throughout the day at the SoVi Dining hall. See you there!

#FGCU #SoViDining #southvillage #northlake #floridagulfcoastuniversity

TRUTH

Be sure to check out our Weigh of the Waste flyers around campus. Made by Courtney Frahm and Jacqueline Sanabria!

Here’s Felicia & Crystal getting permission to hang them around campus!

#FGCU #floridagulfcoastuniversity

lisa-rayner-deactivated20151211

Starve a Landfill:

Efficiency in the Kitchen to Reduce Food Waste

Excellent New York Times article on how not to waste food at home and restaurants. Some quotes:

San Francisco may have been the first city to make its citizens compost food, but Seattle is the first to punish people with a fine if they don’t. In a country that loses about 31 percent of its food to waste, policies like Seattle’s are driven by environmental, social and economic pressure.

But mandated composting reflects a deeper shift in the mood of the nation’s cooks, one in which wasting food is unfashionable. Running an efficient kitchen — where bruised fruit is blended into smoothies, carrot tops are pulsed into pesto — is becoming as satisfying as the food itself.

To be sure, the cook’s pursuit of thrift and efficiency is not new to American food culture. Home-churned butter and fermented cabbage were as much delicious foundations of life as they were essential to Depression-era survival.

Homemakers during World War II considered themselves soldiers of the kitchen, with conservation their battle cry. In the 1970s, ecology drove the urge to make good use of kitchen waste.

Somewhere along the line, the art of kitchen efficiency was lost amid grocery stores packed with pre-made pizza shells, bagged lettuce and fruit so perfect it needed no knife work. Dinner was almost as likely to come from the drive-through or the new corner bistro as from the stove.

“We are starting to really celebrate the curve of the vegetable,” said the Atlanta chef Steven Satterfield, “not peeling things and showing off a little of the tap root or the green on the top of the radish to remind you of where the vegetable came from.” His new book, Root to Leaf, is a study of vegetable cookery, with instructions for making stocks from corn cobs and mushroom stems.

Wasting less in the kitchen is just smart economics, said Dana Gunders, a project scientist for the Natural Resources Defense Council whose book, Waste-Free Kitchen Handbook, comes out in May.

Reducing food waste is moving so quickly into the cultural mainstream that it ranked ninth among the top 20 food trends on the National Restaurant Association’s annual “What’s Hot in 2015” list.

Imperfect fruits and vegetables are being promoted by grocery stores and organizations like endfoodwaste.org, whose social media campaign includes misshapen produce photographs on its Twitter feed, @UglyFruitAndVeg.

Some cooks are already there, particularly millennial cooks enamored with D.I.Y. projects, kitchen hacks and social causes like hunger and agricultural reform, said Brandi Henderson, an architect who became a pastry chef and blogger. Many of her students are younger and interested in everything from how to coax the best out of a handful of beans to making jams. They care as much about where the ingredients come from as what’s going into the garbage.

uglyfruitandveg

First mention of our work in the New York Times. Thank you Kim! Pretty cool! #UglyIsBeautiful

Food Waste Rebel Wants You to Eat Ugly Food! We all should consider this. Imagine how many mouths would get fed, and how much our world hunger and food waste epidemic would decrease.

#EATUGLY

SMALLER PORTIONS = LESS WASTE

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