Happy Earth Day April 22! In honor of this (more important now than ever) day The Recipe Redux is challenging ReDux members to show how they reduce food waste. Today, I’m going to share my tips for reducing food waste in meal planning, prep and by using up scraps with a simple homemade sangria! What better way to salvage a bottle of wine you opened yesterday, 1/2 an apple, orange, lemon or lime, or the end of a bottle of old brandy you may otherwise toss? With these leftovers that may otherwise get tossed out, you may not have enough for an entire pitcher, so make a single serving with One Glass Sangria for Reducing Food Waste. This is the Champagne Nutrition way of supporting your environment.
In order to honor Earth Day 2017 to the level it deserves, I needed to partner up with friend, colleague, and expert in reducing food waste, Chris Vogliano who wanted to share a recent post with you called 8 Ways to Reduce Your Food Waste Food Print Today:
Americans live in an era of a reasonably affordable, abundant, and safe food supply. Because of this, nearly 40% of all food we produce in the United States never makes it into our stomachs. [i][ii] Growing this much food that has the ultimate fate of the landfill is a significant source of economic and environmental issues.
- The value of this wasted food in America alone is estimated to be $161 billion annually.[iii]
- Wasted food accounts for 6–10% of human-generated greenhouse gas emissions. [iv]
- Rotting food in landfills creates Methane gas – 25x more potent than CO2. [v]
- 1 in 7 Americans are struggling to put food on the table. [vi]
HOW DO WE MAKE A DIFFERENCE?
The good news is that we can make small changes in our lives that dramatically decrease the amount of food wasted and lessen our carbon footprint. The EPA Food Recovery Hierarchy (above) summarizes the most beneficial solutions to least beneficial from top to bottom.
8 WAYS TO REDUCE YOUR FOOD WASTE FOOD PRINT TODAY!
- Shop the fridge and make a list. This simple step can prevent us from buying too much of a food item that we may already have enough of.
- Eat leftovers – this one is important. It’s easy to turn leftovers into a brand-new dish with a few spices and additional ingredients. Leftovers do not have to be boring.
- Study your trash – Notice what you’re throwing out most often, and buy less of it in the first place.
- Shop for frozen fruits or veggies – these options last longer and ultimately help reduce food waste
- Enjoy food from smaller plates. This will help with portion control and ultimately help us consume the correct amount of food.
- Ask the waiter to ‘hold the bread or chips’ once you’ve had enough. This will help you avoid mindlessly eating what is in front of you.
- Understand what date labels actually mean. Over 90% of consumers throw out food too early, leading to massive food waste. Best buy, use by, sell by dates are all quality dates ,not safety dates. If stored properly, most foods can be safety consumed beyond these dates. Check out the website Still Tasty
- Properly store your food. Some veggies belong in the fridge, while others do not. Check out the Produce for Better Health Fruit and Veggie Storing Guide for more information.
- 2-3 slices orange/tangerine, lime and/or lemon
- 1/2 apple, chopped
- 1 tablespoon (1/2 ounce) brandy
- 1 tablespoon (1/2 ounce) orange liqueur (I used Grand Mariner)
- 1/4 cup light-bodied red wine (I used Rioja)
- 2 tablespoons (1 ounce) freshly squeezed orange juice (can also sub pomegranate juice)
- 2 tablespoons (1 ounce) soda water
- 1 cup ice cubes
- Place fruit slices in the bottom of a wine glass and add brandy and orange liqueur. Let sit for 5 minutes then add wine, juice, and soda. Stir well and top with ice. Garnish with a slice of fruit and serve chilled.