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AVOIDING FOOD WASTE
BACKGROUND:
Worldwide, “Without accounting for greenhouse gas emissions from land use change, the carbon footprint of food produced and not eaten is estimated at 3.3 billion tons.” [1] Of total waste in North America 35% is wasted in production, with food left on the field to rot. 40% of waste is at the consumer level. [2] Food waste is the #1 producer of the toxic greenhouse gas, methane, in landfills.
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GROUND RULES
* Focus is on healthy food combinations.
* Organic food recommended; no chemical or pesticide residues.
* Retains dietary trace elements stripped out by modern fertilizers.
* Organic farming methods avoid toxic runoff to waterways.
* FACT: Healthy food more expensive than unhealthy food.
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ABOUT GENETICALLY MODIFIED ORGANISM (GMO) CROPS
* Most frequently used GMO crops are the "high yield," "Round Up resistant," or "no till" grains and crops; increasing use around the globe.
* Used for animal feed and for human consumption.
* Confers desired trait of herbicide tolerance; purpose: to avoid time-consuming "old-fashioned" mechanical tilling of weeds.
* Crop fields over-sprayed with Round Up 2x year; takes 1/2 day to spray a field.
* Weeds, in turn, develop reciprocal Round Up resistance; 50% of US farmers report "super-weeds" choking their crops.
* Class action suits Monsanto in US was settled for $10 B; Suit by "farm-spray specialists" who contracted lymphoma by repetitive Roundup spraying;
* Additionally, crops engineered for insect resistance; plants produce their own internal toxins, with bio-accumulation of residues within crops.
* Increasing numbers of resistant insect "superbugs.".
* GMO traits cross-pollinate and contaminate non-GMO farms; extreme economic damage to organic farmers, who can't export contaminated crops.
* Persists in soil for up to 10 years.
* GMO USES: All grain crops, soybeans, fruits and veggies, peanuts, sugarcane, plantation coffee, tobacco, cotton, linen, and so forth.
* GMO soy found in most infant formulas.
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PROCESSED FOODS
* High fructose corn syrup, the most frequent, and often the main ingredient in processed foods; makes unhealthy food taste good; adds calories.
* Processed food contains high levels of additives and stabilizers.
* Artificial flavor chemicals designed exclusively for each product.
* Mixed in giant vats.
* Designed with addictive "flavor bursts" that immediately disappear, causing craving; same with salt and sugar.
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OVER-BUYING
* Be realistic about how many perishables actually will be used.
* Don't over-buy the beautiful seasonal produce.
* Have "catch-up," or "use-it-up" meals before going to the store; inventory perishables before grocery shopping.
* Monitor what kids eat-- or don't eat, and adjust.
* Cook meat or fish when fresh; freeze if it won’t be used in 3-4 days.
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STORING FOOD
* Presentation is everything with food storage; visibility key in avoiding waste.
* Re-used clear deli containers have excellent visibility; small cupboard footprint when stacked; can always find a top.
* Clear containers make food appealing to grab; use correct size container, not too large.
* Downsize containers as food is used; keep single servings in front, to grab and pull out.
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MANAGING PRODUCE
* Produce in plastic bags in the back of the refrigerator is a death knell.
* Cut or slice when fresh; store cut pieces in clear containers in the front.
* The middle and lower shelves have best visibility, especially for “littles.”
* Any excess produce can be frozen and later used in cooking or blending.
* To perk up veggies, trim root areas and soak in water (celery, lettuce, greens) for immediate use or storage.
* Place fresh herbs, stems trimmed, in a glass of water to perk up; refrigerate in the glass.
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FRUITS
* Berries, grapes, other fruits like to be dry. Pre-wash and store in small fruit colanders from the grocery; harder to find now.
* Don't pre-wash berries, and use in 1-2 days.
* Soft bodied fruits like berries, and also mushrooms, trap more pesticides than other produce; organic definitely the best for them.
* Cut grape branches into clusters; store loose grapes and small clusters on top.
* Freeze excess berries, then thaw and mash; use for fruit topping, home-made fruit yogurt, or smoothies. Note: Commercial fruited yogurt can contain as much sugar as many desserts.
* Chopped soft apples or other fruits can be added to cereal, salads or cooked food.
* Be creative. Remember, a recipe is merely a suggestion…
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FROZEN PRODUCE
* Good alternative to fresh; snap-frozen, packaged within hours of harvest so retain vitamins; unsalted, handy to use.
* Fresh produce has 6-stage handling process to get to market, so loses nutrients; but that is no reason to not use them. [3]
* Canned produce quickly processed close to origin; avoid cans saying “Product of China.”
* Use bag clips or strong office spring clips (eco-friendly) to close and store frozen produce.
* When contents get low, store bags together in easy pull-out Gallon zip-lock; avoids bags getting lost and freezer burn.
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PREPARED FOODS
* Any fresh vegetable or fruit can be added to frozen, or pre-prepared meals.
* Improves nutritional value; adds to daily fruit/veggie servings; ups number of portions; dilutes out salt, fat, sugar, and calories.
* Bright contrast colors such as shredded carrots, cut radishes, chopped herbs, purple onions, or raisins make the dishes more attractive.
* If not accustomed to healthful ingredients, incorporate them into the diet gradually, as you feel comfortable.
* Select products with fewer ingredients.
* Note: Plastic trays & wrappers release trace chemicals when heated; avoid by cooking food in non-plastic dishware.
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PACKAGED AND BAKED GOODS
* When dry foods get low, eg, cereal or crackers, remove from boxes, trim excess wrapper and clip closed or move to small container; display in front.
* Breads stay fresher when frozen; when bags get low, trim excess and store with other "low" breads in Gallon-zips; avoids getting lost.
* If baked goods get dry, add a small piece of apple to package; will soften overnight (grandmother's trick).
FOR MORE INFORMATION
(1) Food Waste: https://tinyurl.com/y6gse5bl
(2) Impact on natural resources: https://tinyurl.com/hao9who (p.11)
(3) Frozen vegetables: https://tinyurl.com/guyp58w
(4) Creating cravings: https://tinyurl.com/yc7dqyvl
FALLOW FIELD, GMO OATS, SPRINGFIELD OHIO.
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