taken from http://www.wrwcanada.com/
In recognition of Waste Reduction Week in Canada we thought we would post some helpful tips to reduce your waste at work and home. Our first tip examines the impact of foil vs. plastic wrap. We have switched to the following at home http://astore.amazon.ca/mindfulgrocer-20/detail/B00ESBM3JS and they are great, simply cut to size and throw in the dishwasher after use.
An article on the website Slate highlights the detriment of each http://www.slate.com/articles/health_and_science/the_green_lantern/2010/04/wrap_session.html
Please read if you get the chance, but to summarize in case you don’t have the time; plastic wrap has less of an environmental impact, but aluminum foil can close the gap if recycled. Based on this information we hope you will think twice when wrapping and when you are finished recycle when possible.
Paper waste is the next topic and below are some stats to ground us in the problem.
10 Tips For Living With Less Plastic
We highly recommend starting with tip #3 on the list – Never drink bottled water. Unless you live in a questionable public water zone or are encountering disaster relief there is no reason to drink bottled water. Cities work hard to make their water safe and most often water bottling companies are simply bottling off city lines or draining water reserves at nominal fees. Ontario currently only charges bottling companies $3.71 for every million liters of water taken.
A great video on the life cycle of material goods:
16 Ways to Lead a Zero Waste Life
An inspiring journey by Rob Greenfield to lead a zero waste lifestyle.
taken from http://www.shareable.net/blog/16-ways-to-lead-a-zero-waste-life
A recent study of 1000 Canadian consumers uncovered the following stats.
Read the entire article here:
We found this great article in The Globe and Mail. Some of the tips echo what we have on the site, and there is other helpful information also.
How to cut down on food waste at home
Special to The Globe and Mail
Published Tuesday, May 17, 2016 11:17AM EDT
Last updated Tuesday, May 17, 2016 11:36AM EDT
Canadian households throw out about $14.6-billion of food annually, according to a 2014 report by consulting firm Value Chain Management International. Through regular inventory, meal planning, strategic shopping, proper storage and creative cooking, it’s possible to put much more of this food on our tables instead of in the green bin.
Before heading to the grocery store, it’s important to take stock of your fridge, freezer and pantry.
Make a standard list of basic staples, leaving blank spaces for less common items. As you take inventory, bring the older food to the front of the fridge or cupboard, and store it in clear bags or containers, if possible. This way, you know what needs to get used first.
When managing your supplies, don’t confuse best-before dates with expiry dates. “You might throw things out at the best-before date, but you are wasting perfectly good food,” says Lindsay Coulter of the David Suzuki Foundation. “A best-before date only reflects when the product is going to have its peak flavour, texture and nutrient value.”
Do this now: The day before you intend to shop is the best time for inventory. Plan an impromptu dinner around food that needs to be used up, then head to the grocery store with a cleaner slate.
This is one of the most effective ways to minimize food waste. When you know what you’re going to cook, you can buy exactly – and only – what you need.
It’s essential to sketch out a weekly menu based on perishability. For the first few days, plan on dishes with fresh fish, chicken and delicate vegetables such as asparagus. Midweek, use beef, pork, root vegetables and kale. At the end of the week, use frozen, canned and dried goods.
Do this now: When you buy cilantro, which is often sold in huge bunches, make a green sauce such as Spanish mojo (cilantro, garlic, cumin, olive oil and sherry vinegar), which will last for a week in the fridge and months in the freezer. Not only do you reduce waste, you’ve got a delicious condiment for baked fish or roasted vegetables.
In an ideal world, we’d shop for food daily to use it at peak freshness. The reality is that most people still need to do a big weekly grocery run.
So pay attention while perusing the aisles. Freshness is vital – mindlessly tossing weekly staples into the cart means ending up with sweaty salad greens, greying tilapia and about-to-sour milk.
If you have time and access, shopping at farmers markets generally helps reduce food waste, as just-picked produce has a longer shelf life than stuff from the supermarket.
Do this now: Stop getting needlessly supersized. Just because a giant container of baby spinach is on sale doesn’t mean it’s necessarily a smart buy. If you end up throwing half of it out, the price effectively doubles.
Knowing the tricks to storing food can extend its life from days to months.
Seafood, which is extremely perishable, should ideally be cooked on the day it’s purchased. If you need a day or two, refrigerate it on a freezer bag full of ice. Whole grain flours, which quickly go rancid at room temperature, will last much longer in the fridge or freezer, as will similarly sensitive nuts. As for poultry and meat, a marinade will help extend its life, as salt, oil and acid act as preservatives.
A small chest freezer is a smart investment, especially if you have kids. Think of it as a treasure trove of leftovers. It also keeps you from overcrowding the other freezer, which makes it difficult to do a proper inventory.
Do this now: Using a strong marker and masking tape, label leftovers with a brief description and the date it was made. Make sure the label can be seen every time you open the fridge, freezer or pantry.
Despite these measures, there will inevitably be things in your refrigerator or pantry that need rescuing. It’s time to get creative.
Limp herbs, lettuce, celery and other watery vegetables can often be revived in a bowl of ice water. Stale crackers can be resuscitated on a tray in the oven. Soup is the most dependable clear-out-the-fridge dish. Adding broth, tomatoes and canned beans turns the vegetable morgue in your crisper into a vibrant minestrone.
The stockpot is a final refuge for herb stalks, vegetable trimmings, bacon rinds, shrimp shells and chicken carcasses. You’ve got homemade broth and one less thing to buy at the supermarket.
Do this now: Freeze your Parmesan rinds. You can add them, wrapped and tied in cheesecloth, to a simmering pot of soup that calls for the cheese. This old trick will add a deep baseline of flavour to the dish.
In our first blog post, we wanted to show the incredible food waste statistics, which are the main reasons behind Mindful Grocer. They have been fuelling us to make changes in the way we shop, store and use food, and we hope they will do the same for you. We understand that making changes in your daily routine is really hard! We know that you are busy, and finding time and energy to make changes is hard. Even with our best intentions, food in our kitchen gets wasted sometimes too. If you try one new idea a week or month, know you are still making a difference! If we all start with baby steps, we can make a difference in this world!
Here are some of the overwhelming food waste statistics...
despite all of this food waste...
(statistics from http://www.davidsuzuki.org/what-you-can-do/food-and-our-planet/help-end-food-waste/)
A lot of people are already doing amazing work to solve these problems. We plan on highlighting work that is being done in the community and also connecting people. When people work together, much work can be accomplished. We look forward to continuing our journey with you, as we learn and share different ways to lead more sustainable lives.
Hi, We are Marcy and John. Our hope is that this site provides a springboard for the sharing of ideas that can lead to more sustainable living. With two daughters, we know how busy life can get. We want to make it easier for people to make small changes in their daily lives that lead to big changes for the world.
|Reducing waste with solutions for sustainable living||