Food Waste Reduction Tip Amazing Waste: 50 recipes to use food scraps, repourpose leftovers, and reduce food waste

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1 Food Waste Reduction Tip Amazing Waste: 50 recipes to use food scraps, repourpose leftovers, and reduce food waste 5 Download your copy of this innovative cookbook at: /05/Cookbook pdf The cookbook is divided into two sections, one focusing on food scrap recipes and the other on recipes for repurposing leftover food. Fruit and vegetable scraps are the stars of the food scrap recipe section, since the abundant remainders of these food groups are often disregarded. The repurposed food section of the cookbook features recipes that transform common leftovers into tasty dishes. Many of the recipes in this cookbook were created, prepared and tasted by the authors of this book and fellow students from the University of Wisconsin-Madison; while others were inspired and adapted from recipes found on food waste reduction websites and blogs. All of the tips and recipes in this cookbook are available online at wordpress.com, where one can also view step-by-step instructional videos for 50 recipes to use food scraps, select recipes. Cooking with food scraps repurpose leftovers, and reduce food waste entails thinking outside of the box, breaking the rules and getting creative in the kitchen, so we encourage 1 experimentation and modification of these recipes to fit your tastes and needs! AMAZING WASTE

2 Keeping your produce fresher, longer STORE IN THE REFRIGERATOR FRUITS Apples (more than 7 days) Apricots Asian pears Berries Cherries Cut Fruits Figs Grapes VEGETABLES Artichokes Asparagus Green beans Beets Broccoli Brussels Sprouts Cabbage Carrots Cauliflower Celery Cut vegetables Endive Green onions Herbs (not basil) Leafy vegetables Leeks Lettuce Mushrooms Peas Radishes Spinach Summer Squash Sweet corn 8 Place fruits and vegetables in seperate, perforated plastic bags. Use within 1-3 days for maximum flavor and freshness. Store each group in different produce drawers to minimize the detrimental effects of ethylene produced by the fruits on the vegetables. RIPEN ON COUNTER, THEN REFRIGERATE Avocados Kiwi Nectarines Peaches Pears Plums Plumcots To prevent moisture loss, store fruits and vegetables seperately in a paper bag, perforated plastic bag, or ripening bowl on the counter away from sunlight. After ripening, store in refrigerator and use within 1-3 days. Source: UC Davis Postharvest Technology FruitsAndVeggiesMoreMatters.org STORE AT ROOM TEMPERATURE FRUITS Apples (fewer than 7 days) Bananas Citrus fruits Mangoes Melons Papayas Persimmons Pineapple Plaintain Pomegranates VEGETABLES Basil (in water) Cucumber¹ Eggplant¹ Garlic² Ginger Jicama Onions² Peppers¹ Potatoes² Pumpkins Sweet potatoes² Tomatoes Winter squash ¹ Store in a well-ventilated area in the pantry. ² Can be refrigerated for 1-3 days if they are used soon after removing them from the refrigerator. Many fruits and vegetables should only be stored at room temp because refrigeration may cause damade and prevent them from reaching maximum flavor. Keep away from direct sunlight.

3 Food product dating - what does it mean? Understanding labeling phrases Best if Used By/Before indicates when a product will be of best flavor or quality. It is not a purchase or safety date. Sell By date tells the store how long to display the product for sale for inventory management. It is not a safety date. Use By date is the last date recommended for the use of the product while at peak quality. It is not a safety date except for on infant formula. 12 Does Federal Law Require Dating? Except for infant formula, product dating is not required by Federal regulations. Are Dates for Food Safety or Quality? Manufacturers provide dating to help consumers and retailers decide when food is of best quality. Except for infant formula, dates are not an indicator of the product s safety and are not required by Federal law. Safety After Date Passes With an exception of infant formula, if the date passes during home storage, a product should still be safe if handled properly until the time spoilage is evident. Spoiled foods will develop an off odor, flavor or texture due to naturally occurring spoilage bacteria. If a food has developed such spoilage characteristics, it should not be eaten. Food spoilage can occur much faster if it is not stored or handled properly. Can Food be Donated After the Date Passes? Yes. The quality of perishable products may deteriorate after the date passes but the products should still be wholesome if not exhibiting signs of spoilage. Food banks, other charitable organizations, and consumers should evaluate the quality of the product prior to its distribution and consumption to determine whether there are noticeable changes in wholesomeness. Date Labeling and Impact on Food Waste Confusion over the meaning of dates applied to food products can result in consumers discarding wholesome food. In an effort to reduce food waste, it is important that consumers understand that the dates applied to food are for quality and not for safety. Food products are safe to consume past the date on the label, and regardless of the date, consumers should evaluate the quality of the food product prior to its consumption. Source: United States Department of Agriculture Food Safety and Inspection Service

4 The Is My Food Safe? App Download this free app for Apple and Android phones to answer all of your food safety questions. 15 The ad-free app features: Is It Done Yet? Check the safe internal cooking temperatures for meats and more. Time to Toss? Learn essential information on how long you can keep those leftovers. Quiz: Is My Kitchen Safe? Test your knowledge of kitchen safety and see what grade your kitchen receives. Ask an Expert Find out more about food safety from registered dietitians the food and nutrition experts. The Is My Food Safe? mobile app is brought to you by the Home Food Safety program, a collaboration between the Academy of Nutrition and Dietetics and ConAgra Foods. Source: The Academy of Nutrition and Dietetics

5 Can safety: When it s safe, when to toss it How Does Canned Food Become Unsafe? When a can is dented near a seam or a junction, it makes it possible for air to enter the can. A sharp dent can cause a pinhole in the can, which could also allow air to enter. This air, combined with the moisture in the can, allows the growth of microorganisms. These microorganisms cannot be killed by cooking. Consumption of this food could potentially result in botulism. Cans that are bulging or have rust that will not wipe off are also deemed unsafe. 19 Safe cans have: No dents Only smooth dents Dents that are NOT on the seam Dents that DO NOT compromise can juncture/closure integrity DISCARD cans with: Dents on the seam Dents where the sides and top or bottom meet Sharp dents Swelling or bulging Rust that does not wipe off Sharp Lid Dent Bulging Sharp dent Not sure where your can falls? WHEN IN DOUBT, THROW IT OUT! Rust Dent on seam Dent on side, top

6 ROOTS STEMS GREENS OR TOPS FLOWERS Use the whole plant Examples Celery (celeric), cilantro Asparagus, beets, broccoli, cauliflower, chard, collards, fennel, kale Beets, brussels sprouts, carrots, cauliflower, celery, fennel, kohlrabi, leeks, onions, radish, turnips Arugula, chives, cilantro, dill, fennel, garlic scapes, lavender, mustard, zucchini How to use it Roast, mash, or stew Braise or saute; use woody part of asparagus in soup stocks; use peeled broccoli and cauliflower stems in soups or stir-fry Saute; blend in green smoothies; flavor and garnish salads and soups Saute; add to salad; use garlic scapes to make pesto 23 SEEDS Pumpkin and other winter squashes Roast, and add spices and herbs for flavor PEELS Lime, lemon, orange, potato Bake potato peels for snacks; use citrus for zests or cady them RINDS COBS Watermelon, cantaloupe, casaba, honeydew Corn - central part with all kernals removed Shave outer peel and use in place of cucumber in salads Simmer to make a stock Source: NYC Health, facebook.com/ eatinghealthynyc & Just Say Yes to Fruits and Vegetables, jsyfruitveggies.org

7 Food Waste Reduction Tip 26 So, you have a bunch of ingredients in your kitchen, but no idea what you can make with them? Super Cook to the rescue! Log on to and in the sidebar, either type in your ingredients or choose from their selected categories. The site then pops up a list of recipes you can make with those ingredients. Dinner, solved.

8 29 Composting for Beginners Composting can seem overwhelming, but the folks over at have an easy-to-use beginners guide as well as more in-depth articles you can dive into once you get the hang of it. Some of their beginner tips include: CHOOSING A BIN There are a number of types of containers used to make compost but which type is best? That depends largely on how much space you have in your yard or garden and how much material you will be composting. In general, commercially made plastic compost bins are better for beginner composters, while larger homemade bins are more suited to avid gardeners and those who have a larger volume of materials. For more info, check out thier guide to compost bins: com/compost_bins.htm ADDING GOOD COMPOST MATERIALS Generally, composting ingredients can be divided into two categories: browns and greens. Browns include: leaves; hay & straw; paper & cardboard; woody prunings; eggshells; tea bags; and sawdust Greens include: fruit & vegetable peels; grass clippings; coffee grounds; fresh manure; green plant cuttings; annual weeds; and young hedge clippings WHAT NOT TO ADD There are a number of materials that you should keep out of your compost pile, including: meat & bones; poultry & fish; fatty food waste; whole eggs; dairy products; and treated wood.