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Zero-Waste Chef

baked sandwich bread

Posted on December 16, 2020December 16, 2020by The Zero-Waste Chef
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a full loaf and a cut loaf of whole wheat sandwich bread

a full loaf and a cut loaf of whole wheat sandwich bread

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Today! I’m very excited to chat with sharing app Today! I’m very excited to chat with sharing app @OLIO.app at 11am PT/2pm ET/ 7pm BST! You will also have a chance to win a copy of my cookbook! Head over to @OLIO.app to enter the giveaway 📗
In my post last week about my book excerpt in the In my post last week about my book excerpt in the @latimes some of you asked about food waste statistics. The UN report on global food waste that came out last month found that food waste on the consumer level may be double previous estimates, with households generating the most food waste (61%), followed by food service (26%) and retail (13%). These numbers account for food that made it to market but was uneaten. The UN categorizes food that never makes it to market as food loss. . @projectdrawdown lumps food waste and food loss together and ranks reducing wasted food at number 3 on its list of top 100 solutions to mitigate the climate crisis. It states that food waste in developed countries occurs closer to the end of the supply chain—the consumer level. In developing countries, food waste occurs earlier in the supply chain—closer to the farm and early in the distribution. . @nrdc_org updated its landmark 2012 report on food waste in 2017. The report reveals that households generate 43% of uneaten wasted food, restaurants 18%, farms 16% and grocery and distribution 13%. So, yes, in the US, consumers waste the most food waste. . These numbers do not mean that food-wasting consumers are evil, horrible people. The various reasons food goes uneaten won’t fit into a social media post or meme. And yes, governments and industry have roles to play. We need all hands on deck. . We've been taught that cooking is beneath us, that we should use our time to be more productive (i.e., work and earn money) or we must work long hours or two jobs just to get by, which leaves consumers little time to cook efficiently—or to cook at all. A living wage would help reduce food waste at the consumer level. We need education, such as culinary classes, in elementary and high schools. Kitchen inefficiency leads to food waste. We don't know what to do with that leftover pasta or the bunch of limp carrots or the milk that is about to go off. So those often go into the trash, or, at best, the compost bin. . Again, there is no downside to eating all of the food we buy. Only gains. . Oh and this is the food I bought at the farmers’ market on Sunday. It’s too good to waste 😋
Earth Week Chat with Rebecca Prince-Ruiz, Founder Earth Week Chat with Rebecca Prince-Ruiz, Founder of @plasticfreejuly. Happy Earth Week! I was honored to chat with Rebecca about my new cookbook, the easiest steps to take to cut plastic and the best way to reduce food waste. . . . . . #ZeroWasteChefCookbook #foodwaste #zerofoodwaste #lovefoodhatewaste #foodwastewarriors #plasticfreejuly #simpleliving #plasticfreeliving #planetorplastic #plasticpollutes #plasticocean #breakfreefromplastic #lessplastic #lesswaste #lowwaste #intentionalliving #slowliving #zerowastejourney #zerowasteliving #zerowastechef #thereisnoplanetb #climatechange #climatecrisis #slowfood #slowfoodmovement
I’m in @ElleCanada this morning! . The article i I’m in @ElleCanada this morning! . The article includes an interview and a recipe excerpt from my cookbook for Eat-All-Your-Vegetables Pancakes. These are a delicious way to use up those last random bits of vegetables in your refrigerator. . “Eliminating waste from our day-to-day isn’t without its challenges — especially when it comes to food. Between grocery shopping, meal prep and food storage, going zero waste can be a daunting task. So when Anne-Marie Bonneau started her food blog, the Zero-Waste Chef knew she would eventually turn her passion for a waste-free life into a book. Her goal? To find simple and manageable ways to cook and eat sustainably. Now, just in time for Earth Month, the Canadian-born [Bay Area] resident is celebrating the launch of The Zero-Waste Chef, a guide on transitioning to a plastic-free kitchen, packed with 75 tasty (and wallet-friendly) vegan and vegetarian recipes that are good for you — and the planet. Here, the author shares what she’s learned since going zero waste, tips on how to get started and the recipes you don’t want to miss out on.” . Link in profile for the article.
Happy Earth Week! I have several free Earth Day an Happy Earth Week! I have several free Earth Day and book launch events going on this week. I still have a couple to finalize so this list will expand a bit. Here is what’s going on so far: 🌍 Today, 8am PT/11am ET, Instagram Live with Ellie Besley-Gould of @_thegreenish. We will chat about strategies for going greenish without going insaneish. 🌏 April 20, 5pm PT/8pm ET, It Doesn’t Cost the Earth: In Conversation with Rebecca Prince-Ruiz, the founder of Plastic Free July 🙌 Join @plasticfreejuly. 🌎 April 21, 4pm PT/7pm ET, Instagram Live Author talk with @Indigo, Canada’s biggest bookseller! 🇨🇦 🌍 April 21, 7pm PT, Author Zoom Talk, San Mateo Country Lib#raries, @smclibraries. Link in profile for info on registering 📚 🌏 April 22, 11am PT/2 pm ET, Instagram Live Chat with the awesome sharing app, @OLIO.app. #realsharingeconomy 🌎 April 22, 1pm PT/4pm ET, Zoom with @the_zero_waste_teen and panel. Zoom link to come. I’ll update my events page when I have that. 🌍 April 22, 5pm PT/8pm ET, “Zero Wasty, Very Tasty Cook-Along,” @cityofsunnyvale. We’ll make fried rice with leftovers. Attendees will receive a list of ingredients and equipment in advance of the Zoom class. Link in profile for info on registering. 🌎 April 24, From 10am PT/1 pm ET, Restore Our Earth Speakers Series, @cityofcupertino. The speaker series will air on Facebook Live and YouTube Live. Link in profile for info on registering. 🌍 I hope some of you can attend 💕😊
Plastic-free cotton thread on cardboard spools 🤯 Plastic-free thread has been almost impossible to find for, well, decades. 🧵 I bought 10 large spools in the hopes that my sewing bee can get together soon and sew more cloth produce bags to give away at our farmers' market. We haven't been able to do that for a year. 🧵 So far, we've given away over 3,000 bags, all made from donated, unwanted fabric and sheets. Thank you to everyone who has donated. I have a map on my blog with similar groups around the world. You can search for a group near you or start one of your own (swipe for the map). 🧵 This cotton Coats thread costs more than the big spools of polyester serger thread on plastic cones but they do cost much less per yard than several standard small spools. People put money into our donation jar when we give the bags away, so I used some of that cash and didn't have to pay for all of these out of my own pocket. 🧵 Last year, I also bought a secondhand Husqvarna serger with some of the jar money so we can crank out more bags. If you want to start sewing but don't have a machine, you can often find them secondhand on Craigslist, Nextdoor, Facebook Marketplace or your Buy Nothing Group. I see them listed regularly. 🧵 Link in profile for more info on the Reuse-bags project.
Determination to use every last peel from a near 3 Determination to use every last peel from a near 30-pound haul of lemons culminated in this limoncello biscotti, a twice-baked lemony cookie for grownup dipping into steaming cups of coffee or tea. 🍋 The bulk of my haul became preserved lemons. But to preserve lemons, in addition to the lemons you stuff into jars, you must juice yet more lemons to top off the jars. So I peeled several of those extra lemons to make limoncello, with the intention to (mostly) bake with it. 🍋 I repeat this often on here but I’ll say it again: The constraints I have imposed on myself—to use everything and waste nothing—have both improved my dishes and made cooking a much more enjoyable experience. (I also save money.) 🍋 Last night in my Stories, I asked you all to make a choice: drink limoncello or bake with limoncello. Late last night, the votes were 100% for drinking but this morning, they have changed to 62% drink, 38% bake. The votes are still coming in and, as I post this, it is Friday night in parts of the world… the numbers will likely change some more. 🍋 Link in profile for the new recipe.
UPDATE FOR PEOPLE ASKING ABOUT THE NUMBERS. The UN UPDATE FOR PEOPLE ASKING ABOUT THE NUMBERS. The UN’s new Food Waste Index report came out in March. From the report: “This report estimates that around 931 million tonnes of food waste was generated in 2019, 61 per cent of which came from households, 26 per cent from food service and 13 per cent from retail.” These are worldwide numbers for food that makes it to market but goes to waste. According to Drawdown, food waste in developed countries occurs more at the end of the supply chain, the consumer level. In developing countries, it occurs at the beginning of the supply chain, closer to the farm. According to the NRDC, farms in the US account for 16 percent of food that goes uneaten. Households come in at 43 percent, the largest slice of the food waste pie. These are all excellent sources if you’d like to learn more about food waste and the numbers. ——— An excerpt of my book is in the @latimes this morning. It includes tips for storing food and shopping for food, plus my recipe for vegetable broth made from scraps. 📗 Eating all of the food we buy may seem like a small thing given the environmental challenges we face. But it’s one of the most effective steps we can take as consumers in order to help mitigate the climate crisis. Food waste accounts for around 8 percent of carbon emissions. We can eat the food and cut those emissions. 📗 And there is zero downside to reducing food waste. Zero. You save money. You schlep to and from the store less often. Not only do you buy less food but you bring into your home fewer of the single-use packages that some of that food you’re not buying would have come in. You free up space in your refrigerator and cupboards by eating what you have on hand. And, you become a more creative cook, which results in tastier food. 📗 Link in profile for the LA Times article.
This Friday at 11am PT/ 2pm ET, @wildminimalist wi This Friday at 11am PT/ 2pm ET, @wildminimalist will host an IG Live with Lily Cameron, founder of Wild Minimalist and author of the new book, Simply Sustainable, and me. I think we will have a lot to talk about! . Lily and I will chat about our respective books, we’ll share tips and we’ll answer your questions. Have a difficult dilemma you’d like us to address during the chat? Please let me know in the comments. I hope to see you on Friday!
The Zero-Waste Chef book is here! . I started down The Zero-Waste Chef book is here! . I started down this road in 2011 because, after reading about plastic swirling around in our oceans and harming wildlife, I simply wanted off of the stuff. I had no idea that in my small attempt to tread a little lighter on the planet, I would also benefit! By replacing single-use items (like plastic wrap to cover a bowl of leftovers) with reusable items (like a plate to cover a bowl of leftovers), and eliminating food waste, I saved money. I stopped eating all highly processed food and began eating more whole foods, which improved my health. And just as importantly (I believe), thanks to this journey, my food tasted better. . But that journey had many bumps along the way. I hope that my book not only helps readers have a smoother trip on the road to more sustainable living but also sparks lots of ideas along the way. And zero-waste living is a journey, not a destination. You never actually reach that elusive zero and that’s just fine. A small number of people doing zero-waste perfectly will have a small impact—millions doing it imperfectly will transform the world. . Because so many of you were emailing me at the last minute, late last night to get your bonus recipes—and because I’m so grateful to you all for making this book possible!—I’m extending access to my bonus recipe gift (with six recipes not in the book or on this blog) through Friday April 16th. Just email your order number or a pic of your order confirmation or whatever to zerowastechefbonus@gmail.com. Look in your spam folder If you don’t get the recipe bundle download quickly. . But wait there’s more! I have a bunch of events planned for the launch. I can’t fit them all here and I’m updating the list every day. Link in profile for those events and for ordering the book. . Thank you all for your support! It means the world to me 📗😊💕
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