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Black Lives Matter Fundraiser

Posted on May 31, 2020June 16, 2020by The Zero-Waste Chef

The news out of the US has been devastating, with the murder of George Floyd at the hands of police and the ensuing unrest. Here are ways to take action.

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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.
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@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.
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@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.
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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.
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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.
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Again, there is no downside to eating all of the food we buy. Only gains.
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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.
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#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

Happy Earth Week! I have several free Earth Day an

Determination to use every last peel from a near 3

UPDATE FOR PEOPLE ASKING ABOUT THE NUMBERS. The UN

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!
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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

Tomorrow is the big day! My book baby comes into t

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