Reducing Food Waste in Korea

In 2013, Korea brought into effect the Marine Environment Management Act, banning the disposal of food waste water into the ocean in order to comply with the London Convention. With this new law came a serious crack-down on food waste in Korea. In a small and densely populated country, and one where the standard of living has grown so quickly, waste was becoming a serious problem. New systems were put in place, and now the significance of such changes can be seen.

Residents were accustomed to a pay-as-you-go system for waste, but in 2013  this changed from a flat collection rate to a pay-by-weight system  for food waste. This was put in place for residents, but also businesses and restaurants.

In parts of Seoul, smart disposal systems were implemented where individuals were given ID cards that are scanned before the waste is dropped into waste bins and weighed. In other areas, residents must purchase specific bags that are priced by volume.

“SK Telecom, Korea’s largest wireless carrier, has designed RFID food waste bins with equipment that will weigh food waste to the nearest gram. Photo: KIM GYONG HO / JEJUWEEKLY.COM”

In the neighborhoods where  the smart disposal system has been implemented, Seoul has seen a 30% decrease in food waste.  Filmmaker Karim Chrobog has created a short documentary on the changes in South Korea as part of the e360 video series “Wasted” (the whole thing is worth watching). To get a bigger picture of the changes, you can watch the video here.

For residents, this strict regulation has created incentives to lower waste (or learn some small scale composting skills!), but some might argue that it is excessively strict. No one can argue, however, that it hasn’t made a difference: in a relatively short amount of time, waste in neighbourhoods with a pay-by-weight system decreased their food waste by 30%. Not only is the waste being reduced by consumers, the collected waste is not headed for landfill but for animal feed, fertilizer, or conversion to electricity. These laws also target waste across multiple sectors, in contrast to, for instance, the recent law in France requiring only large supermarkets to donate excess edibles to charities. It’s possible too that, as mentioned in the film, food retailers and restaurants concerned with their bottom line will do more to reduce waste, but also might make more of an effort to connect with charities for the waste that still remains. The changes made in Korea do involve high costs and technology as well as some ‘tough love’ – laying down a stricter system – but it seems to be getting the desired results!

For more on how Korea’s Ministry of Environment is tackling food waste check out:

http://www.asiatoday.com/pressrelease/south-koreas-food-waste-solution-you-waste-you-pay

http://www.theguardian.com/lifeandstyle/2014/mar/27/food-waste-around-world

http://www.earth911.com/food/south-korea-charging-for-food-waste/

Food rescue retail

Former president of Trader Joe’s, Dough Rauch, has opened a groundbreaking new type of grocery store: a non-profit model that tackles food insecurity, reduces food waste, and promotes good nutrition.  The Daily Table store opened June 4, after managing to pass the hurdles of non-profit approval and convincing authorities that wasted food can be safe and nutritious food. The shop is located in the low income community of Dorchester, Massachusetts, and provides access to healthy food at very low prices.

produce at The Daily Table

This new initiative is a major departure from more traditional food charities. It is strongly committed to providing nutritious meals that can compete with fast food in its price and convenience. At the same time the retailer is committed to preventing food waste by collecting donated food and selling it fresh or transforming it into ready-to-eat meals.The shop is challenging cheap, unhealthy calories in a way that is financially and environmentally sustainable while ensuring the health and dignity of its patrons. There are many non-profits that serve rescued food, but the distinction here is that Daily Table allows customers a choice – they are not simply recipients. Being in a retail space enables Daily table to be grounded in the community, provide employment and training, as well as make money to cover costs. I’m excited to see how this project will fare as it employs it’s innovative approach to food waste, nutrition, and food insecurity.

Check out a National Geographic interview on Daily Table with founder Doug Rauch  here, or more coverage from NPR.

Eat My Words-Don’t Waste

Some super creative kids from Lammas School in London have made a song and music video to promote their anti-food waste message.  This was created by students who teamed up with the non-profit This is Rubbish at the event “Eat My Words” where students used spoken word and music to create awareness of food waste.  Check out their video, you’ll find yourself singing this all day.

Who’s helping fight food waste

The Guardian has run numerous articles on the topic of food waste, including one highlighting a few waste warriors in the area of food loss and waste. Check out some inspiring stories about people and organizations who are making a difference in the world of food waste, including charities who rescue food and serve up meals, and tech savvy entrepreneurs who link farmers and buyers or retailers and volunteers for pick ups.  Read their stories here. 

Reducing food waste shouldn’t reinforce food poverty stigma

When people are confronted with the enormous problem of food waste in society, one common initial idea is that it should just be collected and given to ‘the poor.’ I remember speaking with a girl in France who was arguing very passionately that the wasted food from supermarkets and restaurants should go to homeless people (and she’s finally getting her wish). However, when I asked if she herself  would like to eat that food, she was less than enthused – but still felt that someone else ought to.

Of course it may be very well meaning to want to see someone benefit from the waste,  but this is problematic because it ignores strategies higher up in the waste hierarchy, namely reducing food waste (then you can use all your saved money to help someone out). It also feels pretty condescending. Who are ‘the poor’? Just because they are in some way disadvantaged, should they be expected to eat what you or someone else has deemed ‘garbage’?  Well maybe ‘one man’s trash is another’s treasure’ and ‘beggars can’t be choosers,’ but personally I hope there are approaches that can maintain the recipients’ dignity and perhaps offer a bit more choice.

This isn’t an area with easy solutions, although as mentioned one option might be to waste less and use your saved money for donations which give people more power to choose, or food banks the ability to buy what is actually needed. However, even with changed habits at home, businesses are still going to have food that for one reason or another is edible but not salable. How can we de-stigmatize this food?  I know from my experience that a lot of the food that comes out the back doors of stores and restaurants is totally edible, so why shouldn’t it go to fill the failures in our food system? Yet things start to get a bit messed up when we start mixing a waste hierarchy with a social hierarchy.  The rich eat the organic filet, the lower middle-class the chicken nuggets, and then anyone below that can eat the leftovers and garbage from the above categories, and no need to ask them – they should just be grateful.  Umm no. Yet while not that simple or explicit, sometimes it feels that this is how we think food waste should be handled. And this model is clearly not that good for the disempowered people who are given food which, however delicious, was perceived as unfit for others yet good enough for them. So how do we challenge these structures? One way is for ritzy restaurants start serving ‘garbage’ food like monk fish heads, or for food rescue organizations open restaurants or catering companies and serve waste food back to a variety of people. This flips the ideas of who should be eating donated or  ‘waste’ food on its head. Rude Food in Sweden serves up delicious meals that are 90% rescued, and it’s not a homeless shelter or inner city feeding program: it’s a catering company.  Food Cycle in the UK  serves meals of rescued food to people who are food insecure or at risk of social isolation, but they also offer a catering service which then helps employ people and fund other programs.I see this sort of use of food waste as posing a greater challenge to the current system, challenging the idea of who should  be eating rescued food, showing that it is good enough for everyone. This is an even more shocking (and hopefully behaviour-changing) idea.

Catering

So what am I trying to say with this uncharacteristically long post? I haven’t solved this, I am confronted with this issue all the time, but I hope to think a bit more critically about equality and dignity when it comes to food and other donations. How can I treat people with the respect that they deserve, to maintain their rights to dignity and choice while doing my part to create a more food secure and waste-less society? Food waste and food poverty shouldn’t co-exist, but food donations are hardly a panacea either.

Understanding behaviours driving food waste

Last year, be Waste Wise did a panel discussion with some key figures in the field of food waste  and looked at the behavioural drivers behind food waste that would need to be tackled in order to combat this waste. The article based on this panel discussion boiled identified six key issues:

1. The data: The stats around food waste are sadly lacking, which can make tackling an issue with so many unknowns a major challenge. Measuring waste both created and avoided is not easy and there is no one way to do so, making comparability an issue.

2. Lack of kitchen know how:  People spend less time preparing food than in the past, many ‘normal’ food skills have been lost, and we are no longer adept a making use of leftovers or kitchen scraps. Is it reasonable to tell people to invest more time in preparing their own food?

3. Visibility: Few people are confronted with their food waste in aggregate; not seeing it can easily translate to not seeing it as an issue.

4. Reduce packaging waste or food waste: Sometimes increased packaging can extend the life of food and prevent food waste, but it can also creates waste in other streams. This reveals larger scale issues in our food system: why do we need to make our fresh food last so much longer in the first place? Is our food system too large?

5.  Cheap food: Cheap food may be seen as a way to make calories accessible and affordable to more people, however, cheap food can contribute to food being undervalued and then wasted. However, few people would feel right saying that making food more expensive is the solution.

6. Policy approach: Voluntary agreements or landfill bans? Food waste can be tackled by different approaches, depending on political opinions. A big part of the debate is whether changes should be voluntary or enforced. In some places this may mean focusing on encouraging change in the private sector or educating the public as opposed to requiring source separation or banning organics from landfills.

Changing people’s behaviour to decrease food waste and to manage residual organic waste is not a simple task. If anything, the outcome of this panel discussion shows that food waste isn’t such a easy matter. One problem can have many potential solutions, all with different ramifications.

Want to read the whole article?

http://wastewise.be/2014/06/untangling-behavioural-drivers-behind-food-waste/

Even Food & Wine is on board with ugly food

Food & Wine magazine editor gave a Ted talk this year encouraging the use of ugly veggies and creatures, to find the ‘inner beauty’ in the name of both taste and reducing food waste.  Dana Cowin claims this is the new food trend, and she hopes (as do I) that everyone gets on board. But let’s hope this sticks around as more than just a trend.

Interested in what Food and Wine magazine has to say about waste? Check out some of their online articles:

Should you be eating 18-month-old expired food, like the USDA suggests?

Beer made from unsold bread is helping combat food waste

WastED turns food waste into pop-up restaurant

11 ways to stop wasting food

64% of food waste is preventable: Learn how you can prolong your food’s life!

This weekend, we shared food waste tips / tricks with visitors to Toronto’s Green Living Show. The number of stimulating conversations we had with folks floored us! We received countless requests to share the information more widely and accessibly by posting it online. So, in our devotion to you and in our mission to help you prevent food waste in your own kitchen, here are some tips our visitors found particularly useful!

We don’t know it all, so let’s continue this conversation: use the comments box for questions or to share your own tips. Tweet us ideas, and check out the links we include to other great resources.

@guelphfoodwaste @kjhodgins @KateParizeau @Mikevonmassow @RalphmartinOAC

 

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Vegetables

Herbs:

  • Pop in the freezer in bunches. They will last for months, and it’s just as easy to chop and use them from there as from the fridge where they will spoil very quickly.
  • If you do store herbs in the fridge, wrap them in a clean towel inside a bag to prevent them from wilting in their own moisture.

Cilantro: (most-frequently discussed topic at our GLS booth!)

  • This is one of the most challenging herbs to store, and especially troublesome because we generally want to eat it fresh, not frozen and then thawed! It will last longest if you stand it in a jar of water with a plastic bag placed loosely over the top.

Green Onions:

  • The greens rot quickly, so wrap a paper towel or clean cloth around them to absorb any moisture. This will extend their life for days or even weeks.
  • Instead of tossing the root end, pop it in a jar of water on the windowsill. It will drink and re-grow new greens for you!

Salad Greens (and prone-to-wilting kale)

  • Wash, then store inside thick shopping bags, tied up but keeping an air balloon inside. This gives them their own airy microclimate but keeps the plastic from resting against the leaves and creating too much moisture.
  • Crispers are generally a bit warmer than the other parts of the fridge, which is good. This will prevent delicate leaves from freezing
  • Segregate from fruits (especially apples) to keep greens fresher longer
  • I always wash my lettuce when I get it home, use one clean dishtowel to pat it mostly-dry, then wrap it loosely in another clean dishtowel, and slip that into a bag. They last for weeks this way, and I’ve done it for years!

Broccoli:

  • Keep away from gas-releasing fruits like apples, avocados, peaches, and tomatoes.
  • Keep it in the HIGH HUMIDITY drawer (lever closed, preventing air from coming in).
  • If you store it in plastic, make sure it’s breathable, or poke holes in the bag.
  • To freeze: 1. Wash thoroughly 2. Cut into pieces 3. Plunge into boiling water for three minutes and chill quickly in ice cold water 4. Drain off excess moisture and freeze in airtight containers or bags (this process is called blanching. Carrots, beans, cauliflower, kale, etc. can all be blanched and stored in the freezer)

Avocados:

  • Did you know you can freeze avocado puree?
  • Have you ever cut into an avocado to find it’s still not ripe? Just sprinkle some lemon juice on the flesh, put the halves back together, and it’ll continue to ripen.
  • More terrific tips on all-things-avocado!

Fruits

Apples:

  • One of the worst ethylene gas emitters! This gas speeds up the ripening process of other fruits, so store them separately from others.
  • Ethylene gas is worst when fruits are at room temperature, so to slow down ripening, refrigerate apples. On the other hand, if too firm or sour, let them ripen at room temperature. This is also why apples make poor neighbours in a fruit bowl on the counter. They are off-gassing ethylene to their fruit-bowl mates, making them all ripen quickly.
  • If you’d like to freeze apples: wash and core them, chop them up, and store them in bags or containers (indefinitely!).
  • If an apple gets a bad spot, the rest of the apple is not affected! You can cut around the bad spot and eat the rest, or cook it with your oatmeal, or make applesauce, or millions of other recipes.
  • Is it necessary to peel your apples? Peeling wastes the most nutritious part of the apple, your time, and your food!

FoodWaste Infographic_A (2)

Bananas:

  • To speed ripening, put them in a brown paper bag. This will trap their ethylene gas and encourage them to ripen.
  • To stop them ripening, put them in the fridge—the skins will turn dark but the fruit is not harmed. You can also wrap the stem with a little plastic to prevent the release of ethylene gas.
  • Avoid putting unripe bananas in the fridge, as this will impede the early stages of ripening and spoil the fruit.
  • To freeze, mash with a tsp of lemon juice per cup of bananas to prevent browning.
  • What do you do with brown bananas? They are delightfully still edible! Just mash them, freeze them, and they are ready for use in smoothies, muffins, or fritters.
    • I told “Joe” at the show that I’d share a no-fail recipe for banana pancakes that even he could make: try this one, Joe, and let us know how it goes!

Dairy / Meat / Eggs

Cottage Cheese / Yogurt / Sour Cream:

  • Leave them in their container, and use only a clean spoon for scooping. Any bacteria on the spoon will make dairy go off quickly.
  • If you serve it in a separate dish but don’t use it all, don’t return it to the container, but cover the dish tightly with plastic wrap.
  • *Trick* Store the container upside-down to create an air-lock that will prevent bacteria from growing.

Cheese:

  • Does your hard cheese get mouldy before you reach the end of the block?
    • If so, once you open it, you should wrap it in wax paper to allow for breathing. Hard cheeses don’t actually love the store packaging they come in.
    • You can also freeze half the block if you won’t eat it quickly enough. It gets a bit crumbly after thawing, but its flavour remains! One lady told me she always stores her mozzarella in the freezer because it’s faster to crumble it onto pizza than to grate it!
  • Mould! If the cheese develops a blue-green mold on the exterior, make a cut about a ½ inch below the mold to ensure that it has been entirely removed; the remaining cheese will be fine. WHO KNEW!?

Milk:

  • If you don’t drink milk quickly, don’t store it in the doors where the fridge is warmest.
  • To save money, buy milk in bags and store them in the freezer. Thaw in the fridge when you are ready to use a bag.
  • Milk can be frozen for weeks. If it doesn’t thaw to perfect consistency, just stick it in the blender and it will be good as new!
  • If your milk is starting to get old, bake it in cakes and pancakes instead of tossing it.

FoodWaste Infographic_A (1)

Meat:

  • Keep meat where it is coldest (back of the fridge, and typically the bottom shelf—though your fridge may be different).
  • Avoid any accidental dripping onto foods by keeping a tray underneath it.
  • If you have a deep-freeze, meat will last and resist freezer burn a lot longer there than in your fridge freezer.

Eggs:

  • To test for freshness, pop an egg in a tall glass of water. If it floats, it is getting stale. Fresh eggs stay near the bottom. Even if stale, eggs are likely still safe – especially for baking. Eggs are only worth chucking when they start to exhibit an off odor.
  • If you are going on holiday and can’t eat all your eggs, freeze them before you leave! Beat and freeze in small containers (one or two eggs’ worth) for easy use later in cakes, quiches, and muffins. They’ll last 10 months!

Other tips

“Duh” reminders:

Seriously, we all forget about food, hiding shoved in the back of our fridges. These visual reminders work really well for my friends:

  • Leftovers / Eat First Bin
    • Keep a container at eye-level and place the items that need to be eaten promptly there. This is especially useful if sharing the fridge with a busy household where it’s easy to lose track of things, or if you have kids who are old enough to help themselves to snacks, but not yet old enough to be creative and make their own food and need some guidance.
  • Reminders on the Fridge Door:
    • To avoid forgetting about highly perishable items, use your grocery receipt to highlight perishable items that need to be used in a timely fashion. Stick it on the door to remind yourself about that punnet of blackberries shoved to the back, or that broccoli hiding under the lettuce.
    • Use a whiteboard to keep track of perishables, leftovers, or things you don’t want to forget before they spoil.
    • Keep labels and a marker beside the fridge to date leftovers, or to write “eat me!” notes on tupperwares for kids grabbing snacks.
  • Check the temperature of your fridge:
    • Keep fridge at 1-5ºC for optimum life of your products.
    • To test your fridge’s temperature, take a few measurements because it can fluctuate as it cycles through the day.
    • A cooler fridge uses slightly more energy; however, by increasing the lifespan of food products, the economic and environmental savings are statistically proven to be greater overall.

Finicky Creatures

Fridge-finicky:

Avocados, bananas, nectarines and peaches, pears, plums and tomatoes say:

“Only refrigerate me once I’m totally ripe! Too early, and I will lose moisture and flavour, and won’t ripen properly, even once brought back to room temperature.”

Ethylene Gas Emitters

Most fruits release ethylene gas which ripens produce. By keeping them in the fridge, you s l o w    t h i s    p r o c e s s   and extend their life.

Unless you want them to ripen faster, do not store fruits and veggies in airtight bags. That will hold in their gas, speeding up decay.

  • Particularly Bad Ethylene Emitters: apples, apricots, cantaloupes, figs, and honeydew. Keep separate from things you don’t want to ripen!

Those Confusing Best-Before Dates

Contrary to many assumptions, “Best Before” does not mean “Poisonous After.” In fact, these dates are only guidelines! See this handy infographic to help you understand their confusing formats.


Fall in love with your Freezer

Not a fan of leftovers for three days straight? Freeze in individual servings to grab for lunches on the run later in the week or month!

Going on holiday? Pop things in the freezer to save them from spoiling in your absence.

Grocery stores encourage us to “buy big” to benefit from lower cost-per-unit or 2-for-1 deals. Unfortunately, when we can’t eat it all in time and the food gets tossed, this is the opposite of a cost-saving!

  • If you buy your milk in bags, freeze them until you are ready to drink them;
  • If you buy a large cut of meat, freeze portions for later;
  • If you can’t make it through the whole loaf of bread, store it in the freezer and only take out a slice or two at a time as needed;
  • If you buy a whole squash but only need half for your recipe, cook and store the puree for later use in soup or baking

…Do you have a friendship with your freezer? Share other ideas with us!

What constitutes “inedible” in your house? Carrot / apple / potato peels? Beet or carrot greens? Cheese rinds? “Odd” cuts of meat or organs? Bones? These examples are all nutritious and delicious! Share with us your creative recipes or uses for the food that others might toss out!

4.5 kgs of food a week! Does MY house waste that?

Here at the Guelph Food Waste Research Project, we are most interested in households’ food wasting habits: what you waste, why you waste it, and your beliefs, attitudes, and behaviours around food waste. It’s a fascinating exploration! For two years, we’ve been collecting data on how much and what kinds of food we are wasting at home, and then connecting this data with survey results to discern the reasons why we waste food at home.

Here is a little peek at some of our findings

The average household’s weekly food waste production was 4.5kg. Do you waste this much food? Think about it carefully, because another finding we uncovered was that the more you are concerned about waste, the less food you throw away. 64% of all food waste was avoidable or possibly avoidable. Think next time you want to toss food. Is it actually inedible?

  • Is it leftovers you don’t feel like anymore? Think of the cost that went into producing that meal, and how much more energy it will take you to cook a new one.
  • Is it nearing its best-before date? Toss it in the freezer or fridge to halt that progression of time.
  • Is it more than your family can eat? Next time, plan your shopping so you don’t end up in this situation. Making a list and checking your fridge before setting out is a really simple action that is proven to significantly help you prevent food waste.
  • Is it really “waste”? Why do we cut off the most nutritious parts of apples, potatoes and carrots—their peels? Maybe think twice about chucking beet greens, carrot tops, and bones. All of these can be repurposed into more delicious food!
photo (23)

Using food scraps to start new sprouts

https://guelphfoodwaste.files.wordpress.com/2014/07/sam_1309.jpg

A photo from our audits of the organic waste stream

50% of avoidable food waste was fresh fruits and vegetables. Come see us at the Green Living Show for a suite of tips/tricks on how to extend the life of your fresh produce. But in the meantime, check out the highly useful storage tips chart here. Who knew apples are finicky bedfellows that cause other types of produce to age faster?

Eating out more means more food waste. You do a big weekly shop, but get busy during the week and end up buying lunch at work, or picking up take-out on the way home. …but then all the food in your fridge remains uneaten, and eventually turns into waste. If this sounds like a problem you have, look here for easy meal planning resources to help you take control of your hectic weeks! Or tell the LoveFoodHateWaste website what you’ve got, and they’ll give you recipes to save you the “what’s for dinner” headache.

The more food-aware and waste-aware our respondents were, the less food waste they created. So don’t stop learning and thinking about food waste, and keep experimenting with new tactics to lower your food waste levels…so you can boast that you are lowering these sobering statistics!

Coffee Pods – a Waste Nightmare

I am amazed at some of the things we see thrown out.  It is unbelievable the types of food we see in the garbage.  As we learn more about food waste there will be things we can do to reduce it.  We will never completely eliminate it but we can definitely make progress.  I am a big proponent of reduction but today’s rant is about unavoidable waste – coffee – and more specifically about individual serving coffee pods.  We can’t reduce it unless we drink less coffee and I won’t begrudge anyone their cup of coffee.  I think though we can do better on making sure that all of those grounds don’t end up in landfill.  Coffee grounds are an unavoidable waste but these coffee pods end up in the garbage stream. Its egregious.  The containers are recyclable and the grounds are compostable but together they end up in the garbage stream most of the time.  Its got to stop.  In out audits we looked at household organic waste production.  We saw a huge volume of these coffee pods in the garbage.  They are rarely separated.  Is the convenience really worth the huge volume of garbage we’re generating?  You’re not saving money.  I hope the municipalities with waste bans enforce them on coffee pods.  I wish we could charge a garbage tax on these sorts of products where they end up unnecessarily in the garbage.

coffee pods

There are starting to be programs through which you can pay a premium and ship the pods back through a recycling system.  That hardly seems sustainable with all that extra shipping.  And are people who won’t separate the plastic from grounds are unlikely to pay extra, store them and then ship them back.  This seems like green washing.

This seems so simple.  It drives me crazy.  I won’t use them.  Do you?