StopWaste
Keep your Herbs Fresh
Just a few sprigs of fresh herbs can add amazing depth and flavor to a dish and boost nutritional value too! Parsley, basil, chives, mint, tarragon, cilantro, and dill all have high amounts of vitamins, antioxidants, and minerals. But even when recipes call for more than a garnish, the better part of most herb bunches…
Read MoreWhen Life Gives You Lemons
Lemonade is great, but there’s so much more you can do with a bumper crop of citrus, including just putting your fruit in the freezer for another day! That’s right, whole lemons freeze very well. By freezing home-grown citrus, you can use nearly every part of the fruit: grate the peel over yogurt, salads,…
Read MorePower Moms Fight Food Waste
Stop Food Waste Two Power Moms Take the Challenge Xouhoa Bowen and Christina Means have a few things in common: Both are activists working to empower women, are raising young children, and don’t like wasting food. Last fall, the two joined StopWaste’s “Food Waste Challenge,” measuring how much food was going to waste in…
Read MoreSpark Joy in Your Fridge
Organizing guru Marie Kondo is bringing mindfulness to cluttered closets around the world, but we have yet to see her tackle a refrigerator. It’s not for lack of opportunity—a fridge shelf packed with foods in various stages of freshness isn’t all that different from the messy closet drawers Kondo loves to purge, and her…
Read MoreMake 2019 the Year You Don’t Let Food Go to Waste
“If you haven’t chosen a New Year’s resolution yet, I recommend a commitment to waste less food,” says Xouhoa Bowen, founder of Community Impact Lab in San Leandro. Like most of us, Xouhoa found herself frequently throwing out food that had spoiled—until she took the Stop Food Waste Challenge to find out how much of her…
Read MoreHow to Donate Food from Catered Events
At this time of year, holiday festivities abound—and with them an abundance of food, sometimes more than guests can eat. If you’re hosting a catered event at home or work, plan ahead for the donation of any trays of extra food with these tips from StopFoodWaste.org. At least a few days before the event,…
Read MoreCarrot Top Salsa Verde with Roasted Root Vegetables
Perfect for a winter day, this side dish pairs starchy roasted root veggies with a savory fresh herb sauce made from the carrot tops, adding a new dimension of flavor and making use of the whole vegetable. Salsa Verde 3 tablespoons capers, drained 2 whole cloves garlic, peeled 5 anchovy fillets (optional) Tops…
Read MorePortion Planning Made Easy
When family and friends roll in for the big Thanksgiving dinner, it’s sometimes hard to gauge how much food you’ll need to keep your guests full and happy. That’s where the handy Guest-imator comes in, developed by Save The Food. Plug in the number of eaters you expect, make some menu choices, and voila! There’s your…
Read MoreCooking with Gratitude
Cherishing What We Have and Wasting Less Around the world, feasts of gratitude for a good harvest are among the oldest traditions, marked by a rest from working the fields and plentiful meals. An abundance of food is at the center of our Thanksgiving celebrations as well, yet few of us have a deep connection…
Read MoreFood-saving Tips from StopWaste
It’s Summer Salad Season Keep Your Lettuce Crisp and Delicious What’s better on a warm summer day than a big bowl of crunchy, fresh salad? This time of year, Bay Area farmers’ markets are brimming with many varieties of lettuce, much of it grown in nearby Salinas Valley, dubbed “America’s Salad Bowl” for obvious reasons.…
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