In January, myself and LowImpactPapa had a serious look at our food shopping habits. We had had an expensive few months with the move from London and Christmas and were looking at ways to tighten our belt financially. Grocery bills were an obvious area to examine (along with abstaining from eating out for the whole of January and turning our thermostat down a couple of degrees!). We were on a mission to reduce our grocery bill, reduce our waste and eat healthily. So we started meal planning and trying to find some new, simple recipes to approach our usual ingredients in new ways.
And it worked! We’ve significantly cut our grocery bills, we’ve cut our food waste by being more mindful in our eating, we’ve each lost about 9 lbs and we’ve got some new recipes that we are enjoying. Plus the kids are enjoying the new takes on familiar ingredients!
But food waste is a huge issue for the world. The NRDC released a report last year about this called “Wasted: How America is Losing up to 40% of its food from Farm to Fork”. (see here for more information including a pdf of the report). Here’s a quote from the summary:
Getting food from the farm to our fork eats up 10 percent of the total U.S. energy budget, uses 50 percent of U.S. land, and swallows 80 percent of all freshwater consumed in the United States. Yet, 40 percent of food in the United States today goes uneaten. This not only means that Americans are throwing out the equivalent of $165 billion each year, but also that the uneaten food ends up rotting in landfills as the single largest component of U.S. municipal solid waste where it accounts for a large portion of U.S. methane emissions. Reducing food losses by just 15 percent would be enough food to feed more than 25 million Americans every year at a time when one in six Americans lack a secure supply of food to their tables. Increasing the efficiency of our food system is a triple- bottom-line solution that requires collaborative efforts by businesses, governments and consumers. The U.S. government should conduct a comprehensive study of losses in our food system and set national goals for waste reduction; businesses should seize opportunities to streamline their own operations, reduce food losses and save money; and consumers can waste less food by shopping wisely, knowing when food goes bad, buying produce that is perfectly edible even if it’s less cosmetically attractive, cooking only the amount of food they need, and eating their leftovers. [emphasis in bold added my me]
So this week’s Change the World Wednesday (#CTWW) over at Reduce Footprints really chimes with the current food philosophy here at Chez Lowimpactparenting. This week’s challenge comes via Mrs Green’s Half Term Challenge over at My Zero Waste. It’s about taking stock of what’s in our fridge, planning some meals around it and enjoying them, knowing that we’re saving money and protecting resources. It’s sounds like what we’re trying to do anyway, so how could I not join in :). But seriously, we were away visiting the in-laws at the weekend, so we’ve been a bit more lax this week than usual as we didn’t have the time to meal plan as thoroughly as usual so this challenge is helping me to refocus on this.
I hadn’t realised quite how many different leftovers we had lurking until doing this. We have some leftover pizza sauce, some leftover rice, some leftover egg whites (from Pancake Tuesday last night!) as well as some homemade black beans. So for lunch today I think I’ll do some bean quesadillas with rice & beans on the side.
Vegetables-wise, we have some courgettes & leeks that I bought last week so should really use up. So I think it’ll be homemade courgette & leek pesto for dinner tonight (which conveniently gets some veg into my nearly 3 year old who’s going through a fussy food stage…though he’ll eat pesto til the cows come home!).
In the fruit bowl, we have some bananas that are on the turn, quite a few grapefruits and some pears, including one that’s half cut already. Luckily, neither of my kids turn their noses up at brown bananas though sometimes we’ll mash them up and serve them on toast if they’re just too mushy to eat from the skin. So afternoon snack will be bananas and pear and a grapefruit (my 10 month old loves her citrus fruit so I’ll share it with her as the boy only likes grapefruit in juice form!).
Though I’m hoping to get some messy play aka baking in this afternoon too (since Valentine’s Day tomorrow is the perfect excuse for some heart-shaped baked goods!) so afternoon snack may well end up being derailed by that…