It’s Time To Fix Home Kitchen Food Waste

As much as we love Thanksgiving, there’s a problem there, one that we’ve tried to address as an enduring theme here – managing and avoiding food waste. Huge amounts of it, and frankly, it’s not just the holidays. It’s every day, in our home kitchens. Massive waste. It’s time to address that.

Consider this shocker, courtesy of the Natural Resources Defense Council, “Over this Thanksgiving week, Americans will throw out almost 200 million pounds of turkey alone.” That’s one weekend, gang. They go on to state that, “The average household of four is wasting about $1,800 annually on food that they buy and then never wind up eating.” And there’s more – “A recent survey in three U.S. cities found that the average American tosses out 2.5 pounds of perfectly edible food each week. At the top of the list: produce and leftovers.” And the coup de grace, “Households are actually the biggest contributor to the amount of food going to waste across the country — more than grocery stores or restaurants or any other sector.” All that food is the primary thing sent to dumps and landfills in this county, and that leads directly to the production of a hell of a lot of methane as all that stuff decomposes. Methane is a serious greenhouse gas – Not good in a world that’s rapidly heating up.

Now if you doubt those household waste figures, let me share something with you – As the General Manager of a cafe that does well north of 4 million bucks in sales annually, I have a few real concerns to deal with – I need to keep my folks happy, my guests safe and happy, and make money for my company. That’s it, in a nutshell. Do those things, and everything else will fall in place. Now, we certainly have waste, but let me put it into perspective for you – Our waste, our total waste, from a full time bakery and a kitchen putting out those kind of numbers, is around 3%. That’s roughly 1.5% from both sides, café and bakery. Now, compare that to the figures from the NRDC above and tell me – Do y’all think you’re anywhere near that efficient? The answer is a resounding NO – Not even close. That’s what we need to fix, because friends and neighbors? Your concerns are not any different than mine are, truth be told – You have to keep your crew happy, safe, and fed, and you cannot afford to waste the kind of money those figures up there reflect – None of us can.

There’s your post holiday bummer for you. So, as I always like to ask when somebody brings me gratuitous doom and gloom – What are we gonna do about it? Well, again, what we’re going to do is go back to talking about planning, and about thorough use of the food we buy. Why? Because we must, without fail.

That concept I mentioned, thorough use of what we buy, starts with shopping. So let me ask – When you shop, you make a list, right? If not, (and I know there are some of you who just wing it, so stop fibbing), you’ve got to start planning, carefully, if you’re going to avoid the kind of food waste we’re guilty of here. That means going through your pantry, cupboards, freezer, and fridge, and seeing what you’ve got and what you might need.

The idea here is to change a critical aspect of the way most of us shop – Instead of thinking about what might be fun or nice to buy, we need to look at what’s already in your kitchen with a couple of perspectives – First, what do I already got that’d be great to cook with, and secondly, what do I got that needs to be dealt with right now – before it turns to waste?

When you do that, you find the things that are maybe on the verge of going bad, and you use them, convert them, make them into something you’ll cook with, rather than let them go to waste. Got tomatoes about to become long in the tooth? Put them in an airtight container and freeze them. You can make sauce, soup, or stew later, when you’re ready. In fact, any and every vegetable or fruit you’ve got that is ‘getting there’ should be treated this way – You don’t really think folks buy bananas intending to make banana bread, do you?

Case in point – M and I invented a Chicago Dog Pizza the other night, because, one – we wanted pizza, and two – We didn’t have any of the proteins we’d normally put on pizza, (No ham, pepperoni, mozzarella, etc) – What we did have was two very good locally made hot dogs that needed to get eaten, some sport peppers, and a couple tomatoes that needed to get used as well. I made some dough, and a sauce tinged with a little zing of yellow mustard and celery salt. We used cheddar cheese, and a little sweet onion, and it was actually fantastic – I’d go back to a place that makes that and order it again.

When I say ‘go through your freezer and fridge,’ I mean it! Touch everything there – EVERYTHING! We do this daily in restaurant work, and you should do it at least weekly at home – That’s the number one way to find stuff that needs to get used and get it in play before its too far gone, (And conversely, not doing so is the number one reason we waste so much food). I’ve seen a lot of fridges and freezers in my day, and many are downright terrifying. Don’t let yours get there – Police it regularly, and practice FIFO at home, (First In, First Out), combined with dating things in there, and you’ll be well on your way to running a tighter ship.

When you do make that list, think in much broader terms than one meal at a time. A chicken, one nice, fat fresh chicken, can easily make three meals – Roasted chicken, chicken tacos, chicken noodle soup. Turns that $15 bird into a much more efficient protein, doesn’t it? We talked pretty extensively about this in a couple of posts, one on Meal Planning, and one on Planning for Leftovers – Check those out.

And then, when you’re ready to go to the store, do yourselves a favor – Abide by the old adage, ‘Don’t shop hungry.’ Seriously – It’s why we shop on Sundays, our mutual day off, and go out to eat beforehand. Hungry shopping leads to binge shopping, and that’s bad for the wallet and the waste log. Stick to your list, and you’re good to go.

That’s not to say that you can’t or shouldn’t snag something that looks great when you’re there – Just be judicious in that vein. The reason we waste so much produce is because its pretty, and stores do a great job of presenting it. That’s fine, and it’s stuff you should eat, but if you go getting all crazy in that department, thinking you’re going to use all this stuff before it spoils, nine times out of ten, you’re dead wrong – Pick a thing or two at most, and make sure you use it. If it floats your boat, add it to your list downstream. If it doesn’t, then move on.

A lot, and I mean a lot of folks snag stuff because they’ve heard of it, seen it on Iron Chef, or something along that line – The question is, do you know what Jicama tastes like? (It’s great, by the way – Sorry…) This being the 21st century, whip out the ol’ smart phone and do a quick research on what it is that’s got your attention. You may or may not like turnips, Chinese long beans, or star fruit, and a quick check can give you enough of a clue to make a more informed decision than, ‘it’s so pretty.’

Finally, when you get your booty home, think about waste when you start to cook. What we throw away day in and day out isn’t always waste – A lot of it is food we didn’t use. Those NRDC quotes came from a piece NPR did with Massimo Bottura, a Michelin starred Chef who shows us how to think differently about what we throw away. He even got some friends together, like Mario Batali, Alain Ducasse, and Ferran Adrià, to name just a few, and wrote a cookbook aimed at reducing household food waste. It’s a spiral-bound gem titled, Bread is Gold, and you want it in your culinary library. Check out the NPR piece here.

To get you started, here’s the best potato stock you’ll ever make. It’s a great thing to make, divide into portions, and whip out to make amazing sauce, soup, or stews with.

Potato Peel Stock

5 Cups Water
Peels only from 6-8 Potatoes
1 medium Sweet Onion
2 Carrots
1 stalk Celery
1 Bay Leaf
1 teaspoon Sea Salt
1/2 teaspoon Fresh Ground Pepper

Rinse and rough chop onion, carrots, and celery.

Throw everything into a stock pot over high heat until it begins to boil.

Reduce heat to maintain a simmer, and cook for 2 hours.

Remove from heat, run the stock through a colander and discard the veggies

Allow to cool to room temperature, then portion and freeze, or use right away.

Where the last of your turkey needs to be
Where the last of your turkey needs to be

And finally, for the record, Kevin Rosinbum, a talented photographer and cook I know wrote this yesterday afternoon, above a picture of a glorious pot of homemade soup. “If you toss out your holiday carcass, you’ve already lost.” Truer words were never written.

We had that turkey dinner of course, followed by two rounds of stunningly delicious sandwiches, (I think I like them best of all). After that, what was left of the meat got pared off the carcass, and that got thrown into the oven to roast, and then into the slow cooker – Just the carcass and the aromatics it had cooked in – covered with water and left to do its thing for 8 hours. The result, strained once, is the most unctuous, fragrant, amazing stock you could ever hope for. With carrots, celery, garlic, leftover potatoes, and the rest of the meat, it’s now a pot of our own glorious soup, simmering away as I type.

Practical Meal Planning

My friend Mark Conley is a follower here, (and also a purty durn good guitar maker and educator, too!) After our last post on slow cookers, he asked this million dollar question about practical meal planning,

‘It is just me and my wife most dinners. Is this practical for us? I don’t like making massive amounts of food!’

Thank you, Buddy, for asking, because we seriously need to cover this stuff. The answer is yes, it’s not only practical, but it makes more sense than most other plans. Here’s why

M and I live with just our two critters, so all our cooking is for two. We cook throughout the week, of course, but what we make is often determined on short notice – By what looks good, sounds good, or comes in a flash or inspiration. We typically have one day off together, Sunday. Our ritual is coffee in bed, then breakfast in town, followed by shopping.

Generally, the center piece of that trip to the grocery store is one thing around which we’ll generate several meals. As y’all know, we’re omnivores, so that’s often chicken, pork, or beef – We buy a whole bird, or a large roast, and cook that on Sunday, and then enjoy several meals thereafter.

If you’re not doing something similar, you really should be – It’s far more efficient than coming up with something out of the blue every night, and it makes cooking much easier, which is imperative when you both work long hours as we do. Having a main course protein already cooked or ready to go is key. And it needn’t be meat, for that matter – tofu, cheese, and beans will all provide what you need and are just as delicious as fleshy stuff.

Fresh roasted veggies
Fresh roasted veggies

Of course, to do this right, you need a lot of good stuff, staples like fresh veggies and fruit, potatoes, pasta, tortillas, beans, oils and vinegars, and the like – And especially as we roll into the cold months, there’s nothing at all wrong with having a decent stable of canned and frozen goodies. We keep decent, organic cheese pizzas on hand, as well as frozen pasta, veggies, and fruit – A combination of bought and stuff we put up during the growing months. Add a decent rack of spices, herbs, and seasonings, and you’re good to go – Inspiration can strike at will.

Here’s a basic rundown in what we did with two of those primary proteins throughout the week, including alternate meals to break up the pattern and keep things interesting.

Clay cooker roast chicken
Clay cooker roast chicken

Whole organic, free range Chicken.

Sunday – Roast chicken and veggies, green salad.

Monday – Pizza with chicken, tomato, jalapeño, and fennel.

Chicken pizza with tomato, jalapeño, and fennel
Chicken pizza with tomato, jalapeño, and fennel

Remaining chicken pulled from bones. Carcass into a stock pot with remaining roasted veggies, and fresh mire poix, for stock – Refrigerated overnight.

Tuesday – Mac and Cheese, green salad.
Stock clarified, refrigerated.

House made Mac & Cheese
House made Mac & Cheese

Weds – leftover Mac & Cheese, (’cause it’s even better the next day!)

Thursday – Chicken soup, made with a 3 bean medley, tomatoes, onion, sweet peppers, green beans, peas and corn.

House made chicken veggie soup
House made chicken veggie soup

Friday – Chicken tacos with red mole, (frozen in an ice cube tray, so super fast to prepare), fresh lettuce and pico de gallo.

Chicken and red mole tacos
Chicken and red mole tacos

Saturday – Free for all leftovers.
Second Run – Local, choice sirloin roast.

Sunday – Roast beef and root veggies, fresh green salad and local sour dough.

Monday – Roast beef hash for brunch.

Tuesday – Beef nachos with onion, tomato, jalapeño, sharp cheddar, fresh salsa and sour cream.

Wednesday – Big ol’ garden salads and sour dough.

Thursday – Beef Chimichangas with fresh pico de gallo and sour cream.

Friday – Open faced cheese sandwiches with fresh veggies.

Saturday – Free for all leftovers.

Now granted, this isn’t anything magical, but it’s incredible tasty fare that’s good for you, and none of these meals take more than 30 minutes to prepare. When we get that Sunday plan done, it’s just a matter of what sounds good through the week, and sometimes meals are chosen predominantly for ease of prep.

If any of these particularly float your boat and you want a detailed recipe, just pipe up, and we’ll make it happen.