Hi everyone! I hope you’re well and staying safe, wherever in the world you may be!
As many of you know, I typically introduce my newsletters with an indulgent personal essay covering hard-hitting topics like, “how many cookies can I stress-eat in a single sitting?” or “should I cut myself a quarantine fringe?” (the answers are “7” and “probably not but that won’t stop me from fantasizing about it,” respectively). But we’re doing things a little bit differently this time. Today we’re talkin’ about food waste, baby! (Please stay awake).
March 1st marked the start of the UK’s first ever Food Waste Action Week. The campaign was spearheaded by Love Food Hate Waste, a brand of the sustainability charity Waste & Resources Action Programme (WRAP). The campaign sparked many much-need conversations about the environmental cost of food waste and also offered practical activities and tips to tackle the issue. The week has obviously already come to a close, but I thought I’d do what I could to help sustain the momentum gained and continue these discussions within my own circles. So, let’s kick off with some (admittedly terrifying) stats:
Did you know that globally, an estimated ⅓ of the food we produce is lost or wasted? That’s roughly 1.3 billion tonnes of food every year (FAO). Wondering how it affects our planet? Well, this waste accounts for 8–10% of the total human-made greenhouse gas emissions (WRAP). And in fact, if food waste were a country, it would be the third largest emitter of greenhouse gases, after China and the US (UNEP). That’s pretty scary stuff. For those in the UK, here are some figures from a WRAP report that had me sliding down my chair and curling up in the fetal position on the floor. Every day in UK homes we toss out roughly:
20 million slices of bread
3.1 million glasses’ worth of milk
4.4 million whole potatoes
So, what do these statistics tell us exactly? Well, that the staggering scale of food we waste is contributing to and exacerbating the climate emergency. And on top of that, our wasteful behaviour is all the more disheartening when we consider that over 800 million people go to bed hungry every night (FAO). But let’s dig into what we actually mean by “waste.” There are so many sources of waste when we throw out food. Think about the waste of resources involved including the land the food is grown on, the fertilizers used, the enormous quantities of water required for growing. Also consider the wasted labour and the emissions from transportation, packaging and processing. And, of course, the obvious waste when food ends up in a landfill, where it decomposes and releases methane, an extraordinarily powerful greenhouse gas that significantly contributes to climate change.
Okay, so let’s take a breather. Halftime, if you will (is that the correct use of this term? I don’t understand sports). How are you doing? Has my curated list of doomsday facts left you feeling uncomfortable? Frustrated? Like it’s all too much? That’s okay. This isn’t easy to take in; it’s overwhelming and upsetting and disturbing. But we can only tackle problems when we fully understand them. When we’re armed with information about what’s happening. When we know what can be done to remedy it. And food waste not only affects all of us, but it’s something we all contribute to. That means we don’t have the luxury of opting out of caring, because it is our responsibility to care. So, here’s the part of the newsletter where I (kind of) put a lid on the doom n’ gloom and talk about what you can do. That’s right, now we’re talkin’ about solutions, baby!
Here are some great tips to help reduce food waste in your day-to-day life:
Understand date labels: If you see a “Use By” label on a product, know that this is a matter of safety and food should not be consumed after that date. “Best before” labels, however, are simply a question of quality. As WRAP notes, “your food will be at its best before the date given. After this date, it might not be at its best, but it will still be safe to eat. Use your senses to make a judgement.” I’d like to emphasize the “USE YOUR SENSES” bit. Look at it, sniff if. You’ll know if it seems off so just use common sense!
Store food properly: Learn how best to store your food to keep it around for longer (here’s a great guide from Imperfect Foods).
Lower the temperature of your fridge to at least 5°C: average UK households have their fridge temperature set too high. Dropping it by even a couple of degrees can help extend the life of certain goods.
Take advantage of your freezer: learn what can and can’t be stored in it.
Ditch the bulk buying: This will depend on your own personal circumstances (geographic location, accessibility, household size, etc.) but if possible, try making more frequent trips to the grocery store and do smaller shops rather than big bulk buys. (Note: this is better suited for post-pandemic conditions, when we aren’t trying to reduce our interactions with the outside world). There’s evidence to support that when buying in bulk we actually end up throwing out more food and therefore lose money. Professor Anita Bhappu says "We believe it's cheaper if we buy more now, but we rarely take into account how much we throw out in the end. And if you factor in the cost of what you are throwing away, it is very unlikely that you are saving anything" (UA). If you’re able to, aim for smaller but more frequent grocery hauls, which can help us buy what we’re actually going to eat in the short-term and helps us reduce food waste in the long run.
Browse the app store: There are plenty of apps out there dedicated to reducing food waste. Olio, for instance, is fighting waste through connecting communities. Using Olio, you can either pick up food from neighbours who are looking to give it away or share food from your own household that you think might not get eaten (and did I mention it’s free?). Another great app is Too Good to Go, which allows you to purchase discounted surplus food from local restaurants, grocery stores and other businesses. For readers outside of the UK, check to see if there’s something similar operating in your community!
Have a look at this excellent resource by Love Food Hate Waste for other small changes you can make in your daily life.
Remember my ineffective and arbitrary use of a sports reference? Well halftime is over, kids, and I need to get a bit doomsday-ish again (apologies). First off, I’d like to acknowledge that there are enormous limits to the hyper-individual, “the change starts with the consumer” model. While we no doubt have a role to play, placing responsibility entirely on the individual doesn’t reflect the full scope of the problem. Food is lost and wasted across the supply chain by manufacturers, processors, retailers, consumers and growers themselves. We know that complex problems require complex solutions, and it’s not solely consumer behaviour that needs to change. Tackling food waste - in my view - also requires top-down policy changes and coordination and action from governments and businesses alike. I don’t want you to feel that the weight of the world is on your shoulders alone. Yes, we will need to fundamentally change our current behaviour, that’s a given. But there are many players in this game and those in positions of power (e.g. politicians, business execs) will also need to radically overhaul their current practices if we’re going to meaningfully tackle the food waste crisis.
Doom jokes aside, I hope that this hasn’t left you despondent. I feel hopeful about issues when I believe that I can do something about it. And I really do believe we can do something about food waste. Maybe there’s a relevant organization or community group tackling food waste in your corner of the world that you can support. Maybe you can email your locally-elected official about a specific issue, like introducing compost pick-up services if they aren’t already available. Or maybe you can simply tell a friend (or enemy) about what you learned today and get them to make some small but impactful lifestyle changes, too. If you made it this far, congratulations! Your reward is more knowledge about food waste and the promise that I will never subject you to a clumsy sports reference again. Cheers!
PODCASTS
1. The Experiment
The Experiment is an excellent new podcast about the unfinished project that is America. The show description is a simple one: “the United States started as an experiment: a government of the people, by the people, and for the people, with liberty and justice for all. That was the idea...we check in on how that experiment is going.” It’s certainly a nebulous premise for a show, but host Julia Longoria uses it to her advantage. The podcast has tackled a vast range of topics, from an analysis of how Filipinx nurses have been disproportionately affected by Covid-19, to a deep dive into the shocking legal loophole which meant that on a specific plot of land in Yellowstone National Park, a person could theoretically get away with murder. It’s a joint production of The Atlantic and WNYC Studios, so as you might expect it’s nuanced, thoughtful, and overall high quality. One extraordinarily powerful quote I keep returning to is from the episode “56 Years,” where guest Vann R. Newkirk II (host of the outstanding podcast, Floodlines), discusses the history of the Voting Rights Act and the precarious position it occupies today:
“Whatever we believe democracy to be in America, it is not ancient and it is not invincible. It is entirely contingent upon - not just laws - but the interpretation of laws. And also contingent upon certain actors’ willingness to abide by laws and to uphold norms. A lot of what we think democracy is, is fairy dust.”
2. Welcome to Your Fantasy
Welcome to Your Fantasy is a new show about the history of Chippendales (stay with me, folks). It tells the unexpectedly dark and gruesome story of how the business got started, the catalyst for its success, the behind-the-scenes realities and the growing rivalries that ultimately led to murder. “Bizarre” doesn’t even cover it. It’s hosted by historian Natalia Petrzela, whose methodical research turns what could have easily been a crass, true crime gossipfest into a well-paced and nuanced podcast. While not without a few stumbles, Welcome to Your Fantasy is overall a wildly fascinating, sometimes baffling but always entertaining listen.
3. “Food Waste” - One to Grow On
This episode of the One to Grow On podcast is one of the first resources I recommend to people if they’re trying to get a basic grasp on the topic of food waste. It’s chock-full of valuable insights, like the difference between food loss and food waste (yes, there is a distinction!) as well as some mind-blowing facts (a bag of spinach from the grocery store has a completely different atmosphere inside the bag than outside... Pardon?!). Host Hallie Casey is enthusiastic and knowledgeable in equal measure, so if you’re looking for a crash course in food waste that won’t leave you face down on the floor in defeat, this episode is the place to start!
4. Ear Hustle
Not the first time I’ve waxed eloquent about this show and certainly not the last! Ear Hustle is a podcast about the realities of life inside California’s San Quentin State Prison, as told by those living it. Co-hosts Earlonne Woods, Nigel Poor and Rahsaan “New York” Thomas manage to skillfully walk the line between humour and heartbreak, making for honest and moving stories that will stay with you long after the episode is over. Ear Hustle remains my favourite podcast of all time, and this is coming from someone who has listened to a truly unhealthy number of podcasts. The first episode of season 7 dropped earlier in the month, so this is: a) a reminder for existing fans to dive back in to the show, and b) an order for those new to Ear Hustle to start from the beginning and catch up with the rest of us!
FOOD
I’ve been all over the place with cooking lately. Some mornings I wake up with boundless motivation, baking extravagant rhubarb cakes or experimenting with ambitious stuffed homemade pasta. Other days I listlessly rinse an apple under the sink before I smother it in a kilo of peanut butter and call it lunch. One meal I recently made that sits somewhere between “spend 5 hours making pasta” and “eat peanut butter straight from the jar” is Chimichurri Cauliflower Steak with Bulgur and Bean Salad. It’s veggie-packed, easy to make and ridiculously flavourful! I came up with this recipe on a whim and it varies slightly each time I make it, which is to say that I don’t use exact measurements. It’s very much a loose structure and you can add / reduce / swap out based on your preferences and what ingredients you have. It might sound like too much work, but trust me when I say it’s a deceptively simple and - more importantly - a very forgiving recipe.
Ingredients:
Head of cauliflower
Chimichurri (recipes can vary, but it generally requires parsley, garlic, red wine vinegar, and some dried herbs. I like this recipe and this one)
A 400g (about 15oz) can of cannellini or white kidney beans
1 red bell pepper
¼ - ½ red onion (depending on how much you like)
1 cup of bulgur (or swap out for another grain - like quinoa for e.g.)
Vegetable stock cube (optional)
Olive oil
Juice of ½ lemon
Salt and pepper
Method
Preheat the oven to 200°C (180°C fan, 400°F)
Remove leaves and slice cauliflower into 1-inch “steaks” (see how to do that here). Some smaller bits will likely break off, but still use them! Just throw them - along with the steaks - onto a baking sheet.
Brush the cauliflower with olive oil and sprinkle on some salt and pepper. Bake for 15 - 25 minutes (turning over once halfway through). I like my cauliflower extra golden and tender.
Cook your bulgur (or alternative grain) according to pack instructions (or you can use this as a guide). I’ll often toss in a veggie stock cube to the pot when it’s boiling to add some extra flavour to the grain, though that is definitely optional! Feel free to add your own herbs instead.
While the cauliflower is in the oven, and the bulgur is bubbling, make the chimichurri. Chimichurri is an uncooked sauce originating from Argentina that is sharp, tangy and a gorgeous addition to any meal. I used this recipe, though you’ll find many variations online with some adhering to a more traditional approach and others taking liberties. The sauce only gets better the longer you leave it to marinate, so if you do want to make this ahead and leave it to sit I’d recommend it!
To prepare the bean salad: chop up your red pepper into bite-sized pieces and throw them in a bowl. Give your canned beans a rinse and toss them in with the peppers. Next, finely chop your red onion (I only use ¼ as I don’t like the flavour too strong, but use however much you like) and add it to the mix. Finally, squeeze in the juice of about half a lemon, drizzle in some olive oil and sprinkle with salt and pepper. Give it a stir, a taste and adjust the seasoning if needed.
Once the cauliflower is cooked, the bulgur is fluffy and the chimichurri is looking nice n’ juicy, you’re ready to assemble! Start with a base layer of the bulgur. Next, add a few spoonfuls of the bean mix. Then place a slice of the cauliflower steak. Finally, coat it all with a generous topping of chimichurri! You can add an extra squeeze of lemon juice, more salt and pepper or another drizzle of olive oil if you like.
There you have it! An absolute marathon of a newsletter today (*checks pulse, wipes sweat from forehead, reaches for a cookie*). As ever, if you could tell one friend (or enemy, I’m not picky) about this newsletter I would be so grateful! We’ll be back with a new edition of Book Bites next week, but until then, eat yummy food, listen to good podcasts, and save ya damn food!
Sending love,
Arielle