Save Your Scraps Webinar

Did you know that 40 percent of the food grown, processed and transported in the U.S. currently goes to waste? Adopting a zero waste mindset in the kitchen is a key step everyone can take to reduce this amount and live more sustainably.

 

Join I Love A Clean San Diego, in partnership with the City of Vista, on Wednesday, November 9th from 5pm-6pm for our free Save Your Scraps webinar! Come hungry to learn ways to reduce food waste and how to recycle right in the kitchen. We’ll share tips on meal prepping, food storage, low-waste cooking, and how to properly dispose of food waste through the the City of Vista’s new curbside organics recycling program. Discover what types of waste can be put in organics recycling bins, and why it is so important to keep organic waste from reaching the landfill. You’ll leave with the tools you need to stop wasting food (and money) in your home!

 

Please register to receive the Zoom link. We look forward to seeing you on November 9th!

Zero Waste Kitchen

Did you know that organic waste accounts for about 40% of the content in our landfills? When organic waste, like food, sits in our landfills, it produces methane, a greenhouse gas 25 times more potent than carbon dioxide. 

Food packaging is also responsible for a large amount of the material in our waste stream. In total, packaging accounts for a combined 28% of the waste within our landfill (EPA, 2018), and a huge portion of that is food packaging. Food packaging is particularly problematic because of the sheer amount of material and its short lifespan in use. The packaging that food comes in is typically thrown out as soon as the food item is used. 

We can combat these issues together when we take actions to reduce the waste that we produce in our own homes. Read on to find out more about how to create a zero waste kitchen.

8 Quick Tips for Starting a Zero Waste Kitchen:

  1. Check what you have before shopping for food. 

Take an inventory of what you’ve already got before going to the store. This will ensure that you are using any items that may be closer to spoiling. Keeping your fridge and pantry organized will help gain a better understanding of which items you have and what items you need to buy. Keeping a running shopping list is another great practice. When you run out of an item, add it to your shopping list, and shop with your list to avoid over-purchasing.  

  1. Plan your meals in advance and use similar ingredients throughout the week. 

Think about how you can use the same ingredients in different ways throughout the week. For example, cilantro can be used for taco night, spring rolls, and in a salad dressing. Use this meal planning tool to help plan meals. You can even customize it for dietary restrictions and preferences, number of people in the household, and how often you shop. 

  1. Store your fruits and veggies correctly. 

Fruits and veggies often spoil in our fridge before we get a chance to eat them. But did you know that we can extend the life of our produce by more than 10x when we store them correctly? Use this food storage guide for detailed info on how to store your fresh produce, protein, and pantry items.

  1. Purchase foods from your local farmers market.

Buying local can greatly reduce our carbon footprint. Shipping food from around the world produces a lot of emissions that lead to climate change. Supporting small, local farms like those at farmers markets also promotes ethical farming practices – you often get to speak with the growers themselves! 

  1. Buy staple foods in bulk with a reusable container. 

Many grocery stores have bulk bins with dry goods like nuts, seeds, flour, cereal, snacks, and candy. Instead of purchasing food plus packaging, these bulk bins allow you to purchase just the food. You can also buy unpackaged food at the deli counter. Bring in a clean jar, tupperware, or container of choice and fill up. To avoid being charged for the weight of your container, take note of the “tare weight”. You can ask the cashier for this as soon as you enter the store, before you’ve filled up. Then, fill up your containers. When you get to the checkout station, tell the cashier the tare weight, and they will subtract it from the total weight so that you are only charged for the food. 

  1. Invest in reusable produce bags. 

Over the years, there has been a lot of focus on bringing your own grocery bags to the store. Grocery stores encourage it by offering a credit for bags you bring in, or they disincentivize by charging a fee for bags at the checkout stand. But not much focus is put on produce bags- those thin plastic bags that you find in the produce section. These are extremely wasteful. Rethink if the item you’re buying really needs a bag. You can avoid using a bag for most things by giving produce a rinse before consuming. For items that you prefer to bag, use a reusable produce bag. These bags are specifically made for produce as they are made of a thin material and are washable. Extra points if you repurpose an old T-shirt!

  1. Donate extra food.

WasteFreeSD lists locations near you where you can donate perishable and non-perishable foods. Just type “food” into the search bar, populate your zip code, and select “donate” from the drop down menu. You can also give extra food to animals – just make sure it’s safe for your pets.

  1. Compost! 

Composting is a great way to keep inedible or expired food out of the landfill. Food scraps like fruit and veggie peels should be composted, not landfilled. Many residents already have an organics bin, provided by their waste hauler. Check with your hauler to see if you are able to place food scraps in your organics bin. You can also compost at home, even if you have a small space! Many cities have compost bin rebate programs.

Looking for a farmers market, bulk store, food donation center, or compost bin rebate program near you? Visit WasteFreeSD.org for more info.

Commercial Kitchen Food Scraps Recycling Webinar

Green Business Solutions: Commercial Kitchen Food Scraps Recycling

Almost half of what we trash is compostable! To tackle this issue, the City of San Diego has commercial composting options and support available for businesses within the city. To learn more, join I Love A Clean San Diego and the City of San Diego on Wednesday, May 4th from 3 – 4 p.m. for a free Green Business Solutions webinar focused on Commercial Kitchen Food Scraps Recycling.

In this informational webinar, we will detail upcoming organic waste recycling regulations and how to meet requirements. We’ll also share best practices from local businesses who have implemented changes successfully.

Part One of this two-part webinar series will include:

  • The importance of food scrap recycling in commercial kitchens
  • Requirements for businesses to lower their waste production
  • Tools and strategies for successfully implementing a composting program through the City of San Diego’s Food Scraps Recycling Program
  • Q&A session with a City of San Diego Environmental Services representative

Thank you to the City of San Diego for sponsoring this webinar. Register to receive the Zoom link. We’ll see you there!

If you can’t attend the live event, we’ve got you covered! Register and we will send you a recording of the webinar.

To take full advantage of this program, join us on Wednesday, May 11th from 3-4pm for Part Two of this webinar series. This first event will detail how to reduce organic waste in commercial kitchens. Please note you will need to register separately for each event. Register for Part Two here.

Composting 101 | A Beginners Guide

Composting 101: A Beginners Guide to Successful Composting

Why is composting important? Composting allows you to create your own healthy soil for free. More than 40 percent of what is in the landfill could have been composted. You can keep that much waste out of the landfill by simply composting your organic matter or kitchen scraps.

Do’s and Don’ts

DO compost these items:

Fruits, Vegetables, Grains/Bread/Rice, Coffee Grounds/Filters, Tea bags, Nuts/Shells, Egg Shells, Pasta, Newspaper/Cardboard, Paper Bags, Leaves, Yard Trimmings, Dead Plants

DON’T compost these items:

Meat, Seafood, Bones, Dairy, Grease, Oil, Chemicals, Plastic, Wax Coated Paper, Feces, Styrofoam

Extra Tips:

  • Cut up large items so they can compost quicker.
  • Large items like avocado pits, root balls and oyster shells can be composted but may take quite a bit of extra time.

If you’re unsure on whether or not it can be composted, think in color…

GREENS – Materials that are moist or were recently growing are nutrient rich.

  • Fruits, veggies, coffee grounds, egg shells, etc.
  • Items from the garden that are still green such as grass clippings, weeds, plants.

BROWNS – Consists of dry or woody plant material.

  • Dry leaves, wood chips, straw.
  • Newspaper, paper bags, napkins

Compost Collection

Collect your food scraps in a pale, bucket or an enclosed compost collection bin to keep the smell enclosed. Check out the Solana Center Store for great composting items and ideas such as bins and thermometers.
Layer your collected food waste (Greens) in your compost bin with your Browns. You ideally want two parts Browns and one part Greens.
Keep your compost piles moist, with the consistency of a damp sponge and make sure there is some air flow.

Finished Product Tips:

  • Add your finished compost to any soil to enrich it with nutrients.
  • Add some to the top layer of soil in potted plants.
  • Use it as a nutrient enhancer for produce in the garden.
  • Add it to the base of your trees near the roots by digging small holes around the trunks and filling them with fresh composted soil.

Variations in Composting Bins 

Find out what composting bin method is right for you, whether that’s vermicomposting or bokashi!

Green Business Solutions: Commercial Kitchen Food Scraps Recycling

Green Business Solutions: Commercial Kitchen Food Scraps Recycling

Almost half of what we trash is compostable! To tackle this issue, the City of San Diego has commercial composting options and support available for businesses within the city. To learn more, join I Love A Clean San Diego and the City of San Diego on Wednesday, May 26th from 3 – 4 p.m. for a free Green Business Solutions webinar focused on Commercial Kitchen Food Scraps Recycling.

In this informational webinar, we will detail upcoming organics recycling regulations and how to meet requirements. We’ll also share best practices from local businesses who have implemented changes successfully.

Part Two of this two-part webinar series will include:

  • The importance of food scrap recycling in commercial kitchens
  • Requirements for businesses to lower their waste production
  • Tools and strategies for successfully implementing a composting program through the City of San Diego’s Food Scraps Recycling Program
  • Q&A session with a City of San Diego Environmental Services representative

Thank you to the City of San Diego for sponsoring this webinar. Register to receive the Zoom link. We’ll see you there!

If you can’t attend the live event, we’ve got you covered! Register and we will send you a recording of the webinar.

To take full advantage of this program, join us on Wednesday, May 19th from 3-4pm for Part One of this webinar series. This first event will detail how to reduce organic waste in commercial kitchens. Please note you will need to register separately for each event. Register for Part One here.

 

Trash Talk – Miramar Landfill Bus Tour

Waste Free

***This event has been filled.  Please check the ILACSD calendar for future landfill tours. ***

People have been burying garbage since humans evolved, but have you ever wondered where your waste goes once thrown into the bin? This three-hour bus tour will give you a peek behind-the-scenes to find out what really happens when you throw your trash away and what “away” really means.

Join I Love A Clean San Diego to better understand how your daily actions impact the Miramar Landfill and the City of San Diego’s goal to reach zero waste by 2040. You will not only learn about the importance of zero waste, but also given the tools on how to get there. Additional stops include the Allan Company Recycling Facility, the Greenery and the Household Hazardous Waste Transfer Facility.

There are only 55 seats available, so book your spot by August 8th to ensure your opportunity to gain valuable knowledge about the Landfill.  Seat priority will be given to City of San Diego residents.  If you are out of the City limits, you will be placed on a waitlist and informed a few days prior to the tour if seats are available. As a safety precaution, please wear pants and close-toed shoes. A signed waiver will be required at the start of the tour.  Anyone under 18 must be accompanied by a parent or guardian.

The bus will pick attendees up in the parking lot at Metro Biosolids Center.  Parking is available in the lot.  Carpooling is encouraged.

This tour is made possible by the City of San Diego’s Environmental Services Department and facilitated by I Love A Clean San Diego.

Save Your Scraps! Workshop

Join ILACSD as we team up with the City of Vista to bring you Save Your Scraps, an interactive workshop focused on zero waste and organics! Come learn what it means to live a zero waste life and more specifically, how to keep organic waste out of the landfill by shopping smart, storing food properly, and composting your scraps! Join us for this fun, informative workshop and participate in one of the hands-on activities including a ‘make and take’ project and an eco-friendly kids’ craft.

Make and Take: Vermicomposting Bins (compost with worms) while supplies last.
Eco-Friendly Kids’ (or Adult) Craft: Decorate Produce Bags
Raffle Prizes: Bamboo Food Scrap Bin and mini Zero Waste Kit (Stasher bag and reusable straw)

In addition, can bring in gently used items you were planning to donate and participate in the Swap ‘n’ Shop! Participants can exchange or donate those items by giving them a second life and keeping them out of the landfill. Some example items that have been brought to past workshops include clothes, nail polish, stereos, pet supplies, books, CD’s, picture frames, kitchenware, Halloween costumes, etc.

See you there!

Preventing Food Waste in an Instagram Foodie Culture

Open your Instagram account and click on the explore page, it won’t take too long for most of us to find images of vibrant, crunchy, creamy, steamy, buttered, drizzled, crystalized, smoky, aged, boiled, briny, cheesy, absolutely delightful images of what is on their plate! These days, foodie culture dominates social feeds. The farm to table movement is bigger than ever. We have never been so in tune and in love with what we are eating until now.

Documenting meals for online followers is a normal habit for foodies.

So with that, let’s imagine you just spent all afternoon preparing a pie for dinner guests. You’re are so pleased with the steaming, flaky pie that sits on the counter in front of you. It’s so aromatic and intense that you can recognize each type of fruit in the medley that is making your senses come alive! You cut it into 10 slices, making sure each one is piled high with perfectly candied pastry dough. You are almost ready to serve it to your guests, but before you even unveil it at the dinner table, before you even leave the kitchen, you scrape 4 pieces of pie directly into the garbage. It hits the trash can with a miserable thud, the amber colored gelatin is sliding down the plastic bag and the slices look more like your cat’s food than a guest-worthy dessert. While this might seem like an insane thing to do, it is a realistic picture of the amount of food being wasted in our society.

Sorry, what was I talking about? I am only thinking about pie now…

In the United States, 40% of food goes uneaten. The average Californian throws away 24 pounds of food a month. How can it be that in a time when we are so infatuated with our food, that we are wasting so much? Food waste occurs at many levels – at the farm, at the store, in our fridges, and off our plates. Farmers who grow produce that is considered too ugly, too small, too large, too uneven, or a little colorless are pushed out of the marketplace due to the retailer’s demand for consistency. Food is also lost in transportation. Food spoils in the store and in our refrigerators, but it’s not just food we are discarding without a second thought. We are squandering all of the resources that go into the production and distribution of food! Nationally, 80% of our water, 10% of our energy, and 40% of our land is utilized to grow our food. Despite all of the resources we put into the production of food, it is the leading material in our landfills! In the Miramar Landfill, 40% of the total waste is organic material that could have been mulched, composted, fed to animals, or in some cases, fed to people.

Realizing all of your food doesn’t have to be picture perfect is an easy way to prevent food from going to waste.

Our food systems are not perfect, but together each and every one of us can take a stand against food waste. Even small adjustments to our behavior can create impactful change! Here are a few simple suggestions to help you get started or continue your food waste prevention:

Shop Smart

  • Be prepared: create a shopping list with menus in mind to avoid impulse buys
  • Set a time frame: this gives you less time to buy things not on your prepared list
  • Know what you need: keep stock of what you have at home, note items as they run out to help create your shopping list
  • Be realistic: if you live alone or only need one carrot for a recipe, don’t buy a whole bag
  • Bulk is better: buying in bulk requires a little forethought and planning but is definitely worth it
  • Cut your costs: if you crunch the numbers, bulk purchases typically cost less per unit

Sensible Storage to Slow Spoiling

  • Practice first in, first out habits: move older products to the front of the fridge and stock unopened newer items in the back
  • Monitor what you throw away: throwing away half a loaf every week? Start freezing it.
  • Dates, not deadlines: know that expiration, best by, sell by, and use by dates, are not an exact science but merely manufacture suggestions
  • Leave a little room: don’t overcrowd your fridge, the air needs to circulate
  • Figure out your fridge’s compartments: your fridge has a crisper for a reason and the fridge door is warmer than the shelves
  • If you don’t know, ask: utilize the Alexa Save the Food skill to ask where and how you should store your items while unpacking groceries (like storing your asparagus cilantro, celery, carrots in water to make them last longer)

Creative Cooking

  • Use it up nights: designate one evening a week to focus on using up open items in your fridge
  • No tops or stems left behind: use every part of the produce you can – broccoli stems, beet tops, carrot tops, leave the skin on cucumbers, blend your smoothie with strawberry leaves on
  • Wilted doesn’t have to mean wasted: use your food up, wilted veggies can go into a stir-fry or soup, bruised fruit can be added to a smoothie or applesauce, old cheese rinds can make soups, juice pulp can be utilized numerous ways (bread, guacamole, power bites bars)

Serving, Snacking, and Sensing Satiation

  • Avoid over ordering: if you’re often ordering too much food, try splitting a meal with a friend or ordering smaller portions when out
  • Know your limit: don’t feel guilty if you don’t clean your plate as long as you save and store whatever is remaining
  • Leftovers tonight means lunch tomorrow: take your leftovers home or save anything you cooked but couldn’t finish (don’t forget your reusable containers for leftovers)
  • Smaller plate, smaller portions: we often over serve ourselves because the plate has room – a smaller plate can help you decrease the amount you dish up

Now go enjoy your food and extend its shelf life!

Encinitas Zero Waste Workshop: On the Go

Join ILACSD as we team up with the City of Encinitas to bring you another Zero Waste Workshop! On Saturday, May 5, 2018, we will be hosting the Zero Waste 101: On the Go Workshop from 10:00 AM – 12:00 PM at the EUSD Farm Lab located at 441 Quail Gardens Road, Encinitas, CA 92024. The event is completely FREE and open to the public. This is the final installment of a three-part series on sustainable living!

Come by and learn how to set yourself up for zero waste success while on the go! Visit educational booths, participate in one of the hands-on activities, and bring in gently used items you were planning to donate and participate in the Swap ‘n’ Shop! Swap ‘n’ Shop participants can exchange or donate those items giving them a second life and keeping them out of the landfill. Make sure to stick around for our raffle where you have the opportunity to win sustainable prizes that will help with your zero waste journey!

Get registered today to reserve your spot! We hope to see you there!

Encinitas Zero Waste Workshop: Organics

Join ILACSD as we team up with the City of Encinitas to bring you another Zero Waste Workshop! On Saturday, March 3, 2018, we will be hosting the Zero Waste 101: Organics Workshop from 10:00 AM – 12:00 PM at the EUSD Farm Lab located at 441 Quail Gardens Road, Encinitas, CA 92024. The event is completely FREE and open to the public. This is the second installment of a three-part zero waste series.

Learn how to keep organics out of the landfill by shopping smart, storing food properly, and composting your food scraps. This workshop will also cover water conservation tools, such as ocean-friendly gardens and laundry-to-landscape systems. Participate in one of the hands-on activities that will be available for all ages, including a kids craft and a make-and-take vermicomposting bin! Bring in gently used items you were planning to donate and participate in the Swap ‘n’ Shop! Swap ‘n’ Shop participants can exchange or donate those items giving them a second life and keeping them out of the landfill. Make sure to stick around for our raffle where you have the opportunity to win sustainable prizes that will help with your zero waste journey!

At the end of the workshop, 25 participants will have the opportunity to create and take home a fully-functioning vermicomposting bin (composting with worms). Please indicate your interest on the registration form. Participants will be added on a first come, first serve basis. Due to supply restrictions, we are limited to 25 participants. Please limit one per household.

Get registered today to reserve your spot! We hope to see you there!