October 16 is World Food Day, and to honor the event we’re asking our readers to become conscious of the food they waste and commit to doing one thing to reduce it. Whether it’s in a farmer’s fields, retailer’s bins, or our own refrigerators, there are realistic strategies for combating food loss and waste. The good news is, all of them save money (we eat more of what we buy or grow) and reduce the hidden cost of food waste including water used to grow food and fuel necessary to properly store and transport it.
According to a report by the United Nations Environment Programme (UNEP) and the World Resources Institute (WRI), Americans waste between 30 and 40 percent of our food. That means it’s plowed under in fields or goes uneaten by consumers and winds up in the garbage, which ends up in landfills where it produces methane, a greenhouse gas. Oh my!
One fun way to reduce food waste at home is to learn to use more of what we buy and grow. Aren’t we lucky to have an organic restaurant chain, The Stand, that makes it a priority to avoid food waste? Now co-owner Carissa Hvizdo is generously sharing her wisdom with the public at a Zero Waste Cooking Demo on Wednesday, October 28, from 7:00-8:30 pm at their Fairfield location on Mill Plain Road in the Sportsplex. Carissa is both a farmer and restaurateur/chef, making her uniquely qualified to attack food waste from multiple angles. Read more about Carissa, partner and husband Mike, and The Stand in our feature article.
Please be sure to RSVP for the Zero Waste Cooking demo via email at firstname.lastname@example.org with the names of the guests in your party or at and restaurant location. Visit the website for hours and locations.
- The Stand at The Ironworks in SoNo
- The Stand at The Sportsplex in Fairfield
- The Stand (full service) inside Kaia Yoga in Westport