Tips for a Sustainable Kitchen
By Mahlea Rasmussen, Education Coordinator
Outside of work I spend a lot of time in the kitchen. I find it a soothing space to create nourishing meals and lasting memories. I find it essential to be as eco-friendly as possible and a few changes can transform your kitchen into a sustainable center of your home.
The choices begin with shopping for your food. It is important to stay organized so you don’t end up over-shopping or purchasing items you already have. This can lead to food waste - the USDA found that Americans on average each waste a pound of food per day. To avoid this, create a list on a chalkboard or white board and take a photo, so you know just what to purchase.
Don’t shop when your hungry. Although all of us have been there and heard this before, we are much more likely to purchase unnecessary items when our tummies are doing the talking.
Leave your reusable tote bags in the car, so you don’t leave them at home. After unloading your goods, run out to the car one more time and throw your bags in the back seat. That way you won't be caught without them next time you hit the market. Some estimates put the average 'lifespan' of a plastic bag at just 12 minutes.
Shop in the bulk and produce departments to avoid packaging and bring your own containers. The beautiful thing about bulk is that it goes far beyond food items: shampoo, dishwashing detergent, pet food and more are available. Because you can bring your own containers to fill, you're skipping the single-use packaging that many products on the shelf come in.
When shopping for produce, I choose a bag made from recycled plastic bottles available for $0.50 in our produce department. For dry goods, a muslin cloth bag is also available for the same price. For flours and liquids, I bring my own glass jars and bottles.
Shopping for herbs and spices with your own containers is especially advantages as you can save as much as 95% on the goods you buy. Remember: every time you purchase an item in a container, part of the cost is paying for the container itself.
At home some other ways to make your kitchen more sustainable is by growing your own herbs and making your own products. This doesn’t have to be overly time consuming. Herbs, rosemary, oregano and thyme are easy to grow and require minimal time.
Having a stock container in your freezer can significantly reduce your waste and save you money. Most vegetable scraps can be used such as carrot ends, celery and onion. After boiling the stock vegetables you can compost them as long as there is no meat product or oil used.
Replace soft drinks with infused water you make at home. Fill a pitcher with refreshing citrus, mint or cucumber. Not only is this good for your budget, but it's good for your waistline by reducing unnecessary sugar intake.
Another item found commonly in kitchens and easily eliminated is paper towels: it’s easy to sub in some worn out, clean t-shirts and cloth napkins.
And finally, when you're serving dinner, create smaller plates. Those who are hungry can always go back for more, but you will end up throwing out less uneaten food.
The benefits of a zero waste kitchen go beyond the trash compactor. You will find yourself saving money and eating clean. “The zero waste lifestyle is not about complicating your life; it’s about simplifying.” - Bea Johnson.
More Co-op News
On the Road to Sustainability
By Laura Pfister, Media Coordinator
Forty six years ago, a group of families formed a buying club to access sustainable, local organic food as an alternative to modern industrial agriculture. This humble foundation of social and environmental responsibility started the Ashland Food Co-op and has shaped every decision we’ve ever made. It’s how, over four decades later, that a small buying club became a 30 million dollar, 17,500 square foot Certified Organic Retailer diverting 82% of their discards from the landfill.
Staff Picks: Earth Friendly Products
In celebration of Sustainability Month in April, we asked our Sustainability Committee to share their favorite eco-friendly product.
2018 Kids Summer Camps
We’ve teamed up with Rogue Valley Farm to School to offer three different camps this summer. Each week campers will dive into food production, preparation and exploration, with a mix of farm and kitchen experiences that delight the senses and inspire the soul. Join Rogue Valley Farm to School staff as they cultivate the ability to grow and cook delicious, healthy, seasonal meals. Monday - Wednesday at the Co-op Community Classroom, Thursday & Friday at the Farm at SOU.
Update on our Strategic Initiatives
By Ed Claassen, Board President
Your Board and Management Team invested a significant amount of time in 2014 developing a set of strategic initiatives that we believe are vital in shaping the future of our business and furthering our mission. We formed a Strategic Planning Steering Committee consisting of 3 Board members and 3 Management Team members to guide the implementation of these initiatives.
2018 Electronic Coupon Schedule
To further our sustainability efforts and to serve you better, we began offering Electronic Owner Coupons in January 2017 at the register.
No more forgetting to bring your owner coupons. No more waiting for your newsletter to arrive. Cashiers simply ask if you want to use your owner coupons when you check out.
As we enter our second year of Electronic Coupons we wanted to share a couple of friendly reminders and the 2018 month by month schedule.
Please note:
What Does Democracy Have to Do with Cooperatives?
By Annie Hoy, Marketing Manager
We often refer to cooperatives as “democratic enterprises.” But what does that really mean? The Ashland Food Co-op, like all other co-ops in most economic sectors, is owned and controlled by the people who use its services.
Co+op Basics: High Integrity, Low Price
Looking to stretch your grocery budget? So are we! We've lowered the price on over three hundred items to create a set of high integrity staples for every shopper. Welcome to Co+op Basics.
Co+op Basics includes over 300 pantry and household staples. From beef to milk to cereal, we’ve lowered the margin and price on all those items to make organic, healthy food accessible to every shopper.
Co+op Basics Staff Favorites
After the holidays, we usually find our pocket books a little lighter. Here are a few favorite Co+op Basics items our staff turn to when the money is a little tighter.
Proposals Sought for the 2018 Community Grants
The funding cycle for the 2018 Co-op Community Grants for nonprofit organizations is now open.
Every spring, for more than 20 years, we’ve been donating to area nonprofits through our Community Grant program. We are committed to creating healthy, sustainable communities and this program helps us fulfill that commitment by supporting the amazing work of local nonprofits. The Community Grant program is also the highlight of Cooperative Principle 7, Concern for Community, and is something we take to heart.
From the General Manager’s Desk
By Emile Amarotico
As we commence our lap around the sun in 2018, I wish to recognize the longstanding contributions of an amazing group of professionals. We are blessed with the dedication of eleven department managers expertly coordinating the daily flow of people, products and services that breath life into our Co-op!
-
Lynne (35+ years’ tenure) our Grocery Manager oversees keeping the aisles abundant with shelf stable products and coolers full of fresh perishables.
The Role of the Board in Co-op Governance
By Gwyneth Bowman, Vice President
After serving on the AFC Board for fourteen years my passion for the Co-op model has strengthened my commitment to the Cooperative Principles and Values. Of special importance is how we work together as a governing body with one voice. We are the ultimate decision-makers of our Co-op and hold a trusteeship for the benefit of our owners and community.
Fall Favorites from the Co-op
Like it or not, the cool weather has arrived. Whether you are heading out for a hike or enjoying a good book by the fire, the Co-op Deli has what you need to fuel your favorite fall activity. Stay warm with these comfort food recommendations from the Co-op Deli.
From the General Manager's Desk
By Emile Amarotico
A recent visitor commented that our parking is totally inadequate to our business volume. What’s true is that we cannot create more parking due to space and municipal code constraints. Thus, the value of each available space is increasing over time. Assuming only half of Co-op shoppers use automobile parking, each space supports at least $200,000 in annual sales.
Meet Board of Director Julie O'Dwyer
When not working on Board of Director efforts, my profession is an Interior and Building Designer. I own the Ashland Design Studio, located in the Historic Railroad District, and have a design services studio there - JulieO Design. I have been in the architectural design business my whole life; from crawling around my father's architectural studio to traveling around the world working on buildings large and small to now having created my own niche in the local building community. I took a few years off this path to own and run Tease Restaurant here in Ashland.