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
Farm Tour on the Shelves
The Farm Tour shines a spotlight on Southern Oregon - it represents the full range of products grown in the Rogue Valley. The Farm Tour isn't until July 14, but here's a list of tour activities for participating farms that are also on the shelves at the Ashland Food Co-op. Get an early taste of quality local goods!
Planning for Summer... and Smoke
By Emile Amarotico, General Manager
If we are lucky, we’ll only have another seven week smoke intrusion this summer. If we are not, we could be the next Paradise. In less than 13 hours, last November’s Camp Fire wiped out nearly 19,000 structures and more than 80 lives. With community help, we were able to raise over $14,000 to support Chico Natural Foods Co-op’s efforts to feed some of the nearly 20,000 displaced Paradise residents.
The Co-op's "Secret Garden"
Did you know the Co-op employees have a small garden on our campus? Planning and management falls on our fantastic Co-op volunteer: Henry Herting.
Below, Henry shares some background on the garden, what it’s used for, and some additional tales from over the years.
Originally, the need for a kitchen garden arose from having a kitchen classroom in which culinary classes were being held. Visiting chefs have always been invited to use the garden for any ingredients they may have forgotten or items they could use as garnish for their dishes.
Sustainable Ashland Food Co-op: You are the key!
By Steve Bowman, AFC Board Director
Earth Day Bulk Sale! April 17-21
Save money while working towards a more sustainable shopping experience! The Co-op bulk department is a great "first stop" for your grocery lists - everything from hummus mix to local honey to pet food is available. Plus there's less waste, all the way from shipping to ended up in your shopping cart.
Check out a quick tour below:
Film festival giveaway
Enter your name and email below to be entered to win two film vouchers for the 2019 Ashland Independent Film Festival.
No purchase necessary. Giveaway is not endorsed or sponsored by AIFF. US residents only. Entry will be closed at 5pm PT on Monday, April 15.
The state of plastics
Many Co-op owners and shoppers have shared their interest in reducing plastic usage in the store. From bioplastics, to compostable plastics to recycling options, the Ashland Food Co-op continues to research what works best as we move towards our goal of being a zero waste store. Here is where we stand.
Ashland Food Co-op Celebrates 20-year Partnership with ACCESS
We are proud of a partnership with ACCESS that has benefited the community immensely over the past twenty years. Read on for more about the partnership, or watch the short video below.
Food waste at the Co-op
By Rianna Koppel, Sustainability Coordinator
How many times in the past month have you reached back in the fridge to snack on some fresh strawberries only to discover… mold?! In the United States, 40% of food is wasted every year. Luckily, how we address food waste can have a major impact. According to Paul Hawkin’s Drawdown, reducing food waste is #3 on the list of best ways to reduce carbon dioxide emissions. At the Co-op, we use the EPA’s Food Recovery Hierarchy as a guide to bettering our own practices.
Meet Cooking Class Instructor, Gianaclis Caldwell
Get to know Gianaclis Caldwell ahead of her class, "Easy Mozzarella and Burratta - From Scratch!" on March 7. Gianaclis is the author of the award-winning book Mastering Artisan Cheesemaking and owner of Pholia Farm.
Tell us how your love of cooking (or cheese) and food began.
Wellness Secret Weapons
There are still plenty of colds and viruses making their rounds, and we want to help you better defend against them!
In January, we asked on social media what kind of secret weapons you use in the winter to stay healthy. We had a lot of responses, so we'll start with the All-Stars.
With your initial recommendations, our Wellness team reviewed the suggestions and picked the products with the highest quality standards and best feedback. Check those out below.
Mushrooms for wellness
You may have heard about the fascinating discovery that trees can communicate with each other. What’s the secret? The mycelia - tiny strands of fungus - in the soil form a vast underground network through which trees send chemical signals to their neighbors.
The mycelia differs from the fruiting body of the mushroom, which is the reproductive component that contains spores and is thought to be higher in Beta Glucans.
Meet class instructor, Joette Calabrese
This class instructor profile is connected to the February 27 free lecture, "You, Too, Can Beat the Flu!"
On an early Kolkata (Calcutta) morning, thick crowds gather outside the gates of the hospital while officials yell out "Brain tumor, kidney failure, cancer patients form a line here!” Hopeful patients, family members and caregivers arrange themselves by disease symptom.
What to do with all this citrus?!
So you grabbed a few too many extra oranges and grapefruits and lemons (and some finger limes, and some satsumas…), and rather than watch them go bad, we want to provide you with some ideas on how to reduce waste. You’ll also get to enjoy citrus in a lot of new ways!
There are many guides and recipes across the internet (like this one by our friends at Grow Forage Cook Ferment), so here are a few ideas to get your creative and citrus juices flowing.
Update from the General Manager: "Food for Paradise" campaign
Ashland Food Co-op's General Manager, Emile Amarotico, ends 2018 on a very uplifting note with a report back on the "Food for Paradise" donation campaign. Watch the video below, or read on for an extended written update.
Hello, this is Emile Amarotico, the general manager of Ashland Food Co-op with an update on the Co-op’s Food for Paradise initiative.