At the beginning of 2022, the new state law Short-Lived Climate Pollutants, (Senate Bill – SB 1383) went into effect. The law is a statewide effort to reduce the amount of organic materials such as food, paper products, and plant trimmings discarded into landfills. The law requires all residents and commercial businesses to subscribe to regular collection of organic materials (green bin service) in addition to recycling and garbage. All organic materials, including spoiled left-over foods, fruit and vegetable scraps, meat, bones, dairy products, food-soiled napkins should be placed in the green bin which is sent to composting facilities.
The average U.S. household wastes 31.9% of what they purchase annually. This may take the form of forgotten leftovers in the back of the fridge, spoiled produce, bread gone moldy on the counter, or meat products purchased during a sale but now have freezer burn.
Here are suggestions for reducing food waste at home:
• Shop with a list and avoid purchasing perishable foods in bulk.
• Cook only as much as you can eat to avoid leftovers.
• Eat and use all parts of the plant or animal. For example, cauliflower leaves, kale stems, and cilantro stems are full of flavor and tender after cooking.
• Store foods properly to extend shelf lives
• Eat the most perishable foods first
• Get online inspiration and have a few go-to recipes that are flexible with the ingredients. Chili/soup, casseroles, rice bowls, omelets, fried rice, chilaquiles, and curry are some examples.
• The combined efforts of making small lifestyle changes like composting, recycling, and reducing the amount of food wasted can make a big difference in the face of a climate crisis.
This article was authored by Xinci Tan, Organics Program Manager with Zero Waste Sonoma, for RRWA, an association of local public agencies in the Russian River Watershed that have come together to coordinate regional programs for clean water, habitat restoration, and watershed enhancement.
