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Food Shift

2 weeks ago

Did you know households (not farms or businesses) are responsible for wasting food the most? A great example of reusing food scraps is to collect vegetable scraps and use them to make broth. This is a great way to stretch your food budget and not waste food. Onion and garlic skins, carrot and potato peels, celery ends, and mushroom stems, to name a few, are all welcome! When you are cooking, save your useful scraps in a jar or bag, and store in the freezer. Once it’s full, it’s time to make a new batch of broth! Check out the rest of The Food Shift Kitchen Companion in our bio. (Artists: Sophia Zaleski and Colin Kimzey)#foodshift #wastedfood #foodwaste #recipe #recipebook #vegetablebroth #alamedaca #bayarea ... See MoreSee Less

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Food Shift

2 weeks ago

A great summary all about the issue of #wastedfood and the role and context of individual households. ... See MoreSee Less

How to turn the tables on food waste

www.ted.com

We waste a staggering one trillion dollars worth of food each year, significantly contributing to greenhouse gas emissions and the climate crisis. Food waste expert Dana Gunders shares innovative solu...

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Food Shift

1 month ago

Jess shows up every week to help pick up donations from Whole Foods Market and delivers them to East Oakland Collective. She has been volunteering for over 2 years and has proven her life philosophy of “will help if able,” from packing boxes for our office move, showing the ropes for new volunteers, to guiding us on how to pick a good title for the Food Shift Kitchen Companion (foodshift.net/resources/the-kitchen-companion), sharing her professional editing expertise.Jess, like so many of us, was eager to nourish her community during the pandemic. Despite some physical limitations, she felt compelled to do what she could. She volunteered at a food pantry that was serving record numbers of clients. The days were long, working outdoors in every kind of weather, moving heavy bags of potatoes and other staples at a pace faster than was comfortable but that was needed for the system to work. Jess rose to the occasion: she became stronger physically and mentally, because the community needed her.We are fortunate to work alongside Jess who has included us in her personal journey to wellness and strength. She reminds us that it is a gift to be able to serve the community and be part of the community: “I am continually impressed at how Food Shift lives its mission, and I am so glad to be part of the effort to build a more just food system. I truly enjoy working alongside the Food Shift staff, other volunteers, and folks at our partner organizations.”Also want to help out your community? Now is the perfect time to sign up and volunteer to help us with Operation Together, email info@foodshift.net!#foodshift #foodwaste #wastedfood #volunteer #volunteeroftheyear #alamedaca #bayarea ... See MoreSee Less

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Food Shift

2 months ago

Hi everyone! My name is Jenny (she/her) and I am Food Shift’s new Sustainability Project Intern! I just graduated from Northeastern University and found Food Shift after recognizing my interests in health inequalities and sustainability. My passions stemmed from my upbringing in Oakland and observing the profound differences in many areas between low and high-income neighborhoods. Looking deeper, I discovered more about health inequalities and the systemic influences that impact a person’s life and health. My interest in sustainability is a result of growing up near Chinatown, where trash and garbage were often seen in the streets. It made walking around not inviting and I never liked the idea of just throwing something on the ground, so I wanted to make a conscious effort to help reduce the problem on an individual and community level. I would always think about the people who lived in the neighborhood who also had to look and even smell the garbage on the floor. It was not only harming the people around me, but also the environment. Another factor influencing my interest in sustainability was growing up low-income and seeing the impacts of food waste when getting food for our family. I enjoy being in nature, spending time with friends and family, and playing video games. One interesting thing that I’ve learned at Food Shift is that you can save watermelon rinds and pickle them for a yummy snack. A perfect summer treat! My internship at Food Shift will enable me to actively engage with food recovery and redistribution with the guidance and support of the team, enabling me to increase my confidence both professionally and personally. #foodshift #alamedaca #alameda #newintern #introduction #wastedfood #foodwaste #endfoodwaste ... See MoreSee Less

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Food Shift

2 months ago

Use this sauce tossed with pasta, in stuffed bell peppers, or pour it over stale bread to give it new life—the possibilities are endless! You can even use bruised or overly ripe tomatoes. Just be sure to cut away the damaged parts. Leave your tomatoes on the counter out of direct sunlight, unless your kitchen is very warm. Storing your tomatoes stem side down will help themlast longer! For more tomato tips and recipes, check out the rest of our Seasonal Kitchen Guide with @StopWaste in our bio! Artist: Sophia Zaleski#foodshift #wastedfood #foodwaste #alamedaca #seasonalrecipes #July #cooking #homemadetomatosauce ... See MoreSee Less

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