In the “at least things haven’t gotten worse” department, the price of food and other essentials stabilized somewhat but remains well above what it was pre-pandemic. Factors maintaining high prices include the continuing effects of the pandemic on the food chain and the impact of the Russia/Ukraine war.

Meanwhile, climate chaos (a phrase that’s much more accurate than the anodyne “climate change” or “global warming”) is already causing havoc, contributing to higher food prices by bringing droughts to some places and floods to others, leading to crop failures and economic hardship.

In many parts of the world, climate chaos will continue to hamper food production, particularly in areas suffering from prolonged drought and relying more and more on groundwater — leading to accelerated aquifer depletion. This threatens to create massive disruptions when wells run dry — something that’s already happening in many places and is likely to intensify dramatically in the years ahead.

I was stunned by a recent opinion piece in the New York Times about Uzbekistan’s disappearing Aral Sea. A photo accompanying the article shows rusted boats stranded in a lifeless desert that used to be a thriving port — now 75 miles from the nearest body of water.

All these developments highlight the critical importance of eating lower on the food chain. Doing so can save massive amounts of land, water, and other natural resources — and can significantly reduce the food system’s contribution to climate chaos.

And, as we frequently discuss on this site, eating more plants, fewer animals, and less processed food can also be a great move for your health.

In short, the mission of the Food Revolution Network is more important than ever.

A Couple of the Many Lives Changed by the Food Revolution

At FRN, we’re privileged to hear, almost every day, from people whose lives have been touched by our message. Some of the stories we hear make us cry! And all of them fill us with determination to carry on and to spread the word.

Here are just a few of the memorable member stories from 2023:

WHOLE Life Club member Diane M. from Saugerties, NY, USA, wrote:

“With WHOLE Life Club, I sought support and information to help me on my journey to a…  whole food, plant-based diet. It has done that and a whole lot more! I have lost over 120 pounds since September 2022. My A1c dropped from 10.4 to 4.5, my triglycerides are now in a normal range, my LDL cholesterol has dropped tremendously, and my HDL cholesterol is in a healthy range and creeping higher. I feel so much better, with more energy, motivation, and a healthier mindset. Thank you to WLC and all its members! I enjoy how positive everyone is, and the nonjudgmental way the leaders include everyone as they teach, no matter what phase students are in on their journey.”

Plant-Based Coaching Certification graduate Terry Baker from Oro Valley, AZ, USA, wrote:

“Food Revolution Network’s Plant-Based Coaching Certification was truly the answer to my prayers, and I am so eternally grateful. I value the PBCC so highly because not only did I learn about the vast intricacies of the human body and exactly what it needs to be truly healthy at any age, but also I gained the knowledge and confidence to successfully share this vital information with others, hoping to end unnecessary suffering and disease. Do not hesitate in taking this course! You have no idea what a beautiful, powerful, and positive impact you could have in this world! Thank you to EVERYBODY in the Food Revolution Network for making this course possible.”

The Future of Plant-Based Eating

More and more people around the world are showing an interest in moving toward a more plant-based diet, and the number of people who make the shift is also increasing.

Veganuary — a fun portmanteau of vegan and January — broke all previous records with more registered participants than ever, from nearly every country in the world. And many of those folks maintained a more plant-based diet after the 31 days of the event.

More and more restaurants, businesses, and other organizations are responding to an increased demand for plant-based options — and sometimes leading it — by cutting down on animal products or eliminating them altogether. NYC Health + Hospitals, which operates 11 public hospitals in New York City, now serves plant-based meals to inpatients by default. Not only are the meals healthier than before, but they’re also changing perceptions of how “hospital food” tastes — with chefs creating dishes inspired by Latin American, Asian, and other cuisines representing the populations served by these institutions.

In a move that might have seemed unbelievable just a few years ago, the US Conference of Mayors (a nonpartisan organization that includes the mayors of all 1,400 US cities with populations of 30,000 or more) ratified a resolution supporting a plant-based approach to fighting the epidemic of chronic disease, mitigating climate chaos, and saving money desperately needed by the municipalities.

The number of restaurants offering plant-based menu options is also increasing. According to research by the Plant Based Foods Association, 95% of restaurants that offer plant-based selections expect sales of those items to remain steady or increase. And four times as many foodservice operators were planning to add plant-based options as the number that were planning to remove them.

A student-led campaign in the UK, Plant-Based Universities, is working to get all university catering facilities to transition 100% of their menus to plant-based. Begun in late 2021, the campaign has given a voice to students who are voting to remove animal products from university food halls specifically to address the climate crisis.

And in the US, Representative Jim McGovern of Massachusetts won our “best acronym” award by introducing the Peas, Legumes, and Nuts Today (PLANT) Act in the House of Representatives on July 28, 2023. If passed, the act would establish an Office of Plant-Based Foods and Innovative Production at the United States Department of Agriculture (USDA), and help fund farmers who produce ingredients specifically for plant-based foods, like legumes and mushrooms. It would also create a research program to further the development of plant-based proteins that could replace meat and offer technical and financial assistance to businesses that move the food industry in a more plant-forward direction.

Plant-Based Diets Continue to be Better for Your Wallet, Health, and the Planet

One of the nice things about advocating for more plant-based eating is that it tends to make people’s lives better right away — starting with their wallets. A study by the Physicians Committee for Responsible Medicine found that adopting a low-fat vegan diet led to a 16% reduction in grocery bills, for an average savings of $500 per person per year.

If you’d like to avail yourself of the economic advantages of a plant-based diet, a good place to start is our article 7 Healthy Recipes for Eating Plant-Based on a Budget.

While the benefits of a whole foods, plant-based diet to your pocketbook can be felt immediately, it might take a few days, weeks, or months to notice health improvements. But scientific research continues to find more and more evidence that such improvements are likely.

A 2023 study published in the American Journal of Lifestyle Medicine followed 59 patients with type 2 diabetes as they were placed on a low-fat, plant-predominant diet for six months, along with receiving standard medical treatment. By the end of the study, 37% of the patients, whose average age was 71, had their diabetes in remission.

A 2023 study published in the journal Nutrients looked at how diet, genes, and lifestyle factors contribute to obesity by analyzing body fat in adults. Researchers discovered that a plant-based diet helped reduce the risk of obesity, even for those with a genetic predisposition to higher body fat.

Another article published in the past year collected data from 55 recent human trials on the effects of a plant-based diet on cardiovascular disease. The authors wrote that the preponderance of evidence showed that incorporating more plant foods into the diet can protect against heart disease and may also help prevent other chronic conditions.

Plant-based eating, especially a diet rich in whole foods, was also found to be predictive of mental health. A 2023 study found that a high-quality plant-based diet may offer protection against depressive symptoms and should be considered as a lifestyle-based treatment for people suffering from the condition.

And in November 2023, the results of a carefully conceived and remarkable randomized controlled trial involving 22 pairs of identical twins were published in JAMA (Journal of the American Medical Association) Network Open. The study authors concluded: “The findings from this trial suggest that a healthy plant-based diet offers a significant protective cardiometabolic advantage compared with a healthy omnivorous diet.”

What About the Earth?

One of the major drivers of the trend toward more plant-based eating is increased awareness of the scope of the chaos wrought by human-made climate change. While switching to electric vehicles and replacing energy-guzzling appliances with more efficient ones are steps in the right direction, the impact of these actions pales in comparison with the effects of adopting a plant-based diet.

Research published in the prestigious journal Nature in 2023 found that, on average, vegans produce 75% fewer food-related greenhouse gas emissions than meat-eaters. And plant-based dietary patterns also reduce harm to land, water, and biodiversity.

Becoming a B Corp

Speaking of impacts on the world around us, we wanted to share some exciting company news about FRN. In 2023, FRN submitted an application for B Corp status with high hopes that the submission will be approved in 2024 (our Owners and Board members are Ocean Robbins and John Robbins, as you might guess).

A B Corp, or benefit corporation, is a type of company that’s recognized for meeting higher standards of social and environmental performance, accountability, and transparency. B Corps are committed to generating positive impacts on society and the environment.

The application process includes an extensive review of the company’s mission and where its impact is and is not aligned with that mission. The review looks at things like donation of money, products, or services to social causes and at-risk communities; decreasing pollution, greenhouse gas emissions, and production of waste; use of renewable energy and resources; support of tree planting and other forms of carbon sequestration; equitable compensation of team members; integration of mission-related responsibilities into employee performance evaluations and job descriptions; and providing employment and advancement opportunities for women, people of color, and other traditionally marginalized groups.

Since we started FRN in 2012, our mission has been front and center. We’re committed to healthy, ethical, sustainable food for all! So becoming a certified B Corp seems to be a natural next step to formalize our values.

Our 2023 Contributions to the Food Revolution

In 2023, thanks to you, our million+ community members, and 25+ FRN staff, we accomplished an amazing amount.

• We published 106 articles on nutrition, health, and sustainability topics and more than 148 new plant-based recipes. Our content reached more than six million unique readers, and our website was accessed over 13 million times.
• Through customer purchases of our digital products, we supported the planting of over 75,000 organic fruit or nut trees that will sequester more than 6,000 tons of carbon dioxide while providing food to low-income communities with Trees for the Future.
• In terms of non-digital products, Food Revolution Network put out its first physical cookbook this year. Real Superfoods: Everyday Ingredients to Elevate Your Health was published by Hay House on October 31, 2023. Over 9,800 people took part in the Real Superfoods Challenge leading up to its publication. And the book was an Amazon bestseller in its first week!
• Ocean delivered a captivating and inspiring TEDx Talk at the prestigious TEDx Alexander Park this year, and the excitement is contagious! His presentation, entitled “Eating Your Way to Happiness,” has already racked up more than a million views.
• Ocean was a featured speaker at Holistic Holiday at Sea, a plant-based cruise to the Caribbean, where he presented two keynotes. More than 150 FRN members and hundreds of other wellness enthusiasts participated in the cruise. To find out more about the cruise and get a $50 onboard credit for the next one, visit the Holistic Holiday at Sea website.
• Across our social media pages, Food Revolution Network had a combined reach of 5.6 million people, over 6.2 million impressions, and over 560,000 followers. Video content was the preferred medium on Facebook, YouTube, and Instagram.
• The 2023 Food Revolution Summit was a special one, debuting as a full docuseries for the very first time. This year’s Summit reached 437,302 participants who viewed over 209,800 hours of empowering and groundbreaking content.
• We debuted FRN’s first foray into the coaching world with our Plant-Based Coaching Certification (PBCC). New and experienced coaches learned unique skills to help them empower their clients to transform their lives through a plant-based lifestyle. In the first cohort, PBCC welcomed 244 students. Graduation timing is flexible, but by the end of 2023, more than half of the inaugural cohort had already graduated. After completing a brief exam administered by the Lifestyle Prescriptions University in partnership with the nonprofit Lifestyle Medicine University Foundation, graduates received 24 CE/CPD credits from the National Board for Health and Wellness Coaching and 24 CE/CPD credits from the CPD Standards Office. Additionally, for RDs/RDNs, all activities offered by the Food Revolution Network’s Plant-Based Coaching Certification were eligible to receive CPEUs by the Commission on Dietetic Registration.
• FRN helped over 10,468 people improve their blood sugar balance and metabolic health with our Tackling Type 2 Masterclass and course with Brenda Davis, RD.
• Over 46,990 people received transformative guidance on implementing a healthy diet with our Food for Health Masterclass, and nearly 2,900 went on to enroll in the Plant-Powered & Thriving course it introduces.
• We shared The Need To GROW — an award-winning, solutions-based environmental documentary — with more than 181,300 audience members.
• We gave an awe-inspiring look into the mushroom kingdom to more than 61,600 people with the film Fantastic Fungi.
• The groundbreaking health film From Food to Freedom debuted to over 81,300 viewers.
• Our Healthy Heart Masterclass reached over 23,500 people, with 1,500 enrollments in the Healthy Heart course with holistic integrative cardiologist Mimi Guarneri, MD.
• FRN relaunched our Brain Breakthroughs Masterclass, taught by husband and wife neurologist team Drs. Dean and Ayesha Sherzai, to over 31,700 people, and shared their Healthy Brain course with over 1,750 people.
• More than 19,850 people participated in our first-ever Eat the Rainbow Challenge with the reopening of WHOLE Life Club registration.
• We helped over 3,300 people take small steps every day for two weeks with our 14-Day Plant-Powered Accelerator. Participants received healthy eating secrets straight to their inboxes to support lasting changes to their diets.
• And within WHOLE Life Club, we provided 53 Action of the Week videos, 12 expert interviews, 312 recipes, and monthly live member events (In the Kitchen Live Calls, Culinary and Coaching Q&As, and Community Connection Calls) with our WLC community, which has grown to more than 10,000 active members.

The Most Popular Food Revolution Network Blog Posts Published in 2023

These were FRN’s most popular new posts of 2023.

• Is Bone Broth Good for You? (88,432 views)
• Plant-Based Lysine: Do You Need Meat To Get Enough Lysine? (87, 715 views)
• The Importance of Fiber in Gut Health and Hormonal Balance (64,881 views)
• Goitrogens: Should You Worry About Their Effect on Your Thyroid? (58,403 views)
• The Zesty Truth About Limes: Exploring Their Health Benefits and Potential Risks (50,054 views)

The Most Popular Food Revolution Network Recipes of 2023

Snacks dominated the top-viewed recipes list this year, along with a couple of tasty and legume-filled curries. Unsurprisingly, our Super Simple Homemade Date Paste made the top ten again but has been dethroned as the most popular recipe.

Our most popular recipes for 2023 were:

• Easy Cheesy Herbed Crackers (18, 474 views)
• The Best Creamy and Crunchy Snack! (14,486 views)
• Thai Almond Chickpea Curry (13,409 views)
• Super Simple Homemade Date Paste (13,403 views)
• Sweet Red Lentil Curry (13,214 views)
• Creamy Vanilla Cinnamon Chia Pudding (13,206 views)
• Cherry Cheesecake Smoothie (12,376 views)
• Super Seedy Granola (9,794 views)
• Oatmeal Banana Bites (9,393 views)
• Sheet Pan Strawberry Rhubarb Crisp (9,139 views)

On a Personal Note

In 2023, my dad, colleague, and dear friend — and FRN cofounder — John Robbins, experienced the progression of a health condition, post-polio syndrome, that has had a significant impact on his life and on our family. He is working with it in a profound way, and we shared about it in this video. We have received nearly a thousand deeply moving responses to this sharing, and they have lifted our family’s spirits. The way my dad is working with this condition is profoundly moving to me — and to many other people, too.

My dad and I are profoundly privileged to work with an amazing team of 25+ at FRN. This is, without a doubt, the most friendly, cooperative, dedicated, accountable, and effective team either of us has ever been a part of. The FRN team works virtually, and as much as digital tools like Zoom and Slack allow us to collaborate and be in each others’ lives, they aren’t a perfect substitute for in-the-flesh human interaction. So I’m delighted to share that in October 2023, we hosted our first in-person team retreat since 2019.

Thank You for All that YOU Do

We work hard at FRN, and sometimes the mission that we’ve staked out, along with the tasks and deadlines that bring that mission to life, can feel daunting. So it’s important for us to constantly remind ourselves that the food revolution movement is a mission much bigger than my dad, much bigger than me, much bigger than any one person, and much bigger than the FRN staff. It’s a movement that is growing and gaining traction, saving lives and bringing healing to our world.

And that movement includes you, about whom I’ve saved the last word.

FRN has a voice and influence because of you. When famous and influential people and brands consider whether to partner with us, one of the things they look at is our “reach.” Because we’re over a million members strong, we can work with the folks who gave the world movies like Fantastic Fungi and The Need to GROW. We can interest a book publisher like Hay House in publishing our cookbooks (with another coming back for final editing next week for publication in 2024).

We can attract an all-star lineup to share their ideas in our annual Food Revolution Summit because they know that a huge audience is there to “eat up” their wisdom — and use it to improve the lives of themselves and their loved ones, their communities, and the entire world.

There’s a video that was published in 2009 on YouTube that went viral and has now amassed over 24 million views. Titled “Sasquatch Music Festival 2009 — Guy Starts Dance Party,” it’s a 3-minute clip showing a lone dancer doing a series of pretty goofy moves. After a while, he’s joined by his first follower and then a second. A little over one minute into the video, it suddenly turns into a dance party — a mass movement. The energy grows and becomes contagious. When I first watched it, I wanted to jump through my laptop screen and join in.

Without you, dear reader, my dad, our staff at FRN, and I would still be the first three dancers, enjoying ourselves but lacking impact at scale. Your willingness to embrace the mission and the frequent calls to action — and to share and amplify the messages and make them your own — is what allows us to make the contributions highlighted above.

So please know how absolutely grateful we are to you for all the ways you generously support our work and provide loving and helpful feedback to help us improve. And for all the ways you assume leadership in your families and communities, day in and day out.

Like: Moving toward a plant-based diet. Choosing organic produce when you can. Buying local, from farm stands and farmers markets. Buying less and loving more. Donating to worthy causes. Loving the people you love with your whole heart. Trying new healthy recipes from our blog articles. Sharing articles, films, and healthy food with friends and loved ones.

Thank you, thank you, thank you!

Thank you for caring about the food that you eat and the food you share with others. Thank you for caring about the well-being of the people who produce that food.

Thank you for aligning your actions and purchases with your values, and for being willing to look at inconvenient truths and adapt your behavior accordingly.

Thank you for all the ways in which you strive to be the change we all wish to see, and to manifest, in the world.

Here’s to all we accomplished together in 2023, and to the healing, compassion, and beauty we’re creating, one meal at a time.

May all be fed. May all be healed. May all be loved.

Ocean Robbins and John Robbins

Cofounders, Food Revolution Network

Tell us in the comments:

• How has the food revolution impacted your life in 2023?
• What was your favorite Food Revolution Network article from this past year? What made it special for you?
• What are you looking forward to in 2024?

Featured Image: iStock.com/Irina_Strelnikova

Read Next:

• Food Revolution Network’s End of Year Review: Looking Back on What We Accomplished in 2022
• Why the Global Rise in Vegan and Plant-Based Eating is No Fad (30x Increase in US Vegans + Other Astounding Vegan Stats)

The post Looking Back: Food Revolution Network’s 2023 Year in Review appeared first on Food Revolution Network.

Eating leftovers day after day can also get old. And having one or two ingredients left after preparing a dish feels like a waste as it creates extra work in figuring out what to do with those scraps. So, what are some tasty and easy-to-implement ways to use up those holiday leftovers to prevent food waste?

First Off, Wasting Food Is, Well… A Waste!

Food waste is a big issue in the US and other industrialized countries. According to the USDA, food waste is estimated to be 30–40% of the food supply in the United States, increasing by 25% during the holidays. And in China, household waste is 10% of all food purchased, with the largest category being fruits and vegetables.

That being said, there they are, those leftover food scraps staring you right in the face on your plate, or in your fridge. Maybe you took more food than you could eat at once. Or you didn’t end up using an entire fruit or vegetable for a recipe. So what do you do with those food scraps before they go bad? Don’t throw them away! You can save those scraps in a bin or airtight container in your refrigerator. Or check out our article How to Use Food Scraps for all the know-how on making the most of those bits and pieces.

Another tip to avoid food waste is to not leave perishable food out for longer than two hours. If you’re planning on having a buffet-style meal with people coming and going throughout the day, consider placing cold, perishable food over ice or hot food over warming plates to keep everything at the proper temperature.

Or, if your party is more of a sit-down dinner, consider taking perishable food out of the refrigerator just before your guests arrive and putting it away immediately after they leave. If friends or family members still have food on their plate, or you have a significant amount of leftovers, consider providing eco-friendly to-go containers.

Store Leftovers Efficiently

Properly storing food and consuming it within a safe time period is key when it comes to perishable foods. The USDA recommends consuming refrigerated leftovers within four days. And storage containers should be airtight. You’ll want to practice first in, first out for prepared food — use up what you have on hand first before opening something new.

Another option is to freeze vegetables or whole meals. Portioning them into individual serving containers makes it easier to grab and go as needed.

Leftover dry goods and pantry staples can continue to be stored in a cool dark place (like a cabinet or pantry) in airtight containers. Things like whole grains, legumes, and flour do have expiration dates. Therefore, make sure to store them properly, use them before they expire, or consider freezing them to extend shelf life.

Visit our blog posts Healthy Plant-Based Pantry Food Essentials for tips on setting up a plant-based pantry and 10 Easy Pantry Meals to Make Using Minimal Ingredients for ideas on how to use those staples.

Get Creative and Think Outside the Box

When it comes to reusing leftovers, allow your creativity to shine. Think beyond what they were intended for. For example, “dinner food” doesn’t only have to be eaten at dinner. A savory breakfast can be delicious, or you can split meals up into snacks.

For an additional bit of flavor and nutrition, add a plant-based sauce to veggie dishes. Cauliflower Squash Cheese Sauce is a house fave, or try one of these homemade sauces.

Have ingredients left over that you tend to only use during the holiday? Try googling (or Ecosia-ing if you like to plant trees while you search) the name of your leftover ingredients along with the word “recipe” and see what pops up. You just might find yourself a new favorite dish, like Green Bean Casserole or a twist on mashed potatoes!

Ideas for Using Up Holiday Leftovers

Watch the video below for more creative ways to use up leftovers and create new recipes.

Leftovers Recipes

Need fresh ideas on how to use up your holiday leftovers? Even if you don’t have leftover food scraps from the holidays, you can still give new life to batch-cooked items from your weekly meal prep. These highly adaptable and delicious plant-based leftovers recipes will spark new life with whatever you have on hand!

1. Harvest Grain Breakfast Bowl

If you love the idea of leftovers for breakfast, this is the recipe for you! Harvest Grain Breakfast Bowl is a wonderful way to use up leftover veggies you may have been holding on to as well as batch-cooked grains you may have on hand. Those leftover ingredients will come straight to life once you give them a try with this recipe’s creamy orange tahini dressing, crunchy pumpkin seeds, and sweet dried cranberries. The fall flavors add a pop of freshness and zing that makes even the simplest leftover ingredients into a winning recipe.

2. Energizing White Bean and Kale Soup

This soup has it all — lots of colors, tons of flavor, and the ability for customization based on whatever you have on hand. Perhaps you have some leftover collard greens from your family’s latest gathering. Or maybe you have leftover homemade vegetable broth from the food scraps you saved up during the week. Taking full advantage of any unused ingredients is a wonderful way to explore kitchen creativity, prevent food waste, and create a tasty meal, all at the same time. We think you’ll love this nourishing beans-and-greens leftover soup!

3. Green Bean Casserole

Casseroles are one of the easiest ways to use up any leftovers, especially if you have a leftover condiment or two. Just throw all the ingredients in a casserole dish and bake it in the oven. This Green Bean Casserole is seemingly indulgent but loaded with nutrition, and makes using up leftover mushroom gravy and cashew sour cream a breeze. Plus, the crispy (baked) onions on top take this recipe from good to great!

Eat Your Leftovers!

Don’t let leftover conundrums add to any holiday stress. With some proper planning and storage, a bit of curiosity, and a little creativity, you’ll be able to give those leftovers a second and third (tasty) life.

For starters, give some of the ideas in the video a try, or make one of the recipes provided. Let us know what you think. Or, if you have your own favorite way to use leftover dishes and ingredients, please share!

Tell us in the comments:

• What’s your favorite way to use up leftovers?
• What’s currently in your veggie scrap bin, and how will you use those veggies?
• What’s the first tip you’ll try to reduce food waste this holiday season?

Featured Image: iStock.com/KoliadzynskaIryna

Read Next:

• How to Cook: How to Keep Produce Fresh to Avoid Food Waste

The post How to Cook: What to Do with Holiday Leftovers appeared first on Food Revolution Network.

At first glance, the operations of We Are The New Farmers and iwi could not look more different. One occupies a 1,200-square-foot space in a warehouse on the waterfront in Brooklyn, New York, where a microscopic organism called Arthrospira platensis grows in stainless steel tanks illuminated by grow lights. The other sits on 300 acres of scrubland in West Texas, where a similar single-celled species thrives in brackish ponds surrounded by mesquite and javelinas.

Despite the vastly different settings and scale, these companies are tackling the same challenge: producing food for a world in which fresh water and arable land are increasingly scarce.

With as many as 10 billion people crowding the planet by 2050, the world’s farmland, strained by extreme weather events, will be hard-pressed to churn out enough calories to feed everyone. It doesn’t help that the Western US is seeing the worst drought in 1,200 years, and American farmers are experiencing lower yields and livestock forage as a result. Or that the US has lost 11 million acres of farmland to development in the last 20 years.

Enter microalgae, a life-form that, like a plant, gets its energy through photosynthesis. It can grow in fresh, brackish, or salt water, and it doesn’t need soil.

While most often used in animal feed and nutritional supplements, algae like the kind We Are The New Farmers and iwi grow is gaining attention as a sustainable food for humans. It is “a crop for people who want to turn climate-stressed land into more productive, more resilient forms of agriculture,” says Jonas Guenther, cofounder of We Are The New Farmers, which started producing Arthrospira platensis — more commonly known as spirulina — in 2017. The start-up’s dark green food product, which has the consistency of hummus, can add protein, vitamins, and minerals to anything from smoothies to veggie meatballs.

The wide range of possible environments and the speed with which the single-celled organisms grow leads Miguel Calatayud, the CEO of iwi, to call microalgae “kind of perfection.” His nutraceutical company plans to make it a central ingredient in a line of protein bars and drinks later this year. “It’s unbelievable, like it’s coming from a different planet,” he says. “This is really a revolution in farming.”

Growing Algae

At iwi’s farm in West Texas, in a region where most conventional crops struggle to get enough water, the microalgae Nannochloropsis thrives. Iwi pumps brackish water from aquifers that have grown saltier over time from generations of agricultural use, and the algae love it. And since it’s grown in ponds, soil quality is irrelevant.

Algae is pretty much the most efficient organism at converting sunlight into nutrients.

Sean Raspet, Co-Founder and Product Developer of Nonfood

The growing process itself is also incredibly water-efficient. “It sounds counterintuitive because it grows in water,” says Guenther. During harvesting, the tank-grown spirulina makes several trips through a filter to remove more than 90% of the H₂O. The same goes for the Nannochloropsis grown in iwi’s open ponds. That reclaimed liquid nourishes the next round in a process that can be repeated several times.

Outdoor ponds inevitably lose more water to evaporation than indoor operations. “We can’t get around that,” says Jakob Nalley, iwi’s director of agronomy. But those losses are offset by how much protein algae provides with the relatively little water and land it requires, he says.

One analysis found that microalgae yields between 22 and 44 tons of protein per hectare, depending on the region. That’s as much as 36 times the amount from soybeans. It helps that the entire organism is edible — algae has no stems, no roots, and no leaves. It also grows at a staggering rate; under ideal conditions, spirulina, for example, can double its biomass in as little as 48 hours.

“It’s explosive growth,” Guenther says. Given that, algae can be harvested as often as every few days. And indoor systems can be customized with the ideal temperature, light, and salinity levels for a given strain, making the yields even higher and more consistent throughout the year. (It’s even possible to grow it without any light at all.)

“Algae is pretty much the most efficient organism at converting sunlight into nutrients,” says Sean Raspet, cofounder and product developer at Nonfood, which produces a microalgae powder meant to supplement savory food dishes. Raspet and others also celebrate the crop’s minimal “resource footprint” —  most algae operations do not use pesticides, and although they all require electricity to run, they don’t need fossil-fuel-intensive equipment like tractors.

Eating Algae

When Guenther first learned of spirulina in 2017, he recalls asking himself: “If we have this magic crop, if you will, why is it not something that we eat a lot more?”

Of course, you can’t eat the scum on the sides of a pool or poisonous algal blooms, but humans have been enjoying a handful of edible algae varieties for hundreds of years, if not longer. The Aztecs harvested spirulina and ate it as a dried cake. And it has long been harvested from Lake Kossorom in Chad, as well as in many countries in Asia. But algae is not a regular part of the modern diet in the Western world.

Guenther learned that microalgae’s primary market for humans is in the form of nutritional supplements because many varieties are rich in omega-3 fatty acids and protein. Companies like EarthRise, Nutrex Hawaii, and iwi grow algae for exactly that purpose. But Guenther saw an opportunity to use algae as the foundation of a whole range of foods.

“We want to create a world in which microalgae is a staple in every kitchen, making any meal better, brighter, and more sustainable,” says Guenther.

The folks at Nonfood had a similar idea: The best way of expanding algae production, they thought, was to produce an appealing product consumers could easily add to almost any dish. Nongredient, which is microalgae in powdered form, can be used in stews, curries, salads, and more, enriching them with protein and healthy fats. Cofounder Lucy Chinen says it has an umami flavor profile, and she compares it to nutritional yeast, a product vegans turn to for its savory, cheesy flavor.

Chinen isn’t aiming to create the next fake meat product. Algae stands on its own as both a historical food and something novel. “There’s a lot of talk… about meat replacements and stuff like that,” she says. “Nonfood is not really a replacement for anything.”

Scaling Up Microalgae Production

According to the Department of Energy, 139,886 square miles of land in the United States is suitable for microalgae ponds — a figure that does not include current cropland, forests, or environmentally sensitive areas. That’s larger than New Mexico. Although that analysis was aimed at expanding biofuel production, the fact remains there is plenty of land available to grow algae, regardless of its end use.

But a few hurdles need to be addressed for the algae industry to reach its full potential. Algae start-ups are tackling consumer barriers to embracing algae as a food by demonstrating just how many ways it can be eaten.

Another barrier to seeing algae in more kitchens is its cost. But We Are The New Farmers believes it can make algae more affordable by increasing yields. It is experimenting with injecting carbon, which drives algae growth. They predict the increased productivity, along with expanding production, will bring down retail prices. Iwi, which uses about 20% of its ponds, hopes its new algae bars and drinks will bring production to full scale.

Guenther hopes that by 2050, one-fifth of protein consumed worldwide will come from algae. While most of it won’t be produced in high-density areas, like the New York warehouse his company occupies, he sees growing algae in cities as a way to decentralize the supply chain. “Instead of building one large facility somewhere in the middle of nowhere where it’s super cheap, I’d rather have six facilities close to a major population,” he says. “And if there’s one thing we learned during the pandemic, it’s that being reliant on just one single stream of output is not the best way of operating.”

No one is arguing algae will become humanity’s primary source of food. But there is a growing understanding among environmental scientists, algae producers, and consumers that the magical single-celled organism, which thrives pretty much everywhere, could be a critical part of our culinary future. “We believe in the potential of microalgae to reimagine how we eat,” says Guenther. He hopes for “a circular future in which what we consume supports — rather than depletes — the planet we live on.”

For any environment, from abandoned industrial buildings to regions where the water is too salty for terrestrial crops, there is a type of algae (and a type of growing method) that can work. And that versatility is its power. “We can bring farming to places in the world where farming wasn’t even a concept,” says Calatayud.

Tell us in the comments:

• Would you eat algae?
• Have you ever had spirulina or another algae-based food product?
• What other sustainable crops are contributing to the future of food?

Featured Image: Mihály Köles on Unsplash

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• Are Sea Vegetables Good for You and the Planet? — And Are Some Better Than Others?
• Are Green Powders Healthy?

The post Why Algae Could Be a “Magic Crop” for a Drought-Stricken World appeared first on Food Revolution Network.

The doctrine of signatures says that plants that resemble a condition or body part can in some way treat or alleviate related illnesses. Following that thinking, walnuts, which look like brains, were thought to ease headaches and mental health issues. Similarly, the scarlet roots of bloodroot were thought to treat diseases of the circulatory system. And since ginseng root looks like a human being, it was thought to aid and strengthen all parts of the human body. Indeed, the very word “ginseng” comes from the Chinese word for “man-root.”

But the doctrine of signatures is controversial and based on theory over scientific fact. So is it true that walnuts are actually good for brain health? What other walnut health benefits are there? And are walnuts good for the environment?

What Are Walnuts?

If you’re a word lover, you might enjoy adding “juglandaceous” to your vocabulary, in case you were missing a word for “of or pertaining to walnuts.” Walnuts are proud members of the Juglans genus, along with about 20 other tree species, including hickories and pecans.

Technically, walnuts can be classified as nuts or dry drupes, which is science’s alliterative way of talking about fruits with a single seed and a dry husk. Walnuts grow in groups of two or three and range between 1.5 and 2 inches in circumference.

The nut of the walnut forms inside a soft green outer husk and a hard shell. Crack that shell open carefully enough, and you’ll behold a whole walnut that resembles a human brain — including wrinkles, folds, and ridges.

Types of Walnuts

There are two main types of walnuts that you’re likely to encounter in your culinary adventures: English walnuts (also known as Persian), and black walnuts.

English or Persian Walnuts

English walnuts are the kind most walnut-eaters are familiar with, as they’re the type you’re likely to see in grocery stores. They have a sweet, mild flavor, and feature prominently in desserts, salads, and many savory dishes.

Although Persian walnuts originated in what is now Iran, they’re often referred to as English walnuts because they were brought to England by the Romans and traded throughout Europe. Since then, their popularity has led to them being grown commercially worldwide.

In the US, English walnut trees grow best in USDA Zones 4–8 (a classification system that tells farmers and gardeners which plants are hardy enough to thrive in various locations). More than 99% of US commercially grown English walnuts come from California, which supplies about half of the world’s walnut trade. Romania has become the main producer and exporter of walnuts in Europe.

Black Walnuts

Black walnuts are native to North America, and almost all of them come from trees growing in the wild rather than in commercial orchards. Since black walnut trees don’t grow in neat, evenly-spaced rows, they’re harvested by hand rather than by machine. The largest black walnut processor is Hammons Black Walnuts in Missouri.

Black walnuts are bolder and sweeter than English walnuts, with a distinctive earthy or musky flavor.

These nuts were and are an important part of Indigenous diets in the regions where they grow. It takes a lot of effort to harvest and remove their tough green husks and then crack open their extremely hard, black-ridged shells. There are even specialty nutcrackers made just for black walnuts.

In addition to eating black walnuts, you can use them for their oil, and for making deep black or brown dyes.

Walnut Nutrition

Like other tree nuts, walnuts have been an important source of plant-based fat and protein throughout much of recorded human history. They contain polyunsaturated fat in the form of omega-3 and omega-6 fatty acids, including roughly 2.5 grams per ounce of alpha-linolenic acid (ALA). Omega-3s can also reduce the risk of heart disease and contribute to brain and immune health, as well as bringing anti-inflammatory benefits to the body.

Walnuts are high in B vitamins and are a rich source of minerals, including magnesium, phosphorus, manganese, and copper. Of all the tree nuts, walnuts are antioxidant champs, with higher concentrations than any other commonly consumed tree nut. As a whole plant food, they’re also a solid source of fiber.

Black walnuts may pack an even more potent nutritional punch. They’re higher in zinc and selenium than English walnuts and contain more antioxidants and polyunsaturated fatty acids.

The Health Benefits of Walnuts

Measuring the amounts of nutrients found in walnuts is all well and good, but what’s the effect of all that nutritional goodness on human health? There’s some powerful evidence showing that eating walnuts can benefit your heart, digestive system, and, yes, your brain. They may also be able to fight cancer and decrease chronic inflammation.

Walnuts and Heart Health

A 2013 clinical trial found that people who added walnuts to their diet improved the health of their blood vessels. The addition also improved their cholesterol efflux, a process by which the body removes excess cholesterol from blood vessels. Both of these outcomes are beneficial for heart health.

A large study published in 2018 looked at health and dietary outcomes for over 200,000 participants, none of whom had heart disease at the start of the study. After following them for 25 years, about 14,000 of the participants experienced coronary events (heart attacks and strokes). But those who ate at least one serving of walnuts per week had a 13–26% lower risk of heart disease.

Since walnuts are high in calories, some people worry that they might contribute to weight gain and thus increase the risk of heart disease. A 2018 meta-analysis addressed that very concern.

Researchers looked at 26 studies that included over 1,000 participants, to see the effect that walnuts had on lipid levels, weight, and other heart disease risk factors. Their analysis showed that, on average, walnuts actually lowered total and LDL (“bad”) cholesterol, and didn’t impact weight one way or the other.

Walnuts and Digestion

Walnuts can help to improve your gut health by promoting the growth of beneficial bacteria.

A 2018 study found that when healthy people started eating just 43 grams of walnuts a day, after eight weeks, their gut microbiomes became healthier and more diverse.

Another 2018 study found that eating walnuts increased concentrations of beneficial bacteria that produce a substance called butyrate, which is good for intestinal health. Additionally, walnuts can reduce the number of harmful substances produced by certain bacteria that can cause inflammation and increase “bad” LDL cholesterol.

Walnuts and Brain Health

Now we get to the brain. Are walnuts good for cognitive health?

A 2014 review article concluded that walnuts should be included in prevention strategies against the epidemic of cognitive decline and dementia. The phytochemical substances present in walnuts not only decrease oxidative stress and inflammation in brain cells but also boost communication between neurons, stimulate the formation of new neurons, and assist in the removal of harmful proteins associated with the development of dementia.

While human studies have repeatedly shown that diets that include walnuts are associated with improved cognitive performance and better memory, a 2020 mouse study explored the possible mechanisms for this. The study found that walnuts’ antioxidant and anti-inflammatory properties suppressed the production of free radicals and enhanced antioxidant protection, consequently lowering the risk of brain degeneration. (Our view on the use of animals in medical research is here.)

A 2022 article also reviewed some of the ways walnuts are known to combat neuroinflammation, a major contributor both to aging in general and to neurodegenerative diseases like Alzheimer’s in particular. It quickly got technical on me, with phrases such as “inhibition of peripheral inflammation mediated by macrophages.” But the bottom line is that walnuts appear to reduce neuroinflammation through a number of synergistic biochemical mechanisms.

Walnuts and Cancer

A 2019 clinical trial studied the impact of walnut consumption on breast cancer growth and survival. Women with confirmed breast cancer cases were divided into two groups, one whose members began eating two ounces of walnuts daily after their initial biopsy, and a control group that did not change their diet.

After about two weeks, further samples were taken from the tumors. In the walnut-consuming group, the expression of 456 specific genes in the tumor was significantly altered to encourage cancer cell death and suppress cell growth and migration processes. This supports the idea that eating walnuts could potentially slow the growth of cancer cells and increase breast cancer survival rates.

A 2020 study found that black walnuts also demonstrate impressive anticancer activity, thanks to compounds such as penta-O-galloyl-β-d-glucose and quercetin 3-β-d-glucoside. I tried to remember the names of these compounds by putting them to the tune of “Supercalifragilisticexpialidocious,” but I couldn’t get the syllables to match.

Walnuts and Inflammation

Black walnuts, in particular, show amazing anti-inflammatory powers. Two cultivars, named Surprise and Sparrow, demonstrated the ability to suppress inflammatory human white blood cells in a 2019 test-tube study.

But common English walnuts are no slouches in the anti-inflammatory department, either. In 2020, researchers published the results of a two-year trial in which one group of older adults consumed roughly 15% of their daily calories from walnuts, while others ate a similar but walnut-free diet. They found that the walnuts had a health-promoting effect on several inflammatory molecules implicated in cardiovascular disease.

Walnuts may battle inflammation through a compound known as ellagitannins, which can do some very cool anti-inflammatory things. It breaks down in your body to release another compound called ellagic acid. And your gut bacteria then transform this into substances called urolithins, which may have strong anti-inflammatory properties.

Are Walnuts Sustainable?

In general, nuts and other plant-based protein sources produce far fewer greenhouse gas emissions than animal-based food products. The main issue for walnuts is their need for water since half the English walnuts consumed in the world are grown in California — a state perennially vulnerable to drought.

Each pound of walnuts takes about 1,260 gallons of water, which is less than a pound of almonds or beef (which is kind of in a class by itself, requiring 2,400 gallons of water per pound), but still quite a bit — especially in a water-poor region.

However, walnut trees can also benefit the environment in some important ways. Walnut plantations studied in China increased soil carbon and promoted microbial growth and activities.

And black walnuts are potentially even more sustainable, at least on a small scale, since they are wild-grown and harvested by hand. They require no pesticides and don’t need fossil-fuel-driven machines for harvesting.

Walnut shells also have many industrial uses, some of which are being explored to replace less environmentally friendly alternatives. For example, the shells are being added to substances called geopolymers that can make highly effective insulation.

Walnut shells also have uses as gardening mulch and ground cover, animal bedding, ingredients in the manufacture of activated carbon, abrasive elements in cleaning products, and an energy source for bioethanol production.

Walnuts for the Win

Walnuts are an important tree nut and have been for thousands of years. And while they do use a lot of water, walnuts can also be good for the environment by pulling carbon into the soil. Their impressive nutritional profile makes them a standout for both culinary purposes and medicinal uses. Walnuts are a rich source of healthy fats and protein. And they’ve been found to have benefits for heart, brain, and digestive health, as well as in fighting cancer and inflammation.

For more on how to choose, store, and use walnuts in recipes, check out our article here.

Tell us in the comments:

• How often do you eat walnuts?
• What are your favorite ways to enjoy them?
• What surprised you the most about the health benefits of walnuts?

Featured Image: iStock.com/aslanyus

Read Next:

• You Won’t Believe How Healthy Nuts Are for You
• Are Hazelnuts Good for You? How & Why to Use Hazelnuts

The post Walnuts: Understanding Their Benefits, Nutrition, and Sustainability appeared first on Food Revolution Network.

In the United States, the Animal Welfare Act is intended to protect animals from cruelty. However, it specifically excludes “farm animals used for food, fiber, or production purposes.” Unlike dogs, cats, and hamsters, the law treats farm animals as unprotected commodities. The fact that they are, like all animals (including humans), capable of a broad spectrum of emotions, including affection for other beings, is considered essentially irrelevant.

But just outside Los Angeles, there exists an oasis of compassion and hope for farm animals. Founded by Ellie Laks in 1999, The Gentle Barn stands as a resolute response to the way society tends to treat animals in the modern industrialized food system.

The Gentle Barn is a nonprofit organization dedicated to the rescue and rehabilitation of abused and neglected animals, especially farm animals. The organization is based in Santa Clarita, California, and they have two additional locations in Nashville, Tennessee, and St. Louis, Missouri.

In addition to giving animals a safe and loving home, The Gentle Barn offers educational programs and therapy to help children and adults heal from trauma. Individuals can participate in cow therapy, horse therapy, or barnyard therapy (with pigs, sheep, and other smaller farm animals). And The Gentle Barn also offers private tours for groups of up to 30 people, as well as field trips for schools.

Open to the public every Sunday, The Gentle Barn welcomes nearly 750,000 visitors per year.

We sat down with founder Ellie Laks to find out what makes The Gentle Barn such a draw for so many, and how they’re working towards a more healthy, ethical, and sustainable world for all (farm animals included!).

How The Gentle Barn Got Started

FRN: Could you tell me a little bit about how The Gentle Barn got started and what kind of work you do here?

Ellie Laks: The Gentle Barn was a dream of mine since I was seven. I loved animals and noticed that the people around me didn’t see them the same way that I did. And so I kept saying, “When I grow up, I’m going to have a big place full of animals, and I’m going to show the world how beautiful they are. And all the hurting people of the world can come and heal with us.”

So I procrastinated for a really long time because I had no idea how to do it. And then, 25 years ago, I lived in a little house with a half-acre backyard, and I discovered a petting zoo I’d never seen before. And to make a long story short, the animals were suffering terribly. I tried to leave, and blocking the exit was a very old goat who looked me in the eyes, stopped me in my tracks, and asked me for help.

So they wouldn’t let me have her. I stayed there for 12 days. Finally, they let me have her; and I brought her home, fixed her, and realized how rewarding that was. I went back for more animals. And then, one day, I looked out my little picture window to a backyard that was full of animals and said, “Holy crap. I just started my dream.”

We’re now home to horses, cows, pigs, sheep, goats, chickens, turkeys, peacocks, llamas, emus, and dogs. And we’ve specifically taken animals that have nowhere else to go because they’re too old, too sick, too lame, or too scared. They’re just not adoptable. We bring them in and take them through a very extensive recovery program.

And then once they’re happy and healthy, if we can find them a home and family of their own, we do. If not, then they stay here for the rest of their lives. And then, when they’re ready, we partner with them to heal people with the same stories of trauma, and connect to the love and magic of animals.

Rescuing Animals from the Jaws of Death

FRN: Do you rescue specifically from factory farms? What kind of state are they in when you get them?

Ellie Laks: Yeah, absolutely. So one of the brilliant things that my partner and cofounder of The Gentle Barn, Jay, does, is he strikes up really good relationships with owners of slaughterhouses, stockyards, and auction houses. And so when they have a downed animal that they can’t produce into a profit, or when they have an animal born on the kill floor, instead of doing away with it, they call us and give us an opportunity to save them.

So Jay has gone around the country going into the darkest places on this earth, pulling animals out of the jaws of death, bringing them home to me to heal. He’s rescued cows from veal crates, every kind of animal from the slaughterhouse, gone into auction houses and been able to prevent the slaughter trucks from buying those animals.

When they come in, they’re all very sick, and they’re all very scared — that’s a given. They’ve seen the worst of humanity. They know what was about to happen to them, and they’re in shock. And so we have to go to great lengths to really show them that people can be kind and the world can be good.

Sometimes we can prove that to them in a few months. Sometimes it takes years. And still other times, the only time I touch or embrace these animals is on their deathbeds. And I can finally show them love. We’ve rescued so many animals in that way.

John Lewis the Cow

Ellie Laks: My favorite story is about the cow I got to raise in my house. He was born inside the slaughterhouse. And we have an arrangement with the owner of the slaughterhouse that when someone’s born there, he’ll allow us to have the baby and the mom because the chance of a baby’s survival without the mom is very bleak.

But in this scenario, there was a logistical reason and a health reason why they wouldn’t let us have the mom. And even though she was on death’s door, they processed her anyway, which really should tell people who they’re eating.

There is no difference between any of the species other than our perspective of them.

Ellie Laks, Founder of The Gentle Barn

So he was left orphaned and extremely sick with pneumonia at a week old. And we brought him into The Gentle Barn and brought him into our healing center, where we started the recovery process with great vet care, medication — the whole nine yards.

And we realized that it was so hot outside that we couldn’t lower his temperature in order to save his life. And so Jay and I looked at each other and said, “We got to bring him in the house into the air conditioning.”

So we brought him into the house. I was with him 24/7 for the first six months until he was finally cleared to start interacting with the other cows and having playdates with them.

And then, at nine months old, I came to pick him up after a playdate, and he said, “No, I don’t want to go. I want to stay with the cows.” So he moved in with the cows, and I cried all the way back up to the house.

I think the reason this is my favorite story is, number one, I had a cow in my house. I’m the luckiest person in the world.

Number two, it’s really easy to go, “Oh, well, but it’s a cow; it’s not a dog.” Or, “It’s a pig, not a cat.” And there are all these boxes that people like to put animals in: These are animals worthy of love, affection, and protection. These are animals that we eat; these are animals that we wear. These are wild animals that we don’t understand and that are dangerous. We have all these boxes, and it’s just not true.

And so what I love about the time I got to spend with John Lewis [the cow] in our house is it really once and for all proved there is no difference between any of the species other than our perspective of them. We’re judging them as different, so they show up differently.

But the minute you see a cow like a dog, he’s a dog. John Lewis, to this day… He’s now three years old. I still give him a bottle of warm water and some chlorella algae superfood in the morning to boost his immune system. And I sing him his morning songs. And I kiss him all over, and we spend time together.

But he comes to me when I call his name. He walks on a leash like a dog. We’ve even taken him to hiking trails. He slept on a dog bed. He had toys. It really broke those barriers once and for all. And so I love sharing John Lewis and his story with people — because if we could just erase those lines and just accept that we’re all the same, we just look different, what a world this could be.

The Recovery Process at The Gentle Barn

FRN: Wow. So what do some of the recovery processes look like? Is it the same for every animal?

Ellie Laks: More or less. The general protocol is that animals come in and do a 30-day quarantine with us, during which time we’re making sure that they’re not sick, so they don’t bring in a disease to our existing family. But we’re also reading to them, meditating with them, singing to them, playing musical instruments for them, coming and going so that they can get used to us and start to trust us.

At the same time, we’re collecting fecal samples, making sure they don’t have parasites, and putting nutritional supplements in their water to boost their immune systems.

And most of the time, for the first time in their lives, they have a soft bed; they have shelter; they have fresh food, clean water, kind humans; and they start recovering physically and emotionally — slowly.

When their quarantine is over in 30 days, the next step is to introduce them to other animals of their kind. And with some animals like horses, pigs, chickens, and goats, the process is very slow because the animals’ first instinct is to reject newcomers. But slowly they get used to each other, and they become family.

With cows, that process is very quick. Because we can put a new cow in anywhere, anytime, at any of our locations, and the other cows are like, “Oh, hi. Come on in.”

But once they’re acclimated to other animals of their kind, then we need to see what is left over. So they might still be sick or lame or old. They might still have trust issues with people. And so we continue their recovery, their rehabilitation, and their treatments until they don’t need it anymore. Some animals that come in need ongoing care for the rest of their lives.

Adopting Out Animals

FRN: So the ones that are adopted out, where do they go? Do they go to other sanctuaries or individual people, or what does that look like?

Ellie Laks: Yeah. Every once in a while there’ll be somebody who has a ranch or a farm or a giant backyard, and they’ll invite a farm animal to live with them. And we’ve adopted out turkeys, chickens, goats, sheep, horses, and dogs. The only animal that we’ve never adopted out is a cow. I’ve never had a person say, “Can I please have a cow?” Which is weird because I think everyone should have a cow. They’re the most misunderstood and the most magical animal.

[The animals] all have healing for us. They all have life lessons for us. Like practicing confidence and leadership skills with a horse is unparalleled. Practicing empathy and compassion with smaller animals that we’re cradling in our arms is unparalleled.

But I think, as a tribe, cows are everything that we’re supposed to be. They’re matriarchal; they’re vegan. They meditate every single day. Family and connection is the most important thing. So they really lift each other up and support each other. They celebrate life. They celebrate death. They face their challenges head-on, and they’re 100% inclusive.

They’re a beautiful community, and they’re very, very gentle on Mother Earth. They harm no one. They’re that feminine, beautiful, nurturing energy. They’re everything that we will be one day. I have to hope.

Saving Buddha the Cow

FRN: Yeah. How did you discover that the cows were able to give that to you, and how did the cow therapy evolve?

Ellie Laks: So when I started The Gentle Barn, I found out that there was a miniature cow breeding program up in Washington State. I called the guy, and he explained, “Oh, miniature cows are easy to raise and easy to kill, and you can have household food for a year or take their milk.”

So half of me was sorry I asked. But then he started talking about how gentle and kind they are. And he had a beautiful cow, and his grandkids raised her, and she was so sweet. But, unfortunately, she couldn’t get pregnant and earn her keep, so she was going to slaughter.

By the time I had hung up with him, I knew that this cow was coming home to me. So I asked him, “Can I have her?” He was like, “Well, you’re going to have to pay what I would get for her.” And I was like, “Hold off on her slaughter. Give me time.”

And this was very early on at The Gentle Barn, where I really didn’t know how to raise money. So I literally put my son on my hip, my year-old son, and I went door-to-door to my neighbors. And I told them what was happening and how I wanted to save her, and asked if they would chip in. And I thought for sure they were going to slam the door in my face, but they didn’t. And they wrote checks. And I raised the money to save her.

FRN: That’s amazing.

Ellie Laks: I know. It’s crazy. And I knew she [Buddha] was special right off the bat; because that very first open-to-the-public Sunday, she immersed herself right into the center of a big crowd of people, lay down, and invited them to hug her, brush her, and pet her. And I watched with my jaw dropped.

The Evolution of Cow Hug Therapy

Ellie Laks: So then my ritual, then and still now, is every single night before I go to bed, I go out to the barnyard. I make sure all the chickens and turkeys are safely on their roosts. I tuck the pigs in with blankets. I give treats to the goats, sheep, horses, and cows. And I make sure everyone’s safe and feeling good before I go to bed.

So on this particular night, I think it was the day after that Sunday, I went out to do my barnyard check. And I said goodnight to everybody. And everybody was in the barn, all roosted and stuff. And I was walking back through the yard, back to the house. She was lying down in the yard, the last animal that I went to say goodnight to. And I was going to pat her on the head and tell her that I love her, but something made me stop. There was something about the way she shifted her body. She was like, “Sit with me.”

So I sat down at her shoulder; I leaned against her body because she’s giant and cuddly and fuzzy. And the next thing she did changed my life. She wrapped her neck around me and held me, and she didn’t let go.

And I was so astounded by her love of me, by her nurturing of me, by that gesture of kindness and connection, that I started weeping into her shoulder. It’s one of those things where you don’t know you’re stressed out, but then all of a sudden you realize how stressed out you are.

And so those nightly hugs became a must, and she would help me wash away the day. She would help me have strength and hope for the next day. She would help me get out of my head and my to-do list and be more centered and grounded.

And early on in those hugs, I remember thinking, “I have got to find a way to give the world these hugs.” So part of the original design was that we would rescue animals and then partner with them when they’re ready to heal hurting people.

So I opened the phone book, and I started calling probation camps, drug and alcohol rehab centers, domestic violence shelters, foster agencies, homeless shelters, war veteran centers, and said, “Look, I know that you have people who are hurting. I know that some of those people are not responding to traditional therapy. Bring them to me.” And they did.

And we would always start with Buddha by putting their faces down on her side and closing their eyes and just breathing in and out and feeling her energy — and she would crack them wide open.

They came cold, defensive, and hardened by life, and she melted them into little kids. And she helped them become vulnerable. And it’s only in vulnerability that you can heal. And then they would go back to their therapy sessions; and all of a sudden they’re talking, and they’re relating, and they’re healing. And during her lifetime, Buddha gave out 300,000 hugs.

She taught me everything I know. She taught me to meditate. She taught me to be grounded and centered. She taught me what these animals are capable of — the healing that they’re capable of. She showed me how to connect these hurting humans with these hurting animals, and I owe her everything.

And so she is the creator of Cow Hug Therapy, and she’s the reason why we do Cow Hug Therapy for people now.

Becoming Vegan

FRN: Wow. So our site mostly deals with plant-based eating, nutrition, and health. So I was just curious — because plant-based eating is becoming more popular and more mainstream — have you seen any change in the support of what you do or the number of visitors because people are more interested in where their food comes from, or the impact of factory farming on animals, or just plant-based eating in general?

Ellie Laks: Yes. I have a lot to say about that.

I became a vegetarian when I was 11. I met a chicken. I realized that was chicken and rice. And I was done.

Volunteers were coming to check The Gentle Barn out, and somebody said, “Are you vegan?” And I said, “No, I’m American.” And he said, “No, I mean, do you eat animals?” And I was like, “Oh, no. I went vegetarian when I was 11.” He said, “Yeah, but what about dairy and eggs?” And I said, “Well, it doesn’t hurt anybody.” He told me the truth. I went vegan on the spot. That was 24 years ago. I’ve been vegan ever since.

I became a vegetarian when I was 11. I met a chicken. I realized that was chicken and rice. And I was done.

Ellie Laks, Founder of The Gentle Barn

But it’s funny because, in the beginning of The Gentle Barn, I didn’t really know the word vegan, which is so silly to think of now. The word vegan was not mainstream, and the word vegan was almost a dirty word. And so we grappled with how we present it. How do we talk about it? How do we make sure that we’re not threatening to people? Because The Gentle Barn is not just gentle to animals. It’s gentle to people.

So we wanted people to come in and look these animals in the eyes, hug them, hold them, cuddle with them, hear their stories of resilience, and realize that we’re just basically all the same. But we didn’t want to offend anybody. We want it to be a gentle experience. So we were like, “God, can we even say the word vegan without upsetting people?”

Now, 24 years later, vegan is mainstream. Do you even realize how many vegan options there are at Disneyland? All stores, all major chains, most fast-food restaurants… You can go anywhere. Nowadays, small town, big town, it doesn’t matter. You literally can go anywhere and say, “What’s vegan on your menu?” And the waiter will have some modicum of awareness of how to guide you. It’s incredible.

Plus, 24 years ago, when I opened The Gentle Barn, plant-based eaters were 0.5% of the population. We are now at 7%. Huge progress.

Facing Grief as an Animal Sanctuary

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FRN: Have you faced any challenges or obstacles with your rescue efforts?

Ellie Laks: Huge. Nobody does anything good unless you have a lot of challenges. So I started The Gentle Barn, like I told you, in my little half-acre backyard using my first husband’s paychecks. My first husband was not amused and soon left.

In came Jay as a volunteer, and later we fell in love and joined forces. But during those early years, moving from that half-acre to where we are now and growing into a national organization, there were a lot of financial challenges.

The other challenge for a sanctuary is dealing with the level of loss. Obviously, humans tend to have a longer lifespan than animals. So those of us who love animals tend to have to say goodbye at some point. At The Gentle Barn, with 200 animals — and over the last 24 years, we’ve rescued thousands — we have loved so many, and we have said goodbye more times than I could possibly calculate.

And so there was a time early on in The Gentle Barn when I was so brought down to the ground with my grief that I said, “I made a mistake. I can’t do this. I’m not strong enough. This is going to destroy me.” And I had to figure out how to stay with it and how to survive and have me not go down with the ship.

And so I had to really examine compassion fatigue, grief, and loss. And that’s a very large part of what I talk about in my [next] book, Cow Hug Therapy, about what the animals taught me about death, how they grieve, and how life and love are eternal.

And so that process from grief to gratitude, I had to work out.

How You Can Support The Gentle Barn

FRN: I think when I first heard about you guys, you were doing a fundraiser. I am just curious: Besides the visits and the fundraising, how else can people support you?

Ellie Laks: There is so much more that goes into taking care of farm animals other than hay, water, and shelter. There’s preparing for fire season every year and having the trailers and the trucks be able to evacuate. In this changing climate, we’re much hotter than we used to be: How do we keep them cool? We’re much colder than we used to be: How do we keep them warm?

I think the first thing that I would say in answer to your question is there are so many people who love animals, but very few of us can open our own sanctuaries. We need people to partner with us. We need people to fund our endeavors and to become our partners so that we’re rescuing animals together. Because they can’t do it without us, but we can’t do it without them.

The other thing that I would invite people to do is to follow us on social media. We’re on all social media platforms: The Gentle Barn on Instagram, Facebook, TikTok, YouTube, and Twitter/X. See these beautiful videos and stories of the animals and their recovery and what they teach us, and learn about being connected to animals. It’s beautiful.

And if you live close enough, find a Gentle Barn either in St. Louis, Nashville, or Los Angeles; and come and visit and hug a cow, hold a chicken, cuddle a turkey, and give a pig a tummy rub. And look in the eyes of these magical animals, and realize that we’re here to protect them, defend them, love them, and listen to them.

And then the last thing that I want to mention is the biggest way you can help is by adopting a plant-based diet.

Every single person who goes plant-based saves 200 animals a year. So in effect, by going vegan, they are opening a sanctuary; because they’re saving 200 animals just with their knife and fork. Modeling that for others, being part of the solution, being part of gentleness and nonviolence.

—–

Ellie Laks is the founder of The Gentle Barn Foundation, a national organization that rescues and rehabilitates unwanted animals and heals people with the same stories of abuse and neglect. She invented her own “Gentle Healing” method that allows old, sick, injured, and terrified animals to fully recover. She is the creator of Cow Hug Therapy and has hosted hundreds of thousands of people who have come to The Gentle Barn seeking healing and hope.

Ellie is a powerful speaker, celebrated animal welfare advocate, humane educator, animal communicator, and the author of My Gentle Barn: Creating a Sanctuary Where Animals Heal and Children Learn to Hope and the upcoming Cow Hug Therapy: How the Animals at The Gentle Barn Taught Me about Life, Death, and Everything in Between.

Tell us in the comments:

• Has an animal ever taught you something about life or yourself?
• Were you aware of The Gentle Barn before reading this interview?
• What other animal sanctuaries or animal welfare organizations should we know about?

Read Next:

• Unhealthy Conditions for Farm Animals are — No Surprise — Bad for Humans, Too
• What You Eat Can Impact Climate Change! See 9 Foods That Harm the Planet and 11 Foods That Can Help Save It

The post Changing Lives Through Compassion: The Gentle Barn’s Extraordinary Mission for Animals and Humans appeared first on Food Revolution Network.

Think of a tree losing its leaves, which end up on the ground. Little critters (that’s a fancy scientific term, which I like to imagine translates as Tinius Buggiums in binomial nomenclature) use them to stay warm, munch them down, and then poop out rich soil. When the critters die, they get digested by other organisms, and their nutrients get absorbed into the tree roots. Or if they get eaten by birds, they get converted into bird poop, which also feeds the soil under the sycamore the bird was perching on.

When humans rake up and bag the leaves, or for that matter, mow a lawn and remove the grass clippings, they’ve broken the cycle. So to keep the trees and lawns alive, they may in turn replace the missing nutrients with synthetic fertilizer. And they need to find a place to store all the plastic bags full of yard waste.

Similarly, when we don’t return food scraps to gardens and farms, we create two problems that don’t exist in nature: where to put ever-growing heaps of trash, and how to grow food in increasingly depleted soil.

That’s where composting comes in — that is, putting the scraps in a place where nature can do its thing.

But what if you have little to no outdoor space, or live in an apartment? What can you do with your kitchen scraps then?

The good news is that there are many ways you can keep food scraps out of your waste stream even if all you have is a little space in a basement, garage, spare room, or even just on your kitchen counter.

So how can you start composting in your own kitchen? What are your options? What tools do you need? And how can you ensure you don’t end up with a kitchen that smells like the bottom of a restaurant dumpster?

Why Save Your Food Scraps?

As planet-friendly as a diet may be, if it’s generating a lot of food waste, it can still be a real burden on the planet.

When food scraps rot, they release methane, a greenhouse gas that traps 84 times more heat than carbon dioxide. Many of our landfills turn into huge steaming piles of methane-emitting organic waste, which seriously compromises any plans of reversing our ever-intensifying global climate chaos.

Some of our garbage is burned, and here, too, organic waste is a problem. When moist food scraps end up in incinerators, they require a lot of extra energy to keep the burner temperatures high enough to fully incinerate all the trash. The higher temperatures also contribute to the release of more toxins into the air. This can cause serious health problems for nearby communities (which are disproportionately low-income and communities of color).

We definitely don’t want that. So what do we do with all those food scraps? Wait for NASA to figure out how to tow them to Venus?

Here’s the thing: Kitchen scraps are actually a hugely valuable resource, one that’s mostly wasted in our broken food system. In fact, food waste wasn’t even accepted in municipal waste programs until the mid-20th century. Instead, they were often fed to backyard or farm animals, or were kept in a separate underground receptacle called a subterranean receiver.

Other creative ways to reuse food scraps and keep them out of the garbage stream include making art with them, creating skin care products, or even using them in new recipes. Depending on the scrap, you might even be able to coax it to grow into more food.

(For some more ideas, you can read our article on How to Use Food Scraps to Reduce Kitchen Waste.)

But if you aren’t ready to turn your cucumber peels into a facial mask or decorate a dress with pumpkin seeds, you may want to try composting instead. That is, letting nature take its course with your food scraps, turning rotting peels, skins, seeds, pits, and ends back into rich soil that’s ready to grow the next generation of crops.

Saving Food Scraps in the Kitchen for Compost

Food scraps are organic materials, which means they can break down and benefit the soil in the form of compost.

Some US cities are actually mandating composting, requiring that you place your food waste in a separate container from regular trash or recycling. If you live in one of those municipalities, you probably have a green bin that’s earmarked for food waste. If you’re not sure if your county or city offers municipal composting, you can check one of the maps on the environmental nonprofit GreenBlue’s website.

But even if you don’t live in a city with a composting program, there are other ways to utilize your food scraps for compost.

There are apps like ShareWaste or MakeSoil that are basically compost brokers, connecting neighbors who produce compost with neighbors who want it. It’s kind of like Tinder, but you don’t have to resort to ring lights, beauty filters, or duck face.

There are also other community composting options via local farms, community gardens, recycling centers, or private composting companies.

If you have a garden or other outdoor space, you might have room to nurture a traditional compost pile or tumbler. And if so, you might benefit from checking our guide to home composting.

And for any of these methods, you can easily collect food scraps in a small compost collection bin in the kitchen before either throwing them in a larger bin, donating them to a community program, or emptying them into an outdoor compost pile.

What Can You Compost?

While all organic materials are theoretically compostable, some will take so long to break down that for all practical purposes, they’re not appropriate for kitchen composting. Some municipal compost programs also don’t accept certain types of food scraps, such as animal products or even citrus rinds. And some accept disposable utensils and containers made of bioplastics, while others don’t. Check with your local program administrator for a full list of approved items.

For a general list of what you can compost, here’s a handy (and possibly even dandy) infographic.

Tips for Controlling Food Scrap or Compost Odors

The smellephant in the room when it comes to composting is the fact that composting is kind of an elegant name for rotting. And rotting smells. As singer-songwriter Tom Chapin puts it in his composting anthem “Good Garbage”:

“Good garbage breaks down as it goes
That’s why it smells bad to your nose
Bad garbage grows and grows and grows
Garbage is s’posed to decompose.”

So here are some suggestions for a largely odor-free compost collection experience.

Use a bin with a lid. This will not only trap odors but also help prevent pests like fruit flies. (As Groucho Marx sagely observed, “Time flies like an arrow. Fruit flies like a banana.” I had to think about that for a bit before it made sense.)

Empty your compost container regularly. This is definitely not a “set it and forget it” hobby. You’ll figure out the right schedule for you, which will depend on the amount of kitchen scraps you generate, the type of bin you use, the ambient temperature and humidity, and whether you sing to it or not (OK, I made that last one up because I wanted a longer list). Some folks empty their bins weekly; others find that daily is more appropriate.

Keep your home reasonably cool, especially in the summertime. Nothing says “strong pong” like produce rotting in a sauna-like environment.

If you can’t get rid of your scraps in a timely fashion (say, you’re going away for a few days and don’t want to return to a “Silence of the Yams” horror-scape), you can freeze them in an airtight plastic or glass container. This will halt the process of decomposition so you won’t end up with nasty aromas.

Finally, clean your container after each emptying. Check whether it’s dishwasher safe; some should be washed only by hand. Even if you’re using a compostable plastic bag, you may find that some slime has made it into the interior of your container, so a good scrubbing with a brush and soapy water can go a long way to keeping your kitchen smelling like the room in the house where food goes before it’s eaten, as opposed to after.

Compost Collection Bins

There are a range of compost bins on the market, varying in look, price, convenience, size, and capacity. You can go high-end (well, not that high-end; as of this writing, there are no Gucci or Prada composting bins) or simple, small or large, minimalist or packed with features. You can also DIY compost bins out of just about any container you have lying around.

In the end, though, their ultimate purpose is to collect and contain your food scraps so they don’t go to waste and end up in the landfill (or sit around and attract flies and perfume the air with eau de sewage).

DIY Compost Bins

Henry David Thoreau warned, “Beware of all enterprises that require new clothes.” Similarly, you don’t need to invest in a fancy compost bin to collect your food scraps. You can repurpose almost any type of container, although you’ll definitely want a lid to keep the odors in and not floating around your kitchen.

Some examples of DIY compost containers include plastic or glass storage bins, buckets, bowls, flowerpots, and empty food containers like coffee cans.

Countertop Compost Bins

If the idea of a grungy orange five-gallon bucket from Home Depot sitting between your toaster and blender doesn’t fill you with joy, you can also purchase a simple compost container made specifically for that purpose. They come in various materials, including plastic, stainless steel, bamboo, and ceramic.

Some bins can be used with compostable bags, which may make it easier to clean the inside of the container. If you’re part of a municipal composting program, check with the administrator to find out if they actually accept compostable bags, as not all do.

Some commercially available containers also come with filters made of activated charcoal or carbon to capture odors before they can escape and assault your nose (or entice it, if you happen to have the nose of a fruit fly).

Countertop Composting

While the containers we’ve looked at so far are just receptacles for holding kitchen scraps, there are also ways to create compost right on your countertop. This type of composting is especially well suited for single people or couples without children, who generally generate less waste than larger families.

Countertop composting can also be very convenient since you don’t need to venture outside to deal with the scraps; you can gather up the peels and seeds right next to where you process the food. And it’s a great option to make a dent in food waste if you live in an apartment, don’t have outdoor space, or don’t have access to a curbside composting program.

There are three main ways to perform kitchen composting: One is powered by worms, another by fermentation, and the third by electricity.

Worm Composting

Worm composting bins take advantage of the fact that many worm varieties can eat up to half their body weight each day. And they’re diligent about rapidly converting that food into worm poop, which is a lot less gross than it sounds and is actually really nutrient-rich soil.

The fancy name for worm composting is vermicomposting (if you’re raising the worms, you’re engaged in vermiculture). It’s a pretty straightforward process: Feed worms food scraps, keep them sufficiently aerated and hydrated, maintain a liveable temperature, harvest the castings on a regular basis, and keep them contained so they don’t start casing your kitchen looking for food.

You’ll need a waterproof container with air holes (which you can either make yourself or put together from a purchased kit), moist bedding material, and worms (which you can order online, much to the delight of your mail carrier).

If seeing the worms in your kitchen makes you squeamish, it might be better to keep it out of sight under the sink or in another room, at least on those nights when you’re serving linguine or (etymology alert) vermicelli.

(If you’re a dedicated vegan, you may or may not determine that vermicomposting aligns with your ethical sensibilities. Personally, I think that building a world with less waste — and more compost! — contributes to the cause of compassion. But of course, as in all things, do what makes sense to you.)

Bokashi Composting

“Bokashi” means “fermented organic matter” in Japanese. And the Bokashi method of composting speeds up the process by introducing microorganisms into the mix, the same wee beasties that occur naturally in garden soil. Bokashi is usually done in a bucket with a tight-fitting lid and a spigot at the bottom (like one of those big glass beverage dispensers people use at cookouts, except instead of iced tea, you get Bokashi tea).

All you do is throw in your kitchen scraps, cover with a layer of bran inoculated with the microorganisms, and leave it alone. As the food waste pickles, it produces a dark, nutrient-rich liquid that you can access through the spigot, which, mixed with lots of water, your house plants will simply adore. Also, drawing off the liquid keeps the fermenting compost from smelling like an open sewer once you open it.

After somewhere between 10 and 21 days, you can open the bucket and behold what can charitably be called “pre-compost.” It’s not crumbly soil, but the food waste is fermented enough that it can either get mixed directly into a garden bed or finished in a compost pile or compost tumbler. Most Bokashi systems use two buckets in rotation, so you can feed scraps to one bucket while the other one is “locked” in fermentation.

You can buy Bokashi buckets and inoculated bran online or from a local garden store. YouTube searches will also show you how to make your own buckets and DIY vegan inoculated bran. Or to check out a starter kit that comes complete with bucket, spigot, and inoculant, click here.

Electric Composters

Electric composters bring the ancient art of rotting food into the modern age. They don’t just collect food scraps, but actually break them down into usable soil in a matter of hours. They do this by heating, grinding, and drying the scraps. Some include microbial pods that render the compost into garden-ready fertilizer. And they include filters, so you shouldn’t have a problem with odors.

Electric composters can come with some downsides. To accommodate their high-tech features, they’re typically bulkier than their manual cousins, and take up more counter space. They can also be expensive, both their original purchase price and their total cost of ownership, including supplies and electricity. However, some can be quite energy efficient, and the value they provide in terms of home garden fertilizer can make them more than worth the expense.

Don’t Let Your Food Scraps Go to Waste

Whether you just use compost collection bins to save your food scraps for curbside pickup or try your hand at one of the countertop composting methods, kitchen composting is a great way to reduce food waste and contribute to a healthier planet.

Best of all, you don’t need a backyard or a lot of space to put your food scraps to use. From kitchen counters to basements, there are creative ways to transform your food scraps into rich, nourishing soil.

By embracing composting, you not only divert waste from landfills but also help enrich soil, foster plant growth, and mitigate the challenges of depleted farmlands. Remember, every step you take to reduce waste and to turn trash into treasure is a step towards a more healthy, ethical, and sustainable future.

Tell us in the comments:

• What do you do with your kitchen scraps right now?

• Do you live in a place with a municipal kitchen scrap recycling program? How easy or hard is it to participate?

• If you don’t yet collect kitchen scraps for compost, what method described in this article seems most appealing to get started with?

Featured Image: iStock.com/JohnnyGreig

Read Next:

• How to Use Food Scraps to Reduce Kitchen Waste
• Decades of Public Messages About Recycling in the US Have Crowded Out More Sustainable Ways to Manage Waste

The post Kitchen Compost: Turning Trash into Treasure appeared first on Food Revolution Network.

You’ve just finished a cup of coffee at your favorite cafe. Now you’re facing a trash bin, a recycling bin, and a compost bin. What’s the most planet-friendly thing to do with your cup?

Many of us would opt for the recycling bin — but that’s often the wrong choice. In order to hold liquids, most paper coffee cups are made with a thin plastic lining, which makes separating these materials and recycling them difficult.

In fact, the most sustainable option isn’t available at the trash bin. It happens earlier, before you’re handed a disposable cup in the first place.

In our research on waste behavior, sustainability, engineering design, and decision-making, we examine what US residents understand about the efficacy of different waste management strategies and which of those strategies they prefer. In two nationwide surveys in the US that we conducted in October 2019 and March 2022, we found that people overlook waste reduction and reuse in favor of recycling. We call this tendency recycling bias and reduction neglect.

Our results show that a decades-long effort to educate the US public about recycling has succeeded in some ways but failed in others. These efforts have made recycling an option that consumers see as important — but to the detriment of more sustainable options. And it has not made people more effective recyclers.

Caption: Recycling rules vary widely across the US, leaving consumers to figure out what to do.

A Global Waste Crisis

Experts and advocates widely agree that humans are generating waste worldwide at levels that are unmanageable and unsustainable. Microplastics are polluting the earth’s most remote regions and amassing in the bodies of humans and animals.

Producing and disposing of goods is a major source of greenhouse gas emissions and a public health threat, especially for vulnerable communities that receive large quantities of waste. New research suggests that even when plastic does get recycled, it produces staggering amounts of microplastic pollution.

Given the scope and urgency of this problem, in June 2023, the United Nations convened talks with government representatives from around the globe to begin drafting a legally binding pact aimed at stemming harmful plastic waste. Meanwhile, many US cities and states are banning single-use plastic products or restricting their use.

Caption: On March 30, 2023, the UN declared the first International Day of Zero Waste to raise awareness of the importance of zero waste and responsible consumption and production.

Upstream and Downstream Solutions

Experts have long recommended tackling the waste problem by prioritizing source reduction strategies that prevent the creation of waste in the first place, rather than seeking to manage and mitigate its impact later. The US Environmental Protection Agency and other prominent environmental organizations like the UN Environment Programme use a framework called the waste management hierarchy that ranks strategies from most to least environmentally preferred.

The familiar waste management hierarchy urges people to “Reduce, Reuse, Recycle” in that order. Creating items that can be recycled is better from a sustainability perspective than burning them in an incinerator or burying them in a landfill, but it still consumes energy and resources. In contrast, reducing waste generation conserves natural resources and avoids other negative environmental impacts throughout a product’s life.

R’s Out of Place

In our surveys, participants completed a series of questions and tasks that elicited their views of different waste strategies. In response to open-ended questions about the most effective way to reduce landfill waste or solve environmental issues associated with waste, participants overwhelmingly cited recycling and other downstream strategies.

We also asked people to rank the four strategies of the Environmental Protection Agency’s waste management hierarchy from most to least environmentally preferred. In that order, they include source reduction and reuse; recycling and composting; energy recovery, such as burning trash to generate energy; and treatment and disposal, typically in a landfill. More than three out of four participants (78%) ordered the strategies incorrectly.

When they were asked to rank the reduce/reuse/recycle options in the same way, participants fared somewhat better, but nearly half (46%) still misordered the popular phrase.

Finally, we asked participants to choose between just two options — waste prevention and recycling. This time, over 80% of participants understood that preventing waste was much better than recycling.

Recycling Badly

While our participants defaulted to recycling as a waste management strategy, they did not execute it very well.

This isn’t surprising, since the current US recycling system puts the onus on consumers to separate recyclable materials and keep contaminants out of the bin. There is a lot of variation in what can be recycled from community to community, and this standard can change frequently as new products are introduced and markets for recycled materials shift.

Our second study asked participants to sort common consumer goods into virtual recycling, compost, and trash bins and then say how confident they were in their choices. Many people placed common recycling contaminants, including plastic bags (58%), disposable coffee cups (46%), and light bulbs (26%), erroneously — and often confidently — in the virtual recycling bins. For a few materials, such as cardboard and aluminum foil, the correct answer can vary depending on the capacities of local waste management systems.

This is known as wishcycling — placing non-recyclable items in the recycling stream in the hope or belief that they will be recycled. Wishcycling creates additional costs and problems for recyclers, who have to sort the materials, and sometimes results in otherwise recyclable materials being landfilled or incinerated instead.

Although our participants were strongly biased toward recycling, they weren’t confident that it would work. Participants in our first survey were asked to estimate what fraction of plastic has been recycled since plastic production began. According to a widely cited estimate, the answer is just 9%. Our respondents thought that 25% of plastic had been recycled — more than expert estimates but still a low amount. And they correctly reasoned that a majority of it has ended up in landfills and the environment.

Empowering Consumers to Cut Waste

Postconsumer waste is the result of a long supply chain with environmental impacts at every stage. However, US policy and corporate discourse focus on consumers as the main source of waste, as implied by the term “post-consumer waste.”

Other approaches put more responsibility on producers by requiring them to take back their products for disposal, cover recycling costs, and design and produce goods that are easy to recycle effectively. These approaches are used in some sectors in the US, including lead-acid car batteries and consumer electronics, but they are largely voluntary or mandated at the state and local levels.

When we asked participants in our second study where change could have the most impact and where they felt they could have the most impact as individuals, they correctly focused on upstream interventions. But they felt they could only affect the system through what they chose to purchase and how they subsequently disposed of it — in other words, acting as consumers, not as citizens.

As waste-related pollution accumulates worldwide, corporations continue to shame and blame consumers rather than reduce the amount of disposable products they create. In our view, recycling is not a get-out-of-jail-free card for overproducing and consuming goods, and it is time that the US stopped treating it as such.

Tell us in the comments:

• How do you reduce your consumption on a regular basis?

• Were you aware of the issues with recycling?

• How else can companies and institutions become more sustainable?

Featured Image: iStock.com/Portra

Read Next:

• Recycling: Guidelines, Challenges, & Resources
• Zero Waste Kitchen Tips for the Modern World

The post Decades of Public Messages About Recycling in the US Have Crowded Out More Sustainable Ways to Manage Waste appeared first on Food Revolution Network.

But that doesn’t mean the concept is new, nor does it apply solely to humans. People around the world have also known that some plants, when grown together, perform better than when on their own. They can grow faster and bigger, taste better, and require less care and fewer external inputs.

That’s not how the vast majority of crops are grown these days. Large-scale commercial agriculture relies on a method called monocropping, in which huge fields contain a single species year after year.

It makes sense from an industrial perspective. By having only one crop, everything can be standardized, from sowing to watering to weeding to applying biocides to harvesting. Theoretically, monocropping provides bigger yields with fewer costs.

In practice, it turns out that monocropping is something of an environmental disaster. Its downsides include increased global food insecurity, more reliance on potentially carcinogenic biocides, and harmful climate impacts.

While replacing monocropping as an agricultural system will take time and require large-scale changes in attitudes and knowledge, you can contribute to a more earth-friendly and effective form of growing crops if you have access to a garden of just about any size.

And like the ’86 Mets, your garden crops can exceed expectations and come out of the ground as champions if you allow them to support each other. A simple way to begin is known as companion planting.

In this article, we’ll explore which plants grow well together, and why. You’ll see how plants with very different qualities and requirements can do some of the work usually performed by the gardener — including weeding and chasing away predators. And you’ll discover some natural ways to deter pests without depending on toxic pesticides.

So let’s find out how companion planting works, what the benefits are, and which edible plants work well together for a flourishing and nourishing harvest. Whether you’re a novice gardener with a few potted plants or someone looking to create a vibrant backyard vegetable garden, companion planting has something to offer.

A Brief History of Companion Planting

Growing crops together for their — and our — mutual benefit is not a new idea. Although many gardeners and small-scale farmers are just now discovering the benefits, for thousands of years, companion planting has been integral to the well-being of many Indigenous peoples.

The benefits have been material, in terms of more abundant and nutritious harvests, and spiritual, in terms of a philosophy of life that nurtures community. In one of the best-known examples of companion planting, many Indigenous groups in North and Central America sow corn, beans, and squash together.

The Haudenosaunee Confederation (you might know them as the Iroquois) of upstate New York and the Cherokee of the Southeastern US call them the three sisters, noting that like family members, the three crops share their unique gifts in ways that support each other.

While modern life often emphasizes individualism, Indigenous wisdom shows us that planting a diversity of crops together ensures a diversity of life — and nutrients. Diversity really is one of the cornerstones of healthy life. Having a variety of crops growing in a single bed or field acts as a safety net against diseases or pests that could decimate any single crop.

What Is Companion Planting?

Now that we’ve explored the philosophy of companion planting, it’s time to get practical.

Companion planting is the practice of growing two (or more) crops/plants near each other so that one or both benefit from a synergy. These can include fruits, vegetables, herbs, and even flowers. Some companion planting occurs simultaneously, such as the three sisters. Sometimes one crop is sown near the end of another crop’s growing season (a more advanced form of companion planting known as intercropping).

An example of intercropping is when peas are sown into existing spinach beds in the very early spring. The peas get a head start without ripping out the spinach, and as legumes, they add nitrogen to the soil. By midsummer, the bolted spinach stems support the growing pea vines. These types of efficiencies are frequently used in organic farming methods as they improve pest resistance and increase yield.

Companion planting isn’t just a Native American innovation; examples can be found all around the globe. Traditional European cultures also developed modes of companion planting whose use goes back to medieval times, if not earlier.

For example, French and English farmers still grow “potager” gardens consisting of fruits and vegetables sown in an ornamental layout and protected by surrounding rows of herbs and flowers. These potager beds were so named because they contained everything needed for “potage,” a healthy soup eaten at the start of the daily meal.

Benefits of Companion Planting

So what exactly are the benefits of companion planting? Why might you want different crops to share space in your garden? Here are a few of the biggest ones.

Pest Control

Since synthetic pesticides are such an integral part of modern agriculture, it’s easy to forget that they’ve only been in widespread use since the end of World War II. Before that, farmers had to rely on companion planting, among other natural methods, to control pests.

Plants use a variety of strategies to protect themselves from predators. One is to produce compounds that the critters who might munch on them find yucky tasting or toxic. And different plants produce scents and tastes to deter specific pests. So combining multiple crops in a small area can create “broad-spectrum” deterrence that benefits all of them.

You can “hide” certain crops next to other ones that have powerful scents. Herbs like rosemary and flowers such as marigold can perfume the air and camouflage crops such as white cabbage that might otherwise end up as a tasty treat for some very hungry caterpillars.

You can also engineer the process in reverse, planting crops that attract beneficial insects that eat the bugs that would otherwise love to eat your crops. Some of these good predators pull double duty as plant pollinators, which can increase the yields of some fruits and vegetables.

It’s not just teeny critters that can be deterred by companion plants. If you’ve ever grown corn in an area that’s home to raccoons and you don’t have military-grade fencing, you’ve probably experienced some vandalism. (Maybe you’ve even woken up to entire beds of stalks lying broken on the ground, the almost-ripe ears nibbled and left to rot — a situation that can try the compassion of the most committed vegan!) In a three sisters’ bed, the prickly squash leaves deter the raccoons from climbing and destroying the corn stalks.

Essentially, more plant diversity in an area equals less pest damage.

Mutual Support

Companion plants can offer structural support to each other. Taller plants serve as living trellises, offering support for climbing plants that need something to climb. In the three sisters, corn serves as a trellis for the beans. But also, beans can provide stability for the corn, which has very shallow roots. (It reminds me of a Mitch Hedberg standup routine: “My belt holds my pants up, but the belt loops hold my belt up. I don’t really know what’s happening down there. Who is the real hero?”)

There are many other structural pairings that can work. Okra can hold up cucumbers and cherry tomato bushes, and sunflowers can provide scaffolding for baby pumpkins and small summer squashes.

Planting taller and shorter crops together can extend the growing season of the smaller plants by giving them some shade and relief from the heat of late summer. This can keep them from bolting or wilting.

Soil Health and Nutrition

All living things require nutrients, which get cycled from soil to plants to animals and back to soil in a continuous loop. When you grow different plants near each other, you can accelerate and expand that nutrient cycling.

For example, some deep-rooted plants like comfrey and dandelion pull nutrients from lower layers of soil — nutrients that are out of reach of short-rooted crops like lettuce. Other nutrient accumulators include chives, parsley, and daikon radish.

Comfrey is especially useful as a “mulch crop,” meaning you can just cut off its thick green leaves and lay them down over the soil, where they not only discourage weeds and maintain soil moisture but deliver their nutrients to the topsoil as they decompose.

Another classic companion planting benefit involves nitrogen. This element is a bit of a paradox when it comes to gardening: Even though the air is about 80% nitrogen, it can be in short supply in the soil. And nitrogen is not a gardening negotiable; plants require it in order to photosynthesize and grow.

Fortunately for the plants (and for all life on earth that depends on them — no nitrogen, no protein), some species of plants have developed the ability to convert atmospheric nitrogen into a form that plants can use, a trick known as nitrogen fixation.

The vast majority of nitrogen-fixers are legumes, which include peas and beans, greens like alfalfa and clover, and peanuts. And technically, to give credit where credit is due, the legumes themselves don’t turn the nitrogen you breathe into the nitrogen plants use to grow; they partner with certain types of bacteria that grow on their root nodules who have the knack.

Including nitrogen fixers in your garden can benefit neighboring crops that require high nitrogen levels. This can reduce or even eliminate the need for chemical fertilizers that can damage the environment and make your soil less fertile and more dependent on chemicals over time.

Another way companion planting can improve soil health is by combining deep-rooted and shallow-rooted plants in the same bed, a strategy that can enhance soil structure. If your soil is compacted or has lumps of clay, for example, plant roots can muscle through and aerate the soil. And when those plants die, their roots decompose and add nourishing organic matter to improve soil tilth and fertility.

Also, having a diversity of plants in a single bed fosters a highly diverse soil microbiome. Each plant attracts its own unique microbes. And those microbes promote nutrient cycling, breaking down organic matter into nutrients the plants can absorb and use. Mycorrhizal fungi form symbiotic relationships with plant roots, helping the plants gather nutrients from a greater surface area and convert those nutrients into a usable form in exchange for carbohydrates.

And planting crops close together can protect the surface of the soil from erosion caused by wind and water.

Flavor Enhancement

If you’ve ever hung around someone who talked in a very distinctive way or had a catchphrase they repeated a lot, you may have found yourself mimicking them without meaning to. Plants are the same way — their flavors can affect each other.

Scientists have recently discovered that plants talk to each other, sharing intel on resources and potential threats so that they can make informed decisions on where to put their energy. One of the main channels of such communications is the exudates (compounds secreted by the roots) that can impact the growth and flavor of neighboring plants.

For example, when aromatic herbs are planted near certain vegetables, they can infuse their neighbors with a hint of their distinctive flavors. Basil improves the taste of tomatoes. Dill goes with potatoes not just in salad, but in the garden as well. And marjoram is a good friend to eggplant.

Sometimes the influence is one-way, but some plant combinations have a synergistic effect on each other’s biochemical processes, leading to enhanced flavor profiles all around.

Weed Control

I remember when I realized for the first time that nobody weeds the forest, and yet it’s not covered with weeds. That’s because every inch (or centimeter, in my country of birth, Canada) of ground is already covered with something.

The reason the beds of annual gardens are such weed magnets is that they’re very unnatural. The act of tilling renders the soil unprotected from the many seeds that can blow in on the wind, drop out of the backsides of birds, or lay dormant in the ground until that gap opens up and oxygen floods in.

When companion planting involves cover crops or green mulch, it can prevent those seeds from taking root or from receiving enough sunlight to start growing. Cover crops can compete directly with weeds, both while they’re growing and after they’ve finished producing.

And when companion plants allow for denser planting, there are fewer nutrients and less sunlight available for the unwanted plants we call weeds. And some companion plants secrete chemicals that inhibit the germination of weed seeds, but not the seeds of the companion.

Common Fruits and Vegetables and the Companion Plants That Benefit Them

Things to Keep in Mind Before Trying Companion Planting

Start with flowers as companions. Growing flowers near your crops can help attract the insects that will pollinate fruit and veggie plants. They can also repel bugs and other critters that would love nothing more than the opportunity to eat your harvest before you do.

Marigolds, nasturtiums, and sunflowers are common flowers included in vegetable gardens because they work well with a variety of plants. And nasturtium leaves and flowers are edible (sweet and redolent of black pepper, if you ask me), as are sunflower seeds.

In terms of spacing, plant the companions as close together as possible without interfering with the growth of either plant. Think about how much root space they require, and whether they’ll start competing for sunlight. With some combos, you may need to split the difference between their spacings in order to optimize the benefit to both plants.

Always go for variety. A diversity of plant species will attract pollinators and beneficial insects as well as prevent disease and fungus from wiping out crops of the same family. A 2018 study of urban rice fields in Shanghai found that adding border plantings and companions to the rice reduced the need for pesticides while increasing both yields and profits.

Finally, think like a matchmaker and look for signs of compatibility when assigning plants to beds. Choose companion plants that are compatible in terms of growth habits, water and sunlight requirements, and overall nutrient and soil needs.

It’s not always a jungle out there, but while some plants thrive together, others will compete for resources.

And for extra credit, plan your garden layout to include plants with staggered planting and harvesting times. This ensures a continuous supply of fresh produce throughout the growing season, as well as minimizing empty spaces that pests or weeds might exploit, or that might be prone to soil erosion.

Recipes Using Companion Plants

Get ready to have some tasty and nourishing fun with your companion planting harvest. While the culinary options are endless, we created a few delicious recipes to help those creative juices flow when it comes to figuring out what to do with the fruits and vegetables that grow best together. What makes these recipes (and companion planting itself) even more special is that each plant companion enhances the flavor of the other — making each dish even more appealing and delicious!

1. Veggie Scrap Bouillon

Have you found that when you grow alliums (onions, garlic, leeks, chives) they just keep coming? Well, if you have a surplus of these aromatic plants, a great way to use them is with our Veggie Scrap Bouillon. This easy-to-make recipe requires just a handful of ingredients and a food processor to transform vegetable scraps into a whole-food veggie paste. Plus, this recipe is companion-planting friendly, so feel free to swap out some of the ingredients for any other veggies you’d like to use in a wholesome vegetable broth!

2. Strawberry Spinach Salad

We love few things more together than the sweet and earthy pairing of spinach and strawberries in a fresh garden salad. Vibrant and fresh green leafy spinach and bright and juicy red strawberries are the perfect way to show off your garden harvest. When you toss them together with crunchy pecans and umami red onion, it makes a wholesome plant-pals dish!

3. Watermelon Radish and Cucumber Carpaccio

Cucumber and radish are a hydrating, calming, and nourishing duo that is a delight to plant together. Not only do they make great growing partners, but they become tasty best friends in this recipe, too! This dish is vibrant, refreshing, and nourishing and is perfect to serve as a flavorful appetizer or light side after a fun day of gardening!

4. Summer Squash, Lima Bean, and Corn Medley

Summer Squash, Lima Bean, and Corn Medley is an outstanding vibrant, fresh, and colorful dish to enjoy the flavors of summer. What makes this dish so special is the balance of flavors and sweetness thanks, in part, to these three crops. Beans, corn, and squash are a natural pairing, which is why they also make wonderful planting companions in your garden.

5. Grilled Mediterranean Eggplant “Steaks”

Eggplant, tomatoes, and parsley make a tasty trio in this mouthwatering Grilled Mediterranean Eggplant “Steaks” recipe. Not only are they stellar in this recipe, they are best buds in the garden, too! Eggplant, tomatoes, parsley, and a few other crops grow well together, so if you are curious about the benefits of companion planting, give these wholesome plants a try!

Plants Need Companions, Too!

By choosing plants that naturally support one another, you not only cultivate a beautiful garden but also nurture an ecosystem of mutual benefit among plants. From deterring pests and enhancing flavors to nurturing soil health and creating mutual support, you can create a gardening world full of connections.

From ancient traditions to modern organic farms, this practice has woven itself into the fabric of sustainable gardening, offering a natural approach to cultivating the vibrant, harmonious garden of your dreams. Let us take inspiration from proven Indigenous practices like companion planting, and emulate the natural harmony that exists in the natural world in our own gardens.

Tell us in the comments:

• Have you tried companion planting in a garden?

• Which species did you pair?

• What companion crops are you inspired to try together in your next garden?

Featured Image: iStock.com/andreswd

Read Next:

• Starting a Food Garden: How Growing Your Own Vegetables Can Ease Food Supply Anxiety & Support Health

The post Companion Planting: Your Guide to Knowing What Plants Grow Well Together appeared first on Food Revolution Network.

We know that meat has a substantial impact on the planet and that plant-based diets are more environmentally sustainable. But exactly how much impact does the food we eat have on environmental outcomes, and what difference would following a vegan diet make compared to consuming a high-meat, or even low-meat diet?

We studied 55,000 people’s dietary data and linked what they ate or drank to five key measures: greenhouse gas emissions, land use, water use, water pollution, and biodiversity loss. Our results are now published in Nature Food. We found that vegans have just 30% of the dietary environmental impact of high-meat eaters.

The dietary data came from a major study into cancer and nutrition that has been tracking the same people (about 57,000 in total across the UK) for more than two decades. Those who participated in our study reported what they ate and drank over 12 months, and we then classified them into six different groups: vegan, vegetarian, fish eaters, and low-, medium-, and high-meat eaters based on their self-reported dietary habits.

We then linked their dietary reports to a dataset containing information on the environmental impact of 57,000 foods. Crucially, the dataset factored in how and where a food is produced — carrots grown in a greenhouse in Spain will have a different impact from those grown in a field in the UK, for instance. This builds on past studies, which tend to assume, for example, that all types of bread, or all steak, or all lasagna have the same environmental impact.

By incorporating more detail and nuance, we were able to show with more certainty that different diets have different environmental impacts. We found that even the least sustainable vegan diet was still more environmentally friendly than the most sustainable meat eater’s diet. In other words, accounting for region of origin and methods of food production does not obscure the differences in the environmental impacts between diet groups.

Vegans vs Carnivores

Unsurprisingly, diets containing more animal-based foods had higher environmental impacts. Per unit of food consumed, meat and dairy have anywhere from three to 100 times the environmental impact of plant-based foods.

This can mean huge differences between the two extremes, vegans and high-meat eaters. Vegans in our study had just 25% of the dietary impact of high-meat eaters in terms of greenhouse gas emissions, for instance. That’s because meat uses more land, which means more deforestation and less carbon stored in trees. It uses lots of fertilizer (usually produced from fossil fuels) to feed the plants that feed the animals. And because cows and other animals directly emit gases themselves.

It’s not just emissions. Compared to the high-meat eaters, vegans also had just 25% of the dietary impact for land use, 46% for water use, 27% for water pollution, and 34% for biodiversity.

Even low-meat diets had only about 70% of the impact across most environmental measures of high-meat diets. This is important: You don’t have to go full vegan or even vegetarian to make a big difference.

Global Impact

These findings are crucial as the food system is estimated to be responsible for around 30% of global greenhouse gas emissions, 70% of the world’s freshwater use, and 78% of freshwater pollution. Around three-quarters of the world’s ice-free land has been affected by human use, primarily for agriculture and land use change such as deforestation, which is a major source of biodiversity loss.

In the UK, meat-eating declined over the decade to 2018, but in order to meet environmental targets, the National Food Strategy and the UK’s Climate Change Committee recommend an additional 30%–35% reduction.

The choices we make about what we eat are personal. They are highly ingrained habits that can be difficult to change. But our study, and others, are continuing to solidify evidence that the food system is having a massive, global environmental and health impact which could be reduced by a transition towards more plant-based diets. We hope that our work can encourage policymakers to take action and people to make more sustainable choices while still eating something nutritious, affordable, and tasty.

Tell us in the comments:

• Does sustainability factor into your food choices?

• Are you surprised by these findings?

• Will these results change how you eat or think about your diet?

Featured Image: iStock.com/Aamulya

The post Vegan Diet Has Just 30% of the Environmental Impact of a High-Meat Diet, Major Study Finds appeared first on Food Revolution Network.

If wasted food is not composted, it ends up in a landfill. There it releases the greenhouse gas methane, which is 21 times more potent than carbon dioxide. What’s more, the bacteria formed from the decay of food in landfills can run off into freshwater, where they form toxic algae blooms that threaten humans, fish, and entire ecosystems. 

What’s shocking is that in the United States alone, 30–40% of fresh produce ends up in the trash due to spoilage. According to the Food and Agriculture Organization (FAO), approximately 17% of this is happening in restaurants and American households. And, not just to call out the US — food waste is a major issue around the world.

Here’s another shocking statistic: The food that is wasted could feed 1.26 billion hungry people worldwide — every year. 

Given that the amount of wasted food can put a dent in your wallet, contribute to climate change, contaminate freshwater, and potentially feed hungry people, it’s important to consider ways of keeping produce fresh and using up food before it becomes inedible.

How to Keep Produce Fresh in the Fridge

As you watch the accompanying video, you’ll get several tips on how to preserve fresh fruits and vegetables in the refrigerator. 

But one of the most effective tips in keeping produce fresh for longer is to separate out ethylene gas-producing fruits and vegetables. Ethylene-producing produce, like apples and peaches, can accelerate ripening and lead to spoilage of nearby produce. So unless you want to ripen something quickly, store these produce items in the crisper drawer of your refrigerator either in a designated produce bag or paper bag to keep them separate. 

A note about your crisper drawer — it’s designed to have just enough humidity and air circulation to prevent things from going limp and losing moisture. Some refrigerators may have drawers that allow you to adjust the humidity or temperature separately. But in general, the rule is vegetables prefer high humidity, and fruit prefer low humidity.

The take-home message? Use your crisper drawer for what it’s made for — produce storage (not for storing your plant-based cheese or leftover soup!). 

While we’re on the topic of moisture, it’s a tricky thing when it comes to storing your produce. Somewhat like Goldilocks and the Three Bears — you want just the right amount of moisture to prevent produce from drying up, but not too much to cause it to get slimy and moldy. 

First and foremost, ensure that your produce is completely dry before storing it in the refrigerator. One way to ensure this is to wash fruits and vegetables just before use rather than as soon as you get them. 

Also, set your refrigerator to the appropriate temperature, usually between 33-40°F (0-4°C), to keep your food from spoiling. While this may be obvious, it’s worth checking the temperature you’re refrigerating at (go ahead, I’ll wait while you check!). 

For more on food storage, visit our article, Food Storage & Preservation: Why It Matters and How to Do It Properly. 

How to Keep Produce Fresh on the Counter

Root veggies (like potatoes, carrots, beets, and turnips) and certain fruits (like bananas, tomatoes, avocados, and melons) do best when stored on the countertop at room temperature. You’ll want to ensure there’s good airflow to prevent moisture buildup, which can lead to mold and spoilage. 

And while some fruits like tomatoes benefit from a little sunlight to ripen, prolonged exposure to direct sunlight can cause them to spoil quickly. Keep countertop produce away from sunlight. Root veggies also do best when stored in a cool, dark area on the counter, or in a cupboard or root cellar. 

Finally, keep those ethylene producers separate from produce that is ethylene sensitive (I’m looking at you, onions and sweet potatoes!), which will prevent accelerated ripening and help extend shelf life.

Further Tips on Avoiding Food Waste

Aside from proper food storage, there are a number of ways you can reduce food waste in the kitchen, including making use of excess produce, produce about to spoil, or food scraps.

Watch the video below for 11 tips on how to store your produce, keep it fresh, and use it up.

Recipes to Use Up Produce

Sometimes figuring out what will last the longest can feel like a full-time job. But if you’re struggling to keep up with the freshness of the fruit and vegetables you bring home from the market, these recipes can easily help you figure out what to eat now and what to eat later. These tasty, minimal-waste recipes are a great way to help you prepare your ingredients ahead of time and encourage creative utilization during peak freshness and nutrition. What’s more, if you are a fan of batch cooking, each of these recipes offers ideas for how to extend the life of your produce!  

1. Slow Cooker Apple Butter

Slow Cooker Apple Butter is a great way to use up any surplus of apples. Depending on how you cut the apples, the only items left behind are the seeds and the stems. Once the apples have been stewing, they transform into a silky smooth butter that makes a wholesome addition to your favorite bowl of oats, a topping for breakfast hotcakes, or as a sweet dipping sauce for a delicious fruit board. What’s more, if you prepare this recipe in large batches, you can prolong the usability of your apples by freezing the apple butter for up to three months. 

2. The Shine Brightly Salad

The main ingredients in this salad are a few common produce items that often go to waste. So this salad was created to allow you to experience the textures and unique qualities that these plant-based foods have to offer, especially when combined. With proper preparation and storage, you can let the full flavor and nutrition of spinach, blueberries, red onion, and toasted sunflower seeds shine. Then, once you’re finished eating the Shine Brightly Salad, don’t be surprised if you’re also shining from the inside out!

3. Creamy Mushroom Soup with Chickpeas and Kale

Creamy Mushroom Soup with Chickpeas and Kale is a super cozy bowl of nourishing plants that provides nourishment in more ways than one. In addition to the soup’s mouthwatering flavors from mushrooms, chickpeas, kale, and cashews, it does double duty in the no-waste department. Whether your produce is on the verge of decline or you want to make it completely zero waste, toss in all the veggies (plus stems — just be sure to chop them finely) and enjoy a savory, nourishing, and comforting meal that’s good for you and the planet!

Don’t Let Produce Go to Waste

To avoid food waste, save money, preserve nutrition and flavor, and support the health of the planet, you may want to adjust the way you store fresh produce. Having a better understanding of which fruits and vegetables should be stored in the refrigerator and which thrive best on the counter — and which to store together or separately — can also minimize spoilage and maximize the nutritional value of fresh produce. 

Using up fresh produce before it goes bad and reusing food scraps can also further decrease contributions to worldwide food waste. By implementing these simple yet effective food storage tips, you can play your part in reducing food waste and creating a more sustainable food system.

Tell us in the comments:

• How do you store your produce?

• Which one of the 11 tips to reduce food waste from the video will you try first?

• What’s your favorite way to use up produce that’s nearing its end?

Featured Image: iStock.com/VioletaStoimenova

Read Next:

• How To Reduce Food Waste
• How to Use Food Scraps to Reduce Kitchen Waste

The post How to Cook: How to Keep Produce Fresh to Avoid Food Waste appeared first on Food Revolution Network.