Since Johnathan Bloom’s book American Wasteland released last year, the issue of food waste in America is starting to get more attention and we couldn’t be more pleased. The movie DIVE! that we showed at the Blanton Museum during Hunger Action Month in September, explores the paradox between food waste and hunger in America. Food Network recently premiered a special called The Big Waste which challenged chefs Bobby Flay, Michael Symon, Anne Burrell and Alex Guarnaschelli to create a multi-course gourmet banquet in 47 hours using only food destined for the trash heap. In the world of philanthropy and awareness, Austin-based, Halfsies provides restaurant-goers with the option to choose a healthier portion size reduce food waste and donate the cost of half their meal to help end hunger. The Love Food Hate Waste campaign provides U.K. consumers and businesses with money saving tips, safe food storage ideas, recipes and more.

Some quick facts on food waste in America:

• Each year, American food waste represents the energy equivalent of 350 million barrels of oil, enough to power the whole country for a week. Source: University of Texas
• The U.S. spends about $1 billion a year to get rid of food waste. Source: U.S. Environmental Protection Agency
• As much as 25 percent of the food we bring home is wasted. Source: University of Arizona – The Garbage Project

Your support helps grocers donate, not dump food.

Our food bank has had a close connection with this issue for many years. Since 2007, we have prevented more than 19.6 million pounds of food from going to waste. CAFB’s Central Texas Food Rescue program provides grocers and wholesalers a safe and cost-effective way to donate tons of food and help nourish hungry Central Texans. Last fiscal year alone, our partners from H-E-B, Walmart, Whole Foods and other retailers donated more than 6.2 million pounds of fresh produce, meat, dairy, breads and other food items destined to the landfill or compost pile.

Food rescue isn’t just for big grocers. You can help, too.

Angela Henry, RD LD and Nutrition Education Manager for CAFB’s CHOICES nutrition education program put together these tips for you to use each day and help reduce food waste. With all the money you’ll save on feeding your family, consider using the extra cash to provide a meal to those who could use some help. Visit our virtual shopping cart and shop online today.

Ten ways you can waste less food:

1. Plan before you go to the grocery store by making a shopping list. Get ideas from supermarket specials or coupons for what is on sale. You will not only get a better deal on some of the more expensive items on your list, but you can use this to get inspiration for menu planning.
2. Check pantry and refrigerator shelves before heading to the store. Check to see what foods you already have and make a list for what you need to buy.
3. When buying fresh fruits and vegetables, buy in season to ensure fresh flavor, affordability and good nutrition. If you are not planning to use the produce within a couple of days, buy some that need more time to ripen.
4. Choose canned fruits and vegetables if you think fresh fruits and vegetables may go bad before you can use them. Canned produce can be just as nutritious as their fresh counterparts. Look for “low sodium” canned vegetables when possible. Look for fruits “canned in their own juice” for better nutrition
5. Make foods easier to prepare by trying new ways to cook foods. For example, try using a slow cooker or crock-pot to cook stews or soups. Stews and soups are great ideas for using up ingredients! See Butternut Squash and Apple Soup recipe below.
6. Do “batch cooking” when your food budget and time allow. For example, divide meals into family sized portions and freeze meals to use later in the month.
7. Modify recipes based on ingredients you have on hand including leftovers.
8. To avoid waste when cooking for one or two people, try a “planned over” idea. Planning for leftovers can use up ingredients to give you more than one meal. Try leftover chicken in a stir-fry or in a salad or make a chicken chili.
9. Remember there is a limit to how long food can safely be kept. Temperature and time cause bacteria to grow, so it is important you do not keep leftovers too long. Also, use a refrigerator and freezer thermometer to track storage temperatures. Refrigerators should be 41°F or below. Freezers should be 0°F or below. When in doubt, toss it out!
10. Buy only the amount you and your family will eat before food spoils. See attached chart, “Store It, Don’t Ignore It” for refrigerator/freezer storage chart.

Adapted from: choosemyplate.gov

A new report released by Texas Comptroller of Public Accounts, Susan Combs, “Gaining Costs, Losing Time: The Obesity Crisis in Texas,” reveals obesity cost Texas businesses $9.5 billion in 2009. If current trends in obesity continue, it could cost Texas businesses $32.5 billion from reduced productivity, obesity-related health care, disability and absenteeism.

Texas’ children are also at a disadvantage compared to the rest of the United States. The 2007 national Survey of Children’s Health (nSCH) found that 20.4 percent of Texas children aged 10 to 17 were obese, compared to 16.4 percent of all U.S. children.

In the report, the Comptroller provides recommendations for reducing the obesity crisis in Texas, many of which CAFB supports through programs and advocacy.  However, the recommendation to limit or curb the eligibility of unhealthy food items purchased with SNAP (food stamp) benefits, although a seemingly sensible measure, is a misplaced and probably ineffective means to reduce obesity.

Independent data has yet to confirm that people receiving SNAP benefits are more likely to make worse food choices than those who are not receiving SNAP.  Often it is access to affordable healthy food in low-income neighborhoods and/or the cost of healthier foods relative to other foods such as fast food, that dictates what can be purchased.   And, what should be considered junk food?  Is it soda because of its low nutritional value or should herbal teas or coffee also fall into the category because of their low nutritional value?  In any case, the USDA has been down this road all ready and concluded that restricting food items would be expensive, burdensome and most likely ineffective in reducing obesity.

Let’s remember the harmful effects of the welfare queen myth and not assume that just because someone is poor they are ignorant or unwise. From the Comptroller’s report, it’s clear that obesity is not just a “poor person’s” issue – it’s a Texas-wide issue and it should be treated as such.

The best way to support low-income individuals in making healthy choices is to make those choices affordable, accessible and appealing.  Here’s how we help:

• CAFB’s Kids Cafe program partners with after school programs to promote healthy eating and physical activity by providing healthy nutritious meals to children.
• CAFB’s CHOICES curriculum encourages healthy eating for children and families through hands-on cooking classes and product demonstrations at area pantries.
• CAFB encourages eligible clients to enroll in SNAP and promotes Farmers Markets where they can redeem their benefits.

We hope the Comptroller would consider a “carrots, not sticks” approach to fighting obesity, where SNAP benefits would be worth more when spent on fresh healthy foods instead of limiting choices.

About half of the 591 billion pounds of food produced in America each year is wasted.  Meanwhile, more than 50 million Americans are at risk of hunger.  That might mean going to bed hungry or having to make the choice to either buy food or keep the power on.  Being food insecure is painful, physically, mentally and emotionally.

The Capital Area Food Bank confronts the disparity between hunger and food waste in our community by organizing food pickups from local H-E-Bs, Walmarts, and other grocery stores.  Central Texas Food Rescue coordinator Jessie Curran explains, “Food Banks were founded on the model of matching excess food with hunger relief charities.  Most people understand that the problem of hunger in the US is not due to a shortage of food, but rather people in need not having access to it.  CAFB’s mission in running a Food Rescue program is to provide businesses with a way to reduce waste by donating unsalable, but edible food to the Food Bank.  This is a win-win for everyone; stores reduce their waste costs and increase their employee morale, and much needed food is distributed to people who need it.”

Bryan Bickham of Springfield Farm with CAFB Central Texas Food Rescue Coordinator, Jessie Curran

The program’s newest initiative, Market Harvest, picks up the unsold produce from farmers markets. Although farmers are vigilant about composting their unsold product, they are eager to participate in a program that connects their food to those in need.  The project is being piloted at the Sustainable Food Center’s farmers market at the Triangle on Wednesday evenings.  Participating farmers fill boxes with leftover kale, arugula, peppers, eggplant, tomatoes, persimmons, and more which is then transported to a Food Bank Partner Agency (specifically soup kitchens) to be prepared the following morning.

SFC Farmers' Market

VISTA volunteer Catherine McKinney who builds capacity for CAFB programs Healthy Options for the Elderly (HOPE) and Kids Cafe comments, “People are always asking for fresh produce. In particular, our older adult clients are thrilled when they have the chance to cook fresh produce.”

According to a 2009 study by the Center for Disease Control, only 17 percent of low-income Texans consumed the recommended daily minimum of five or more servings of fruits and vegetables. This consumption is lower than any other income bracket. No wonder that data also shows a higher prevalence of chronic disease such as diabetes and poorer overall health in low-income Texans compared to those in higher income brackets.

Market Harvest participant Bryan Bickham and owner of Springfield Farm says, “We are so happy to give to people who care about people.  The last thing we like to see is food going to waste.”

The Capital Area Food Bank sincerely thanks the Sustainable Food Center and the following local farmers for their partnership in helping nourish our neighbors in need:

Engel Farms

Harvest Time Farm Stand

Lightsey Farms

Milagro Farms

Ottmer’s Family Farm

Springfield Farm

Johnson’s Backyard Garden

Hillside Farms

If you are interested in being a Market Harvest volunteer please email Volunteer Resources Coordinator, Amelia Long, at amelialong@austinfoodbank.org or call 512-684-2551. Click here to view a description of this volunteer position.