Challenge activity — week 3
Get creative with leftovers and try a new recipe!
Our leftovers are made up of ingredients that we once wanted to eat — so view them as ingredients for your next meal.
This week it’s time to get creative with the food you’ve already prepared, food that even with your best intentions, has ended up being more than you could eat. Rethinking the amounts you cook is a start, and finding new ways to use up what sits in your fridge is what this week is all about! It’s time to find a way to love your leftovers!
Try using one or more of the tips mentioned below. Chef Bob Bumer (through Love Food Hate Waste Canada) offers some great tips on how to use ingredients that you’ve probably never even considered to be ingredients – have you ever used the oil from a jar of sundried tomatoes? Several of his inspiring videos are listed in the resources for this week.
Leftover food can be a source of guilt, frustration, and perplexment for many of us, especially when it goes to waste. The best way to turn those feelings around is to rethink our leftovers as an opportunity to examine why we are making too much food, and how to use up what we have before making more.
- Continue to plan ahead to avoid making excess food
- Develop creative strategies for using leftovers
- Expand your meal repertoire.
Before planning your meals this week, take a tally of what’s already in your fridge and plan at least one meal around that.
Make a “clean out the fridge day” part of your household’s weekly routine
- Read over the 5 Tips below
- Try at least one ideas that speaks to you
- Make appropriate portions
- Explore on-line resources
- Share on the feed – and get entered into a draw! (see details ➡️)
Find resources below.
Share your insights in the community feed – win a prize!
This week share your thoughts on the feed and be entered into a draw to win a gift pack! Win a jar of “Bruized” Pulp Crunch, a pouch of “Spent Goods Co.” butter crackers & a $20 gift card to “Bare Market” (total value $35). To have your name entered into the draw, simply post at least one comment to the community feed between Feb.1-7. The winner will be notified on Monday, February 8th.
And check out Erin’s inspiring interview with the entrepreneurs behind these three companies below – great local examples of people working to do good for both people & planet!
Scroll to the community feed
5 TIPS to help you with LEFTOVERS
We present you with five of best ideas from this longer list, but you can create your own – this is about figuring out what works for you!
- Better Storage
Glass storage containers are not only reusable and sustainable but they are great for storing leftovers – it’s much easier to track what’s in the fridge when you can see what you are storing. Don’t forget about your freezer! If your family isn’t interested in eating the same meal two days in a row – freeze leftovers in portion sizes that you can defrost another day. A little tape and a marker can help you keep track of what you stored and when you stored it.
- Turn Dinner into Lunch
Tired of taking sandwiches for lunch or spending money each week eating out? You can save money and time by stashing leftovers in lunch-able portions to enjoy the following day.
- Dedicate a “Leftovers” Night
Want to avoid the weekly dump of leftovers into the green bin? Make sure to dedicate a night to eat up all the yummy leftovers you’ve accumulated over the week.
- Think Ingredients NOT Leftovers
Instead of tossing leftovers into the green bin, try creating something new! Turn extra pasta or cooked vegetables into a frittata. Blend cooked vegetables with a can of whole tomatoes and create a veggie-packed sauce for pasta. Create burritos with leftover cooked rice, protein and vegetables, and top them with sour cream and salsa.
- Stash Veggie Scraps
Instead of tossing veggie scraps and wilted or bruised veggies into the green bin, turn them into stock. Keep a ziploc bag in the freezer and add vegetable scraps like peels, tops and stems, as well as, any produce that is past its prime, cheese rinds and bones. When the bag is full, defrost the contents and simmer with water and seasonings. Homemade veggie stock can be added to soups, gravy, and stews.
Love Food Hate Waste Canada – brought to you by the National Zero Waste Council, in collaboration with partners, to address avoidable household food waste in Canada.
From Waste to Taste with Bob Blumer
Love Food Hate Waste ambassador and TV chef Bob Blumer has created a series of videos to showcase easy recipes utilizing leftover ingredients. Here are some!
Banana Bread French Toast
Need more inspiration?
Have Netflix? Check out “Best Leftovers Ever”! A reality game show where skilled cooks are challenged to make new dishes out of already made dishes.
Dayna, Sophi & Monique
This week, our ambassadors are Monique Chan, Dayna Stein and Sophi Robertson — all three are involved in companies that help reduce food waste. Monique is the founder of Bruized, a women-run start-up focused on education and yummy eats. Dayna is the founder of Bare Market, Toronto’s first all-in-one stop for package-free goods. Sophi is Sales Manager at Spent Goods Company, a company born out of seeing so much environmental waste in the world, to “create products with purpose”.
After working on loving your leftovers this week, it’s time to reflect. Feel free to share your some thoughts in the Community Feed below.
- To what degree did the challenge this week change your attitude about leftovers?
- Are you more motivated to use leftovers in creative ways? Did you discover a new strategy that will be easy to adopt?.
- Briefly tell us about an app you tried or a new recipe you created this week.
Kids and families
Take 5 for the EARTH is an online resource designed by ecoCaledon to help inform, inspire and motivate families to take action on climate change.
A space for participants to share experiences, photos & questions about the Food Waste Challenge!
How to use the feed
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